DETERMINATION OF MICROBIAL CONTAMINATION OF DIFFERENT TOMATO PRODUCTS

Abstract

Microbiological analysis of six tomato products (catchup, spicy catchup, simple concentrated tomato paste, stewed strained tomato sauce, strained pizza sauce and pureed tomatoes) found at an industry in the area of são José do Rio Preto, State of São Paulo. The analyses carried out: were: enumeration of mesophil aerobic bacteria, enumeration of mold and yeast, determination of the most problable number of coliforms, determination of the most problable number of fecal coliforms, research of Escherichia Coli, research of Salmonella sp. enumeration of acid-producing microorganisms and determination of microorganisms producing flat-sour. Such determination were carried out as soon as the products arrived the laboratory (time = 0 days) and after incubation of alI the products at 35°C for 10 days (time = 10 days). After the analysis of the obtained results, it may be concluded that alI analyzed products (t = 0 days and t = 10 days) were in accordance to present legislation and could be consumned. However, it was proven the presence of unknowledge microorganisms in legislation. This can be worrisome, since the deterioration of the product may occur.