Microbiological quality of minimally processed vegetables commercialized in Brasilia, DF, Brazil

Detalhes bibliográficos
Autor(a) principal: Cruz, Mariana Rodrigues Gomes da
Data de Publicação: 2019
Outros Autores: 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
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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spelling Microbiological quality of minimally processed vegetables commercialized in Brasilia, DF, BrazilHortaliçasPlantas - 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)Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-01-24T10:30:06Z2020-01-24T10:30:06Z2019info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfCRUZ, 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/0000-0001-7325-9871(CC BY)info:eu-repo/semantics/openAccessCruz, Mariana Rodrigues Gomes daLeite, Ylka Jannielly Barbalho de SouzaMarques Julyanna de LimaPavelquesi, Sabrina Lunara SantosOliveira, Luana Ribeiro de AlmeidaSilva, Izabel Cristina Rodrigues daOrsi, Daniela Castilhoengreponame:Repositório Institucional da UnBinstname:Universidade de Brasília (UnB)instacron:UNB2023-08-12T13:38:01Zoai:repositorio.unb.br:10482/36278Repositório InstitucionalPUBhttps://repositorio.unb.br/oai/requestrepositorio@unb.bropendoar:2023-08-12T13:38:01Repositório Institucional da UnB - Universidade de Brasília (UnB)false
dc.title.none.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.por.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.none.fl_str_mv 2019
2020-01-24T10:30:06Z
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.uri.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.
https://repositorio.unb.br/handle/10482/36278
https://doi.org/10.1590/fst.16018
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.format.none.fl_str_mv application/pdf
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
dc.source.none.fl_str_mv reponame:Repositório Institucional da UnB
instname:Universidade de Brasília (UnB)
instacron:UNB
instname_str Universidade de Brasília (UnB)
instacron_str UNB
institution UNB
reponame_str Repositório Institucional da UnB
collection Repositório Institucional da UnB
repository.name.fl_str_mv Repositório Institucional da UnB - Universidade de Brasília (UnB)
repository.mail.fl_str_mv repositorio@unb.br
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