Avaliação da concentração de metais tóxicos e contaminação microbiologica em vegetais cultivados na área de um aterro sanitário em Porto Nacional – TO

Abstract

Sanitary landfills emerge as the most appropriate way to treat the waste generated by a population. Based on proper management, adjacent areas and soils can be used for cultivation and production of vegetables, to support families and generate employment and income. However, these soils can generate a large accumulation of heavy metals, affecting the food security of production. However, contamination by pathogenic and deteriorating microorganisms affect the quality of vegetables produced in this environment, through the soil, contaminated air, among others. In this context, the present work aims to analyze chemically and microbiologically, vegetables produced in the areas used for cultivation in the sanitary landfill municipality of Porto Nacional near the capital of the state of Tocantins, focusing on ensuring the quality control and safety of the food produced. Soil samples were collected at strategic points of the sanitary landfill, determined according to contamination control standards established by the company that manages it. The edible parts of the vegetables were submitted to wet digestion in the presence of acids, and the concentration of metals (Cd, Pb, Cu, Cr, Fe, Mn, Ni and Zn) was determined using the ICP-OES. pH and PCZ analysis showed that the soil has a tendency to concentrate negative charges. None of the analyzed plants obtained concentration of heavy metals outside the standard established by ANVISA. Aerobic bacteria, spoilage microorganisms Escherichia coli, Salmonella sp., Pseudomonas and Staphylococcus aureus were analyzed to determine the health status of the plants. Despite having found microbiological contamination, these vegetables can be consumed, it is advised that they have practices and standards of hygiene and sanitization, before consumption of the vegetables. Thus, the area analyzed, so far, can be used for cultivation and consumption of food production.