Verification of adulterants and microbial analysis of vacuum packaged beef
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2022 |
| Outros Autores: | , |
| Tipo de documento: | Artigo |
| Idioma: | por |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/29577 |
Resumo: | The objective of this research was to carry out the analysis of the presence of adulterants and the microbiological evaluation of vacuum-packed beef. For that, three samples of beef (ribeye) vacuum packed of different brands were obtained and later, evaluated for the presence of formaldehyde and sulfites. The microbiological evaluation was performed by the colony counting method, Gram stain, catalase and coagulase test and biochemical tests for enterobacteria. Chemical analysis showed the presence of formaldehyde, performed by the qualitative technique of Schiff, in all samples evaluated. In the sulphite analysis, using the malachite green technique, only one sample was positive. Microbiological analysis also showed changes in relation to disease-causing bacteria, with the presence of Escherichia coli and Staphylococcus aureus being confirmed in all samples, in excess of those recommended by current legislation. However, there was no Salmonella in the analyzed samples, as recommended by the legislation. The present work obtained worrying results, since the presence of formaldehyde and sulfite as a preservative are prohibited in fresh meats, as these substances, in addition to masking decomposition and contamination characteristics in the food, can harm health. Furthermore, the presence of microorganisms above those recommended by legislation is also relevant, due to the risk of infections, intoxications and food poisoning. |
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Verification of adulterants and microbial analysis of vacuum packaged beef Verificación de adulterantes y análisis microbiológico de carne envasada al vacío Verificação de adulterantes e análise microbiológica de carnes bovina embaladas a vácuoMicroorganismosAdulteración de alimentosComida envenenadaBacterias.MicroorganismsFood adulterationFood poisoningBacteria.MicrorganismosAdulteração alimentarToxi-infecção alimentarBactérias.The objective of this research was to carry out the analysis of the presence of adulterants and the microbiological evaluation of vacuum-packed beef. For that, three samples of beef (ribeye) vacuum packed of different brands were obtained and later, evaluated for the presence of formaldehyde and sulfites. The microbiological evaluation was performed by the colony counting method, Gram stain, catalase and coagulase test and biochemical tests for enterobacteria. Chemical analysis showed the presence of formaldehyde, performed by the qualitative technique of Schiff, in all samples evaluated. In the sulphite analysis, using the malachite green technique, only one sample was positive. Microbiological analysis also showed changes in relation to disease-causing bacteria, with the presence of Escherichia coli and Staphylococcus aureus being confirmed in all samples, in excess of those recommended by current legislation. However, there was no Salmonella in the analyzed samples, as recommended by the legislation. The present work obtained worrying results, since the presence of formaldehyde and sulfite as a preservative are prohibited in fresh meats, as these substances, in addition to masking decomposition and contamination characteristics in the food, can harm health. Furthermore, the presence of microorganisms above those recommended by legislation is also relevant, due to the risk of infections, intoxications and food poisoning.El objetivo de esta investigación fue realizar el análisis de presencia de adulterantes y la evaluación microbiológica de carne vacuna envasada al vacío. Para ello se obtuvieron tres muestras de carne de res (chuletón) empacadas al vacío de diferentes marcas y posteriormente evaluadas para la presencia de formaldehído y sulfitos. La evaluación microbiológica se realizó por el método de conteo de colonias, tinción de Gram, prueba de catalasa y coagulasa y pruebas bioquímicas para enterobacterias. Los análisis químicos mostraron la presencia de formaldehído, realizados por la técnica cualitativa de Schiff, en todas las muestras evaluadas. En el análisis al sulfito, mediante la técnica del verde de malaquita, sólo una muestra resultó positiva. Los análisis microbiológicos también mostraron cambios en relación con las bacterias causantes de enfermedades, confirmándose la presencia de Escherichia coli y Staphylococcus aureus en todas las muestras, por encima de lo recomendado por la legislación vigente. Sin embargo, no hubo Salmonella en las muestras analizadas, como recomienda la legislación. El presente trabajo obtuvo resultados preocupantes, ya que la presencia de formaldehído y sulfito como conservante están prohibidas en las carnes frescas, ya que estas sustancias, además de enmascarar las características de descomposición y contaminación del alimento, pueden dañar la salud. Además, también es relevante la presencia de microorganismos por encima de los recomendados por la legislación, por el riesgo de infecciones, intoxicaciones e intoxicaciones alimentarias.O objetivo desta pesquisa foi realizar a análise da presença de adulterantes e a avaliação microbiológica de carnes bovina embaladas a vácuo. Para tanto, foram obtidas três amostras de carne bovina (contrafilé) embaladas a vácuo de diferentes marcas e posteriormente, avaliado quanto à presença de formol e sulfitos. A avaliação microbiológica foi realizada pelo método de contagem de colônias, coloração de Gram, prova de catalase e coagulase e provas bioquímicas para enterobactérias. As análises químicas mostraram a presença de formol, realizado pela técnica qualitativa de Schiff, em todas as amostras avaliadas. Na análise de sulfito, utilizando a técnica de verde malaquita, somente uma amostra apresentou-se positiva. As análises microbiológicas também apresentaram alteração em relação às bactérias causadoras de doenças, sendo confirmada a presença de Escherichia coli e Staphylococcus aureus em todas as amostras, em valores excedentes ao preconizado pela