Evaluation of the microbiological and physical-chemical quality of salted bovine meat marketed in establishments and free fairs in the north zone of Rio de Janeiro

Autores/as

  • Julio Cesar Queiroz Penha Instituto Nacional de Controle de Qualidade em Saúde, Fundação Oswaldo Cruz (INCQS/Fiocruz), Rio de Janeiro, RJ Autor/a http://orcid.org/0000-0002-5249-9742
  • Robson Maia Franco Universidade Federal Fluminense (UFF), Niterói, RJ Autor/a
  • Maria Carmela Kasnowski Holanda Duarte Universidade Federal Fluminense (UFF), Niterói, RJ , Autor/a
  • Katia Christina Leandro Instituto Nacional de Controle de Qualidade em Saúde, Fundação Oswaldo Cruz (INCQS/Fiocruz), Rio de Janeiro, RJ Autor/a

DOI:

https://doi.org/10.22239/2317-269X.01185

Palabras clave:

Charque, Jerked Beef, Sanitary Surveillance, Quality Control

Resumen

Introduction: Salted beef is a highly handled product that can be contaminated by pathogenic microorganisms and foreign materials. Objective: Evaluate the microbiological and physicalchemical quality of charque and jerked beef. Method: Thirty samples were evaluated by microbiological research and count, physical-chemical analysis and microscopical research. Results: Halophilic bacteria count ranged from 5.2 to 8.8 log CFU/g, molds and yeasts from 2.8 to 8.2 log CFU/g. Although high results have been observed, there are not tolerance limits for these microorganisms in legislation. Staphylococcus spp. count ranged from < 2.0 to 7.8 log CFU/g, coliforms at 45°C from < 3.0 to 9.3 x 102 MPN/g, beyond the absence of Salmonella spp. These results showed 11 samples above the limit for Staphylococcus coagulase positive and all samples were lower than the recommended for coliforms at 45ºC. In the physicalchemical analysis, seven charque samples were observed above the limit recommended for the residual moisture content. In the analysis of fixed mineral residue, 18 charque samples and one of jerked beef were also above the limit. In the microscopical research, mites and furs were observed in three charque samples. Conclusions: Results showed the necessity of more effective hygienic-sanitary practices in the manipulation of these products.

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Biografía del autor/a

  • Julio Cesar Queiroz Penha, Instituto Nacional de Controle de Qualidade em Saúde, Fundação Oswaldo Cruz (INCQS/Fiocruz), Rio de Janeiro, RJ
    Formado em Medicina Veterinária pela Universidade Federal Fluminense em 2012, cusrsando residencia multiprofissional em Vigilância Sanitaria pelo Instituto Nacional de Controle de Qualidade em Saúde e graduando em Processos Químicos pelo Instituto Federal do Rio de Janeiro. Áreas de interesse: higiene e tecnologia de alimentos, controle de qualidade, vigilancia sanitária.

Publicado

2018-11-30

Número

Sección

Artículo

Cómo citar

Evaluation of the microbiological and physical-chemical quality of salted bovine meat marketed in establishments and free fairs in the north zone of Rio de Janeiro. (2018). Vigilancia En Salud En Debate: Sociedad, Ciencia Y Tecnología, 6(4), 65-70. https://doi.org/10.22239/2317-269X.01185

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