A Comprehensive Review of Edible Flowers with a Focus on Microbiological, Nutritional, and Potential Health Aspects

CARBONI, ANGELA DANIELA; DI RENZO, TIZIANA; NAZZARO, STEFANIA; MARENA, PASQUALE; PUPPO, MARIA CECILIA; REALE, ANNA

Foods

MDPI

Lugar: Basel; Año: 2025 vol. 14 p. 1 - 34

Edible flowers have been used since ancient times directly as food, flavoringagents, and garnish in food products, and are now reappearing in modern cuisine. Edibleflowers have gained popularity due to changing consumer habits focused on healthierfood options. In addition to contributing to the esthetics and flavor of various dishes,edible flowers are now recognized for their nutritional value, as they contain bioactivecomponents with different health benefits. However, a significant concern regarding edibleflowers is the potential contamination by undesirable microorganisms. Since edible flowersare often consumed fresh or minimally processed, they can pose a microbiological risk.Edible flowers may be susceptible to contamination by various pathogenic microorganisms,particularly Bacillus spp., Enterobacter spp., Salmonella spp., and Staphylococcus aureus. Inaddition, mycotoxin-producing fungi, such as Aspergillus, Penicillium, Alternaria, or Fusarium,can be found in various flowers. Good agricultural practices, hygienic handling, andappropriate storage are essential to reduce contamination and guarantee the safe consumptionof edible flowers. Since current investigations on the microbiological safety aspectsof edible flowers are scarce, this review aims to provide an overview of the consumptionof edible flowers and a discussion of their uses, health benefits, and risks, focusing onmicrobiological aspects.