Ensino de vigilância sanitária nos cursos de nutrição em universidades de Natal

Abstract

The meal preparation has been modified by the intense routine of many people who seek to nutritional quality and practicality. Given this demand came minimally processed foods such as sanitized vegetables ready for consumption. Vegetables are conducive to the proliferation of microorganisms because they are rich in nutrients and water. Extend the life of these products can promote the growth of pathogenic microorganisms. The aim of the study was to analyze the microbiological quality of minimally processed vegetables of different brands sold in grocery and supermarket in the metropolitan region of São Paulo. The methodology was an experimental cross-sectional study, conducted in duplicate, which evaluated the presence of total and fecal coliforms, E. coli and and count of mesophilic aerobic, yeast and fungi in petri dishes, using the pour plate technique, in curly lettuce, looseleaf lettuce, watercress and arugula minimally processed. The results showed the Escherchia coli in 66.7% of analyzed vegetables, indicating fecal contamination and can be justified by the failure in the production steps. Half of the samples showed high count values for fungi and yeasts. Conclude that the inspection in the production and storage of these foods to ensure they get quality the consumer is required. Supported by PIBIC Mackenzie