Influence of different sources of contamination on the microbiological quality of lettuce in the Teresópolis region, RJ, Brazil

• Autor(a) principal: Nunes-Carvalho,Monica Conceição
• Data de Publicação: 2020
• Outros Autores: Jayme,Marcelly Miranda Aybal, Carmo,Flávia Lima do, Pyrrho,Alexandre dos Santos, Leite,Selma Gomes Ferreira, Araujo,Fábio Vieira de
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Engenharia Sanitaria e Ambiental
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-41522020000200229
• topic: water irrigation; soil cultivation; Lactuca sativa; fecal coliforms; denaturing gradient gel electrophoresis

ABSTRACT Irrigation water and cultivated soil have been identified as possible sources of contamination in several crops. In certain vegetables that are eaten raw, such as lettuce, this contamination can lead to public health problems. Aiming to evaluate the influence of these sources on the quality of lettuce grown in the Córrego Sujo Basin, Teresópolis, RJ, an important agricultural pole whose production services the metropolitan region of Rio de Janeiro, water from different sources (spring, weir and river) was collected in this region, as well as samples of soil and lettuce irrigated with these waters, to carry out conventional microbiological analyzes (counts of total heterotrophic bacteria and thermotolerant coliforms) and molecular analyzes (PCR-DGGE). The count of fecal coliforms in lettuce suggests that there is an influence of irrigation water and the cultivated soil on the contamination of these vegetables. The grouping of bacterial communities in the different samples obtained by the PCR-DGGE technique shows that irrigation water has a greater influence on the contamination of these vegetables in relation to the soil where they are grown. These results corroborate the need to monitor water bodies used for irrigation and demonstrate that the PCR-DGGE technique is of great value for the study of microbial communities and, when associated with specific primers, can help in the detection of pathogens in food.