Evaluation of parasitary contamination in lettuce leaves from vegetable garden to final consumer
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/12396 |
Resumo: | Vegetable contamination can happen in several processes, from irrigation, fertilization, collection, transportation, storage, marketing and even contamination triggered by the hands of manipulators and consumers. To minimize and / or cancel this contamination, it is necessary to adhere to measures that improve the hygiene of the vegetable. In this study 27 samples of lettuce were used, defoliated manually and divided into control, treated with vinegar and treated with chlorine. For parasitological analysis, the spontaneous sedimentation method was used. The Microsoft Excel 10 programs were used for descriptive statistical analysis and the Bioetat 5.0 program was used for inferential statistical analysis (p≤ 0.05). All samples were positive for some type of parasitosis in different stages and degrees of parasite. Of the 27 samples, 85.71% had parasites, 67.85% with potentially parasitic organisms and 100% of them had free-living organisms. The vegetables with the highest degree of parasite were those from the fair, with 36.95% of parasitic organisms. Regarding the treatments used, a greater number of parasites were found in the vinegar, suggesting that more organisms were detached from the vegetable, making it suitable for consumption. |
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Evaluation of parasitary contamination in lettuce leaves from vegetable garden to final consumerEvaluación de la contaminación parasitaria em hojas de lechuga desde la casa hasta el consumidor finalAvaliação da contaminação parasitária em folhas de alface da horta ao consumidor finalVegetablesContaminationParasitosisSanitizers. VegetalesContaminaciónParasitosisDesinfectantes.VegetaisContaminaçãoParasitoseSanitizantes.Vegetable contamination can happen in several processes, from irrigation, fertilization, collection, transportation, storage, marketing and even contamination triggered by the hands of manipulators and consumers. To minimize and / or cancel this contamination, it is necessary to adhere to measures that improve the hygiene of the vegetable. In this study 27 samples of lettuce were used, defoliated manually and divided into control, treated with vinegar and treated with chlorine. For parasitological analysis, the spontaneous sedimentation method was used. The Microsoft Excel 10 programs were used for descriptive statistical analysis and the Bioetat 5.0 program was used for inferential statistical analysis (p≤ 0.05). All samples were positive for some type of parasitosis in different stages and degrees of parasite. Of the 27 samples, 85.71% had parasites, 67.85% with potentially parasitic organisms and 100% of them had free-living organisms. The vegetables with the highest degree of parasite were those from the fair, with 36.95% of parasitic organisms. Regarding the treatments used, a greater number of parasites were found in the vinegar, suggesting that more organisms were detached from the vegetable, making it suitable for consumption.La contaminación vegetal puede ocurrir en varios procesos, desde riego, fertilización, recolección, transporte, almacenamiento, comercialización e incluso contaminación provocada por las manos de manipuladores y consumidores. Para minimizar y / o cancelar esta contaminación, es necesario adherirse a medidas que mejoren la higiene de la verdura. En este estudio se utilizaron 27 muestras de lechuga, defoliadas manualmente y divididas en control, tratadas con vinagre y tratadas con cloro. Para el análisis parasitológico se utilizó el método de sedimentación espontánea. Se utilizaron los programas Microsoft Excel 10 para el análisis estadístico descriptivo y el programa Bioetat 5.0 para el análisis estadístico inferencial (p≤ 0.05). Todas las muestras resultaron positivas para algún tipo de parasitosis en diferentes estadios y grados de parásito. De las 27 muestras, el 85,71% tenían parásitos, el 67,85% con organismos potencialmente parasitarios y el 100% de ellos tenían organismos vivos libres. Las hortalizas con mayor grado parasitario fueron las de feria, con un 36,95% de organismos parasitarios. En relación a los tratamientos utilizados, se encontró una mayor cantidad de parásitos en el vinagre, lo que sugiere que se desprendieron más organismos del vegetal, haciéndolo más apto para el consumo.A contaminação vegetal pode acontecer em vários processos, desde a irrigação, adubação, coleta, transporte, armazenamento, comercialização e até mesmo a contaminação desencadeada pelas mãos de manipuladores e consumidores. Para minimizar e/ou anular essa contaminação é necessário adesão de medidas que melhorem a higienização do vegetal. Neste estudo foram utilizadas 27 amostras de alface, desfolhadas manualmente e divididas em controle, tratadas com vinagre e tratadas com cloro. Para análise parasitológica foi utilizado o método de sedimentação espontânea. Para análise estatística descritiva foi utilizado os programas Microsoft Excel l0 e para análise estatística inferencial foi utilizado