PARASITOLOGICAL ANALYSIS OF SAMPLES OF READY-TO-EAT LEAFY SALADS

Abstract

Vegetables are essential components of the diet, contributing to the prevention of several diseases. However, due to their handling in different environments, they are susceptible to contamination, often acting as reservoirs for pathogenic microorganisms such as Salmonella spp, Escherichia coli and Listeria monocytogenes. Proper washing of the leaves is crucial to prevent contamination, and the insertion of multiple cleaning and disinfection systems throughout the production chain is essential. However, food safety in salads does not depend only on the sanitization of the vegetables, but also on the knowledge and training of the handlers, cleaning of utensils and prevention of cross-contamination. This study investigated the presence of cysts, eggs and larvae of parasites in a mix of leaves for ready-to-eat salads sold in Curitiba-PR. The results showed that only one of the five samples tested presented contamination, with cysts and trophozoites of Giardia intestinalis being detected. The contamination was possibly attributed to inadequate food handling practices. Previous studies corroborate the prevalence of contamination by parasites and microorganisms in vegetables, emphasizing the need for rigorous sanitation and handling practices to mitigate risks. It is concluded that failures in good handling practices can lead to contamination, highlighting the importance of continuous training and implementation of rigorous hygiene and food safety procedures. Further studies are needed to analyze the presence of microorganisms and their resistance in ready-to-eat salads.