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Rev. cient. (Guatem.) ; 28(2): 26-36, 2019/07/05.
Artigo em Espanhol, Inglês | LILACS-Express | LILACS | ID: biblio-1005769

RESUMO

Ante la necesidad de garantizar alimentos inocuos para los consumidores, las agroindustrias han implementado prácticas preventivas y desarrollado investigación que respalde sus procesos. El gremio productor de banano en Guatemala precisó determinar la presencia de Escherichia coli en la cáscara y parte comestible de la fruta, y el crecimiento de esta bacteria durante la postcosecha y almacenamiento. El estudio se realizó en cuatro plantas empacadoras de banano en Guatemala con dos objetivos: el primero determinar si la bacteria E. coli logra infiltrarse hacia la parte comestible del banano durante el lavado postcosecha, y el segundo, determinar si existe presencia de E. coli en la cáscara del banano en estiba y en simulación de almacenamiento a temperatura controlada. Para el primer objetivo se recolectaron al azar dos cajas de banano de una empacadora, que fueron trasladadas al laboratorio donde se replicaron las condiciones de la pileta de lavado y se introdujo E. coli de manera intencional; posteriormente, se utilizó el método de número más probable, para analizar el macerado de la fruta. Para el segundo objetivo, se recolectaron al azar cinco cajas de banano provenientes de tres empacadoras, se realizaron muestreos en la cáscara de dos bananos por caja, tanto en estiba, como durante el almacenamiento a temperaturas entre 17 y 18 °C, los días 4 y 18. Los resultados indicaron ausencia de E. coli en la parte comestible de la fruta y en la cáscara del banano durante el proceso de estiba y almacenamiento en los tiempos evaluados


To ensure innocuous food for consumers, agroindustries have implemented preventive practices and have developed research that supports their processes. e banana producing guild in Guatemala required to determine the presence of Escherichia coli in the peel and edible part of the fruit, and to determine the growth of this bacteria during postharvest and storage processes. e study was carried out in four banana packing plants in Guatemala with two objectives; the first one was to determine if E. coli is able to infiltrate the edible part of the banana during postharvest washing. e second objective was to determine if there is E. coli in the banana peel at stowage and in simulation of controlled temperature storage. For the first objective, two boxes of banana were randomly collected from a packing line, then were transferred to the laboratory where the conditions of the washing tank were replicated and E. coli was introduced intentionally. e most probable number method was used to analyze the maceration of the fruit. For the second objective, five boxes of bananas were randomly collected from three packing plants. Samplings were made to the peel of two bananas per box, at stowage, and then during storage at temperatures between 17 and 18° C, during the 4th and 18th day. e results indicated absence of E. coli in the edible part of the fruit and in the banana peel at stowage area, and at controlled storage temperature during the evaluation time

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