Microbiological quality of minimally processed fruits and vegetables

  • Taline Fernanda Smanioto Universidade Sagrado Coração, Fundação Veritas, Laboratório de Análise de Alimentos, Bauru, SP
  • Natália Jordão Pirolo Universidade Sagrado Coração, Fundação Veritas, Laboratório de Análise de Alimentos, Bauru, SP
  • Eliane Maria Ravasi Stéfano Simionato Universidade Sagrado Coração, Centro de Ciências da Saúde, Bauru, SP
  • Maria Cecília de Arruda APTA - Pólo Centro Oeste, Unidade de Pesquisa de Bauru, Bauru, SP
Keywords: vegetables, minimally processed, coliforms, Salmonella

Abstract

Aiming at assessing the microbiological quality of minimally processed foods based on the Brazilian Legislation, 30 samples of minimally processed fruits and vegetables were analyzed. These samples were collected from supermarkets in the Bauru region. All of the analyzed samples complied with the current legislation standards, although the fruit samples presented higher microbiological quality than vegetables. As for the vegetables, 93.3% of analysed samples presented compliance with the current legislation. Nonetheless, one of the samples (6.70%) showed higher thermotolerant coliform counts than those of the standards, and Escherichia coli, as well. Both fruits and vegetables samples showed high total coliform counts, indicating inadequacy on hygiene standards and manufacturing practices.
Published
2009-01-01
How to Cite
Smanioto, T. F., Pirolo, N. J., Simionato, E. M. R. S., & Arruda, M. C. de. (2009). Microbiological quality of minimally processed fruits and vegetables. Revista Do Instituto Adolfo Lutz, 68(1), 150-154. Retrieved from https://periodicoshomolog.saude.sp.gov.br/index.php/RIAL/article/view/32756
Issue
Vol. 68 No. 1 (2009)
Section
BRIEF COMMUNICATION