Microbiological analysis of salads consumed raw in the cafeteria of an educational institution

The National School Food Program – PNAE establishes criteria for the management of school meals, the School Food Council, canteens and kitchens in schools and the work of nutritionists and educators at school (CONCEAÇÃO, 2015; BRASIL, 2009a ). In this sense, the PNAE implemented in 1955, is a public policy and aims to transfer financial resources to guarantee school meals for students in all basic education, early childhood education, secondary education and education for young people and adults enrolled in public and philanthropic schools, to meet the nutritional needs of these students during their stay in the classroom, contributing to the growth, development, learning and academic performance of students, and focuses on the formation of healthy eating habits (BRASIL, 2009b; CECANE PARANÁ, 2010). The consumption of vegetables is fundamental and should be part of any family's menu. It occurs due to its nutritional value arising from vitamins, minerals, fiber, low caloric intake and the fibers contained in them (NASCIMENTO et al., 2005). It is noteworthy that the general population has changed their eating habits regarding the consumption of “fresh” vegetables (OLIVEIRA et al., 2006). It should be noted, however, that vegetables consumed raw are responsible for the transmission of enteric diseases. Contamination occurs in the garden, through the use of inappropriate irrigation water or fertilizers, during transportation or through handling at points of sale; and successive manipulations increase the chances of contamination (TAKAYANAGUI, 2001). This contamination is due to the presence of a group of coliforms and one of them is bacteria from the total coliform group. The other group of fecal coliforms (coliforms at 45º C or thermotolerant) in food indicates the hygienic-sanitary conditions of the product and better indication of the possible presence of enteropathogens (FRANCO; LANDGRAF, 2008). Concern about food quality and safety is a global public health issue, due to the possibility of ingesting some type of food contaminated by pathogenic microorganisms (CUNHA, 2006). Vegetables that are consumed raw are likely sources of these microorganisms and attention should be paid to countries where sanitation is poor (ALMEIDA FILHO, 2008). Its main objective is to analyze the salads consumed raw by students, prepared in the Vitória da Conquista campus cafeteria, from a microbiological point of view.