Análise microbiológica da água de irrigação, solo e hortaliças orgânicas de duas propriedades da região oeste do Paraná

Abstract

The demand for vegetables increased in Brazil and the search for a healthy and quality product expanded the organic market. The lettuce (Lactuca sativa L.) and kale (Brassica oleracea var. acephala) are very popular and appreciated vegetables in the country, their hygiene are very important because they are consumed raw. The verification of the microbiological contamination is not a well-known subject in the country. The hygiene of raw consumed vegetables is very important, therefore, the purpose of this paper was to verify the viability of organic vegetables identifying the presence of total and thermotolerant coliforms, E. coli and Salmonella spp. besides ascertain the potential of alcohol vinegar for inhibition. Irrigation water, soil and vegetables samples were collected from two gardens of organic production located in western Paraná. For the analyzes that were carried out in Toledo – PR The Multi-Tube Method, biochemical test for Escherichia coli and Salmonella spp. and antimicrobial test with different concentrations of alcohol vinegar were used. Among the vegetables, the lettuce from one of the garden’s an excess amount of total and thermotolerant coliforms were found, indicating that the product was not good for consumption. The water samples were contaminated with thermotolerant coliforms and one of the samples had Salmonella spp. in it. On the other hand the Kale soil sample from one garden was infected with E. coli. The other samples showed results for thermotolerant coliforms corresponding to those foreseen by law of 100 MPN g-1 and 2 MPN g-1 for consumed raw vegetables and irrigation water respectively. The use of vinegar for the inhibition of microorganisms proved to be efficient from the concentration of 3,33% (V/V). Soil contamination and irrigation water can migrate pathogenic microorganisms to the plant during Its development, therefore to keep the product viable to consume the manipulation of these vegetables until they get to the consumer’s house is very important.