MICROBIOLOGICAL EVALUATION OF MORTADELLAS FORMULATED WITH VEGETABLE RAW MATERIALS

Abstract

It was analysed bovine meat cutling aro brands of mortadellas before and after boiling during 90 days of storage bwith intermissions of seven days) in nonrefrigerated environment (27ºC ± 2º C). The following analyses were carried out: standard plate count (SPC), count, faecal coliforms, Salmonella, Stadlylococcus aureus and molds and yeast. The SPC for bovine meat cutling aro cooked mortadella were respectively 7,6.10⁴ and 2,6.10⁵ CFU/g, while the final products presented a variation frem 1,8.10 up to 7,0.10⁵ CFU/g during storage. In this product, molds and yeasts began .increase by 63th day of storage with an initial countinq of 1,0.10² and final of 1,5.10 CFU/g. It wasn’ t found S. aureus aro Salmonella. The results also shwed that all samples were into the standard established to the Brazilian legislation.