Evaluation of the physicochemical and microbiological quality of hot dog sausages in the city of Mossoró, Rio Grande do Norte, Brazil
Autor(a) principal: | |
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Data de Publicação: | 2021 |
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/19195 |
Resumo: | Sausage is a meat sausage highly commercialized and consumed by the Brazilian population. However, high handling during processing increases the risk of contamination, requiring quality research to verify that the food is fit for human consumption. Thus, the objective was to evaluate the physical-chemical and microbiological quality of hot dog sausages sold in the city of Mossoró, Rio Grande do Norte, Brazil. The samples were selected and purchased in supermarkets with bulk sales, the temperature being measured at the time of purchase and transported to the laboratory in isothermal boxes for analysis. The temperature, humidity, acidity and pH were investigated, as well as the microbiological quality for total coliforms, thermotolerant coliforms, Salmonella sp, mesophilic bacteria and molds and yeasts. It was found that 70% of the samples had the temperature above the allowed for cold meat sausages. The values found in the analysis of moisture, acidity and pH were satisfactory when compared to current legislation. As for microbiological analyses, it was found that 10% of the sausages evaluated had counts of thermotolerant coliforms above the reference value in the current Normative Instruction and in 20% there was the presence of Salmonella sp, which makes such samples unfit for human consumption, presenting a potential risk public health. The samples showed high counts for aerobic mesophilic bacteria and molds and yeasts, which may suggest possible contamination and unhealthy conditions during processing. Thus, it is necessary to employ good practices in handling, processing and marketing in order to improve the safety and integrity of this product. |
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Evaluation of the physicochemical and microbiological quality of hot dog sausages in the city of Mossoró, Rio Grande do Norte, BrazilEvaluación de la calidad fisicoquímica y microbiológica de salchichas de hot dog en la ciudad de Mossoró, Rio Grande do Norte, BrasilAvaliação da qualidade físico-química e microbiológica de salsichas do tipo hot dog na cidade de Mossoró, Rio Grande do Norte, BrasilEnfermedades transmitidas por alimentosMicroorganismos patógenosMicroorganismos deteriorantesProducto cárnicoSalud pública.Doenças transmitidas por alimentosMicro-organismos patogênicosMicro-organismos deteriorantesProduto cárneoSaúde pública.Foodborne diseasesPathogenic microorganismsDeteriorating microorganismsMeat productPublic health.Sausage is a meat sausage highly commercialized and consumed by the Brazilian population. However, high handling during processing increases the risk of contamination, requiring quality research to verify that the food is fit for human consumption. Thus, the objective was to evaluate the physical-chemical and microbiological quality of hot dog sausages sold in the city of Mossoró, Rio Grande do Norte, Brazil. The samples were selected and purchased in supermarkets with bulk sales, the temperature being measured at the time of purchase and transported to the laboratory in isothermal boxes for analysis. The temperature, humidity, acidity and pH were investigated, as well as the microbiological quality for total coliforms, thermotolerant coliforms, Salmonella sp, mesophilic bacteria and molds and yeasts. It was found that 70% of the samples had the temperature above the allowed for cold meat sausages. The values found in the analysis of moisture, acidity and pH were satisfactory when compared to current legislation. As for microbiological analyses, it was found that 10% of the sausages evaluated had counts of thermotolerant coliforms above the reference value in the current Normative Instruction and in 20% there was the presence of Salmonella sp, which makes such samples unfit for human consumption, presenting a potential risk public health. The samples showed high counts for aerobic mesophilic bacteria and molds and yeasts, which may suggest possible contamination and unhealthy conditions during processing. Thus, it is necessary to employ good practices in handling, processing and marketing in order to improve the safety and integrity of this product.La salchicha es un embutido cárnico altamente comercializado y consumido por la población brasileña. Sin embargo, su elevada manipulación durante el procesamiento aumenta los riesgos de contaminación, siendo necesaria la investigación de la calidad para verificar si el alimento está apto para el consumo humano. Así, el objetivo fue evaluar la calidad físico-química y microbiológica de salchichas del tipo hot dog comercializadas en el municipio de Mossoró, Rio Grande do Norte, Brasil. Las muestras fueron seleccionadas y compradas en supermercados con venta a granel, midiéndose la temperatura en el momento de la compra y