scholarly journals Quality of commercial chicken cuts fresh and with seasoning in the southwest of Goiás

2020 ◽  
Vol 9 (5) ◽  
pp. e136953268
Author(s):  
Tainara Leal Sousa ◽  
Jessyca Pinheiro da Silva ◽  
Daniele Silva Lima ◽  
Richard Marins da Silva ◽  
Mariana Buranelo Egea ◽  
...  
Keyword(s):  
Small Variation ◽  
Chicken Meat ◽  
Salmonella Spp ◽  
Physicochemical Quality ◽  
Commercial Chicken ◽  
Thermotolerant Coliforms ◽  
Sanitary Conditions ◽  
Physical And Chemical ◽  
The City

Due to the good acceptability and being an easily accessible and economically product for consumption, the production of chicken meat has been increasing in the last two decades.That said,it was aimed with this research to evaluate the microbiological, physicochemical quality of fresh and seasoned chicken meat commercialized in the city of Santa Helena de Goiás.The samples were collected in four commercial establishments  and then there were carried out microbiological analyzes for total, thermotolerant coliforms and Salmonella spp, physical and chemical analyzes for pH, acidity and water retention.The results obtained in the microbiological analyzes for total and thermotolerant coliforms showed that the samples were above the limits established by Normative Instruction No. 62, of 09/18/2003, by the Brazilian Ministry of Agriculture, Livestock and Supply.For Salmonella spp. evaluation the microorganism was present in 25g in three from the four samples evaluated.The pH of the samples ranged from 6.17 to 6.53, consistent with values found in the literature.A there was a small variation in the analyzed samples acidity.Only one sample, among the four evaluated showed higher water retention.Thus, it was possible to conclude that the fresh and seasoned chicken cuts analyzed were not in hygienic-sanitary conditions suitable for consumption.

scholarly journals Research of microorganisms, parasites and dirt in drumsticks sold by street vendors

2020 ◽  
Vol 9 (12) ◽  
pp. e35291210737
Author(s):  
Maria das Graças do Carmo ◽  
Renata Cristina Borges da Silva Macedo ◽  
José Lucas Girão Rabelo ◽  
Flávio Estefferson de Oliveira Santana ◽  
Bruno Sueliton dos Santos ◽  
...  
Keyword(s):  
Human Consumption ◽  
Salmonella Spp ◽  
Street Vendors ◽  
Mesophilic Bacteria ◽  
A Value ◽  
Thermotolerant Coliforms ◽  
Mold And Yeast ◽  
Sanitary Conditions ◽  
The City

It is of great importance to maintain the hygienic-sanitary quality of food and places where it is handled and marketed. This work aimed to evaluate the hygienic-sanitary conditions of Brazilian croquettes with chicken filling sold by street vendors in the city of Mossoró, state of Rio Grande do Norte. Ten samples were subjected to counting aerobic mesophilic bacteria, counting fungi and yeasts, Salmonella spp., Coliforms at 35ºC and 45ºC. The research was into find dirtiness and pathogenic parasites was carried out with the flotation and sedimentation test. Total coliforms were found in 30% (3/10) of the samples evaluated, with values ​​ranging from <3.0 to> 1100 NMP / g and the presence of thermotolerant coliforms in 10% (1/10) with a value greater than > 1100 NMP / g. The count of mesophilic bacteria varied from 3.17 to 6.23 (Log10 UFC/g). While the mold and yeast count between 3.69 to 5.55 (Log10 UFC/g). Regarding the analyzes of Salmonella ssp., Escherichia coli and pathogenic parasites were negative. The results allowed to conclude that, of the total of ten samples analyzed, 10% (1/10) was unfit for human consumption.

scholarly journals Wasabi Japonica antimicrobial effect on pathogenic bacteria and microbiological quality of salmon sushi samples in two establishments in the city of Toledo – PR, Brazil

2015 ◽  
Vol 6 (3) ◽  
pp. 65
Author(s):  
Júlia Maria Tonin Geiss ◽  
Fernanda Luisa Guaitanelly Heringer ◽  
Juliana Bernardi Wenzel
Keyword(s):  
Pathogenic Bacteria ◽  
Microbiological Quality ◽  
Antimicrobial Effect ◽  
Human Consumption ◽  
Salmonella Spp ◽  
Disk Diffusion Test ◽  
Contaminated Food ◽  
Sanitary Conditions ◽  
The City

