Avaliação microbiológica de carcaças congeladas de perus adquiridas no comércio varejista

• Autor(a) principal: Silva, Higor Oliveira [UNESP]
• Data de Publicação: 2014
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://hdl.handle.net/11449/110616
• topic: Peru (Ave) - Carcaças; Refrigeração; Carne - Inspeção; Salmonella; Estafilococos; Higiene alimentar; Turkeys

This research aims to evaluate the hygienic and sanitary conditions of frozen carcasses of turkeys, temperated, 63 samples were taken at retail in the northeastern region of São Paulo, brought to the Food Analysis Laboratory of Animal Origin and Water, Jaboticabal, SP, and the samples were submitted to different determinations: populations of mesophilic aerobic bacteria and psychotropics, Staphylococcus spp., coagulase positive Staphylococcus and Staphylococcus aureus enumeration, Most Probable Number (MPN) of total coliforms, thermotolerant coliforms and Escherichia coli, as well as to research and typing bacteria of the genus Salmonella, and identify, in vitro, the most effective antibiotics against the isolated microorganisms. All 63 samples were found according to the microbiological standards established in the RDC 12/2001 ANVISA, on limit 104NMP/g for thermotolerant coliform population. In the 63 samples were not identified Staphylococcus aureus and also microorganisms of the genus Salmonella. The results gave satisfactory sanitary conditions to frozen carcasses of turkey, temperated, sold in outlets in the northeastern region of São Paulo. However, cares must be taken by the consumers to ensure that the products are not exposed to temperatures above refrigeration that allow the multiplication of microorganisms, especially Staphylococcus coagulase positive, although there isn’t population limits for these microorganisms in the current legislation for this product, presented at moderately high populations, constituting a risk if they are kept in conditions of inadequate cooling