Leafy Vegetables Free Of Coliforms And Parasites After Washing In Chlorine Treated Water

The production and preparation of vegetables for consumption involve procedures that pose health risks to consumers. In this context the water plays an important role in the quality of minimally processed vegetables. We assessed the hygienic-sanitary quality of leafy vegetables and obtained data of interest to health surveillance agencies and public health. They were tested for the presence of total and faecal coliforms, and also parasitic protozoa and helminths. The vegetable samples were purchased in supermarkets of the Midwest of the State of Santa Catarina, Brazil. We performed bacteriological analyses of wash water samples using chromogenic substrates to obtain the most probable number of the coliform group at 35 °C and Escherichia coli. We used Hoffman's spontaneous sedimentation technique for the parasitological analysis in order to check the occurrence of heavy and light helminths eggs and protozoan cysts. The analyses indicated the presence of coliforms, nematodes and freeliving protozoa, except for the last wash. We concluded that the washing process using running water and no active chlorine was not efficient in reducing the load of microorganisms in the vegetables. Therefore, intensive educational programmes should be implemented by health authorities to encourage hygienic-sanitary practices and risk reduction of food-borne diseases.(AU)

Bacteriocina de Lactobacillus sake 2a: potencial de aplicação em combinação com outras substâncias antimicrobianas na inibição de cepas de Salmonella de origem alimentar / Bacteriocin of Lactobacillus sake 2a: potential of application in combination with other antimicrobials substances in the inhibition of strains of Salmonella of alimentary origin

No presente estudo avaliou-se o potencial de aplicação da bacteriocina 2a produzida pelo Lactobacillus sake 2a em combinação com outras substâncias antimicrobianas na inibição de cepas de Salmonella isoladas de linguiça: S. Derby SD2, S. Enteritidis SE3, S. Hadar SH4, S. Panama SP5 e S. Typhimurium ST6. A partir de cultura de L. sake 2a em caldo MRS, obteve-se por extração ácida e concentração em liofilizador, um extrato protéico de bacteriocina de cerca de 500 UA/ml. Verificou-se que esse extrato protéico de bacteriocina 2a tem atividade contra Listeria monocytogenes Scott A Cmr Emr nos meios de cultura BHI, MRS e TSB com 0,1 por cento de glicose, independente de temperatura e atmosfera de incubação...