Microbiological quality of minimally processed vegetables commercialized in Brasilia, DF, Brazil
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UnB |
Texto Completo: | https://repositorio.unb.br/handle/10482/36278 https://doi.org/10.1590/fst.16018 http://orcid.org/0000-0001-7325-9871 |
Resumo: | This study evaluated the microbiological quality of minimally processed vegetables commercialized in the city of Brasilia, DF, Brazil. A total of 32 samples of different vegetables were purchased from 10 supermarkets. In most samples (78.1%) the populations of psychrotrophic bacteria had a high count ranging from 106 to 108 CFU/g. Thermotolerant coliforms were found in all samples, with populations higher than 102 MPN/g in 15 samples (46.9%). After molecular analyses, E. coli was identified in 16 samples (50.0%) and Salmonella spp. in 4 samples (12.5%). S. aureus was found in 14 samples (43.8%), with counts higher than 103 CFU/g in 4 samples (12.5%). The results obtained in this study showed that 16 samples (50%) were unfit for consumption according to Brazilian legislation. These results indicated the need of adoption of better hygienic practices in the production of minimally processed vegetables to improve quality and microbiological safety. |
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Cruz, Mariana Rodrigues Gomes daLeite, Ylka Jannielly Barbalho de SouzaMarques Julyanna de LimaPavelquesi, Sabrina Lunara SantosOliveira, Luana Ribeiro de AlmeidaSilva, Izabel Cristina Rodrigues daOrsi, Daniela Castilho2020-01-24T10:30:06Z2020-01-24T10:30:06Z2019CRUZ, Mariana Rodrigues Gomes da et al. Microbiological quality of minimally processed vegetables commercialized in Brasilia, DF, Brazil. Food Science and Technology, Campinas, v. 39, supl. 2, p. 498-503, 2019. DOI: https://doi.org/10.1590/fst.16018. Disponível em: http://scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600498. Acesso em: 23 jan. 2020.https://repositorio.unb.br/handle/10482/36278https://doi.org/10.1590/fst.16018http://orcid.org/0000-0001-7325-9871Sociedade Brasileira de Ciência e Tecnologia de Alimentos(CC BY)info:eu-repo/semantics/openAccessMicrobiological quality of minimally processed vegetables commercialized in Brasilia, DF, Brazilinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleHortaliçasPlantas - análiseBactérias patogênicasAlimentos - contaminaçãoSegurança alimentarThis study evaluated the microbiological quality of minimally processed vegetables commercialized in the city of Brasilia, DF, Brazil. A total of 32 samples of different vegetables were purchased from 10 supermarkets. In most samples (78.1%) the populations of psychrotrophic bacteria had a high count ranging from 106 to 108 CFU/g. Thermotolerant coliforms were found in all samples, with populations higher than 102 MPN/g in 15 samples (46.9%). After molecular analyses, E. coli was identified in 16 samples (50.0%) and Salmonella spp. in 4 samples (12.5%). S. aureus was found in 14 samples (43.8%), with counts higher than 103 CFU/g in 4 samples (12.5%). The results obtained in this study showed that 16 samples (50%) were unfit for consumption according to Brazilian legislation. These results indicated the need of adoption of better hygienic practices in the production of minimally processed vegetables to improve quality and microbiological safety.Faculdade UnB Ceilândia (FCE)Curso de Farmácia (FCE-FAR)engreponame:Repositório Institucional da UnBinstname:Universidade de Brasília (UnB)instacron:UNBORIGINALARTIGO_MicrobiologicalQualityMinimally.pdfapplication/pdf634071http://repositorio2.unb.br/jspui/bitstream/10482/36278/1/ARTIGO_MicrobiologicalQualityMinimally.pdfb26cd412b1f4dd451b205c595a1114a0MD51open access10482/362782023-08-12 10:38:01.982open accessoai:repositorio2.unb.br:10482/36278Biblioteca Digital de Teses e DissertaçõesPUBhttps://repositorio.unb.br/oai/requestopendoar:2023-08-12T13:38:01Repositório Institucional da UnB - Universidade de Brasília (UnB)false |
dc.title.pt_BR.fl_str_mv |
Microbiological quality of minimally processed vegetables commercialized in Brasilia, DF, Brazil |
title |
Microbiological quality of minimally processed vegetables commercialized in Brasilia, DF, Brazil |
spellingShingle |
Microbiological quality of minimally processed vegetables commercialized in Brasilia, DF, Brazil Cruz, Mariana Rodrigues Gomes da Hortaliças Plantas - análise Bactérias patogênicas Alimentos - contaminação Segurança alimentar |
