Microbiological analysis and evaluation of Good Manufacturing Practices during the processing of raw white cabbage (Brassica oleracea var. capitata f. alba) served in a self-service restaurant
DOI:
https://doi.org/10.22239/2317-269X.00892Keywords:
Vegetables, Microbiological Analysis, Good Manufacturing Practices, Food Services, Food ProductionAbstract
Introduction: The consumption of meals outside the home has become an increasingly common practice in the life of the Brazilian population and of everyone. Objective: The aim of this work was to evaluate the microbiological quality of raw white cabbage (Brassica oleracea var. capitata f. alba), served in an institutional self-service restaurant, in the different stages of processing (reception, sanitation, slicing, cooling and distribution). In addition, Good Manufacturing Practices (GMP) were evaluated through a checklist. Method: Total coliform, Escherichia coli and total aerobic bacteria were counted and Salmonella spp. was searched. Results: A sample collected at the reception stage showed Salmonella spp. Sanitization eliminated Salmonella spp. and reduced total coliforms and E. coli to undetectable numbers. The environment, the equipment and the manipulation strongly influenced the microbiological quality of food. Samples collected on day 4, after slicing, showed 3.2 log CFU of E. coli per g and at distribution 4.1 log CFU/g, which indicates unsatisfactory hygienic conditions. The restaurant had 55.75% compliance with GMP items, being classified as regular (Group 2), in accordance with RDC n° 275/2002. Conclusions: The non-conformities (37.00%) observed in the exposure to prepared food consumption may be influencing the microbiological quality of raw white cabbage salad served. In this way we highlight the importance of the application of GMP in the production process to obtain a safe food and the compliance with the four POP required by RDC n° 216/2004.Downloads
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