Eficácia dos saneantes para a higienização de frutas e hortaliças: revisão

Abstract

In Brazil, the outbreaks of diseases transmitted by water and food are high and represent a warning about the safety of many foods consumed without proper hygiene or preparation. In this sense, proper hygiene is essential in preventing foodborne illnesses. In this sense, proper hygiene is essential in preventing foodborne illnesses. The effectiveness of sanitizers against the cleaning of fruits and vegetables is a complex process and depends on several factors, such as the concentration of residues, type of micro-organism on the surface, concentration and time of exposure of the product. Given the exposed Therefore, this study aimed to carry out a bibliographical survey on the main sanitizers and their effectiveness in the cleaning of fruits and vegetables. An integrative review, with a qualitative approach, was carried out on the effectiveness of sanitizers for the cleaning of fruits and vegetables. The selected works were collected in the following databases: Scielo (Scientific Electronic Library Online); Academic Google; BVS-BIREME (Virtual Health Library). Searches were performed based on correlated or isolated descriptors of DeCS (Descriptors in Health Sciences), with the terms: hygiene, food, parasites, diseases, sanitizing. Of the articles found, eight were selected. The sanitizers surveyed were: Sodium hypochlorite (n=7), Acetic acid (n=1), commercial sanitizers (n=2), Lemon juice (n=1), paraacetic acid (n=1), detergent (n =1) and dichloroisocyanuate (n=1). The results show the importance of sanitizers to reduce the occurrence of pathogens and possible foodborne illnesses. Studies show that washing with water alone is not enough to solve the problem and that sodium hypochlorite is more effective in reducing pathogens present in fruits and vegetables than the other sanitizers researched.