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and to assess the presence of Escherichia coli, parasites, and dirt material in ready-to-eat minimally processed vegetables. Fifty-six samples of minimally ...
Brazilian Journal of Microbiology (2007) 38:594-598 ISSN 1517-8382

MICROBIOLOGICAL QUALITY OF MINIMALLY PROCESSED VEGETABLES SOLD IN PORTO ALEGRE, BRAZIL Silvia R. Pavan da Silva; Sylvia E. Frizzo Verdin; Dariane C. Pereira; Aline M. Schatkoski; Marilise B. Rott; Gertrudes Corção* Departamento de Microbiologia, Instituto de Ciências Básicas da Saúde, Universidade Federal do Rio Grande do Sul, Porto Alegre, RS, Brasil Submitted: November 09, 2006; Returned to authors for corrections: July 16, 2007; Approved: November 19, 2007.

ABSTRACT Minimally processed vegetables go through various steps during their preparation, with many modifications to their natural structure. However, they must maintain the same quality as the fresh produce. The aim of the present study was to quantify mesophilic and psychrotrophic microorganisms and total and faecal coliforms, and to assess the presence of Escherichia coli, parasites, and dirt material in ready-to-eat minimally processed vegetables. Fifty-six samples of minimally processed vegetables were analysed for the presence of mesophilic and psychrotrophic microorganisms by the plate-count method. Monthly means ranged from 4.7x105 to 1.6x108 CFU/g and from 7.9x106 to 2.7x108 CFU/g, respectively for mesophilic and psychrotrophic microorganisms. Coliforms were analysed by the multiple-tube method; total coliforms ranged from