Microbiological quality of “Doner kebab” sold in retail in Sao Paulo- Brazil / Qualidade Microbiológica do Churrasco grego (Doner Kebab) vendido no varejo em São Paulo – Brazil

• Autor(a) principal: Katsurayama, Aline Machado
• Data de Publicação: 2020
• Outros Autores: Planas, Paula Minghim, Dantas, Stefani Thaís Alves, Rossi, Bruna Fernanda, Bonsaglia, Erika Carolina Romão, Silva, Gousilin Leandra Rocha da, Rall, Vera Lúcia Mores
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista Veras
• Texto Completo: https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/7545
• topic: Salmonella; Staphylococci; Clostridium; thermotolerant coliforms.

Most part of Brazilians does not usually make meals in their homes due to the bustling routine. The kebab (consisting of bread, meat and vinaigrette), marketed mainly in the downtown of São Paulo, is a good choice because of speed of preparation and low cost but, street foods stand out for the frequency of foodborne illness outbreaks. According to Brazilian legislation, are allowed to 10²/g of thermotolerant coliforms (TtC), coagulase-positive staphylococci 10³/g of (CPS) and sulfite-reducing Clostridium (SRC) in the absence of Salmonella spp., in 25 grams of the product. The aim of this study was to evaluate the microbiological quality of kebab marketed in downtown of São Paulo, noting whether they are within those standards. A hundred samples were analyzed, from 10 snack bars located in this region, processed and subjected to analysis according to APHA (2001). 1% had Salmonella spp., 12% contained SRC, but only 4% out of the allowed amount, 70% had  TtC  above these standards and 5% had CPE, but within the allowed parameters. Altogether, 71% of the samples were outside the parameters. These results indicate health risk to consumers, showing also the need to develop SOPs to improve the hygienic-health aspects.