Contaminação por bactérias termotolerantes em saladas de alface oferecidas em restaurantes

Abstract

The present work presents a study about contamination by thermotolerant bacteria in lettuce salads in restaurants in the city of Porto Nacional - TO, based on relevant literature in the area. The choice of the research theme arose from the need to demonstrate the risks that thermotolerant bacteria can cause to human health by eating ready-to-eat lettuce salad in restaurants. The general objective of the research is to investigate the degree of contamination by thermotolerant bacteria in lettuce salads offered in restaurants in the municipality of Porto Nacional -TO. As for the methodological processes, salads from four restaurants in aluminum utensils (marmitex) were taken to the microbiology laboratory of the Institute of Higher Education - ITPAC / PORTO. The means used in the analysis were: lactosate broth, Bright Green broth and EC broth (Escherichia coli), totaling nine tubes per sample. The results of the positive tubes and the identification of the most probable number (NMP) of contaminating microorganisms were quantified by reading in the Hoskins Table (APHA, 1992). It is observed that very simple and low economic value can be adopted in restaurants, for the elimination or reduction of these microorganisms that may be present in lettuces.