Ready to eat vegetables is an interesting alternative for consumers looking for good quality products, healthy and easy preparation and consumption. However, many microorganisms can affect the quality and safety of these products. Pathogenic bacteria that normally would not be present, may become part of the microbial flora due to handling. The adoption of effective hygiene is essential to the production of these foods. Thus, this work is justified by the problem of contamination in this type of food and lack of regional data.The objectives are the evaluation the sanitary quality of these products by determining the most probable number of thermotolerant coliform and the research of pathogens like Salmonella (according to RDC No. 12) and Staphylococcus aureus, due to intense handling of raw material and research of enterotoxin production by Staphylococcus aureus strains, since these foods are rarely sold at the adequate temperature and the period between the purchase at the grocery store since to home refrigeration.
News published in Agência FAPESP Newsletter about the scholarship: