Avaliação microbiológica de molhos verdes e suas embalagens provenientes de delivery, comercializados por ambulantes de alimentos na cidade de Campo Mourão - Paraná

Abstract

Street commerce is among the informal jobs they add to the country's economy, present in the lifestyle adopted by society as consumers increasingly seek fast and practical meals. The green sauce served by street vendors is a food based on condiments such as chives and parsley, garlic vinegar is highly appreciated by consumers. These are sent in plastic bags, closed manually and go directly to the consumer's mouth, a failure in the handling of these packages, and without cleaning them before consumption, increasing the risk of bacteria ingestion. Thus, the objective of this work was to evaluate the microbiological conditions of green sauce and its packaging from delivery, sold by food vendors in the city of Campo Mourão - Paraná. Fifteen green sauce supports and their packages were evaluated, carrying out the analysis of Staphylococcus aureus and Escherichia coli in the sauce packages using a cotton swab. In the green sauce, total coliforms were analyzed at 45 ° C using the Most Probable Number method, and positive coagulase Staphylococcus count by the Petrifilm 3M method. An online form on hygiene practices was also applied. As a result, a low count of Staphylococcus aureus was detected in thirteen of the fifteen packages evaluated and a presence of colonies of total coliforms in two of the fifteen packages. The current legislation RDC nº 12, of January 2, 2001, a limit for Staphylococcus coagulase positive of 5x10² UFC / g, and one of those adapted to the specifications above this standard. Only three remnants of sauce had no contamination by total coliforms and all of them had a negative result for coliforms at 45 ° C. Based on the results obtained, it can be seen that fourteen of the fifteen analyzed for green sauces are within the standards of selected by the current legislation, but with signs of failure in good practices. Another factor observed in this study is that the delivery service performed by street vendors is common, since it is customary to receive food at home for 90.5% of the 211 consumers who obtain the form performed online in this work. In view of the results, it can be observed that consumption would not harm the health of the consumer, but it shows that defective defects in good manufacturing and hygiene practices, requiring improvement in this regard with courses and lectures on good manufacturing practices.