MICROBIOLOGICAL QUALITY OF SALAMI SAMPLES

Authors

  • FERNANDO LEITE HOFFMANN Universidade Estadual Paulista, São José do Rio Preto -SP
  • CRISPIN HUMBERTO GARCIA-CRUZ Universidade Estadual Paulista, São José do Rio Preto -SP
  • TÂNIA MARIA VINTURIM Universidade Estadual Paulista, São José do Rio Preto -SP
  • MURILO TONIOLO CARMELLO Universidade Estadual Paulista, São José do Rio Preto -SP

DOI:

https://doi.org/10.5380/cep.v15i1.14035

Keywords:

SALAME, ANÁLISE MICROBIOLÓGICA. SALAMI, MICROBIOLOGICAL ANALYSIS.

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.

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How to Cite

HOFFMANN, F. L., GARCIA-CRUZ, C. H., VINTURIM, T. M., & CARMELLO, M. T. (1997). MICROBIOLOGICAL QUALITY OF SALAMI SAMPLES. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 15(1). https://doi.org/10.5380/cep.v15i1.14035

Issue

Vol. 15 No. 1 (1997)

Section

Artigos

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