Própolis como agente sanitizante para cheiro-verde minimamente processado

Abstract

Minimally processed foods currently have been widely sought after by consumers looking for a good quality food , safe in the microbiological point of view and that meets your needs as practicality . Among them , a group has emerged , which are vegetables . A food that has been widely accepted by consumers is the smell - minimally processed green , it is a spice widely used in Brazilian cuisine but it has a very low shelf life . During processing of minimally processed foods one of the most important steps is the sanitization , which is key to reducing the microbiota of ensuring food quality and increased product shelf life . One of the most sanitizers used is sodium hypochlorite , but there has been some concern about its use to be considered a precursor in the formation of organic chloramines . The general objective of this work is the replacement of chlorine as a sanitizer for propolis, a natural product that has its known antimicrobial activity . For this microbiological mesophilic , psicotróficos and fungi were performed using samples treated with chlorine , water and propolis separately at intervals of 0.5 and 10 days after treatment. The results showed that propolis was effective in reducing mesophilic , psicotróficos microorganisms and fungi when compared with the results of the samples treated with water and chlorine.