Study of the microbiological quality of sausages from Rio Grande do Sul and of the susceptibility profile of isolated bacteria

• Autor(a) principal: Angeli, Milena
• Data de Publicação: 2020
• Outros Autores: Martini, Rosiéli, Paraginski, Vanessa Teixeira Kunz, Weiss, Rita Denise Neiderauer, Stüker, Bianca, Ernesto, Flávia de Andrade, Bach, Barbara Charlotte
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Saúde (Santa Maria)
• Texto Completo: https://periodicos.ufsm.br/revistasaude/article/view/40587
• topic: Bacteria; Antibiogram; Food Microbiology; Bactéria; antibiograma; qualidade microbiológica

Objective: To analyze the microbiological quality of sausages from different regions of the state of Rio Grande do Sul, and to study the susceptibility profile of the bacteria isolated from these samples. Methods: Microbiological analysis was performed using the multiple tube technique (Most Probable Number per gram of sample) and the susceptibility profile by the Kirby-Bauer method. Results: The results of the microbiological analyzes demonstrated that 100% (16) of the analyzed samples were suitable for human consumption. The susceptibility profiles of 28 isolated bacteria were evaluated, with sensitivity in 85% of all antimicrobials tested, 2% of the profiles were considered intermediate and 13% resistant. Conclusions: Through this research were obtained information of great value for the whole community, which will help minimize and prevent food infections due to the consumption of these sausages.