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ANÁLISE DA QUALIDADE MICROBIOLÓGICA DE HORTALIÇAS MINIMAMENTE PROCESSADAS COMERCIALIZADAS EM CAMPO MOURÃO, PR.

The lifestyle adopted by globalized society has made the consumers to seek for practical, fast, healthy and of quality foods. The minimally processed vegetables appeared as an alternative for the consumer that has not time to make your meals. The aim of this study was to analysis the microbiological...

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Publicado en:Brazilian Journal of Surgery & Clinical Research Vol. 5; no. 3; pp. 17 - 23
Autores principales: DE ASSIS, LÉRIDA LOYANI RIBEIRO, UCHIDA, NANCY SAYURI
Formato: Artículo
Publicado: Master Editora dez2013-fev2014
Materias:
Microbiology
Vegetables
Food quality
Salmonella
Coliforms
Acceso en línea:Ver este registro en EBSCOhost
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        atl: ANÁLISE DA QUALIDADE MICROBIOLÓGICA DE HORTALIÇAS MINIMAMENTE PROCESSADAS COMERCIALIZADAS EM CAMPO MOURÃO, PR.
      aug:
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          DE ASSIS, LÉRIDA LOYANI RIBEIRO
          UCHIDA, NANCY SAYURI
        affil: Professora mestre do curso de Nutrição da Faculdade Integrado de Campo Mourão
      su:
        Microbiology
        Vegetables
        Food quality
        Salmonella
        Coliforms
      sug:
        subj:
          Microbiology
          Vegetables
          Food quality
          Salmonella
          Coliforms
      keyword:
        Minimally processed
        thermotolerants coliforms and salmonella spp
        coliformes termotolerantes e salmonella spp
        Hortaliças
        minimamente processados
      ab:
        The lifestyle adopted by globalized society has made the consumers to seek for practical, fast, healthy and of quality foods. The minimally processed vegetables appeared as an alternative for the consumer that has not time to make your meals. The aim of this study was to analysis the microbiological quality of minimally processed vegetables marketed in Supermarkets city of Campo Mourão, Paraná, Brazil. The research was done of quantitative nature, descriptive experimental way, with six sample of minimally processed vegetables. The microbiological analysis was made for coliforms to 45° C and Salmonella spp. and the results were compared with the legal standards prevailing. Has been checked that majority of minimally processed vegetables reported values <3 MPN/g for coliforms to 45° C and for Salmonella spp., no of the samples was found this microorganism. This results has indicated that of somehow was made hygiene operations during the processing of minimally processed vegetables that has assured the product end quality, resulting in a safe food to consumer. From results, it is concluded that absence of the Salmonella spp. and another values found for thermotolerants coliforms, were in agreement with the legal standards prevailing, and has been considered suitable for human consumption.
        O estilo de vida adotado pela sociedade globalizada faz com que os consumidores procurem alimentos práticos, rápidos, saudáveis e de qualidade. As hortaliças minimamente processadas surgiram como uma alternativa para o consumidor que não tem tempo de preparar suas refeições. O objetivo deste trabalho foi analisar a qualidade microbiológica de hortaliças minimamente processadas comercializadas em Supermercados da Cidade de Campo Mourão, PR. Foi realizada uma pesquisa de natureza quantitativa, de caráter experimental descritivo, com seis amostras de hortaliças minimamente processadas. As análises microbiológicas foram realizadas para Coliformes a 45° C e Salmonella spp. e os resultados foram comparados com a os padrões legais vigentes. Verificou-se que a maioria das hortaliças minimamente processadas apresentaram valores <3 NMP/g para coliformes a 45°C e para Salmonella spp. em nenhuma das amostras foi encontrada presença deste microrganismo. Estes resultados indicam que durante o processamento mínimo das hortaliças foram realizadas de alguma forma ações de higiene que garantissem a qualidade do produto final, resultando em um alimento seguro ao consumidor. Diante dos resultados, conclui-se que a ausência de Salmonella spp. e os valores encontrados para coliformes termotolerantes, estavam de acordo com os padrões legais vigentes, portanto, as hortaliças minimamente processadas foram consideradas próprias para o consumo humano.
      pubtype: Academic Journal
      doctype: Article
      src: R
    language: Portuguese
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      custom: Copyright of Brazilian Journal of Surgery & Clinical Research is the property of Master Editora and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use.
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      holder: Master Editora
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          year: 2013
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