ANÁLISIS MICROBIOLÓGICO DE ALIMENTOS VEGETALES
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2020-10-13
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Jaén: Universidad de Jaén
Resumen
Los alimentos vegetales han tenido y siguen teniendo una enorme importancia, no solo como alimento para las personas y el ganado, sino también como fuente de compuestos bioactivos, sustancias que tienen un efecto beneficioso sobre la salud del consumidor. Estos alimentos también pueden ser fuente de enfermedades u otros problemas, debido a la presencia de microorganismos. El origen de estos microorganismos puede ser ambiental o debido a la manipulación durante su procesado, y pueden tener consecuencias negativas, como estropear el alimento o convertirlo en una fuente de enfermedades. En este trabajo se han analizado 10 alimentos de origen vegetal (espinacas, zanahoria, acelga, lechuga, col, tomate, brócoli, pimiento verde, coliflor y pimiento rojo) para poner de manifiesto los microorganismos presentes en estos, tanto comprobando su carga microbiana total como caracterizando las distintas colonias encontradas mediante cultivo de medios selectivos, tinción de Gram, prueba de la catalasa, antibiograma y observación al microscopio.
Plant foods have had and continue to be of enormous importance, not only as food for people and livestock, but also as a source of bioactive compounds, substances that have a beneficial effect on consumer health. These foods can also be a source of disease or other problems, due to the presence of microorganisms. The origin of these microorganisms can be environmental or due to manipulation during their processing, and they can have negative consequences, such as spoiling food or making it a source of disease. In this work, 10 foods of plant origin (spinach, carrot, chard, lettuce, cabbage, tomato, broccoli, green pepper, cauliflower and red pepper) have been analyzed to reveal the microorganisms present in them, both checking their total microbial load as characterizing the different colonies found by means of selective media culture, Gram stain, catalase test, antibiogram and observation under a microscope.
Plant foods have had and continue to be of enormous importance, not only as food for people and livestock, but also as a source of bioactive compounds, substances that have a beneficial effect on consumer health. These foods can also be a source of disease or other problems, due to the presence of microorganisms. The origin of these microorganisms can be environmental or due to manipulation during their processing, and they can have negative consequences, such as spoiling food or making it a source of disease. In this work, 10 foods of plant origin (spinach, carrot, chard, lettuce, cabbage, tomato, broccoli, green pepper, cauliflower and red pepper) have been analyzed to reveal the microorganisms present in them, both checking their total microbial load as characterizing the different colonies found by means of selective media culture, Gram stain, catalase test, antibiogram and observation under a microscope.