Assessing Brazilian food establishments' hygienic handling of leafy vegetables and their microbiological quality

Abstract

AbstractIn this study, the hygienic handling of leafy vegetables was evaluated in ten selected food establishments located in south-eastern Brazil. A 14-question survey was applied in these establishments, addressing the origin of the vegetables, washing procedures, and temperature conditions during storage and exposure. In addition, 30 samples of leafy vegetables were collected and submitted to the enumeration of total coliforms, coliforms at 45 °C and tested for Salmonella. Based on the responses to the survey, the establishments could be clustered into three groups. Group 1 included four establishments, where the vegetables originated from farms exclusively and were displayed to consumers at room temperature, and where most of the food handlers had participated in courses on good handling practices. Group 2 included two establishments that performed a centrifugation step and where vegetables were not available to consumers in a self-service. Finally, group 3 included four establishments, where vegetables originated from suppliers exclusively, were stored under refrigeration, and displayed to consumers on refrigerated tables. The mean count of total coliforms was 2.5 ± 0.7 log MPN/g, while coliforms at 45 °C were detected in only one sample (0.9 log MPN/g). Salmonella was not found in any sample. Microbiological results obtained for leafy vegetables from establishments clustered in the three groups did not differ significantly. These data contribute to a better understanding of the hygienic handling of leafy vegetables in the surveyed Brazilian food establishments.