Microbiological profile and nutritional quality of raw foods for neutropenic patients under hospital care
Rev. bras. hematol. hemoter
; 35(2): 94-98, 2013. tab
Article
em En
| LILACS
| ID: lil-676312
Biblioteca responsável:
BR408.1
ABSTRACT
OBJECTIVE:
This study aimed to analyze and compare the microbiological profile and vitamin C content of raw and cooked foods destined for neutropenic inpatients.METHODS:
Three vegetables and nine fruits, raw and boiled, washed and sanitized were examined. Heat-tolerant coliforms and coagulase-positive staphylococci were counted and the presence of Salmonella spp was investigated. The vitamin C content was analyzed by a colorimetric reaction. The Statistical Package for Social Sciences (SPSS) software was used for statistical analysis and the nonparametric Wilcoxon test was used to compare the mean vitamin C values of the cooked and raw foods. The Spearman correlation test was applied to determine the associations between the parameters evaluatedRESULTS:
Salmonella spp was absent in all samples and the populations of coagulase-positive staphylococci and heat-tolerant coliforms were below the minimum detectable limits of the methods employed (< 100 colony forming units (CFU)/g and < 3 most probable number (MPN)/g, respectively). There was a significant loss of vitamin C in the cooked foods, 38.9% on average, compared to the raw foods, a loss that was positively correlated with cooking time.CONCLUSION:
The fresh fruits and vegetables properly sanitized in this study had a microbiological profile consistent with that required by Brazilian law. Furthermore, the nutritional value of the neutropenic diet is diminished, at least in terms of the vitamin C content.Palavras-chave
Texto completo:
1
Base de dados:
LILACS
Assunto principal:
Terapia de Imunossupressão
/
Neutropenia
/
Valor Nutritivo
Idioma:
En
Ano de publicação:
2013
Tipo de documento:
Article