<p>The foodborne illnesses are attributed to ingestion of contaminated food, mainly due to improper handling and lack of sanitary conditions. Foods that are handled and eaten raw, such as traditional Japanese food, sushi and sashimi are targets of global concern. So it is necessary to analyze them to identify microbiological contamination and thus prevent them. The Wasabi Japonica is traditionally consumed with these foods and may have antimicrobial activity. Therefore, the aim of this study was to evaluate the microbiological quality of salmon sushi sold in the city of Toledo - PR and verify the antimicrobial effect of 'wasabi' on pathogenic bacteria. We investigated Salmonella spp., Bacillus cereus, Escherichia coli and Staphylococcus aureus, in samples of salmon sushi and determined the antimicrobial effect of wasabi Japonica, by determining the Minimum Inhibitory Concentration and the disk diffusion test (antibiogram). It was concluded that all the samples of salmon sushi analyzed were considered satisfactory and safe for human consumption, with good quality and within the hygienic-sanitary parameters established by law. Furthermore, the bacteriostatic action was confirmed in the "wasabi" against the pathogens that are possibly detected in these foods.</p>

scholarly journals Microbiological counting in lamb carcasses from an abattoir in São Paulo, Brazil

2009 ◽  
Vol 39 (6) ◽  
pp. 1836-1841 ◽  
Author(s):  
Thaís Mioto Martineli ◽  
Oswaldo Durival Rossi Junior ◽  
Natacha Deboni Cereser ◽  
Marita Vedovelli Cardozo ◽  
Cristianne Lino Fontoura ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Sao Paulo ◽  
Most Probable Number ◽  
São Paulo ◽  
Probable Number ◽  
Lamb Meat ◽  
Thermotolerant Coliforms ◽  
Sanitary Conditions

The consumption of lamb meat in Brazil has increased in the last years but little information about the microbiological quality of this product is available. To evaluate the hygienic-sanitary conditions of lamb carcasses, the quantification of microorganism populations indicators (mesophiles and psychrotrophs; total and thermotolerant coliforms; Escherichia coli; moulds and yeasts) and the pathogenic microorganisms indentification (Salmonella sp. and Listeria spp.) were performed. A total of 60 lamb carcasses were sampled from one abattoir in São Paulo. Swab samples were collected from three points (forequarter, back and hindquarter) on the muscle surface after carcasses final washing. Statistical analysis consisted of descriptive evaluation of the results whose counts were grouped by intervals of microorganism populations. Counts ranged from 1.0 x 10¹ to 8.0 x 10(4) colony-forming unit cm-2 (CFU cm-2) for mesophiles; 1.0 x 10(0) to 4.4 x 10(4)CFU cm-2 for psychrotrophs; < 1.0 x 10(0) to 4.4 x 10(4)CFU cm-2 for moulds and yeasts; < 0.3 to > 32.0 most probable number/cm² (MPN cm-2) for total and thermotolerant coliforms and Escherichia coli. Salmonella sp. and Listeria spp. were not found in any of the carcasses. Most carcasses presented low counts for all microorganisms. Overall results may be explained by the small size of the industry where the study was taken. Results suggest that good microbiological quality lamb meat is possible to be obtained, but improvement in hygienic-sanitary conditions is still required.

scholarly journals DEHYDRATED APICULTURE POLLEN QUALITY

2019 ◽  
Vol 16 (31) ◽  
pp. 335-340
Author(s):  
Elen Vanessa Costa da SILVA ◽  
Igor Fernando de Araújo REIS ◽  
Leandro das Neves Tolosa de ALMEIDA ◽  
Alan Reis dos PRAZERES ◽  
Josyane Brasil da SILVA ◽  
...  
Keyword(s):  
Natural Products ◽  
Microbiological Analysis ◽  
Salmonella Spp ◽  
Sensorial Analysis ◽  
Total Sugars ◽  
Physical Chemical ◽  
Microbiological Characteristics ◽  
The City ◽  
And Staphylococcus Aureus