legislação vigente. Entretanto, houve ausência de Salmonella nas amostras analisadas, conforme preconiza a legislação. O presente trabalho obteve resultados preocupantes, devido que a presença de formol e sulfito como conservante são proibidos em carnes in natura, pois estas substâncias além de mascarar características de decomposição e contaminação no alimento, podem trazer danos à saúde. Além do mais, a presença de microrganismos acima do preconizado por legislação também é relevante, devido ao risco de infecções, intoxicações e toxi-infecções alimentares.Research, Society and Development2022-05-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2957710.33448/rsd-v11i7.29577Research, Society and Development; Vol. 11 No. 7; e7011729577Research, Society and Development; Vol. 11 Núm. 7; e7011729577Research, Society and Development; v. 11 n. 7; e70117295772525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/29577/25633Copyright (c) 2022 Isabella Carolina Podadeiro da Silva; Rafael Jardim Vieira ; Suellen Laís Vicentino Vieira https://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSilva, Isabella Carolina Podadeiro daVieira , Rafael Jardim Vieira , Suellen Laís Vicentino 2022-06-06T15:12:05Zoai:ojs.pkp.sfu.ca:article/29577Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:46:36.662028Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Verification of adulterants and microbial analysis of vacuum packaged beef Verificación de adulterantes y análisis microbiológico de carne envasada al vacío Verificação de adulterantes e análise microbiológica de carnes bovina embaladas a vácuo |
| title |
Verification of adulterants and microbial analysis of vacuum packaged beef |
| spellingShingle |
Verification of adulterants and microbial analysis of vacuum packaged beef Silva, Isabella Carolina Podadeiro da Microorganismos Adulteración de alimentos Comida envenenada Bacterias. Microorganisms Food adulteration Food poisoning Bacteria. Microrganismos Adulteração alimentar Toxi-infecção alimentar Bactérias. |
| title_short |
Verification of adulterants and microbial analysis of vacuum packaged beef |
| title_full |
Verification of adulterants and microbial analysis of vacuum packaged beef |
| title_fullStr |
Verification of adulterants and microbial analysis of vacuum packaged beef |
| title_full_unstemmed |
Verification of adulterants and microbial analysis of vacuum packaged beef |
| title_sort |
Verification of adulterants and microbial analysis of vacuum packaged beef |
| author |
Silva, Isabella Carolina Podadeiro da |
| author_facet |
Silva, Isabella Carolina Podadeiro da Vieira , Rafael Jardim Vieira , Suellen Laís Vicentino |
| author_role |
author |
| author2 |
Vieira , Rafael Jardim Vieira , Suellen Laís Vicentino |
| author2_role |
author author |
| dc.contributor.author.fl_str_mv |
Silva, Isabella Carolina Podadeiro da Vieira , Rafael Jardim Vieira , Suellen Laís Vicentino |
| dc.subject.por.fl_str_mv |
Microorganismos Adulteración de alimentos Comida envenenada Bacterias. Microorganisms Food adulteration Food poisoning Bacteria. Microrganismos Adulteração alimentar Toxi-infecção alimentar Bactérias. |
| topic |
Microorganismos Adulteración de alimentos Comida envenenada Bacterias. Microorganisms Food adulteration Food poisoning Bacteria. Microrganismos Adulteração alimentar Toxi-infecção alimentar Bactérias. |
| description |
The objective of this research was to carry out the analysis of the presence of adulterants and the microbiological evaluation of vacuum-packed beef. For that, three samples of beef (ribeye) vacuum packed of different brands were obtained and later, evaluated for the presence of formaldehyde and sulfites. The microbiological evaluation was performed by the colony counting method, Gram stain, catalase and coagulase test and biochemical tests for enterobacteria. Chemical analysis showed the presence of formaldehyde, performed by the qualitative technique of Schiff, in all samples evaluated. In the sulphite analysis, using the malachite green technique, only one sample was positive. Microbiological analysis also showed changes in relation to disease-causing bacteria, with the presence of Escherichia coli and Staphylococcus aureus being confirmed in all samples, in excess of those recommended by current legislation. However, there was no Salmonella in the analyzed samples, as recommended by the legislation. The present work obtained worrying results, since the presence of formaldehyde and sulfite as a preservative are prohibited in fresh meats, as these substances, in addition to masking decomposition and contamination characteristics in the food, can harm health. Furthermore, the presence of microorganisms above those recommended by legislation is also relevant, due to the risk of infections, intoxications and food poisoning. |
| publishDate |
2022 |
| dc.date.none.fl_str_mv |
2022-05-15 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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article |
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publishedVersion |
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https://rsdjournal.org/index.php/rsd/article/view/29577 10.33448/rsd-v11i7.29577 |
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https://rsdjournal.org/index.php/rsd/article/view/29577 |
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10.33448/rsd-v11i7.29577 |
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por |
| language |
por |
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https://rsdjournal.org/index.php/rsd/article/view/29577/25633 |
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https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0 |
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openAccess |
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application/pdf |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development; Vol. 11 No. 7; e7011729577 Research, Society and Development; Vol. 11 Núm. 7; e7011729577 Research, Society and Development; v. 11 n. 7; e7011729577 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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1797052766364893184 |