Evaluation of the parameters for release for consumption of canned palm from royal palm tree (roystonea oleracea)

Abstract

After the processing of palm canned, should be an interval called quarantine before their release for consumption. This period is set by law in 15 days, since after this period the product would not suffer any kind of change and it would be equalized and stabilized as its pH. However, there is evidence that the quarantine period set is insufficient to equalize the pH of the palm with the pH of the brine, making the product unsafe for consumption, because we know that at pH above 4.5 can be no development bacteria producing toxins such as botulinum toxin, is highly detrimental to health. Given this, it is necessary to evaluate the main parameters of release for consumption of palm canned defining the ideal period for quarantine release and consumption this palm. The parameters analyzed were as follows: pH, vacuum, brine turbidity, color and indication of the presence of the bacterium Clostridium. Altogether 102 samples were used for cuttings in canned royal palm tree (Roystonea oleracea).