A avaliação da qualidade microbiológica de alimentos minimamente processados comercializados em supermercados de Maringá, PR

RESUMO

Os alimentos minimamente processados (AMP) são cada vez mais procurados pela população, porém, desde a fase de plantio até o preparo do produto a ser comercializado, este alimento pode sofrer contaminações por micro-organismos patogênicos que podem levar a surtos de toxinfecção alimentar. A demanda de vegetais minimamente processados tem crescido devido às suas características de frescor e conveniência, entretanto a produção, a distribuição, a qualidade e a segurança de tais frutos e hortaliças são limitadas pelos conhecimentos que se têm acerca desse tipo de produto. O objetivo deste trabalho foi verificar se os AMP oferecidos pelo comércio de Maringá-PR estão aptos para o consumo e seguros para saúde dos consumidores. Pesquisou-se em amostras de couve, repolho, cenoura, beterraba e almeirão, os seguintes grupos de micro-organismos Coliformes totais, Coliformes termotolerantes pela técnica dos tubos múltiplos (Número Mais Provável), Salmonella sp e Sthaphylococcus aureus. Das 25 amostras de hortaliças e/ou raízes/tubérculos minimamente processados analisadas, uma (4%), estava contaminada com Salmonella sp. e sete (25%), apresentavam coliformes termotolerantes em valores superiores a 102 NMP.g·I e 103 NMP.g·I, para hortaliças e raízes/ tubérculos, respectivamente, estando em desacordo com a legislação vigente. As amostras de hortaliças e raízes/tubérculos (almeirão, couve, repolho, beterraba e cenoura) minimamente processadas apresentaram a incidência de coliformes totais de 22,4 x 103 NMP.g·1• Foi observada a presença de Staphylococcus coagulase positiva em 10 amostras analisadas.(AU)

ABSTRACT

The minimally processed foods (MPF) are marketed chopped foods ready for consumption and are being increasingly demanded by the population. However; from initial planting to the preparation of the product to be marketed, this food may suffer contamination by pathogenic micro-organisms that can lead to outbreaks of food poisoning. The demand for fresh cut vegetables has grown due to its characteristics of freshness and convenience, however the production, distribution, quality and security of such fruits and vegelables are limited by the knowledge that they have about this type of products. The aim of this study was to determine whether the MP f offered by the Maringá/PR market are in good conditions for consumption, bringing reliability and health to the consumers. We searched in samples of kale, cabbage, carrot, beet and chicory. Salmonella sp.,Staphylococcus aureus, Total Coliform and Thermotolerant Coliforms, the last two bacteria were detected by the multiple tubes (Most Probable Number)technique. From the 25 samples of vegetables and / or root / tuber minimal/y processed analyzed, one (4%) were infected with Salmonella sp. and 7 (25%) had coliform organisms in amounts exceeding 1(J2 NMP.gl and /()l NMP.g1Jor vegetables and roots / tubers, respectively, being in disagreement with current legislation. Samples of vegetables and roots / tubers (chieory, kale, cabbage, beets and carrots) minimally processed analyzed showed the incidence of total coliform "2.2,4x J()l NMP.g1. The presence of Staphylococcus coagulase-positive was observed in 10 samples. The results obtained in this work show a high taxa of totals and thermotolerant coliforms in vegetables, roots and tubers minimally processed marketed in supermarkets in Maringá- PR, showing that some of the foodstuffs are in compliance with the Brazilian legislation, or that it makes printing for consumption. It shows the need for control and vigilance of manning and marketing of food.(AU)