Calidad microbiológica de ensaladas crudas que se expenden en puestos ambulantes de comida rápida de la ciudad de Maracaibo-Venezuela / Microbiological quality of raw salads that are sold at roadside food stalls quick Maracaibo-Venezuela

Las ensaladas crudas juegan un papel importante en las enfermedades transmitidas por alimentos, sobre todo si durante su procesamiento no se cumplen con las condiciones higiénicas necesarias para impedir su contaminación. El objetivo es determinar la calidad microbiológica de ensaladas crudas que se expenden en puestos ambulantes de comida rápida de Maracaibo, Venezuela. 15 establecimientos fueron estudiados mediante el doble muestreo con intervalo de un mes. Para el estudio microbiológico, las muestras fueron preparadas según la Comisión Venezolana de Normas Industriales (COVENIN N°1126-89). Del homogenizado, se determinó el contaje Aerobios Mesόfilos, Salmonella, Coliformes Totales, Fecales y Escherichia coli. En relación a Aerobios Mesofilos, de las 30 muestras, 2 (6,67%) mostraron contajes de 225.000 UFC/g; y 28 (93, 33%) con recuentos incontables. Para Coliformes Totales, 28 (93.3%) mostraron contajes que oscilaron entre 350 x 107 hasta 730 x 107 y en 2 (6.6%) el contaje promedio fue 197 UFC/g. En el 93,3% (28) de las muestras se observó recuentos elevados para Escherichia coli, y en 2 (6,6%) fue menor a 1 UFC/g. Salmonella se detectó en 4 (13,3%) muestras. Las ensaladas estudiadas no son aptas para el consumo humano, por no cumplir con los requerimientos mínimos de inocuidad, según las normativas establecidas.

Raw salads play an important role in foodborne, especially during processing is not necessary meet to prevent its contamination hygienic conditions. The objective is to determine the microbiological quality of raw salads that are sold in fast food stalls Maracaibo, Venezuela. 15 establishments were studied by double sampling interval of one month. For microbiological study, samples were prepared according to the Venezuelan Industrial Standards Commission (COVENIN No. 1126-1189). Homogenate, counting mesophilic aerobics, Salmonella, Total and Fecal Coliforms and Escherichia coli by the method most probable number and rehydratable plate with dry films was determined. Regarding mesophilic aerobics, of the 30 samples, 2 (6.67%) showed counts of 225,000 CFU/g; and 28 (93, 33%) had countless counts. For Total Coliforms, 28 (93.3%) showed counts ranging from 350 to 730 x107 x 107 and 2 (6.6%) the average count was 197 CFU/g. Escherichia coli in 93.3% (28) of the samples was observed high counts, and in 2 (6.6%) counting was less than 1 CFU/g. Salmonella was detected in 4 (13.3%) samples. The salads studied are unfit for human consumption, not to meet the minimum safety requirements, according to established regulations.

Qualidade microbiológica de saladas in natura servidas em restaurantes e fast foods na cidade de Campinas e região / Microbiological quality of salads in natura served in restaurants and fast foods in the city of Campinas and region

O consumo de saladas tem aumentado significantemente em todo o mundo, por causa do aumento da população, pela mudança nos hábitos alimentares e a preocupação do consumidor em relação à saúde. As hortaliças consumidas como salada são ricas em sais minerais e vitaminas, por isso podem estar contaminadas com micro-organismos patógenos e estão frequentemente relacionadas a doenças de origem alimentar em todo mundo. A legislação brasileira em vigor estabelece limites microbiológicos, para hortaliças in natura, de coliformes a 45ºC e Salmonella. O objetivo deste trabalho foi analisar a qualidade microbiológica de diferentes saladas servidas em restaurantes e fast foods da cidade de Campinas-SP e região. Foram avaliadas 24 amostras de saladas: 3 de alface, 3 de tomate, 3 de agrião, 3 de cenoura, 3 de beterraba (1 crua e 2 cozidas), 3 de pepino e 6 de salada mista de diferentes restaurantes e fast foods no período de maio a junho de 2013. As amostras foram submetidas às análises microbiológicas de Salmonella, coliformes a 35 e 45ºC, E. coli, aeróbios mesófilos totais e fungos filamentosos e leveduras. Nenhuma amostra estava contaminada com Salmonella, porém foi verificada a presença de outros micro-organismos: Citrobacter sp, Klebsiella pneumoniae, Enterobacter sp e Pseudomonas sp. Coliformes a 45ºC estavam presentes em 13 amostras (54,16%) e apresentaram valores acima do permitido pela legislação (10² UFC/g), consideradas impróprias para o consumo. Em relação aos coliformes a 35ºC, 18 amostras (75%) apresentaram contagens acima de 1,1x103UFC/g, e mesmo não sendo uma análise contemplada pela legislação, sua presença indica condições de higiene insatisfatórias. A presença de E. coli foi observada em 14 amostras (58,33%), e destas, 2 (14,28%) com contagens acima de 1,2x102NMP/g, representando risco à saúde dos consumidores. Contagem total de aeróbios mesófilos e fungos filamentosos e leveduras foram observadas em todas as amostras variando entre 103 a 106UFC/g o que mostra que o processo de higienização desses vegetais foi deficiente e até mesmo houve excesso de manipulação durante o preparo. Para diminuir a quantidade de micro-organismos presentes nas saladas, boas práticas de manipulação devem ser adotadas nos restaurantes e fast foods e assim evitar possíveis surtos alimentares.