Due to the increase in the consumption of natural products, there has been a growing use and commercialization of bee pollen, thus, the need for a greater quality control regarding the physical-chemical and microbiological characteristics of this product is justified. In this way, the research aimed to determine the physical-chemical, microbiological and sensorial characteristics of four brands of dehydrated pollen, marketed in natural products houses in different parts of the city of Belém-Pará. Microbiological (aerobic mesophilic bacteria, fungi and yeasts, Coliformes at 45°, Salmonella sp and Staphylococcus aureus) and sensorial analyzes were carried out in the physicochemical analyzes (moisture, ashes, lipids, proteins, pH, free acidity, total sugars). The results obtained were within the parameters of quality allowed by the Brazilian legislation for dehydrated pollen. Regarding the microbiological analysis, all brands showed absence of Staphylococus aureus and Salmonella spp. For the sensorial analysis, the C mark presented better results for both flavor and aroma, confirming the quality of the dehydrated pollen commercialized in Belém-Pa.

scholarly journals EVOLUÇÃO DA QUALIDADE MICROBIOLÓGICA DE QUEIJO MINAS FRESCAL COMERCIALIZADO EM CURITIBA (PR) NO INTERVALO DE 10 ANOS (1999 E 2009) Assessment of the microbiological quality of Minas frescal cheese commercialized in the city of Curitiba, Parana State, Brazil at 10 years’ interval (1999 and 2009)

2012 ◽  
Vol 10 (3) ◽  
pp. 243 ◽  
Author(s):  
Hanna Lethycia Wolupeck ◽  
Helen Caroline Raksa ◽  
Luciane Silvia Rossa ◽  
Raquel Biasi ◽  
Renata Ernlund Freitas de Macedo
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Salmonella Spp ◽  
E Coli ◽  
The City

O queijo Minas frescal é um dos mais populares do Brasil, porém o alto teor de umidade associado ao métodode processamento, muitas vezes artesanal, e de armazenamento desse produto o tornam muito perecível.Este trabalho teve como objetivo avaliar e comparar a qualidade microbiológica de queijo Minas frescalcomercializado na cidade de Curitiba (PR) nos anos de 1999 e 2009, verificando a evolução na qualidadehigiênico-sanitária desse produto no período de 10 anos. Foram analisadas 11 marcas comerciais de queijo Minas frescal disponíveis no comércio varejista da cidade de Curitiba, sendo amostradas cinco unidades de cada marca, totalizando 55 amostras. Os queijos foram submetidos à pesquisa de Salmonella spp., contagem de coliformes totais e Escherichia coli, contagem de Staphylococcus coagulase positiva e contagem de aeróbios mesófilos, com resultados expressos em UFC/g. Das 55 amostras de queijo, 41,82% e 78,18% apresentaram contagem de E. coli e de coliformes totais acima do limite permitido, respectivamente. Somente uma amostra (1,82%) do total avaliado mostrou-se em desacordo com os padrões para S. coagulase positiva e uma para Salmonella spp. Ambas as amostras foram adquiridas em 2009. Todas as amostras avaliadas em 2009 apresentaram elevada contagem de aeróbios mesófilos, revelando alta carga microbiana. Comparativamente, os queijos avaliados em 1999 mostraram qualidade microbiológica superior aos queijos avaliados em 2009 (p < 0,05). Destes, 100% apresentaram no mínimo um parâmetro microbiológico em desacordo com a legislação vigente, indicando que a qualidade dos queijos Minas frescal avaliados em 2009 apresentou-se inferior a dos queijos avaliados em 1999.

scholarly journals Parâmetros físico-químicos de polpas de fruta produzidas na cidade de Petrolina – PE

2015 ◽  
Vol 10 (4) ◽  
pp. 01 ◽  
Author(s):  
A. C. Honorato ◽  
C. B. R. Dias ◽  
E. B. Souza ◽  
I. R. B. Carvalho ◽  
K. S. M. Sousa
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Parameters ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Fruit Pulp ◽  
Total Titratable Acidity ◽  
Physical And Chemical ◽  
The City

