Sodium sulfite research and microbiological analysis of ground beef and fresh sausage
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/14014 |
Resumo: | In general, the meat contains nutrients of high biological value and susceptible to contamination by enteropathogens. One way of minimizing/eliminating this contamination is the use of food additives, in the case of meat, usually sodium sulphite. This technological resource is used to inhibit the growth of pathogenic bacteria such as Salmonella spp. and thermotolerant coliforms, mandatory parameters foreseen in sanitary legislation. Therefore, the objective of this article was to evaluate the presence of sodium sulfite and detection of Salmonella spp., total and thermotolerant coliforms in 23 samples of ground beef and 7 of fresh pork sausage, marketed in open markets and public markets of Grande Recife - PE. In a total of 30 samples analyzed, it was not detected in any presence of sodium sulphite. In the microbiological assays, also it was not detected the presence of Salmonella spp. and thermotolerant coliforms. The Total Coliforms was found in 20 meat samples (87%), at the maximum concentration of 35 MPN/g-1 and in all sausages (100%) at the concentration of 35 to 36 MPN/g-1. Although the Total Coliforms is not considered pathogenic, the presence of this indicates unsatisfactory sanitary conditions in the production, which may constitute biological risk for vulnerable groups. |
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Sodium sulfite research and microbiological analysis of ground beef and fresh sausageInvestigación de sulfito de sodio y análisis microbiológico en carnes molida y embutidos frescosPesquisa de sulfito de sódio e análise microbiológica em carne moída e linguiça frescalAditivo alimentarCarne bovinaColiformesConservaçãoEmbutido.Food additivesBeefcoliformsConservationSausage.Aditivo alimentarioCarne de vacunoColiformesConservaciónIncrustado.In general, the meat contains nutrients of high biological value and susceptible to contamination by enteropathogens. One way of minimizing/eliminating this contamination is the use of food additives, in the case of meat, usually sodium sulphite. This technological resource is used to inhibit the growth of pathogenic bacteria such as Salmonella spp. and thermotolerant coliforms, mandatory parameters foreseen in sanitary legislation. Therefore, the objective of this article was to evaluate the presence of sodium sulfite and detection of Salmonella spp., total and thermotolerant coliforms in 23 samples of ground beef and 7 of fresh pork sausage, marketed in open markets and public markets of Grande Recife - PE. In a total of 30 samples analyzed, it was not detected in any presence of sodium sulphite. In the microbiological assays, also it was not detected the presence of Salmonella spp. and thermotolerant coliforms. The Total Coliforms was found in 20 meat samples (87%), at the maximum concentration of 35 MPN/g-1 and in all sausages (100%) at the concentration of 35 to 36 MPN/g-1. Although the Total Coliforms is not considered pathogenic, the presence of this indicates unsatisfactory sanitary conditions in the production, which may constitute biological risk for vulnerable groups.La carne en general tiene nutrientes de alto valor biológico y, por lo tanto, susceptibles a la contaminación por patógenos. Una forma de minimizar / eliminar esta contaminación es el uso de aditivos alimentarios, que en el caso de la carne, la alternativa es el sulfito de sodio. Esta práctica tecnológica es inhibir el crecimiento de bacterias patógenas como Salmonella spp. y coliformes termotolerantes, parámetros obligatorios previstos en la legislación sanitaria para la carne. Por lo tanto, el objetivo de este trabajo fue evaluar la presencia de sulfito de sodio y la detección de Salmonella spp., Coliformes totales y termotolerantes en 23 muestras de carne molida y 7 muestras de salchicha de cerdo fresca, que se venden en mercados abiertos y mercados públicos en el Grande Recife - PE. Del total de 30 muestras analizadas, no se detectó la presencia de sulfito de sodio. Con respecto a la detección de Salmonella spp. y coliformes termotolerantes, estos estuvieron ausentes en este estudio. El coliforme total se encontró en 20 muestras de carne (87%) a una concentración de 3 a 35 NMP / g-1 y en el 100% de las muestras de salchichas (n7) a una concentración de 35 a 36 NMP / g-1. Aunque el coliforme total no se considera patógeno, su presencia indica condiciones sanitarias insatisfactorias en el entorno de producción, lo que puede ser un riesgo biológico, especialmente para los grupos vulnerables.A carne em geral apresenta nutrientes de alto valor biológico e assim passível de contaminação por patógenos. Uma forma de minimizar/eliminar essa contaminação é o uso de aditivos alimentares, que no caso da carne, a alternativa é o sulfito de sódio. Essa prática tecnológica é inibe o crescimento de bactérias patogênicas como a Salmonella spp. e coliformes termotolerantes, parâmetros obrigatórios previstos em legislação sanitária para as carnes. Portanto o objetivo desse trabalho foi o de avaliar a presença de sulfito de sódio e detecção de Salmonella spp., coliformes totais e termotolerantes em 23 amostras de carne bovina moída e 7 amostras de linguiça fresh suína, comercializadas em feiras livres e mercados públicos do Grande Recife - PE. Do total de 30 amostras analisadas, não foi detectado a presença de sulfito de sódio. Quanto à detecção para Salmonella spp. e coliformes termotolerantes, estes se mostraram