Revista Brasileira de Hematologia e Hemoterapia | |
Microbiological profile and nutritional quality of raw foods for neutropenic patients under hospital care | |
Paula Cristina Galati2  Renata Cristina Lataro2  Vanessa Maciel Souza1  Elaine Cristina Pereira De Martinis1  Paula Garcia Chiarello2  | |
[1] ,Universidade de São Paulo Faculdade de Medicina de Ribeirão Preto Ribeirão Preto SP ,Brazil | |
关键词: Neutropenia; Diet; Food microbiology; Nutritive value; Immunosuppression; | |
DOI : 10.5581/1516-8484.20130028 | |
来源: SciELO | |
【 摘 要 】
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.
【 授权许可】
CC BY-NC-ND
All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License
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