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

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