title_short |
Microbiological quality of minimally processed vegetables commercialized in Brasilia, DF, Brazil |
title_full |
Microbiological quality of minimally processed vegetables commercialized in Brasilia, DF, Brazil |
title_fullStr |
Microbiological quality of minimally processed vegetables commercialized in Brasilia, DF, Brazil |
title_full_unstemmed |
Microbiological quality of minimally processed vegetables commercialized in Brasilia, DF, Brazil |
title_sort |
Microbiological quality of minimally processed vegetables commercialized in Brasilia, DF, Brazil |
author |
Cruz, Mariana Rodrigues Gomes da |
author_facet |
Cruz, Mariana Rodrigues Gomes da Leite, Ylka Jannielly Barbalho de Souza Marques Julyanna de Lima Pavelquesi, Sabrina Lunara Santos Oliveira, Luana Ribeiro de Almeida Silva, Izabel Cristina Rodrigues da Orsi, Daniela Castilho |
author_role |
author |
author2 |
Leite, Ylka Jannielly Barbalho de Souza Marques Julyanna de Lima Pavelquesi, Sabrina Lunara Santos Oliveira, Luana Ribeiro de Almeida Silva, Izabel Cristina Rodrigues da Orsi, Daniela Castilho |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Cruz, Mariana Rodrigues Gomes da Leite, Ylka Jannielly Barbalho de Souza Marques Julyanna de Lima Pavelquesi, Sabrina Lunara Santos Oliveira, Luana Ribeiro de Almeida Silva, Izabel Cristina Rodrigues da Orsi, Daniela Castilho |
dc.subject.keyword.pt_BR.fl_str_mv |
Hortaliças Plantas - análise Bactérias patogênicas Alimentos - contaminação Segurança alimentar |
topic |
Hortaliças Plantas - análise Bactérias patogênicas Alimentos - contaminação Segurança alimentar |
description |
This study evaluated the microbiological quality of minimally processed vegetables commercialized in the city of Brasilia, DF, Brazil. A total of 32 samples of different vegetables were purchased from 10 supermarkets. In most samples (78.1%) the populations of psychrotrophic bacteria had a high count ranging from 106 to 108 CFU/g. Thermotolerant coliforms were found in all samples, with populations higher than 102 MPN/g in 15 samples (46.9%). After molecular analyses, E. coli was identified in 16 samples (50.0%) and Salmonella spp. in 4 samples (12.5%). S. aureus was found in 14 samples (43.8%), with counts higher than 103 CFU/g in 4 samples (12.5%). The results obtained in this study showed that 16 samples (50%) were unfit for consumption according to Brazilian legislation. These results indicated the need of adoption of better hygienic practices in the production of minimally processed vegetables to improve quality and microbiological safety. |
publishDate |
2019 |
dc.date.issued.fl_str_mv |
2019 |
dc.date.accessioned.fl_str_mv |
2020-01-24T10:30:06Z |
dc.date.available.fl_str_mv |
2020-01-24T10:30:06Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
CRUZ, Mariana Rodrigues Gomes da et al. Microbiological quality of minimally processed vegetables commercialized in Brasilia, DF, Brazil. Food Science and Technology, Campinas, v. 39, supl. 2, p. 498-503, 2019. DOI: https://doi.org/10.1590/fst.16018. Disponível em: http://scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600498. Acesso em: 23 jan. 2020. |
dc.identifier.uri.fl_str_mv |
https://repositorio.unb.br/handle/10482/36278 |
dc.identifier.doi.pt_BR.fl_str_mv |
https://doi.org/10.1590/fst.16018 |
dc.identifier.orcid.none.fl_str_mv |
http://orcid.org/0000-0001-7325-9871 |
identifier_str_mv |
CRUZ, Mariana Rodrigues Gomes da et al. Microbiological quality of minimally processed vegetables commercialized in Brasilia, DF, Brazil. Food Science and Technology, Campinas, v. 39, supl. 2, p. 498-503, 2019. DOI: https://doi.org/10.1590/fst.16018. Disponível em: http://scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600498. Acesso em: 23 jan. 2020. |
url |
https://repositorio.unb.br/handle/10482/36278 https://doi.org/10.1590/fst.16018 http://orcid.org/0000-0001-7325-9871 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
(CC BY) info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
(CC BY) |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
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UNB |
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Repositório Institucional da UnB |
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http://repositorio2.unb.br/jspui/bitstream/10482/36278/1/ARTIGO_MicrobiologicalQualityMinimally.pdf |
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