Evaluation of the microbiological quality of minimally processed vegetables

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 for molds and yeasts (ranging from 4.5×102 to 4.9×105). We highlight that the quality and shelf-life of minimally-processed vegetables directly depend on the handling throughout the production chain, since obtaining the raw material, to processing and commercialization. Thus, periodic evaluations of these products can reduce the risks to consumer health and favor the commercial expansion of the segment of fresh and minimally processed vegetables.摘要 本研究旨在评估巴西圣卡塔琳娜州孔科迪亚市市售即食鲜切蔬菜（minimally processed vegetables）的卫生安全质量。本次研究选取3家不同超市售卖的8种不同产品，共计24份样本开展检测分析。在受检样本中，仅1份羽衣甘蓝2号样本不符合巴西法规规定的微生物学参数要求，其45℃下大肠菌群（coliforms）含量为210个最大可能数（MPN）/克。除未检出法规要求的沙门氏菌属（Salmonella sp.）外，所有样本均未检出凝固酶阳性葡萄球菌与单核细胞增生李斯特菌（Listeria monocytogenes）。本次检测中，需氧嗜温微生物的菌落数范围为2.8×10² 至 2.7×10⁷，霉菌与酵母菌的菌落数范围为4.5×10² 至 4.9×10⁵，二者均为检出数值最高的微生物类群。需特别强调，即食鲜切蔬菜的品质与货架期直接取决于全生产链中的操作管控，从原料获取、加工直至商业化销售的全流程均需严格把控。因此，对这类产品开展定期检测评估，可降低消费者健康风险，同时助力新鲜及即食鲜切蔬菜品类的商业拓展。