Resumo (EN)
Objective – To analyze and compare the microbiological quality of raw and cooked fruits and vegetables served at an oncological institution. Methods – For this, 10 food samples were analyzed in raw and cooked form. The microbiological analyzes of the food did not present alterations that indicated health risk to the patient. Results – There was a change in the total mesophyll value of raw pineapple, showing that it is possible to contaminate the hygienic indicator microorganisms after food hygiene, and may be due to improper handling after this procedure or contact surfaces. Conclusion – Microbiological analysis revealed that raw foods can be consumed by oncology and neutropenic patients, as there were no micro-organisms that were health indicators that presented a high health risk and did not present microbiological differences with cooked food. The counts of hygienic microorganisms have remained within acceptable limits for both raw and cooked foods.