<p>Este trabalho teve como objetivo avaliar os parâmetros físico-químicos de polpas de fruta produzidas e comercializadas na cidade de Petrolina-PE, tendo como referência a Instrução Normativa nº 1, de 7 jan. 2000, do Ministério da Agricultura que define as características físicas e químicas estabelecendo limites mínimos e máximos específicos para cada polpa de fruta. Foram avaliadas duas marcas (1 e 2) de polpas de abacaxi, cacau, caju, graviola, maracujá e umbu, analisadas quanto aos parâmetros de pH, sólidos solúveis totais (SST), acidez total titulável (ATT), ácido ascórbico, relação SST/ATT e sólidos totais. Os resultados permitem inferir que a marca 2 apresentou qualidade superior na maioria dos parâmetros avaliados quando comparado com a marca 1. Entretanto para alguns sabores de polpa as duas marcas não atenderam os valores padrões. Entre as polpas o único sabor que apresentou os padrões exigidos foi a polpa de caju em ambas as marcas, e a que apresentou resultado de pior qualidade diante dos padrões foi a polpa de maracujá principalmente da marca 1. Dessa forma constata-se que há grandes variações entre as marcas, e entre alguns parâmetros, o que compromete a qualidade das polpas, prejudicando assim o consumidor.</p><p align="center"><strong><em>Physicochemical parameters of fruit pulps produced in Petrolina – PE</em></strong></p><p><strong>Abstract</strong><strong>: </strong>This study aimed to evaluate the physicochemical parameters of fruit pulps produced and marketed in the city of Petrolina-PE, with reference to the Instruction Nº 1 of 7 January 2000 of the Ministry of Agriculture, which defines the physical and chemical characteristics setting minimum and maximum limits specific to each fruit pulp. We evaluated two brands (1 and 2) of pineapple, cocoa, cashew, soursop, passion and umbu fruit pulp, analyzed for pH, total soluble solids (TSS), total titratable acidity (TTA), ascorbic acid, TSS / TTA and total solids parameters. Results show that the brand 2 showed superior in most evaluated parameters when compared to the brand 1. However, for some pulp flavors of both brands did not reached the standards values. Among the pulps, the only flavor that presented the required standards was the cashew pulp in both brands, and presented the results of lower quality on the standards was the passion fruit pulp mainly brand 1. Thus, it appears that there are great variations between brands and between some parameters, which compromises the quality of the pulp, thus impairing the consumer.</p>

scholarly journals Hygienic sanitary conditions of vacuum packed beef produced by slaughterhouses qualified for export in the Mato Grosso state, Brazil

2018 ◽  
Vol 48 (4) ◽  
Author(s):  
Maxsueli Aparecida Moura Machado ◽  
Barbara Müller ◽  
Ricardo César Tavares Carvalho ◽  
Eduardo Eustáquio de Souza Figueiredo
Keyword(s):  
Transmission Risk ◽  
Most Probable Number ◽  
Salmonella Spp ◽  
Mato Grosso ◽  
Probable Number ◽  
E Coli ◽  
Legal Standards ◽  
Market Expansion ◽  
Thermotolerant Coliforms ◽  
Sanitary Conditions

ABSTRACT: Brazil is the largest exporter of beef of the world and Mato Grosso State is the highest beef producer in this country. To maintain product competitiveness and market expansion, sanitary hygienic control of the entire process is indispensable to ensure the attainment of harmless beef and quality. The objective of this study was to evaluate the hygienic sanitary conditions of vacuum-packed beef produced by establishments qualified for export in the state of Mato Grosso, Brazil. A total of 60 samples were submitted to coliforms counts at 35°C and at 45°C and E. coli. The mean contamination by at 35°C and coliforms at 45°C were 3,1 x 102MPN/g and 7.7MPN/g respectively. The presence of E. coli was verified in five samples, representing an occurrence of 8.3% (5/60), and Salmonella spp. in 5% (03/60) of the analyzed samples. The MPN (Most Probable Number) average of coliforms at 35°C and 45°C are in accordance to national and international legislation; however, the presence of Samonella spp., E. coli in some sample indicates a low risk of occurrence of salmonellosis and colibacillosis transmitted by the evaluated beef. However, transmission risk of these diseases cannot be ruled out, since the presence of E. coli does not depend on the amount of coliforms and national legal standards established for the group of thermotolerant coliforms.

scholarly journals Microbiological Quality of Drinking Water in Sachets Sold in the City of Yaoundé in Cameroon: Tests of Sensitivity to the Antibiotics of Bacteria Isolated

2020 ◽  
Vol 8 (1) ◽  
pp. 27
Author(s):  
Nguepidjo Gilbert ◽  
Kapso Tchouankep Mireille ◽  
Ngong Ankiambom Innocent ◽  
Tonmeu Douyong Chimène Sandrine ◽  
Enoka Patrice ◽  
...  
Keyword(s):  
Drinking Water ◽  
Low Cost ◽  
Bacterial Species ◽  
Microbiological Quality ◽  
Positive Culture ◽  
Human Beings ◽  
Salmonella Spp ◽  
Cross Sectional ◽  
The City

