Qualidade Higienicosanitaria de Saladas de Alface Servidas em Restaurantes do Tipo Self Service no Município de Itabuna - BA

Abstract

Introduction: Lettuce is a widely consumed food in Brazil, being part of the most varied types of salads. Especially because it is consumed raw, it can act as a vehicle for the transmission of infectious agents to the consumer. Factors such as the use of organic fertilizers in planting, untreated irrigation water, and lack of hygiene during its production and transport contribute to the high microbial load of this food. Objectives: This work aimed to determine the Most Probable Number of coliforms at 35°C and 45°C and the Escherichia coli bacteria present in lettuce salads served in restaurants located in the municipality of Itabuna, as well as to verify whether this food is "suitable" or "unsuitable for consumption" according to the legislation. Methodology: 19 lettuce samples were collected from 4 establishments. After serial dilution of the sample, the Most Probable Number of Coliforms at 35°C and 45°C was determined using the multiple tube technique. From each positive EC broth tube, the presence of E. coli was confirmed by culture on Macconkey Agar, EMB, Gram staining and biochemical evaluations. Results/Discussion: All samples (n=19) showed a maximum value (?1,100 MPN/g) of coliforms at 35°C and 45°C. In 100% of the samples, the presence of gram-negative bacilli was identified, and the presence of E. coli was confirmed, with counts exceeding the limit allowed by ANVISA IN No. 60/2019 in all of them, characterizing them as "unfit for consumption". Final Considerations: The results demonstrate that the food probably did not undergo the proper sanitization process during its preparation and handling, since the presence of high counts of E. coli indicates contamination of fecal origin. The presence of these microorganisms in raw foods, such as salads, is a strong indication of inadequate hygiene practices and characterizes such food as a risk to the consumer.