Microbiological profile and nutritional quality of raw foods for neutropenic patients under hospital care
OBJECTIVE: This study aimed to analyze and compare the microbiological profile and vitamin C content of raw and cooked foods destined for neutropenic inpatients. METHODS: Three vegetables and nine fruits, raw and boiled, washed and sanitized were examined. Heat-tolerant coliforms and coagulase-posit...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2013-01-01
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| Series: | Revista Brasileira de Hematologia e Hemoterapia |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-84842013000200009 |
| _version_ | 1811318720108167168 |
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| author | Paula Cristina Galati Renata Cristina Lataro Vanessa Maciel Souza Elaine Cristina Pereira de Martinis Paula Garcia Chiarello |
| author_facet | Paula Cristina Galati Renata Cristina Lataro Vanessa Maciel Souza Elaine Cristina Pereira de Martinis Paula Garcia Chiarello |
| author_sort | Paula Cristina Galati |
| collection | DOAJ |
| description | OBJECTIVE: This study aimed to analyze and compare the microbiological profile and vitamin C content of raw and cooked foods destined for neutropenic inpatients. METHODS: Three vegetables and nine fruits, raw and boiled, washed and sanitized were examined. Heat-tolerant coliforms and coagulase-positive staphylococci were counted and the presence of Salmonella spp was investigated. The vitamin C content was analyzed by a colorimetric reaction. The Statistical Package for Social Sciences (SPSS) software was used for statistical analysis and the nonparametric Wilcoxon test was used to compare the mean vitamin C values of the cooked and raw foods. The Spearman correlation test was applied to determine the associations between the parameters evaluated RESULTS: Salmonella spp was absent in all samples and the populations of coagulase-positive staphylococci and heat-tolerant coliforms were below the minimum detectable limits of the methods employed (< 100 colony forming units (CFU)/g and < 3 most probable number (MPN)/g, respectively). There was a significant loss of vitamin C in the cooked foods, 38.9% on average, compared to the raw foods, a loss that was positively correlated with cooking time. CONCLUSION: The fresh fruits and vegetables properly sanitized in this study had a microbiological profile consistent with that required by Brazilian law. Furthermore, the nutritional value of the neutropenic diet is diminished, at least in terms of the vitamin C content. |
| first_indexed | 2024-04-13T12:30:28Z |
| format | Article |
| id | doaj.art-317ef36ec31c4e4c837abd1dbc3e926f |
| institution | Directory Open Access Journal |
| issn | 1516-8484 1806-0870 |
| language | English |
| last_indexed | 2024-04-13T12:30:28Z |
| publishDate | 2013-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Revista Brasileira de Hematologia e Hemoterapia |
| spelling | doaj.art-317ef36ec31c4e4c837abd1dbc3e926f2022-12-22T02:46:51ZengElsevierRevista Brasileira de Hematologia e Hemoterapia1516-84841806-08702013-01-013529498Microbiological profile and nutritional quality of raw foods for neutropenic patients under hospital carePaula Cristina GalatiRenata Cristina LataroVanessa Maciel SouzaElaine Cristina Pereira de MartinisPaula Garcia ChiarelloOBJECTIVE: This study aimed to analyze and compare the microbiological profile and vitamin C content of raw and cooked foods destined for neutropenic inpatients. METHODS: Three vegetables and nine fruits, raw and boiled, washed and sanitized were examined. Heat-tolerant coliforms and coagulase-positive staphylococci were counted and the presence of Salmonella spp was investigated. The vitamin C content was analyzed by a colorimetric reaction. The Statistical Package for Social Sciences (SPSS) software was used for statistical analysis and the nonparametric Wilcoxon test was used to compare the mean vitamin C values of the cooked and raw foods. The Spearman correlation test was applied to determine the associations between the parameters evaluated RESULTS: Salmonella spp was absent in all samples and the populations of coagulase-positive staphylococci and heat-tolerant coliforms were below the minimum detectable limits of the methods employed (< 100 colony forming units (CFU)/g and < 3 most probable number (MPN)/g, respectively). There was a significant loss of vitamin C in the cooked foods, 38.9% on average, compared to the raw foods, a loss that was positively correlated with cooking time. CONCLUSION: The fresh fruits and vegetables properly sanitized in this study had a microbiological profile consistent with that required by Brazilian law. Furthermore, the nutritional value of the neutropenic diet is diminished, at least in terms of the vitamin C content.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-84842013000200009NeutropeniaDietFood microbiologyNutritive valueImmunosuppression |
| spellingShingle | Paula Cristina Galati Renata Cristina Lataro Vanessa Maciel Souza Elaine Cristina Pereira de Martinis Paula Garcia Chiarello Microbiological profile and nutritional quality of raw foods for neutropenic patients under hospital care Revista Brasileira de Hematologia e Hemoterapia Neutropenia Diet Food microbiology Nutritive value Immunosuppression |
| title | Microbiological profile and nutritional quality of raw foods for neutropenic patients under hospital care |
| title_full | Microbiological profile and nutritional quality of raw foods for neutropenic patients under hospital care |
| title_fullStr | Microbiological profile and nutritional quality of raw foods for neutropenic patients under hospital care |
| title_full_unstemmed | Microbiological profile and nutritional quality of raw foods for neutropenic patients under hospital care |
| title_short | Microbiological profile and nutritional quality of raw foods for neutropenic patients under hospital care |
| title_sort | microbiological profile and nutritional quality of raw foods for neutropenic patients under hospital care |
| topic | Neutropenia Diet Food microbiology Nutritive value Immunosuppression |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-84842013000200009 |
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