RASTREO MICROBIOLÓGICO EN LA ZONA POSCOSECHA DE FINCAS PRODUCTORAS DE MENTA (Mentha piperita).

Background: The aromatics have known for its therapeutic, condiment and cosmetic properties that provide benefits to the human health thanks to its bioactive compounds content and due to its sensorial characteristics are widely used in food preparation. For this reason, its cultivation and preparation for marketing, requires an appropriate supervision in the hygiene conditions to ensure its microbiological quality and avoid to affect the consumer health. Objectives: To evaluate the microbiological quality of the post-harvest zones of mint (Mentha piperita) in different retailers of the Antioquia east (Colombia). Methods: The work was made in five retailers of the Antioquia east, where between three and four different points of the environment were sampled for air by sedimentation, exposing Petri dishes with Ogy and nutrient agar; three or four samples in surfaces as tables, equipment and utensils were sampled for mesophilic count, using standard count agar, presence or absence of fecal coliforms with LMX broth and Salmonella spp using Salmosyst broth and Rambach agar. Additionally, samples of operator hands were taken to analyze mesophiles before and after wash hands printing their fingertips in nutrient agar and presence and absence of fecal coliforms with LMX broth. Results: From The mesophilic count in surfaces and environmental samples, 46% exceed the 100 CFU, with respect to the total coliforms the 30% of the retailers have values above than allowed, showing an inadequate implementation in cleaning and disinfecting processes although fecal coliforms Salmonella spp in surfaces were not found. The operators showed inefficient practices on handwashing due to the presence of total and fecal coliforms after wash their hands. Conclusions: The microbiological sampling, showed a hygienic deficit in the environment, surfaces and operators in the post-harvest zone of the mint producers farms, suggesting the need of strength the cleaning and disinfecting program and training in food manufacturing practices, especially on handwashing for operators. [ABSTRACT FROM AUTHOR]