Microbiological lettuce quality evaluation from traditional, organic and hydroponic growing process
Objective of the study: to evaluate the microbiological quality of lettuce (Lactuca sativa L.) in three different cultivation: organic, hydroponic and traditional. Sixty lettuce samples commercialized in Videira – SC were analyzed. Microorganisms investigated: Salmonella spp., Listeria spp., total c...
| Principais autores: | Bergamo, Greici, Gandra, Eliezer Avila |
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| Formato: | Artigo |
| Idioma: | Português |
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Universidade Tecnológica Federal do Paraná (UTFPR)
2016
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http://periodicos.utfpr.edu.br/rebrapa/article/view/3786 |
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peri-article-37862016-09-20T18:52:01Z Microbiological lettuce quality evaluation from traditional, organic and hydroponic growing process Bergamo, Greici Gandra, Eliezer Avila Alimentos; hortaliças; microbiologia Lactuca sativa L., hortaliça, qualidade microbiológica, Listeria spp. Objective of the study: to evaluate the microbiological quality of lettuce (Lactuca sativa L.) in three different cultivation: organic, hydroponic and traditional. Sixty lettuce samples commercialized in Videira – SC were analyzed. Microorganisms investigated: Salmonella spp., Listeria spp., total coliforms e Escherichia coli. The results showed the absence of Salmonella spp. for all samples. Present of Listeria spp. was found in 16,7% of the samples. Total coliforms e Escherichia coli count varied from <1x101 - 2,8x105 and <1x101 - 1x103, respectively. Traditional and hydroponic farming lettuce samples presented 100% of total coliforms. Escherichia coli analysis occurred in 22,2% of the samples traditional farming, 11,1% hydroponic farming and none in organic farming vegetables. Statistically, we found no significant relation between microbiological contamination and king of growing used in the vegetables production. The strains of the Listeria, total coliforms and Escherichia coli found in the samples indicated hygienic and sanitary quality and so it is important that good hygiene practices are taken from the manufacturing process until the moment of consumption. Universidade Tecnológica Federal do Paraná (UTFPR) À empresa Brasil Foods S.A. pela disponibilização da infraestrutura laboratorial em especial aos pesquisadores Paulo Rogério Franchin e Ivair Gonçalves da Silva. 2016-09-19 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rebrapa/article/view/3786 10.3895/rebrapa.v7n3.3786 Brazilian Journal of Food Research; v. 7, n. 3 (2016); 82 - 93 Brazilian Journal of Food Research; v. 7, n. 3 (2016); 82 - 93 2448-3184 10.3895/rebrapa.v7n3 por http://periodicos.utfpr.edu.br/rebrapa/article/view/3786/pdf http://periodicos.utfpr.edu.br/rebrapa/article/downloadSuppFile/3786/460 Direitos autorais 2016 CC-BY http://creativecommons.org/licenses/by/4.0 |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
PERI |
| language |
Português |
| format |
Artigo |
| author |
Bergamo, Greici Gandra, Eliezer Avila |
| spellingShingle |
Bergamo, Greici Gandra, Eliezer Avila Microbiological lettuce quality evaluation from traditional, organic and hydroponic growing process |
| author_sort |
Bergamo, Greici |
| title |
Microbiological lettuce quality evaluation from traditional, organic and hydroponic growing process |
| title_short |
Microbiological lettuce quality evaluation from traditional, organic and hydroponic growing process |
| title_full |
Microbiological lettuce quality evaluation from traditional, organic and hydroponic growing process |
| title_fullStr |
Microbiological lettuce quality evaluation from traditional, organic and hydroponic growing process |
| title_full_unstemmed |
Microbiological lettuce quality evaluation from traditional, organic and hydroponic growing process |
| title_sort |
microbiological lettuce quality evaluation from traditional, organic and hydroponic growing process |
| description |
Objective of the study: to evaluate the microbiological quality of lettuce (Lactuca sativa L.) in three different cultivation: organic, hydroponic and traditional. Sixty lettuce samples commercialized in Videira – SC were analyzed. Microorganisms investigated: Salmonella spp., Listeria spp., total coliforms e Escherichia coli. The results showed the absence of Salmonella spp. for all samples. Present of Listeria spp. was found in 16,7% of the samples. Total coliforms e Escherichia coli count varied from <1x101 - 2,8x105 and <1x101 - 1x103, respectively. Traditional and hydroponic farming lettuce samples presented 100% of total coliforms. Escherichia coli analysis occurred in 22,2% of the samples traditional farming, 11,1% hydroponic farming and none in organic farming vegetables. Statistically, we found no significant relation between microbiological contamination and king of growing used in the vegetables production. The strains of the Listeria, total coliforms and Escherichia coli found in the samples indicated hygienic and sanitary quality and so it is important that good hygiene practices are taken from the manufacturing process until the moment of consumption. |
| publisher |
Universidade Tecnológica Federal do Paraná (UTFPR) |
| publishDate |
2016 |
| url |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3786 |
| _version_ |
1805294210456223744 |
| score |
10,814766 |