Microbiological evaluation of precooked goat "buchada"
Autor(a) principal: | |
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Data de Publicação: | 2006 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Microbiology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822006000300029 |
Resumo: | The objective of the present work was to evaluate the microbiological characteristics of the precooked goat "buchada", a typical dish in North East of Brazil, composed mainly by goat viscera such as heart, lungs, liver, spleen, intestines, stomach and blood. Samples of "buchada" produced at the different areas of the State of Paraíba, Brazil, presented a high number of aerobic mesophilic bacteria, with values ranging from 5.5 to 6.9 log10 CFU/g. All samples presented total coliforms, and 96.6% presented fecal coliforms, with values between 2.3 and 5.0 log10 NMP/g. The occurrence of Staphylococcus aureus was observed in one sample only, at a proportion of 4.0 log10 CFU/g. Salmonella was absent in all samples. Water activity was around 0.98 and pH close to neutrality except for the samples collected in Campina Grande which presented pH 5.1, significantly lowar (p<0.05) than the other products. Results indicate inadequate hygienic-sanitary practices during slaughter and processing, requiring preventive measures to minimize contamination at the critical points of the process and to guarantee products with longer shelf life and desirable quality standards. |
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Microbiological evaluation of precooked goat "buchada"organsviscerahygienic-sanitary conditionsbuchadaThe objective of the present work was to evaluate the microbiological characteristics of the precooked goat "buchada", a typical dish in North East of Brazil, composed mainly by goat viscera such as heart, lungs, liver, spleen, intestines, stomach and blood. Samples of "buchada" produced at the different areas of the State of Paraíba, Brazil, presented a high number of aerobic mesophilic bacteria, with values ranging from 5.5 to 6.9 log10 CFU/g. All samples presented total coliforms, and 96.6% presented fecal coliforms, with values between 2.3 and 5.0 log10 NMP/g. The occurrence of Staphylococcus aureus was observed in one sample only, at a proportion of 4.0 log10 CFU/g. Salmonella was absent in all samples. Water activity was around 0.98 and pH close to neutrality except for the samples collected in Campina Grande which presented pH 5.1, significantly lowar (p<0.05) than the other products. Results indicate inadequate hygienic-sanitary practices during slaughter and processing, requiring preventive measures to minimize contamination at the critical points of the process and to guarantee products with longer shelf life and desirable quality standards.Sociedade Brasileira de Microbiologia2006-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822006000300029Brazilian Journal of Microbiology v.37 n.3 2006reponame:Brazilian Journal of Microbiologyinstname:Sociedade Brasileira de Microbiologia (SBM)instacron:SBM10.1590/S1517-83822006000300029info:eu-repo/semantics/openAccessCosta,Roberto GermanoSantos,Neube Michel dosMedeiros,Ariosvaldo Nunes deQueiroga,Rita de Cássia Ramos do EgyptoMadruga,Marta Suelyeng2006-12-18T00:00:00Zoai:scielo:S1517-83822006000300029Revistahttps://www.scielo.br/j/bjm/ONGhttps://old.scielo.br/oai/scielo-oai.phpbjm@sbmicrobiologia.org.br||mbmartin@usp.br1678-44051517-8382opendoar:2006-12-18T00:00Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM)false |
dc.title.none.fl_str_mv |
Microbiological evaluation of precooked goat "buchada" |
title |
Microbiological evaluation of precooked goat "buchada" |
spellingShingle |
Microbiological evaluation of precooked goat "buchada" Costa,Roberto Germano organs viscera hygienic-sanitary conditions buchada |
title_short |
Microbiological evaluation of precooked goat "buchada" |
title_full |
Microbiological evaluation of precooked goat "buchada" |
title_fullStr |
Microbiological evaluation of precooked goat "buchada" |
title_full_unstemmed |
Microbiological evaluation of precooked goat "buchada" |
title_sort |
Microbiological evaluation of precooked goat "buchada" |
author |
Costa,Roberto Germano |
author_facet |
Costa,Roberto Germano Santos,Neube Michel dos Medeiros,Ariosvaldo Nunes de Queiroga,Rita de Cássia Ramos do Egypto Madruga,Marta Suely |
author_role |
author |
author2 |
Santos,Neube Michel dos Medeiros,Ariosvaldo Nunes de Queiroga,Rita de Cássia Ramos do Egypto Madruga,Marta Suely |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Costa,Roberto Germano Santos,Neube Michel dos Medeiros,Ariosvaldo Nunes de Queiroga,Rita de Cássia Ramos do Egypto Madruga,Marta Suely |
dc.subject.por.fl_str_mv |
organs viscera hygienic-sanitary conditions buchada |
topic |
organs viscera hygienic-sanitary conditions buchada |
description |
The objective of the present work was to evaluate the microbiological characteristics of the precooked goat "buchada", a typical dish in North East of Brazil, composed mainly by goat viscera such as heart, lungs, liver, spleen, intestines, stomach and blood. Samples of "buchada" produced at the different areas of the State of Paraíba, Brazil, presented a high number of aerobic mesophilic bacteria, with values ranging from 5.5 to 6.9 log10 CFU/g. All samples presented total coliforms, and 96.6% presented fecal coliforms, with values between 2.3 and 5.0 log10 NMP/g. The occurrence of Staphylococcus aureus was observed in one sample only, at a proportion of 4.0 log10 CFU/g. Salmonella was absent in all samples. Water activity was around 0.98 and pH close to neutrality except for the samples collected in Campina Grande which presented pH 5.1, significantly lowar (p<0.05) than the other products. Results indicate inadequate hygienic-sanitary practices during slaughter and processing, requiring preventive measures to minimize contamination at the critical points of the process and to guarantee products with longer shelf life and desirable quality standards. |
publishDate |
2006 |
dc.date.none.fl_str_mv |
2006-09-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822006000300029 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822006000300029 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1517-83822006000300029 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Microbiologia |
publisher.none.fl_str_mv |
Sociedade Brasileira de Microbiologia |
dc.source.none.fl_str_mv |
Brazilian Journal of Microbiology v.37 n.3 2006 reponame:Brazilian Journal of Microbiology instname:Sociedade Brasileira de Microbiologia (SBM) instacron:SBM |
instname_str |
Sociedade Brasileira de Microbiologia (SBM) |
instacron_str |
SBM |
institution |
SBM |
reponame_str |
Brazilian Journal of Microbiology |
collection |
Brazilian Journal of Microbiology |
repository.name.fl_str_mv |
Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM) |
repository.mail.fl_str_mv |
bjm@sbmicrobiologia.org.br||mbmartin@usp.br |
_version_ |
1752122200638357504 |