Microbiological profile of different types of salads from hospital kitchens

ABSTRACT: The objective of this work was to verify the microbiological profile of different types of salads from hospital kitchens. During the period from 2010 to 2014, the Public Food Guidance Service (SOAP) received 641 samples of salads from two public hospitals in the Central West region of the São Paulo state, where they were submitted to microbiological analysis in order to determine the most probable number (MPN) of coliforms at 35 and 45ºC, carry out Salmonella spp. study and coagulase-positive staphylococci count. The results showed that in 30.56% of samples the coliform count at 35ºC was above 1,100 MPN/g and 12.17% of samples presented coliforms at 45ºC above 100 MPN/g, which is the maximum limit established by Brazilian law. The prevalence of contaminated samples among those without heat treatment was at 97.44%, and for samples with heat treatment the prevalence was at 2.56% for both cooked and braised foods. All samples were negative for Salmonella spp. presence and showed coagulase-positive staphylococci count at摘要：本研究旨在明确圣保罗州中西部地区两家公立医院厨房中不同品类沙拉的微生物学特征。2010年至2014年间，公共食品指导服务（Public Food Guidance Service, SOAP）从圣保罗州中西部地区的两家公立医院收集了641份沙拉样本，随后对这些样本开展微生物学检测：分别测定35℃与45℃条件下大肠菌群的最大可能数（most probable number, MPN），开展沙门氏菌属（Salmonella spp.）检测，并计数凝固酶阳性葡萄球菌（coagulase-positive staphylococci）。检测结果显示，30.56%的样本在35℃下的大肠菌群计数超过1100 MPN/g，12.17%的样本在45℃下的大肠菌群计数超过100 MPN/g，该数值为巴西法规规定的最大限值。未经热处理的沙拉样本中，污染样本占比达97.44%；而经热处理（包括炒制与焖制）的样本中，污染样本占比仅为2.56%。所有样本的沙门氏菌属检测均呈阴性，凝固酶阳性葡萄球菌计数为