Microbiological quality of home-made fish hydrolysate

Detalhes bibliográficos
Autor(a) principal: Machado Pinto-e-Silva, Maria Elisabeth
Data de Publicação: 2015
Outros Autores: Batista Campos von Atzingen, Maria Carolina, Mascaretti Dias, Gabriela
Tipo de documento: Artigo
Idioma: spa
Título da fonte: Vigilância Sanitária em Debate
Texto Completo: https://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/article/view/273
Resumo: Hydrolyzed fish protein can be used in the nutritional treatment of individuals who have limitations in digesting intact protein and in malnourished children. The objective of this study was to determine the microbiological quality of fish hydrolysate obtained by domestic production and subjected to different periods of conservation. Fecal coliforms such as Eschericia coli, mesophilic bacteria such as Salmonella and Staphylococcus aureus, molds, and yeasts were investigated according to the “Compendium of Methods for the Microbiological Examination of Foods” and “Manual de Métodos de Análise Microbiológica de Alimentos e Água.” Fresh samples of hydrolysate from tilapia (Oreochromis niloticus) as well as samples that had been refrigerated (4°C) for 72 h as well as 1 week were analyzed. If the presence/ growth of analyzed microorganisms was detected in any sample, it meant that the quality of the hydrolysate was preserved during its preparation, it was appropriate for consumption, and its safety was guaranteed up to 1 week in refrigeration.
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spelling Microbiological quality of home-made fish hydrolysateCalidad microbiológica de un hidrolizado de pescado de producción caseraCalidad microbiológica de un hidrolizado de pescado de producción caseraHydrolyzed proteinMicroorganismsTilapiaRefrigerationSafetyHidrolizados proteicosMicroorganismosTilapiaRefrigeraciónInocuidadHidrolizados proteicosMicroorganismosTilapiaRefrigeraciónInocuidadHydrolyzed fish protein can be used in the nutritional treatment of individuals who have limitations in digesting intact protein and in malnourished children. The objective of this study was to determine the microbiological quality of fish hydrolysate obtained by domestic production and subjected to different periods of conservation. Fecal coliforms such as Eschericia coli, mesophilic bacteria such as Salmonella and Staphylococcus aureus, molds, and yeasts were investigated according to the “Compendium of Methods for the Microbiological Examination of Foods” and “Manual de Métodos de Análise Microbiológica de Alimentos e Água.” Fresh samples of hydrolysate from tilapia (Oreochromis niloticus) as well as samples that had been refrigerated (4°C) for 72 h as well as 1 week were analyzed. If the presence/ growth of analyzed microorganisms was detected in any sample, it meant that the quality of the hydrolysate was preserved during its preparation, it was appropriate for consumption, and its safety was guaranteed up to 1 week in refrigeration.Los hidrolizados de pescado pueden servir de suplemento en dietas para personas con deficiencias en la digestión y/o absorción de proteínas, y también, en el tratamiento de niños desnutridos. El objetivo de ésta investigación fue determinar la calidad microbiológica de un hidrolizado de pescado obtenido en condiciones semejantes a la doméstica, sometido a diferentes tiempos de conservación. En muestras del hidrolizado fresco de tilapia (Oreochromis niloticus), sometidas a conservación en temperatura de refrigeración de 4°C por 72 horas por 1 semana, se analizaron coliformes termotolerantes, Escherichia. coli, bacterias mesófilas, Salmonella, Staphylococcus aureus, mohos y levaduras, según los métodos descritos en el “Compendium of Methods for the Microbiological Examination of Foods” y en el “Manual de Métodos de Análise Microbiológica de Alimentos e Água”. En ninguna de las muestras se verificó presencia/proliferación de los microorganismos analizados, significando una preservación de la calidad del hidrolizado durante su preparación, conservación apropiada para el consumo y garantía de la inocuidad por hasta una semana de refrigeración.Título-EN: Microbiological quality of home-made fish hydrolysateLos hidrolizados de pescado pueden servir de suplemento en dietas para personas con deficiencias en la digestión y/o absorción de proteínas, y también, en el tratamiento de niños desnutridos. El objetivo de ésta investigación fue determinar la calidad microbiológica de un hidrolizado de pescado obtenido en condiciones semejantes a la doméstica, sometido a diferentes tiempos de conservación. En muestras del hidrolizado fresco de tilapia (Oreochromis niloticus), sometidas a conservación en temperatura de refrigeración de 4°C por 72 horas por 1 semana, se analizaron coliformes termotolerantes, Escherichia. coli, bacterias mesófilas, Salmonella, Staphylococcus aureus, mohos y levaduras, según los métodos descritos en el “Compendium of Methods for the Microbiological Examination of Foods” y en el “Manual de Métodos de Análise Microbiológica de Alimentos e Água”. En ninguna de las muestras se verificó presencia/proliferación de los microorganismos analizados, significando una preservación de la calidad del hidrolizado durante su preparación, conservación apropiada para el consumo y garantía de la inocuidad por hasta una semana de refrigeración.Instituto Nacional de Controle de Qualidade em Saúde2015-01-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersion"Peer-reviewed article""Artículo revisado por pares""Artigo avaliado pelos pares"application/pdfhttps://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/article/view/27310.3395/2317-269x.00273Health