African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 4829

Full Length Research Paper

Sanitization protocols applied to commercial restaurants: Effects on natural contaminant microbiota and Salmonella enterica Enteritidis adhered on tomatoes

Maria Clara de Moraes Motta Machado
  • Maria Clara de Moraes Motta Machado
  • Department of Integrated Education in Health, Federal University of Espírito Santo, Avenida Marechal Campos, 1468, 29040-090 Vitória, Brazil.
  • Google Scholar
Grazielli Ramos de Lyra
  • Grazielli Ramos de Lyra
  • Federal University of Espírito Santo, Avenida Marechal Campos, 1468, 29040-090 Vitória, Brazil.
  • Google Scholar
Erika Madeira Moreira da Silva
  • Erika Madeira Moreira da Silva
  • Department of Integrated Education in Health, Federal University of Espírito Santo, Avenida Marechal Campos, 1468, 29040-090 Vitória, Brazil.
  • Google Scholar
Jackline Freitas Brilhante de SAo JosE
  • Jackline Freitas Brilhante de SAo JosE
  • Department of Integrated Education in Health, Federal University of Espírito Santo, Avenida Marechal Campos, 1468, 29040-090 Vitória, Brazil.
  • Google Scholar


  •  Received: 20 October 2017
  •  Accepted: 22 November 2017
  •  Published: 14 December 2017

Abstract

Sanitization is considered as essential for the microbial control of vegetables. The aim of this study was to evaluate the sanitization procedures used in commercial restaurants located in Vitória, Brazil. The efficacy of these sanitization procedures in reducing the presence of natural microbiota and Salmonella enterica Enteritidis cells on tomatoes were evaluated. All the restaurants in this study applied the sanitization methods using containers for diluting the sanitization solution. After the sanitization treatments, a reduction in mesophilic aerobic counts, yeasts, moulds and S. enterica occurred in all the treatments. A higher reduction in microorganisms was observed after treatment with 2% acetic acid. There was no significant difference between tomatoes treated with a sodium dichloroisocyanurate solution and sodium hypochlorite for all microorganisms which were evaluated. Chlorinated compounds are the most used products but a limitation in microbial inactivation was observed in this study.
 
Key words: Disinfection, tomatoes, Salmonella enterica Enteritidis, acetic acid, quality control, sanitization protocols.