COLIFORMS AND Salmonella IN CABBAGE SAMPLES

Foodborne diseases with bacterial etiology can be associated with the consumption of vegetables, since the origin of these products enables microbiological contamination. The cabbage is a greenery with overlapping leaves in a rounded and compact format that can be consumed in the raw form. The characteristic of this product favor the accumulation of microorganisms. Besides, the preparation technic, if not carried out in accordance with good manufacturing practices, and the way of consumption allows that these microorganisms be ingested with viability. Based on this, the present study evaluated the microbiological sanity of cabbage samples by counting total coliforms and analysing the presence of thermotolerant coliforms and Salmonella sp.. For this, 25 ± 0.2 g of each sample was homogenized in 225 mL of peptone saline (1%) buffered. From the 10-1 dilution two further dilutions, 10-2 and 10-3, were prepared. The multi-tube technique with three tubes for each dilution was used for total coliforms count in lauryl sulfate tryptose broth with Durhan tube. The positive samples were inoculated into bright green broth with Durhan tubes. The results were expressed as most probable number (MPN). Coliforms positive samples were inoculated into broth EC with Durhan tubes to evaluate the presence of thermotolerant coliform. In order to confirm the presence of Escherichia coli typical colonies grown in Hecktoen agar were submitted to tests on TSI and citrate medium. The Salmonella research was performed on selenite broth cystine, followed by grown on SS agar. The suspect colonies were grown on MacConkey and TSI agar, and urease, H2S and motility tests were performed. Of the 11 cabbage samples analyzed, 2 (18,2%) were contaminated with thermotolerant coliforms and Salmonella sp. The same percentage of samples presented a number of total coliform above the allowed by the legislation, RDC 12/2001. The results express the importance of the sanitary control and the good manufacturing practices. The continuity of the present study intends to expand cabbage sampling and apply the methodology in other vegetables consumed in natura to provide a more adequate dimension of the problem. The commercialization of cabbage improper for human consumption regarding microbiological sanity in the Northern Region of Rio Grande do Sul was confirmed.