Análise microbiológica de frutas e hortaliças minimamente processadas comercializadas em supermercados da cidade de Macapá – Amapá

Abstract

This work aimed to evaluate the microbiological quality, identifying the presence of Salmonella sp. and quantifying the most likely number of thermotolerant coliforms at 45 ° C / g in minimally processed fruits and vegetables. Three minimally processed samples of cabbage, pineapple, watermelon and carrot were collected, totaling 42 samples, 21 of which were from fruits and 21 from vegetables and roots, chosen randomly from refrigerated gondolas from 07 supermarkets in the southern area of the city of Macapá and taken to the microbiology laboratory of the Institute of Scientific and Technological Research of the State of Amapá - IEPA. After evaluation, it was observed that out of the 21 fruit samples analyzed, 5 showed results for thermotolerant coliforms above what is allowed by the legislation, which establishes the maximum value of 5x10² NMP / g. Of the 9 vegetable samples, 6 showed values higher than those established by legislation, which is 10² NMP / g for vegetables, and of the 12 roots analyzed, 9 were above the ideal for coliforms, which is 10³ NMP / g for roots, tubers and the like. All samples showed absent results for Salmonella sp., Showing themselves within the standards established by the RDC. It was possible to conclude that the minimally processed cabbage, pineapple, watermelon and carrot samples showed a higher concentration of thermotolerant coliforms than the limits established by RDC No. 12, of January 2, 2001, of ANVISA, indicating contaminations that compromise the quality of these and endanger consumer health

Evaluation of the influence of UV radiation and sodium hypochlorite on the shelf life of strawberries

“…It would be important as well to study the development of other microorganisms (for example, Salmonella sp. ), and the correct implementation of the Good Manufacturing Process (GMP) to avoid them (Souza, 2020), or at least to keep them in acceptable concentration levels.…”

Fatores associados ao consumo de hortaliças no Estado do Amapá

“…Outros fatores podem contribuir para o baixo consumo de hortaliças, favorecendo a deficiência nutricional (Filgueira, 2008;Menezes;Araújo, 2017;Saccaro;França;Jacinto, 2019). É fundamental direcionar estratégias locais e até mesmo nacionais de incentivo ao consumo desses alimentos, considerando que a promoção do consumo de hortaliças é uma prioridade mundial para a melhoria da saúde da população (Neutzling et al, 2009;Jaime et al, 2009;Souza et al, 2020).…”

Contaminación microbiológica y parasitológica en lechuga (Lactuca sativa L.) comercializada en un municipio de la región semiárida brasileña

“…Considering infectious pathogens, bacteria represented 95.9% of the known agents that cause foodborne diseases in Brazil in 2016-2017; Escherichia coli and Salmonella sp. are the main infectious agents found in food products (Ministério da Saúde, 2017;Souza et al, 2020).…”