Surveillance under Debate: Society, Science & Technology ; Vol. 3 No. 1 (2015): February; 43-47Vigilancia en Salud en Debate: Sociedad, Ciencia y Tecnología; Vol. 3 Núm. 1 (2015): Febrero; 43-47Vigil Sanit Debate, Rio de Janeiro; v. 3 n. 1 (2015): Fevereiro; 43-472317-269Xreponame:Vigilância Sanitária em Debateinstname:Fundação Oswaldo Cruz (FIOCRUZ)instacron:FIOCRUZspahttps://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/article/view/273/184Copyright (c) 2015 Vigilância Sanitária em Debate: Sociedade, Ciência & Tecnologia (Health Surveillance under Debate: Society, Science & Technology) – Visa em Debatehttps://creativecommons.org/licenses/by-nc-nd/4.0info:eu-repo/semantics/openAccessMachado Pinto-e-Silva, Maria ElisabethBatista Campos von Atzingen, Maria CarolinaMascaretti Dias, Gabriela2023-06-27T14:59:29Zoai:ojs.visaemdebate.incqs.fiocruz.br:article/273Revistahttps://visaemdebate.incqs.fiocruz.br/index.php/visaemdebatePUBhttps://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/oaiincqs.visaemdebate@fiocruz.br || gisele.neves@fiocruz.br2317-269X2317-269Xopendoar:2023-06-27T14:59:29Vigilância Sanitária em Debate - Fundação Oswaldo Cruz (FIOCRUZ)false
dc.title.none.fl_str_mv Microbiological quality of home-made fish hydrolysate
Calidad microbiológica de un hidrolizado de pescado de producción casera
Calidad microbiológica de un hidrolizado de pescado de producción casera
title Microbiological quality of home-made fish hydrolysate
spellingShingle Microbiological quality of home-made fish hydrolysate
Machado Pinto-e-Silva, Maria Elisabeth
Hydrolyzed protein
Microorganisms
Tilapia
Refrigeration
Safety
Hidrolizados proteicos
Microorganismos
Tilapia
Refrigeración
Inocuidad
Hidrolizados proteicos
Microorganismos
Tilapia
Refrigeración
Inocuidad
title_short Microbiological quality of home-made fish hydrolysate
title_full Microbiological quality of home-made fish hydrolysate
title_fullStr Microbiological quality of home-made fish hydrolysate
title_full_unstemmed Microbiological quality of home-made fish hydrolysate
title_sort Microbiological quality of home-made fish hydrolysate
author Machado Pinto-e-Silva, Maria Elisabeth
author_facet Machado Pinto-e-Silva, Maria Elisabeth
Batista Campos von Atzingen, Maria Carolina
Mascaretti Dias, Gabriela
author_role author
author2 Batista Campos von Atzingen, Maria Carolina
Mascaretti Dias, Gabriela
author2_role author
author
dc.contributor.author.fl_str_mv Machado Pinto-e-Silva, Maria Elisabeth
Batista Campos von Atzingen, Maria Carolina
Mascaretti Dias, Gabriela
dc.subject.por.fl_str_mv Hydrolyzed protein
Microorganisms
Tilapia
Refrigeration
Safety
Hidrolizados proteicos
Microorganismos
Tilapia
Refrigeración
Inocuidad
Hidrolizados proteicos
Microorganismos
Tilapia
Refrigeración
Inocuidad
topic Hydrolyzed protein
Microorganisms
Tilapia
Refrigeration
Safety
Hidrolizados proteicos
Microorganismos
Tilapia
Refrigeración
Inocuidad
Hidrolizados proteicos
Microorganismos
Tilapia
Refrigeración
Inocuidad
description Hydrolyzed fish protein can be used in the nutritional treatment of individuals who have limitations in digesting intact protein and in malnourished children. The objective of this study was to determine the microbiological quality of fish hydrolysate obtained by domestic production and subjected to different periods of conservation. Fecal coliforms such as Eschericia coli, mesophilic bacteria such as Salmonella and Staphylococcus aureus, molds, and yeasts were investigated according to the “Compendium of Methods for the Microbiological Examination of Foods” and “Manual de Métodos de Análise Microbiológica de Alimentos e Água.” Fresh samples of hydrolysate from tilapia (Oreochromis niloticus) as well as samples that had been refrigerated (4°C) for 72 h as well as 1 week were analyzed. If the presence/ growth of analyzed microorganisms was detected in any sample, it meant that the quality of the hydrolysate was preserved during its preparation, it was appropriate for consumption, and its safety was guaranteed up to 1 week in refrigeration.
publishDate 2015
dc.date.none.fl_str_mv 2015-01-30
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
"Peer-reviewed article"
"Artículo revisado por pares"
"Artigo avaliado pelos pares"
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/article/view/273
10.3395/2317-269x.00273
url https://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/article/view/273
identifier_str_mv 10.3395/2317-269x.00273
dc.language.iso.fl_str_mv spa
language spa
dc.relation.none.fl_str_mv https://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/article/view/273/184
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by-nc-nd/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Instituto Nacional de Controle de Qualidade em Saúde
publisher.none.fl_str_mv Instituto Nacional de Controle de Qualidade em Saúde
dc.source.none.fl_str_mv Health Surveillance under Debate: Society, Science & Technology ; Vol. 3 No. 1 (2015): February; 43-47
Vigilancia en Salud en Debate: Sociedad, Ciencia y Tecnología; Vol. 3 Núm. 1 (2015): Febrero; 43-47
Vigil Sanit Debate, Rio de Janeiro; v. 3 n. 1 (2015): Fevereiro; 43-47
2317-269X
reponame:Vigilância Sanitária em Debate
instname:Fundação Oswaldo Cruz (FIOCRUZ)
instacron:FIOCRUZ
instname_str Fundação Oswaldo Cruz (FIOCRUZ)
instacron_str FIOCRUZ
institution FIOCRUZ
reponame_str Vigilância Sanitária em Debate
collection Vigilância Sanitária em Debate
repository.name.fl_str_mv Vigilância Sanitária em Debate - Fundação Oswaldo Cruz (FIOCRUZ)
repository.mail.fl_str_mv incqs.visaemdebate@fiocruz.br || gisele.neves@fiocruz.br
_version_ 1797042043975892992

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