Microbiology quality of minimum processed vegetables

Abstract

With the objective to verify the microbiological quality in minimally processed vegetables were collected 36 samples of leafy vegetables and legumes in three different phases: after finishing of processing in the producing unit, delivery of products in industrial kitchen and food ready to eat in the restaurant. The samples were subjected to microbiological analysis through quantification of fecal coliform and presence/absence of Salmonella spp. The average scores for fecal coliform in hardwoods averages of 1.4 x10⁴ 8.9 x10³ and 4.0 x10⁴ CFU^-1, after finishing the processing, delivery in the industrial kitchen and food ready for consumption, respectively, with no difference significant among them. In leguminous plants, the average scores were 2,5 x10 ³, 1,6 x 10³ e 1,3 x 10⁴ CFU g^-1 respectively, with significant difference in the final stage, leaving a clear risk to consumption. The values found show the high rate of contamination by fecal coliform. There were positive for Salmonella spp. both in legumes and in leafy vegetables, indicating compliance with current legislation.The high coliform counts found to show that there are problems in the sanitary management of these plants at all sampling points, indicating the need for implementing corrective and preventive measures.