Abstract
Fresh sugarcane juice is sold by street vendors without any heat treatment in São Carlos, São Paulo, Brazil. Twenty-four samples of point-of-sale juice were tested by standard methods to determine heterotrophic bacteria, total and thermo-tolerant coliform counts, Salmonella, and parasites in the juice. 25% of samples showed poor sanitary conditions, with thermo-tolerant coliform levels higher than allowed by Brazilian standards. Salmonella spp. and parasites were absent in all samples. Thermo-tolerant coliforms were detected on the hands of 37% of juice handlers, and heterotrophic bacterial counts reached 2.0 x 10(3) cfu/per hand. Escherichia coli was detected in one hand sample, and no Salmonella spp. was detected. Screening questionnaires were used to interview the vendors, and 62% of interviewees were either unfamiliar with or failed to adopt adequate hygiene for food handling.
Highlights
Fresh sugarcane juice is sold by street vendors without any heat treatment in São Carlos, São Paulo, Brazil
Saúde Pública, Rio de Janeiro, 22(5):1111-1114, mai, 2006 sites were randomly determined, based on the places where sugarcane juice was sold by street vendors in São Carlos
Seven samples from vendors’ hands (37%) yielded thermo-tolerant coliforms, and one sample (5.3%) showed E. coli
Summary
Fresh sugarcane juice is sold by street vendors without any heat treatment in São Carlos, São Paulo, Brazil. Twenty-four samples of point-ofsale juice were tested by standard methods to determine heterotrophic bacteria, total and thermo-tolerant coliform counts, Salmonella, and parasites in the juice. 25% of samples showed poor sanitary conditions, with thermotolerant coliform levels higher than allowed by Brazilian standards. Salmonella spp. and parasites were absent in all samples. Thermo-tolerant coliforms were detected on the hands of 37% of juice handlers, and heterotrophic bacterial counts reached 2.0 x 103 cfu/per hand. Escherichia coli was detected in one hand sample, and no Salmonella spp. was detected. Screening questionnaires were used to interview the vendors, and 62% of interviewees were either unfamiliar with or failed to adopt adequate hygiene for food handling
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