transportándose al laboratorio en cajas isotérmicas para su análisis. Se investigó la temperatura, humedad, acidez y pH, así como la calidad microbiológica para coliformes totales, coliformes termotolerantes, Salmonella sp, bacterias mesófilas, mohos y levaduras. Se encontró que el 70% de las muestras tenían uma temperatura superior a la permitida para embutidos. Los valores encontrados en el análisis de humedad, acidez y pH fueron satisfactorios al compararlos con la legislación vigente. En cuanto a los análisis microbiológicos, se verificó que el 10% de las salchichas evaluadas presentaron recuentos de coliformes termotolerantes por encima del valor de referencia en la Instrucción Normativa vigente y en el 20% hubo presencia de Salmonella sp, lo que hace que tales muestras sean inapropiadas para el consumo humano, presentando un riesgo potencial para la salud pública. Las muestras presentaron recuentos elevados para bacterias aerobias mesófilas, mohos y levaduras, pudiendo sugerir posibles contaminaciones y condiciones de insalubridad durante el procesamiento. Por lo tanto, es necesario emplear buenas prácticas en el manejo, procesamiento y comercialización, con el fin de mejorar la seguridad e integridad de este producto.A salsicha é um embutido cárneo altamente comercializado e consumido pela população brasileira. Contudo, a alta manipulação durante o processamento aumenta os riscos de contaminação, sendo necessário a investigação da qualidade para verificar se o alimento está apto para o consumo humano. Assim, objetivou-se avaliar a qualidade físico-química e microbiológica de salsichas do tipo hot dog comercializadas no município de Mossoró, Rio Grande do Norte, Brasil. As amostras foram selecionadas e adquiridas em supermercados com venda à granel, sendo aferida a temperatura no ato da compra e transportadas ao laboratório em caixas isotérmicas para a realização das análises. Avaliou-se a temperatura, umidade, acidez e pH, bem como a qualidade microbiológica para coliformes totais, coliformes termotolerantes, Salmonella sp., bactérias mesófilas e bolores e leveduras. Verificou-se que 70% das amostras estavam com a temperatura acima do permitido para embutidos cárneos resfriados. Os valores encontrados nas análises de umidade, acidez e pH foram satisfatórios quando comparados à legislação vigente. Quanto às análises microbiológicas, 10% das salsichas apresentaram contagens de coliformes termotolerantes acima do valor de referência na Instrução Normativa vigente e em 20% constou a presença de Salmonella sp., o que torna tais amostras impróprias para o consumo humano, apresentando um risco em potencial à saúde pública. As amostras apresentaram contagens elevadas para bactérias aeróbias mesófilas e bolores e leveduras, podendo sugerir possíveis contaminações e condições de insalubridade durante o processamento. Assim, se faz necessário o emprego de boas práticas de manipulação, processamento e comercialização visando a melhoria na segurança e integridade desse produto.Research, Society and Development2021-08-25info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1919510.33448/rsd-v10i11.19195Research, Society and Development; Vol. 10 No. 11; e118101119195Research, Society and Development; Vol. 10 Núm. 11; e118101119195Research, Society and Development; v. 10 n. 11; e1181011191952525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/19195/17356Copyright (c) 2021 Renata Cristina Borges da Silva Macedo; Cristina Karine de Oliveira Rebouças; Elisandra Cibely Cabral de Melo; Bárbara Camila Firmino Freire; Lidiane Pinto de Mendonça; Flávio Estefferson de Oliveira Santana; Ana Carla Diógenes Suassuna Bezerra; Karoline Mikaelle de Paiva Soareshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMacedo, Renata Cristina Borges da SilvaRebouças, Cristina Karine de Oliveira Melo, Elisandra Cibely Cabral de Freire, Bárbara Camila Firmino Mendonça, Lidiane Pinto de Santana, Flávio Estefferson de Oliveira Bezerra, Ana Carla Diógenes Suassuna Soares, Karoline Mikaelle de Paiva2021-10-23T19:01:11Zoai:ojs.pkp.sfu.ca:article/19195Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:39:09.215524Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Evaluation of the physicochemical and microbiological quality of hot dog sausages in the city of Mossoró, Rio Grande do Norte, Brazil Evaluación de la calidad fisicoquímica y microbiológica de salchichas de hot dog en la ciudad de Mossoró, Rio Grande do Norte, Brasil Avaliação da qualidade físico-química e microbiológica de salsichas do tipo hot dog na cidade de Mossoró, Rio Grande do Norte, Brasil |
title |
Evaluation of the physicochemical and microbiological quality of hot dog sausages in the city of Mossoró, Rio Grande do Norte, Brazil |
spellingShingle |
Evaluation of the physicochemical and microbiological quality of hot dog sausages in the city of Mossoró, Rio Grande do Norte, Brazil Macedo, Renata Cristina Borges da Silva Enfermedades transmitidas por alimentos Microorganismos patógenos Microorganismos deteriorantes Producto cárnico Salud pública. Doenças transmitidas por alimentos Micro-organismos patogênicos Micro-organismos deteriorantes Produto cárneo Saúde pública. Foodborne diseases Pathogenic microorganisms Deteriorating microorganisms Meat product Public health. |
