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| Silva,Silvia R. Pavan da; Verdin,Sylvia E. Frizzo; Pereira,Dariane C.; Schatkoski,Aline M.; Rott,Marilise B.; Corção,Gertrudes. |
| 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 4.7x10(5) to 1.6x10(8) CFU/g and from 7.9x10(6) to 2.7x10(8) CFU/g, respectively for mesophilic and psychrotrophic microorganisms.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Minimally processed vegetables; Microbiologic quality; Parasitological analysis. |
| Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822007000400003 |
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| SCHUH,Vanessa; SCHUH,Janaína; FRONZA,Nei; FORALOSSO,Fabiana Bortolini; VERRUCK,Silvani; VARGAS JUNIOR,Alvaro; SILVEIRA,Sheila Mello da. |
| Abstract The aim of this study was to evaluate the hygienic-sanitary quality of minimally processed vegetables commercialized in the city of Concórdia, Santa Catarina State, Brazil. Eight distinct products, sold in 3 different supermarkets, totalizing 24 samples were evaluated. Of the analyzed samples, just one was in discordance with the microbiological parameters established by the Brazilian legislation (210 MPN/g of coliforms at 45 °C for Kale 2). Beyond the absence of Salmonella sp. indicated in legislation, all samples also indicated the absence of positive coagulase staphylococci and Listeria monocytogenes. The most expressive microbial counts were obtained when evaluating the aerobic mesophilic microorganisms (ranging from 2.8×102 to 2.7×107), and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Minimally processed vegetables; Hygiene; Pathogenic microorganisms; Food quality. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200290 |
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