Avaliação microbiológica da Lactuca sativa (Alface) comercializada nas feiras da cidade de Parintins-AM

Abstract

Lactuca sativa (Lettuce) is a hardwood vegetable, is part of the family Asteraceae, Widely recommended as part of the daily diet for its great contribution of vitamins, salts Minerals, food fibers being widely used in diet, eaten raw, needs to be Not pose a health risk. The objective of this study was to evaluate the The microbiological characteristics of lettuce, seeking to identify the presence of microorganisms, mainly Total coliforms, thermotolerant coliforms, molds and yeasts. The lettuce samples were Were collected at two fairs in the city of Parintins-AM, for the determination of the coliforms the Most likely number (MPN), multi-tube technique, and for molds and yeasts the Surface plating in BDA medium. The results confirm the presence of Total coliforms and thermotolerant coliforms, which reveals the lack of conditions Hygienic-sanitary, and therefore the need for intervention in the process of production, manipulation, Transport and methods of preserving the food. The presence of molds and Yeasts in the analyzes.