ausentes nesse estudo. O coliforme total foi encontrado em 20 amostras de carne (87%) na concentração de 3 a 35 NMP/g-1 e em 100% das amostras de linguiça (n7) na concentração de 35 a 36 NMP/g-1. Apesar do coliforme total não ser considerado patogênico a presença deste indica condições sanitárias insatisfatórias no ambiente de produção, podendo se constituir risco biológico principalmente para grupos vulneráveis.Research, Society and Development2021-04-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1401410.33448/rsd-v10i4.14014Research, Society and Development; Vol. 10 No. 4; e20510414014Research, Society and Development; Vol. 10 Núm. 4; e20510414014Research, Society and Development; v. 10 n. 4; e205104140142525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/14014/12592Copyright (c) 2021 Ana Jessika Santos do Nascimento; Neide Kazue Sakugawa Shinohara; Jairo Luiz de Araujo Pereira; Allan Matheus de Souza Silva; Amanda Mirelly Santos Sobral; Thiago Ramos da Silvahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessNascimento, Ana Jessika Santos doShinohara, Neide Kazue SakugawaPereira, Jairo Luiz de Araujo Silva, Allan Matheus de Souza Sobral, Amanda Mirelly SantosSilva, Thiago Ramos da2021-04-25T11:21:26Zoai:ojs.pkp.sfu.ca:article/14014Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:35:14.090541Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Sodium sulfite research and microbiological analysis of ground beef and fresh sausage Investigación de sulfito de sodio y análisis microbiológico en carnes molida y embutidos frescos Pesquisa de sulfito de sódio e análise microbiológica em carne moída e linguiça frescal |
title |
Sodium sulfite research and microbiological analysis of ground beef and fresh sausage |
spellingShingle |
Sodium sulfite research and microbiological analysis of ground beef and fresh sausage Nascimento, Ana Jessika Santos do Aditivo alimentar Carne bovina Coliformes Conservação Embutido. Food additives Beef coliforms Conservation Sausage. Aditivo alimentario Carne de vacuno Coliformes Conservación Incrustado. |
title_short |
Sodium sulfite research and microbiological analysis of ground beef and fresh sausage |
title_full |
Sodium sulfite research and microbiological analysis of ground beef and fresh sausage |
title_fullStr |
Sodium sulfite research and microbiological analysis of ground beef and fresh sausage |
title_full_unstemmed |
Sodium sulfite research and microbiological analysis of ground beef and fresh sausage |
title_sort |
Sodium sulfite research and microbiological analysis of ground beef and fresh sausage |
author |
Nascimento, Ana Jessika Santos do |
author_facet |
Nascimento, Ana Jessika Santos do Shinohara, Neide Kazue Sakugawa Pereira, Jairo Luiz de Araujo Silva, Allan Matheus de Souza Sobral, Amanda Mirelly Santos Silva, Thiago Ramos da |
author_role |
author |
author2 |
Shinohara, Neide Kazue Sakugawa Pereira, Jairo Luiz de Araujo Silva, Allan Matheus de Souza Sobral, Amanda Mirelly Santos Silva, Thiago Ramos da |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Nascimento, Ana Jessika Santos do Shinohara, Neide Kazue Sakugawa Pereira, Jairo Luiz de Araujo Silva, Allan Matheus de Souza Sobral, Amanda Mirelly Santos Silva, Thiago Ramos da |
dc.subject.por.fl_str_mv |
Aditivo alimentar Carne bovina Coliformes Conservação Embutido. Food additives Beef coliforms Conservation Sausage. Aditivo alimentario Carne de vacuno Coliformes Conservación Incrustado. |
topic |
Aditivo alimentar Carne bovina Coliformes Conservação Embutido. Food additives Beef coliforms Conservation Sausage. Aditivo alimentario Carne de vacuno Coliformes Conservación Incrustado. |
description |
In general, the meat contains nutrients of high biological value and susceptible to contamination by enteropathogens. One way of minimizing/eliminating this contamination is the use of food additives, in the case of meat, usually sodium sulphite. This technological resource is used to inhibit the growth of pathogenic bacteria such as Salmonella spp. and thermotolerant coliforms, mandatory parameters foreseen in sanitary legislation. Therefore, the objective of this article was to evaluate the presence of sodium sulfite and detection of Salmonella spp., total and thermotolerant coliforms in 23 samples of ground beef and 7 of fresh pork sausage, marketed in open markets and public markets of Grande Recife - PE. In a total of 30 samples analyzed, it was not detected in any presence of sodium sulphite. In the microbiological assays, also it was not detected the presence of Salmonella spp. and thermotolerant coliforms. The Total Coliforms was found in 20 meat samples (87%), at the maximum concentration of 35 MPN/g-1 and in all sausages (100%) at the concentration of 35 to 36 MPN/g-1. Although the Total Coliforms is not considered pathogenic, the presence of this indicates unsatisfactory sanitary conditions in the production, which may constitute biological risk for vulnerable groups. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-04-06 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/14014 10.33448/rsd-v10i4.14014 |
url |
https://rsdjournal.org/index.php/rsd/article/view/14014 |
identifier_str_mv |
10.33448/rsd-v10i4.14014 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/14014/12592 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 4; e20510414014 Research, Society and Development; Vol. 10 Núm. 4; e20510414014 Research, Society and Development; v. 10 n. 4; e20510414014 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
_version_ |
1797052817451515904 |