MICROBIOLOGICAL CONDITIONS (HYGIENIC-SANITARY) IN FRESH SAUSAGE COMMERCIALIZED IN OPEN MARKETS OF SAO PAULO. II FOOD POISONING ETIOLOGIC AGENTS*

Abstract

Were studied sixty samples of fresh sausage collected at an equal numbers of open markets in São Paulo, Brazil, with the finality to detect food poisonings agents. Was made a qualitative and quantitative study enterotoxigenic with Staphylococcus aureus, Bacillus cereus, Clostridium perfringens A and Salmonella. From 55 (91,7%) samples was detected one or more these bacterias, being the S. aureus in 52 (86,7%), B. cereusin 6 (10%), C. perfringens A in 7 (11,7%) and Salmonellain 8 (13,3%). The results quantitative of S. aureus show a variation from < 50 to 40.000, B. cereus < 100 to 2. 500 and ç. perfringens A < 10 to 40.000, all these results per grama by examined foad. From 52 S. aureusstrains, selected, was studied to verification the enterotoxigenic capacity, being 4 (7,65%) possible; 2 enterotoxin type B, 1 type C and 1 A and B concomitantly.