Microbiological and parasitological quality of fruit pulps and juices used for detoxifying purposes

Q4 Immunology and Microbiology
Isabella De Matos Mendes da Silva, Maria Carla De Jesus Souza, Renata Jesus de Souza, Letícia Pereira Guedes, Iago Pereira de Carvalho, Carlos Rogério Couto dos Santos, Ana Lúcia Moreno Amor
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Abstract

ABSTRACT The juice consumption with detoxifying properties has increased in the last few years, but inadequately produced food may transport pathogens. This study aimed to investigate the occurrence of parasitological and microbiological contamination in fruit juices and fruit pulp used for detoxifying purposes. Twenty samples were analyzed, 10 of fruit pulp and 10 juices from July to August 2018. Thermotolerant coliform, mold, and yeast were counted. Parasitological analysis was performed by spontaneous sedimentation method and sedimentation by centrifugation techniques. Results showed that 20% and 60% of the fruit pulp and juice samples exhibited thermotolerant coliform counts above 1 log CFU/mL, respectively. The results showed that 60% of the pulp samples presented mold and yeast counts above 3 log CFU/mL. The protozoa found in the samples were Endolimax nana, Entamoeba coli, and E. histolytica/E. dispar cysts. The presence of thermotolerant coliforms in juices is an indicator of the presence of enteropathogens, mainly Escherichia coli. The high mold and yeast populations and the presence of protozoa in the fruit pulp and juices indicate hygienic and sanitary failures in the food processing. It may be concluded that there is a need for supervision and training in Good Manufacturing Practices by health agencies, aiming at the food safe production. KEY WORDS: Coliforms; parasites; food hygiene; food safety.
用于解毒目的的果肉和果汁的微生物学和寄生虫学质量
摘要近年来,具有解毒特性的果汁消费量有所增加,但生产不足的食品可能会传播病原体。摘要本研究旨在调查解毒果汁和果肉中寄生虫和微生物污染的发生情况。2018年7月至8月共分析了20份样品,其中10份为果肉,10份为果汁。对耐热大肠菌群、霉菌和酵母菌进行计数。采用自然沉降法和离心沉降法进行寄生虫学分析。结果表明,20%和60%的果肉和果汁样品的耐热大肠菌群数量分别大于1 log CFU/mL。结果表明,60%的纸浆样品霉菌和酵母菌计数在3 log CFU/mL以上。样品中检出的原生动物有微小内多米原虫、大肠内阿米巴原虫和溶组织芽胞杆菌。dispar囊肿。果汁中耐热大肠菌群的存在是肠道病原体存在的一个指标,主要是大肠杆菌。果肉和果汁中霉菌和酵母菌的高数量和原生动物的存在表明食品加工中的卫生和卫生问题。可以得出结论,卫生机构需要对良好生产规范进行监督和培训,以实现食品安全生产。关键词:大肠菌群;寄生虫;食品卫生;食品安全。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Journal of Tropical Pathology
Journal of Tropical Pathology Medicine-Infectious Diseases
CiteScore
0.50
自引率
0.00%
发文量
24
审稿时长
8 weeks
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