COMPARATIVE STUDY OF MINIMALLY PROCESSED AND FRESH COLE, ACCORDING TO MICROBIOLOGICAL QUALITY ISSUES

Authors

  • Kécia Rejany Da Silva Batista Santos
  • Cleide Novais Da Silva Teixeira
  • Nivaldo Morais Viana Júnior
  • Renata Ferreira Santana Faculdade de Tecnologia e Ciências- FTC, Campus Vitória da Conquista - Bahia Brasil.
  • Adriana da Silva Miranda
  • Rita Graziella Coutinho

DOI:

https://doi.org/10.12957/demetra.2015.13856

Keywords:

Brassica. Microbiological Analysis. Food Microbiology.Food Contamination.

Abstract

Vegetables are part of the complementary feeding of humanbeings. Cole is very appreciated by Brazilians, and it is easy togrow and readily available throughout the year in street marketsand supermarket shelves. Marketed both fresh and minimallyprocessed, cole is an important means of contamination bypathogenic microorganisms. It causes foodborne diseases (FD)if not properly sanitized. Thus, this study aims to analyze themicrobiological quality of minimally processed cole and freshcole, comparing their respective levels of contamination. Forthis purpose, cole samples were collected in tents located intwo corridors of a street food market in Vitória da Conquista-BA, Brazil. The petrifilm technique was used for analysis ofaerobic mesophiles, Staphylococcus aureus, total coliforms, moldsand yeasts. All the analyzed samples were contaminated withrespect to the examined microorganisms; therefore, both freshand minimally processed cole are unfit for human consumptionunless proper cleaning and sanitizing techniques are not applied.

DOI: 10.12957/demetra.2015.13856

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Published

2015-05-28

How to Cite

1.
Santos KRDSB, Teixeira CNDS, Viana Júnior NM, Santana RF, Miranda A da S, Coutinho RG. COMPARATIVE STUDY OF MINIMALLY PROCESSED AND FRESH COLE, ACCORDING TO MICROBIOLOGICAL QUALITY ISSUES. DEMETRA [Internet]. 2015 May 28 [cited 2025 May 9];10(2):279-87. Available from: https://www.e-publicacoes.uerj.br/demetra/article/view/13856

Issue

Vol. 10 No. 2 (2015)

Section

FREE THEMED ARTICLES

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