MICROBIOLOGICAL CONDITIONS (HYGIENIC-SANITARY) IN FRESH SAUSAGE COMMERCIALIZED IN OPEN MARKETS OF SAO PAULO. II FOOD POISONING ETIOLOGIC AGENTS*
DOI:
https://doi.org/10.5380/cep.v9i2.14444Keywords:
LINGUIÇAS CONDIÇÕES HIGIÊNICO-SANITÁRIAS. SAUSAGE - SANINARY CONDITIONS.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.Downloads
How to Cite
VASCONCELOS, J. C. D., & IARA, S. T. (1991). MICROBIOLOGICAL CONDITIONS (HYGIENIC-SANITARY) IN FRESH SAUSAGE COMMERCIALIZED IN OPEN MARKETS OF SAO PAULO. II FOOD POISONING ETIOLOGIC AGENTS*. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 9(2). https://doi.org/10.5380/cep.v9i2.14444
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