Avaliação microbiológica de vegetais minimamente processados comercializados no município de Itaqui-RS

Abstract

The minimum processing plant was introduced in Brazil in the 90's as an alternative that combines practicality, speed preparation. However, due to the absence of preservatives and heat treatment may become a suitable growth medium for microorganisms due to tissue injury and the high moisture content of the packaged vegetables , which increases the potential for deterioração.Dentre microorganisms found in minimally processed products (MP) can be highlighted yeasts , molds and mesophilic bacteria . This study aimed to assess the microbiological quality of: pumpkin, carrots, apples and cassava minimally processed and compare the microbiological quality of cassava samples procured and marketed in the municipality of Itaqui / Rs , through the total count of aerobic mesophilic (CT) and the total count of yeasts and molds (CBL) . For this, samples were bought locally and immediately sent to the microbiology laboratory of the Federal University of Pampa institution for analysis of CBL using the PDA culture medium (Potato Dextrose Agar) and CT with culture medium PCA (Plate count agar). The plates containing medium PCA were incubated at 35 ° C for 48 hours and plates containing PDA incubated at 23 ° C for 5 days, after this period were chosen for counting the plates dilutions that showed a range between 25 and 250 colonies for bacteria and 15 150 colonies to fungi . The result showed that the values ranging from 4 to 7.32 log CFU. g- 1for mesophilic bacteria and from 4 to 6 log CFU. g - 1for yeasts and molds. Brazilian law does not set limits to CT and CBL, however, these methods have become powerful tools for quality control , because they are inexpensive and provide reliable results in the short term. Several authors and laws of other countries suggest that scores above 5.0 log CFU. g - 1for CT and 3.0 log CFU . g- 1to CB feedstock may indicate poor quality, faults or problems in the processing of preservation of the product. The results of this study indicate that the products displayed for sale have failed processing, may be associated with risk of transmission of foodborne illness and suggest the need for application of good manufacturing practices for manufacturing establishments.