BACTERIOLOGICAL EVALUATION OF MEAT AND ITS PRODUCTS COMMERCIALIZED IN BAURU CITY – SP (BRAZIL)
Abstract
Between march 1992 and february 1993, 98 food samples (52 first class meat samples, 33 second class meat samples, 7 grounded second class meat samples, 3 cow livers samples and 3 pork sausages samples) were colected from Bauru supermarkets and analysed for microbiological quality. It was observed absence of clostridia sulfite reductor and only 2 samples of grounded meat have molds and yeasts. B. cereus and S. aureus were present in a few samples. Heterotrophic bacterias were present over 106 UFC/g in 34% of samples and total coliforms in 100% of the meat and derived analysed. Fecal coliforms and E. coli over 103/g were found in 15,4% of 1st class meat, 15,2% of 2nd class meat, 33,3% of cow livers, 57,2% of grounded meat and 66,7% of pork sausages. Salmonella was also isolated from 4 meat samples: 2 sorotypes of S. agona and 2 of S. infantis.
Keywords
CARNE; FÍGADO BOVINO; LINGUIÇA DE CARNE SUÍNA; ANÁLISE MICROLIOLÓGICA. MEAT; COW LIVERS; PORK SAUSAGES; MICROBIOLOGICAL ANALYSIS.
Full Text:
PDF (Português (Brasil))DOI: http://dx.doi.org/10.5380/cep.v15i1.14032