title_short |
Evaluation of the physicochemical and microbiological quality of hot dog sausages in the city of Mossoró, Rio Grande do Norte, Brazil |
title_full |
Evaluation of the physicochemical and microbiological quality of hot dog sausages in the city of Mossoró, Rio Grande do Norte, Brazil |
title_fullStr |
Evaluation of the physicochemical and microbiological quality of hot dog sausages in the city of Mossoró, Rio Grande do Norte, Brazil |
title_full_unstemmed |
Evaluation of the physicochemical and microbiological quality of hot dog sausages in the city of Mossoró, Rio Grande do Norte, Brazil |
title_sort |
Evaluation of the physicochemical and microbiological quality of hot dog sausages in the city of Mossoró, Rio Grande do Norte, Brazil |
author |
Macedo, Renata Cristina Borges da Silva |
author_facet |
Macedo, Renata Cristina Borges da Silva Rebouças, Cristina Karine de Oliveira Melo, Elisandra Cibely Cabral de Freire, Bárbara Camila Firmino Mendonça, Lidiane Pinto de Santana, Flávio Estefferson de Oliveira Bezerra, Ana Carla Diógenes Suassuna Soares, Karoline Mikaelle de Paiva |
author_role |
author |
author2 |
Rebouças, Cristina Karine de Oliveira Melo, Elisandra Cibely Cabral de Freire, Bárbara Camila Firmino Mendonça, Lidiane Pinto de Santana, Flávio Estefferson de Oliveira Bezerra, Ana Carla Diógenes Suassuna Soares, Karoline Mikaelle de Paiva |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Macedo, Renata Cristina Borges da Silva Rebouças, Cristina Karine de Oliveira Melo, Elisandra Cibely Cabral de Freire, Bárbara Camila Firmino Mendonça, Lidiane Pinto de Santana, Flávio Estefferson de Oliveira Bezerra, Ana Carla Diógenes Suassuna Soares, Karoline Mikaelle de Paiva |
dc.subject.por.fl_str_mv |
Enfermedades transmitidas por alimentos Microorganismos patógenos Microorganismos deteriorantes Producto cárnico Salud pública. Doenças transmitidas por alimentos Micro-organismos patogênicos Micro-organismos deteriorantes Produto cárneo Saúde pública. Foodborne diseases Pathogenic microorganisms Deteriorating microorganisms Meat product Public health. |
topic |
Enfermedades transmitidas por alimentos Microorganismos patógenos Microorganismos deteriorantes Producto cárnico Salud pública. Doenças transmitidas por alimentos Micro-organismos patogênicos Micro-organismos deteriorantes Produto cárneo Saúde pública. Foodborne diseases Pathogenic microorganisms Deteriorating microorganisms Meat product Public health. |
description |
Sausage is a meat sausage highly commercialized and consumed by the Brazilian population. However, high handling during processing increases the risk of contamination, requiring quality research to verify that the food is fit for human consumption. Thus, the objective was to evaluate the physical-chemical and microbiological quality of hot dog sausages sold in the city of Mossoró, Rio Grande do Norte, Brazil. The samples were selected and purchased in supermarkets with bulk sales, the temperature being measured at the time of purchase and transported to the laboratory in isothermal boxes for analysis. The temperature, humidity, acidity and pH were investigated, as well as the microbiological quality for total coliforms, thermotolerant coliforms, Salmonella sp, mesophilic bacteria and molds and yeasts. It was found that 70% of the samples had the temperature above the allowed for cold meat sausages. The values found in the analysis of moisture, acidity and pH were satisfactory when compared to current legislation. As for microbiological analyses, it was found that 10% of the sausages evaluated had counts of thermotolerant coliforms above the reference value in the current Normative Instruction and in 20% there was the presence of Salmonella sp, which makes such samples unfit for human consumption, presenting a potential risk public health. The samples showed high counts for aerobic mesophilic bacteria and molds and yeasts, which may suggest possible contamination and unhealthy conditions during processing. Thus, it is necessary to employ good practices in handling, processing and marketing in order to improve the safety and integrity of this product. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-08-25 |
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/19195 10.33448/rsd-v10i11.19195 |
url |
https://rsdjournal.org/index.php/rsd/article/view/19195 |
identifier_str_mv |
10.33448/rsd-v10i11.19195 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/19195/17356 |
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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. 11; e118101119195 Research, Society and Development; Vol. 10 Núm. 11; e118101119195 Research, Society and Development; v. 10 n. 11; e118101119195 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 |
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1797052788264402944 |