Abstract
Abstract The aim of this study was to evaluate the hygienic-sanitary quality of minimally processed vegetables commercialized in the city of Concordia, 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.
Highlights
The changes in food consumption have increased in the last decades, due to the fast pace of the population lifestyle, with less time to dedicate to food, which has led to the consumption of easy to prepare and convenient foods
The knowledge of the microbiological parameters of minimally processed vegetables and fruit can help in the decision-making related to the implementation of preventive strategies such as hygiene practices and Hazard Analysis Critical Control Points (HACCP) (Cocolin et al, 2011)
Periodic evaluations of microbiological criteria established in legislation can reduce the risks to the health of consumers and favor the commercial expansion of minimally processed vegetables and fruits
Summary
The changes in food consumption have increased in the last decades, due to the fast pace of the population lifestyle, with less time to dedicate to food, which has led to the consumption of easy to prepare and convenient foods. Consumers have obtained greater knowledge regarding the relationship between food and health, and the search for natural and healthy foods has increased. This tendency has been reflected on the growth of this segment in industry and in the popularity of ready for consumption vegetables, since they present characteristics similar to those in natura (Buckley et al, 2007; Ragaert et al, 2007; Putnik et al, 2017a, b). The minimally processed vegetables are an essential component of a healthy diet and a convenient form of increasing the consumption of fresh produce (Rico et al, 2007). The cutting could elevate respiratory activity and the production of ethylene, promoting the synthesis of enzymes involved in physiological and biochemical changes, as well as the induction of the metabolism of phenolic compounds and enzymatic darkening, which can result in sensorial alterations (Moretti, 2004)
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