BACTERIOLOGICAL EVALUATION OF MEAT AND ITS PRODUCTS COMMERCIALIZED IN BAURU CITY – SP (BRAZIL)

Abstract

Between march 1992 and february 1993, 98 food samples (52 first class meat samples, 33 second class meat samples, 7 grounded second class meat samples, 3 cow livers samples and 3 pork sausages samples) were colected from Bauru supermarkets and analysed for microbiological quality. It was observed absence of clostridia sulfite reductor and only 2 samples of grounded meat have molds and yeasts. B. cereus and S. aureus were present in a few samples. Heterotrophic bacterias were present over 10⁶ UFC/g in 34% of samples and total coliforms in 100% of the meat and derived analysed. Fecal coliforms and E. coli over 10³/g  were found in 15,4% of 1^st class meat, 15,2% of 2^nd class meat, 33,3% of cow livers, 57,2% of grounded meat and 66,7% of pork sausages. Salmonella was also isolated from 4 meat samples: 2 sorotypes of S. agona and 2 of S. infantis.