Monitoramento da presença de Escherichia coli e adequação do processo de obtenção de couve minimamente processada em empresa da região de Caratinga-MG

• Ano de defesa: 2021
• Autor(a) principal: Cristiano Henrique de Souza
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Minas Gerais; Brasil; ICB - INSTITUTO DE CIÊNCIAS BIOLOGICAS; Programa de Pós-Graduação em Microbiologia; UFMG
• Palavras-chave em Português: Alimentos minimamente processados; Couve; Escherichia coli; Qualidade da água de poços artesianos; Filtro sanitizante; Procedimentos Operacionais Padrão; Boas Práticas de Fabricação; Microbiologia; Brassica; Poços artesianos; Qualidade da água
• Link de acesso: http://hdl.handle.net/1843/37399; https://orcid.org/0000-0002-6013-5041

Minimally processed foods are those that undergo minor changes in relation to the original food and are sold ready for immediate consumption, without the need for any prior treatment. For this reason, they have been gaining more and more attention from consumers. The microbiological quality of these foods is directly related to the processing steps, as well as the quality of the water used in the process. This study aimed to monitor the presence of Escherichia coli and the adequacy of the process for obtaining minimally processed collard greens sold by a company in the region of Caratinga-MG through the implementation of Standard Operating Procedures (SOPs) at different stages of processing. Sanitizing filters were also installed to treat the water used during the processing of the collard greens, which comes from two artesian wells. The presence of Escherichia coli was verified in samples of water and collard greens, before and after the implantation of SOPs and the water filtration system, using the technology of 3MTM PetrifilmTM plates. According to the quality standard required by Brazilian legislation, minimally processed vegetables have a maximum acceptable value of 1.0 x 102 CFU/g for Escherichia coli. Based on the results obtained, it appears that the implemented improvements reduced the presence of fecal contaminants capable of compromising the quality of the final product. However, there is still a need to adopt new measures related to the quality of the water used in the minimum processing of collard greens, so that the product offered to the population remains within the standards recommended by law and offers better quality and reliability to your consumers.