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MICROBIOLOGICAL QUALITY OF SALAMI SAMPLES

FERNANDO LEITE HOFFMANN, CRISPIN HUMBERTO GARCIA-CRUZ, TÂNIA MARIA VINTURIM, MURILO TONIOLO CARMELLO

Abstract


The aim of this work was to determine the microbiological quality of salami samples produced in a specific industry from São José do Rio Preto, State of São Paulo, Brazil. The analytical results showed that, among fifteen samples, only five (33.3%) were suitable for consumption, according to Brazilian legislation.

Keywords


SALAME; ANÁLISE MICROBIOLÓGICA. SALAMI; MICROBIOLOGICAL ANALYSIS.



DOI: http://dx.doi.org/10.5380/cep.v15i1.14035