Antimicrobial and antiparasitic efficiency of desinfectants in the sanitation of vegetables in Natal city - RN
DOI:
https://doi.org/10.5902/2179460X12755Keywords:
vegetables, sodium hypochlorite, acetic acid (vinegar), intestinal parasites and coliforms.Abstract
This study evaluated the efficiency of sodium hypochlorite (1%) and the acetic acid (vinegar) (6.6%) in the sanitation of vegetables (lettuce, cabbage, cilantro and kale) from six establishments, subdivided into three supermarkets and three fairs, located in the city of Natal - RN, during the period from June to October, 2013. The samples were analyzed in order to describe the presence of contaminants and then were submitted to treatment with sanitizer solutions. For parasitological analysis, we used the methods of Hoffman, Pons and Janer (HPJ) and Faust. For bacterial analysis, we used the technique of chromogenic substrate and subsequent quantification of coliform groups by the most probable number (MPN). For statistical analysis, in addition to descriptive statistics, considering an α=0.05, the Student t test was used. In total of 24 samples analyzed, in 41,7% were found parasitic forms and the most prevalent ones was the Endolimax nana (22.2%). Among the samples analyzed, 100% were contaminated with total coliforms and 83,3% with thermotolerant coliforms. The lettuce had the highest rate of contamination by parasites (50%), among the samples from the control group, as well as, the highest average of contamination by total coliforms and thermotolerants coliforms, above 2400 NMP/100mL and 1356 NMP/100mL, respectively. The vegetables coming from the fairs had the highest prevalence of contamination by parasites (70%), total coliforms (53.7%) and thermotolerants coliforms (56.8%).However, this study showed there is no difference between the risk of a vegetable bought in a supermarket or a fair being contaminated by parasites (p ≤ 0.223), total coliforms (p ≤ 0.193) and/or thermotolerants coliforms (p ≤ 0.789). The solution of sodium hypochlorite (1%) was more efficient to contaminated samples by parasites (p ≤ 0.001), total coliforms (p ≤ 0.000) and thermotolerants coliforms (p ≤ 0.001). It is concluded that vegetables can be great reservoirs of pathogenic parasites and coliform groups, making necessary pre-emptive measures aimed at sanitary quality of water used for irrigation of vegetables and the proper disinfection of these foods.Downloads
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