Consumption of salads has increased significantly worldwide, because of increasing population, the change in eating habits and consumer concern about health. The vegetables consumed as salad are rich in minerals and vitamins, so it may be contaminated with pathogens microorganisms and are often related to foodborne diseases worldwide. The Brazilian legislation, RDC 12/2001 establishes microbiological limits for fresh vegetables for coliforms at 45°C and Salmonella. The aim of this study was to analyze the microbiological quality of different salads served in restaurants and fast foods in Campinas-SP city and region. 24 salad samples were evaluated: 3 lettuce, 3 tomatoes, 3 watercress, 3 carrots, 3 beet (1 raw and 2 cooked), 3 cucumber and 6 mixed salad of different restaurants and fast foods in the period of May to June 2013. The samples were submitted to microbiological analysis of Salmonella, coliforms at 35 and 45°C, E. coli, aerobic mesophilic and filamentous fungi and yeast. No sample was contaminated with Salmonella, but it was verified the presence of other microorganisms: Citrobacter sp, Klebsiella pneumoniae, Enterobacter sp and Pseudomonas sp. Coliforms at 45°C were present in 13 samples (54.16%) and showed higher values than those permitted by law (10² CFU/g), deemed unfit for consumption. Regarding coliforms at 35°C, 18 samples (75%) presented counts above 1,1x103 UFC/0g, and although this analysis is not contemplated by the legislation, their presence indicates unsatisfactory hygiene conditions. The presence of E. coli was found in 14 samples (58.33%), and of these, two (14.28%) with counts above 1,2x102 NMP/g, representing a risk to consumer health. Total count of mesophilic aerobic and filamentous fungi and yeasts were observed in all samples ranging from 103 to 106 UFC/g shows that the process of cleaning was poor and there was even excessive handling during preparation. To decrease the amount of microorganisms present in salads, good handling practices should be adopted in restaurants and fast foods and thus avoid possible food outbreaks.

Food Quality Aspects of Fresh Green Salads in Selected Retail Stores in Los Banos, Laguna, The Philippines

Introduction: Consumption of minimally processed vegetables has gained popularity due to consumer emphasis on convenience and healthy eating. However, much handling during processing poses health risks to the consumers. This study was aimed at determining the proximate composition and microbiological quality of minimally processed packed fresh green salads sold in seven different retail stores in Barangay Batong Malake, Los Banos, Laguna. Methods: Proximate composition, microbiological quality and presence of filth in the sampled salads were analysed using standard AOAC, BAM and floatation methods, respectively. Results: The proximate composition of the samples in percentage consisted of carbohydrates (3.07- 14.26), protein (0.95-11.79), fat (0.03-3.64), fibre(0.64-1.13) and moisture (73.27-92.77). Microbial analysis showed a mean total plate count of 2.4 x 107and a broad range of 2.7 x 104 - 6.6 x 107 CFU/g. Most probable numbers (MPN) of >11,000/g coliforms were found in four samples and Escherichia coli bacteria were detected in five samples but none of the E.coli count exceeded 9.2 MPN/g. Both insect fragments and textile fibre were detected in two samples. Based on the specifications by the Food and Drug Administrations of the Philippines, the levels of contamination found could lead to imminent spoilage andpose a potential health hazard. Conclusion: Although green salads contain fibre and low calories which are nutritionally important, the present findings in a Filipino location accentuates the need for more stringent enforcement of food safety measures to protect the consumers from possible occurrence of food poisoning.

Presence of enterotoxigenic Staphylococcus aureus in artisan fruit salads in the city of San Luis, Argentina

An increase in the consumption of fruit juices and minimally processed fruits salads has been observed in recent years all over the world. In this work, the microbiological quality of artisan fruit salads was analysed. Faecal coliforms, Salmonella spp, Shigella spp, Yersinia enterocolitica and Escherichia coli O157:H7 were not detected; nevertheless, eleven strains of Staphylococcus aureus were isolated. By multiplex PCR, all isolates showed positive results for S. aureus 16S rRNA gene and 63.6% of them were positive for sea gene. Furthermore, PCR sea positive strains were able to produce the corresponding enterotoxin. Finally, the inactivation of these strains in fruit salads by nisin, lysozyme and EDTA, was studied. EDTA produced a total S. aureus growth inhibition after 60 h of incubation at a concentration of 250 mg/L. The presence of S. aureus might indicate inadequate hygiene conditions during salad elaboration; however, the enterotoxigenicity of the strains isolated in this study, highlights the risk of consumers' intoxication. EDTA could be used to inhibit the growth of S. aureus in artisan fruit salads and extend the shelf life of these products.