MICROBIOLOGICAL ANALYSIS OF MINIMALLY PROCESSED FOODS MARKETED IN GURUPI, TOCANTINS

Abstract

This study evaluated the microbiological quality of minimally processed foods sold in supermarkets in Gurupi, Tocantins, Brazil. An observational, descriptive, laboratory-based study was conducted with 23 samples of fruits, vegetables, and leafy greens, selected according to product availability at the establishments. The samples were stored in a cooler with ice and sent to the laboratory for analysis of coliforms at 35 °C, Escherichia coli, and Salmonella spp., using Compact Dry™ plates and microbiological enrichment methods. Coliforms at 35 °C were detected in all 23 samples (100%), with counts ranging from 2.0×10¹ to 2.8×10³ CFU/g. E. coli was detected in 2 of 23 samples (8.7%), corresponding to green pumpkin and carrot. Salmonella spp. was detected in 2 of 23 samples (8.7%), corresponding to kale and chayote, both from Supermarket 1. The detection of Salmonella spp. constituted non-compliance with the microbiological criterion requiring its absence for this food category. The results highlight the importance of hygienic-sanitary control and microbiological monitoring of minimally processed foods.