Water is the basic drink for human beings and drinking water in sachets is very popular because of its relatively low cost and availability. The aim of this study is to determine the bacteriological profile of sachet drinking water sold in the city of Yaounde. It was a descriptive cross-sectional study covering the period from March to June 2019, carried out in the application laboratory of ETMS-Yaounde. A total of 230 samples of drinking water in sachets purchased in different markets in the city of Yaounde were analyzed using Mac Conkey's flooding method. The identification was done on the API 20 E Gallery and the susceptibility test on Mueller Hinton media. The size of the sample was 230 packaged sachet drinking water and 213 of the 230 revealed 92% of positive culture of germs, and only 17 samples gave a negative culture, at a percentage of 8% of isolated germs. The isolated bacterial species and their respective abundances in samples were Enterobacter gergoviae (3%), Klebsiella pneumoniae (5%), Proteus mirabilis (5%), Serratia fonticola (5%), Salmonella choler arizonae cloacae (8%), Salmonella spp. (8%), Enterobacter cloacae (10%), Staphylococcus aureus (10%), Pseudomonas aeruginosa (18%) and Staphylococcus epidermidis (28%). All these tested germs were resistant to Amoxicillin and Erythromycin and 70% of tested germs were sensitive to Gentamycin. Overall, the results revealed poor microbiological quality of these waters. This exposes consumers to health risks, and it is important to inform and sensitize consumers about the risks involved, to educate producers and to control their activities by the health services.

Microbiological and parasitological quality of ground beef sold in Aracaju-SE

2015 ◽  
Vol 6 (2) ◽  
pp. 15
Author(s):  
Sydney Correia Leao ◽  
Debora Machado Barreto ◽  
Viviane Da Costa Ribeiro ◽  
Roneval Felix De Santana ◽  
Cláudia Moura De Melo ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Ascaris Lumbricoides ◽  
Ground Beef ◽  
Fecal Coliforms ◽  
Salmonella Spp ◽  
Class A ◽  
Low Levels ◽  
The City ◽  
Butcher Shops

<p><strong><em>The goal of this work was to verify the presence of microorganisms and parasites in the ground beef sold in the city of Aracaju, Sergipe, in addition to compare the contamination in butcher shops and supermarkets in neighborhoods Class A and D. We collected 16 samples of 100 gram in triplicate (m=48) and analyzed the bacteria Staphylococcus aureus, Salmonella spp. coliforms total and thermotolerants, molds and yeasts, and parasites. It was observed that the samples are contaminated by these microorganisms examined with high total and fecal coliforms, Salmonella spp. (25%), low levels of S. aureus, molds and yeasts, in addition to the detection of Ascaris lumbricoides, larvae of flies, mites and plant artifacts.</em></strong></p>

Microbiological Quality of Spices Marketed in the City of Botucatu, São Paulo, Brazil

2009 ◽  
Vol 72 (2) ◽  
pp. 421-424 ◽  
Author(s):  
P. L. MOREIRA ◽  
T. B. LOURENÇÃO ◽  
J. P. A. N. PINTO ◽  
V. L. M. RALL
Keyword(s):  
Staphylococcus Aureus ◽  
Primary Production ◽  
Bacillus Cereus ◽  
Microbiological Quality ◽  
Black Pepper ◽  
Sao Paulo ◽  
São Paulo ◽  
Thermotolerant Coliforms ◽  
The City

The aim of this work was to assess the microbiological quality of spices sold in Botucatu, São Paulo, Brazil. A total of 233 samples were analyzed for mesophilic bacteria, thermotolerant coliforms, Bacillus cereus, Staphylococcus aureus, and Salmonella. Data showed that 21 and 5.6% of these samples were not in agreement with the standards of Brazilian law, due to an excess of coliforms and to the presence of Salmonella, respectively. Black pepper and cumin exhibited the lowest microbiological quality, whereas bay leaf showed the highest quality. It was concluded that the seasonings possessed poor microbiological quality, and new alternatives should be taken in the primary production in order to improve this quality. Irradiation may also be a tool to assure the safety of these products.

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