Analysis of fecal coliform and Salmonella sp. in samples minimally processed vegetables

Abstract

The minimally processed vegetables consumption has become quite popular nowadays, because they are already cleaned and packaged. Processing steps such as utting and chipping usually increase the population of microorganisms, consequently reducing food shelf life. Even though potentially pathogenic microorganisms are absent, a large number of microorganisms can indicate that food is unhealthy. To evaluate the sanitary quality of these foods, the Brazilian legislation establishes limits on the count of thermotolerant coliforms and Salmonella sp. The objective of this study was to evaluate the microbiological quality of 20 samples of minimally processed vegetables sold in the city of Araras (SP) according to microbiological standard established by resolution n. 12 of January 2, 2001 - ANVISA. The method was followed according to the techniques described by Silva; Junqueira e Silveira (2001). It was found that 35% of the samples had fecal coliform counts above the established by law. High counts of total coliforms were also found in the products (55%), indicating inadequate hygienic conditions during processing, storage and compromising their microbiological quality. In the present study was not detected the presence of Salmonella in any sample. It follows that it is necessary a greater quality control in these foods, from harvesting of the raw material to its consumption, especially during stages of cutting and slicing, making it necessary to adopt an effective system of control in order to ensure healthy and safe product for the consumer.