Caracterização microbiológica e importância da pesquisa de estafilococos coagulase positiva em couves minimamente processadas, comercializadas no município de Campo Mourão

Abstract

Minimally processed vegetables go through some stages during their preparation which changes occur in their natural form, but always maintaining the quality of fresh produce. This study aimed to evaluate the microbiological conditions of minimally processed cabbage against coliforms at 35 º C and 45 º C, Salmonella sp, coagulase positive, mesophilic strict and facultative aerobic and psychrotrophic viable. The coliform count was performed by plating layer on VRBA, and their confirmations for coliforms at 35 º C in VBB, and coliforms at 45 º C in EC broth. To search Salmonella and Staphylococcus aureus part was performed by rapid methods in petrifilme and other conventional method according to Normative Instruction Nº. 62 of August 26, 2003. For mesophilic strict and facultative aerobic and psychrotrophic viable plating were performed in depth Agar PCA. From 9 analyzes showed only 1 number of coliforms above the standard, and this same showing x106UFC 5.4 / g (est.) of coliforms at 35 º C. All had absence of Salmonella sp, and 7 of 9 tests for Staphylococcus aureus showed high counts. The count of mesophilic and psychrotrophic compared to similar studies are with similar results, but of which the authors say there is a high count. Finally, it was concluded that the 9 analyzes only two were fit for human consumption, according to Resolution - RDC N º January 12, 2001.