Resumo de Microbiological Analysis Of Lettuces (lactuca Sativa) At Self-service Restaurants In The City...

Microbiological analysis of lettuces (Lactuca sativa) at self-service restaurants in the city of Limeira ? SPLettuce samples, ready for consumption and without addition ofseasoning, were obtained from seven self-service restaurants whichserve food per kilogram. The total of 35 samples was collected onalternate days and directly from food counters at those restaurants inthe city of Limeira/SP. Samples were analyzed with the objective tofind out the microbiological conditions of the raw leafy vegetablesserved in self-service restaurants. To carry out the analysis,microbiological standards were set considering the research on thefollowing bacteria: total coliforms, coliforms at 45°C, Salmonella ssp, total counting of aerobic mesophiles and Staphylococcuscoagulase positive. The results were very heterogeneous due to thegreat variation on counting for total coliforms, coliforms at 45°C, aswell as the high level of the numbers of aerobic mesophiles. The dataobtained showed that 31 (88.6%) samples presented high level of totalcoliforms, varying between 102 NMPg-1 and 105 NMPg-1 and only 4 (11.4%) samples presented reduced level, between < 2 and 8.0 x 101 NMPg-1.Considering the coliform bacteria at 45°C, 14 (40%) samples presentedfecal contamination and this is at variance with the currentlegislation of the National Agency of Sanitary Vigilance ? ANVISA(BRAZIL, 2001), which establishes limits up to 102 NMPg-1. No samplesshowed to be positive for Salmonella spp, following the ANVISA (BRAZIL, 2001) standards which establish absence in 25g of product. Staphylococcus coagulase positive was detected in 21 (60%) samples considering counting superior to 103 UFCg-1, which is the maximum limit tolerated by ANVISA (BRAZIL, 2001) for other foods, as for leafy vegetable in naturathere are no standards. From this total of 21 samples, 2 (9.5%) showed104 UFCg-1. The seven self-service restaurants showed high level fortotal counting of aerobic mesophiles, between 105 and 107 UFCg-1: 6 samples (17.1%) showed counting between 105 and 106 UFCg-1 and 29 (82.8%) presented results above 106 UFCg-1. From these 29 samples, 11 (37.9%) were above 107 UFCg-1.Leafy vegetables samples from the same batch underwent to hygienicprocedures using a chlorine solution and a vinegar solution forposterior analysis. The results showed reduction of the bacteriacounting between 98% and 99%. The data obtained show that there isinappropriate food handling with absence of or deficiency ofsanitation, indicating a training need for the staff and shop owners,so that problems can be corrected to obtain products with appropriatemicrobiological quality and to assure consumer?s health

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