Microbiological quality of minimally processed vegetables commercialized in Brasilia, DF, Brazil

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorCruz, Mariana Rodrigues Gomes da-
Autor(es): dc.creatorLeite, Ylka Jannielly Barbalho de Souza-
Autor(es): dc.creatorMarques Julyanna de Lima-
Autor(es): dc.creatorPavelquesi, Sabrina Lunara Santos-
Autor(es): dc.creatorOliveira, Luana Ribeiro de Almeida-
Autor(es): dc.creatorSilva, Izabel Cristina Rodrigues da-
Autor(es): dc.creatorOrsi, Daniela Castilho-
Data de aceite: dc.date.accessioned2021-10-14T17:46:08Z-
Data de disponibilização: dc.date.available2021-10-14T17:46:08Z-
Data de envio: dc.date.issued2020-01-23-
Data de envio: dc.date.issued2020-01-23-
Data de envio: dc.date.issued2019-
Fonte completa do material: dc.identifierhttps://repositorio.unb.br/handle/10482/36278-
Fonte completa do material: dc.identifierhttps://doi.org/10.1590/fst.16018-
Fonte completa do material: dc.identifierhttp://orcid.org/0000-0001-7325-9871-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/615798-
Descrição: dc.descriptionThis study evaluated the microbiological quality of minimally processed vegetables commercialized in the city of Brasilia, DF, Brazil. A total of 32 samples of different vegetables were purchased from 10 supermarkets. In most samples (78.1%) the populations of psychrotrophic bacteria had a high count ranging from 106 to 108 CFU/g. Thermotolerant coliforms were found in all samples, with populations higher than 102 MPN/g in 15 samples (46.9%). After molecular analyses, E. coli was identified in 16 samples (50.0%) and Salmonella spp. in 4 samples (12.5%). S. aureus was found in 14 samples (43.8%), with counts higher than 103 CFU/g in 4 samples (12.5%). The results obtained in this study showed that 16 samples (50%) were unfit for consumption according to Brazilian legislation. These results indicated the need of adoption of better hygienic practices in the production of minimally processed vegetables to improve quality and microbiological safety.-
Formato: dc.formatapplication/pdf-
Idioma: dc.languageen-
Publicador: dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos-
Direitos: dc.rightsAcesso Aberto-
Direitos: dc.rights(CC BY)-
Palavras-chave: dc.subjectHortaliças-
Palavras-chave: dc.subjectPlantas - análise-
Palavras-chave: dc.subjectBactérias patogênicas-
Palavras-chave: dc.subjectAlimentos - contaminação-
Palavras-chave: dc.subjectSegurança alimentar-
Título: dc.titleMicrobiological quality of minimally processed vegetables commercialized in Brasilia, DF, Brazil-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:UNB

Não existem arquivos associados a este item.