Hygienic-sanitary quality of fresh-cut “pearl” pineapple - doi:10.5020/18061230.2006.p19

• Autor(a) principal: Oliveira, Amanda Mazza Cruz de
• Data de Publicação: 2012
• Outros Autores: Costa, José Maria Correia da, Maia, Geraldo Arraes
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Brasileira em Promoção da Saúde
• Texto Completo: https://ojs.unifor.br/RBPS/article/view/956
• topic: Manipulação de alimentos; Microbiologia de alimentos; Frutas; Ananás (abacaxi); tecnologia de alimentos.

A fruit considered to be minimally processed is one that has passed through stages such as washing, peeling, cutting and packing and that maintains its physical, chemical, nutritional and sensorial characteristics, prolonged useful life and safety. This work aimed at evaluating the hygienic-sanitary quality of fresh-cut pineapple, measuring the impact of this technology on the fruit and trying to propose a safe storage period for it at 5ºC ± 1ºC, in order to prevent possible health damages to this product’s consumers. “Pearl” pineapples, obtained at the appropriate maturation stadium were submitted to crowns’ removal, washing with detergent and running water, disinfection, cooling, peeling, cutting and washing in chlorinated water. Later, they were packaged in polypropylene trays covered with PVC and stored at 5oC for 16 days, being analyzed every four days in laboratory, in the period of January to February, 2004. Coliforms significant presence at both 35oC and 45oC was not verified. The counting for psychotropic aerobic bacteria, mesophilic bacteria and fungii were maintained within an acceptable pattern up to the 12th day of stockpiling. As the processing was accomplished within good production practices, it is concluded that the product maintained its hygienic-sanitary quality and, therefore, its safety for the consumption up to 12 storage days.