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Avaliação dos Fatores de Risco de Saladas Embaladas Prontas para Consumir
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Authors
Abstract(s)
Produtos Minimamente Processados, “fresh-cut” e IV Gama são frutas e hortaliças, ou
combinação dessas, que tenham sido fisicamente alteradas em sua forma original, isto
é, descascadas, cortadas e embaladas, sendo oferecido ao consumidor um produto
nutritivo e conveniente. A segurança e a qualidade microbiológica dos Vegetais
Minimamente Processados - VMP têm sido motivo de preocupação nas últimas
décadas devido ao aumento de associação com surtos de doenças de origem alimentar
relacionados ao consumo de vegetais crus. Vegetais de folhas verdes parecem ser os
produtos mais frequentemente envolvidos. O desafio é encontrar condições em que a
proliferação microbiana e a degradação do vegetal sejam retardadas, para a
manutenção da qualidade e o aumento do tempo de vida útil do produto. O objetivo
deste trabalho foi avaliar os fatores de risco à saúde humana relativos ao consumo de
saladas embaladas prontas para consumir. Analisamos um total de 45 amostras de
saladas prontas para o consumo, embalagens que continham 1 tipo de vegetal (Alface
tipo Iceberg), 3 (Alface escarola, alface radicchio e canónigos) e 4 tipos vegetais
(Folha de ervilha, red oak, canónigos e cebolinho). Os expositores nos pontos de
venda foram avaliados por meio de uma checklist (lista de verificação) e foram
aferidas as temperaturas das embalagens dos produtos. Os resultados da avaliação
microbiológica são os seguintes: Contagens totais a 30ºC (4,7 x 104 a 5,7 x 108 ufc/g),
Enterobactérias (9,0 x 101 - 8,9 x 106 ufc/g), Escherichia coli (< 10 ufc/g), Bolores (<
10 - 2,4 x 103 ufc/g), Leveduras (< 10 - 8,2 x 104 ufc/g), e Pseudomonas spp (6,0 x
104 - 2,2 x 108 ufc/g). Em termos de pré-requisitos a maior parte dos equipamentos
estavam em boas condições. Observou-se que 50% das amostras apresentavam
temperaturas superiores de 7,8ºC, acima dos limites considerados ideais (0 a 4ºC).
Foram classificadas como “Não satisfatório” 12,5% das amostras com 1 tipo de
vegetal, 93,3% das amostras com 3 tipos de vegetais e todas as amostras com 4 tipos
de vegetais. Estes resultados indicam que a qualidade microbiológica destes produtos
necessita ser melhorada.
Products Minimally Products, fresh-cut and IV Gama are fruits and vegetables, or combination of these, which have been physically altered in its original form, this is, peeled, cut and packaged, being offered to the consumer a nutritious and convenient product. The safety and microbiological quality of Minimally Processed Vegetables - VMP has been of concern in the last decades due to increased association with foodborne disease outbreaks related to consumption of raw vegetables. Green leafy vegetables seem to be the most frequently involved products. The challenge is to find conditions in which microbial proliferation and vegetable degradation is delayed, for the maintenance of the quality and increase of the useful life of the product. The objective of this study was to evaluate the risk factors to human health related to the consumption of packaged salads ready to eat. We analyzed a total of 45 samples of salads ready for consumption, packaging containing one type of vegetable (lettuce type Iceberg), 3 (endive lettuce, radicchio lettuce and canons) and 4 types vegetables (pea leaf, red oak, canons and chives). Exhibitors at the point of sale, were assessed through a checklist (checklist) and were measured the temperatures of the product packaging. The results of the microbiological evaluation were as follows: 30°C Total Counts (4,7 x 104 to 5,7 x 108 ufc/g), Enterobacteriaceae (9,0 x 101 to 8,9 x 106 ufc/g), Escherichia coli (<10 ufc/g), Molds (<10 to 2,4 x 103 ufc/g), Yeasts (<10 to 8,2 x 104 ufc/g) and Pseudomonas spp. (6,0 x 104 to 2,2 x 108 ufc/g). In terms of prerequisites most of the equipment was in good condition. It was observed that 50% of the samples had higher temperatures 7,8ºC above the limits considered ideal (0 to 4°C). Were classified as “Not satisfactory” 12.5% of the samples with 1 type of vegetable, 93.3% of the samples with 3 type of vegetable and all samples with 4 types of vegetable. These results indicate that the microbiological quality of these products need to be improved.
Products Minimally Products, fresh-cut and IV Gama are fruits and vegetables, or combination of these, which have been physically altered in its original form, this is, peeled, cut and packaged, being offered to the consumer a nutritious and convenient product. The safety and microbiological quality of Minimally Processed Vegetables - VMP has been of concern in the last decades due to increased association with foodborne disease outbreaks related to consumption of raw vegetables. Green leafy vegetables seem to be the most frequently involved products. The challenge is to find conditions in which microbial proliferation and vegetable degradation is delayed, for the maintenance of the quality and increase of the useful life of the product. The objective of this study was to evaluate the risk factors to human health related to the consumption of packaged salads ready to eat. We analyzed a total of 45 samples of salads ready for consumption, packaging containing one type of vegetable (lettuce type Iceberg), 3 (endive lettuce, radicchio lettuce and canons) and 4 types vegetables (pea leaf, red oak, canons and chives). Exhibitors at the point of sale, were assessed through a checklist (checklist) and were measured the temperatures of the product packaging. The results of the microbiological evaluation were as follows: 30°C Total Counts (4,7 x 104 to 5,7 x 108 ufc/g), Enterobacteriaceae (9,0 x 101 to 8,9 x 106 ufc/g), Escherichia coli (<10 ufc/g), Molds (<10 to 2,4 x 103 ufc/g), Yeasts (<10 to 8,2 x 104 ufc/g) and Pseudomonas spp. (6,0 x 104 to 2,2 x 108 ufc/g). In terms of prerequisites most of the equipment was in good condition. It was observed that 50% of the samples had higher temperatures 7,8ºC above the limits considered ideal (0 to 4°C). Were classified as “Not satisfactory” 12.5% of the samples with 1 type of vegetable, 93.3% of the samples with 3 type of vegetable and all samples with 4 types of vegetable. These results indicate that the microbiological quality of these products need to be improved.
Description
Keywords
IV gama controlo microbiologia saladas minimamente processados fresh-cut microbiological control salads minimally processed