o programa Bioetat 5.0 (p≤ 0,05). Todas amostras foram positivas para algum tipo de parasitose em diferentes estágios e graus parasitários. Das 27 amostras, 85,71% apresentavam parasitas, 67,85% com organismos potencialmente parasitas e em 100% deles apresentavam organismos de vida livre. Os vegetais com maior grau parasitário foram os da feira, com 36,95% de organismos parasitas. Em relação aos tratamentos utilizados, no vinagre foi encontrado um maior número de parasitas, sugerindo que mais organismos se desprenderam da verdura, tornando-a mais adequada ao consumo.Research, Society and Development2021-02-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1239610.33448/rsd-v10i2.12396Research, Society and Development; Vol. 10 No. 2; e19410212396Research, Society and Development; Vol. 10 Núm. 2; e19410212396Research, Society and Development; v. 10 n. 2; e194102123962525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/12396/11134Copyright (c) 2021 Luana Neves Alves; Maíra Catherine Pereira Turiel Silva; Francielle Bonet Ferrazhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessAlves, Luana Neves Silva, Maíra Catherine Pereira Turiel Ferraz, Francielle Bonet 2021-03-02T09:32:39Zoai:ojs.pkp.sfu.ca:article/12396Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:33:59.180470Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Evaluation of parasitary contamination in lettuce leaves from vegetable garden to final consumer Evaluación de la contaminación parasitaria em hojas de lechuga desde la casa hasta el consumidor final Avaliação da contaminação parasitária em folhas de alface da horta ao consumidor final |
title |
Evaluation of parasitary contamination in lettuce leaves from vegetable garden to final consumer |
spellingShingle |
Evaluation of parasitary contamination in lettuce leaves from vegetable garden to final consumer Alves, Luana Neves Vegetables Contamination Parasitosis Sanitizers. Vegetales Contaminación Parasitosis Desinfectantes. Vegetais Contaminação Parasitose Sanitizantes. |
title_short |
Evaluation of parasitary contamination in lettuce leaves from vegetable garden to final consumer |
title_full |
Evaluation of parasitary contamination in lettuce leaves from vegetable garden to final consumer |
title_fullStr |
Evaluation of parasitary contamination in lettuce leaves from vegetable garden to final consumer |
title_full_unstemmed |
Evaluation of parasitary contamination in lettuce leaves from vegetable garden to final consumer |
title_sort |
Evaluation of parasitary contamination in lettuce leaves from vegetable garden to final consumer |
author |
Alves, Luana Neves |
author_facet |
Alves, Luana Neves Silva, Maíra Catherine Pereira Turiel Ferraz, Francielle Bonet |
author_role |
author |
author2 |
Silva, Maíra Catherine Pereira Turiel Ferraz, Francielle Bonet |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Alves, Luana Neves Silva, Maíra Catherine Pereira Turiel Ferraz, Francielle Bonet |
dc.subject.por.fl_str_mv |
Vegetables Contamination Parasitosis Sanitizers. Vegetales Contaminación Parasitosis Desinfectantes. Vegetais Contaminação Parasitose Sanitizantes. |
topic |
Vegetables Contamination Parasitosis Sanitizers. Vegetales Contaminación Parasitosis Desinfectantes. Vegetais Contaminação Parasitose Sanitizantes. |
description |
Vegetable contamination can happen in several processes, from irrigation, fertilization, collection, transportation, storage, marketing and even contamination triggered by the hands of manipulators and consumers. To minimize and / or cancel this contamination, it is necessary to adhere to measures that improve the hygiene of the vegetable. In this study 27 samples of lettuce were used, defoliated manually and divided into control, treated with vinegar and treated with chlorine. For parasitological analysis, the spontaneous sedimentation method was used. The Microsoft Excel 10 programs were used for descriptive statistical analysis and the Bioetat 5.0 program was used for inferential statistical analysis (p≤ 0.05). All samples were positive for some type of parasitosis in different stages and degrees of parasite. Of the 27 samples, 85.71% had parasites, 67.85% with potentially parasitic organisms and 100% of them had free-living organisms. The vegetables with the highest degree of parasite were those from the fair, with 36.95% of parasitic organisms. Regarding the treatments used, a greater number of parasites were found in the vinegar, suggesting that more organisms were detached from the vegetable, making it suitable for consumption. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-02-10 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/12396 10.33448/rsd-v10i2.12396 |
url |
https://rsdjournal.org/index.php/rsd/article/view/12396 |
identifier_str_mv |
10.33448/rsd-v10i2.12396 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/12396/11134 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 2; e19410212396 Research, Society and Development; Vol. 10 Núm. 2; e19410212396 Research, Society and Development; v. 10 n. 2; e19410212396 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052745564291072 |