Avaliação do perfil bacteriológico de salsichas tipo "hot dog" tradicional e de frango comercializadas nos municípios do Rio de Janeiro e Niterói-RJ com determinação de atividade de água e pH

• Ano de defesa: 2006
• Autor(a) principal: Martins, Lucimar Lima
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Programa de Pós-Graduação em Medicina Veterinária-Higiene Veterinária e POA; Higiene Veterinária e Processamento Tecnológico de Produtos de Origem Animal
• Palavras-chave em Português: Medicina veterinária; Higiene veterinária; Processamento tecnológico de produtos de origem animal; Salsichas; Microrganismos; Atividade de água; pH; Sausages; Microorganism; Activity water; CNPQ::CIENCIAS AGRARIAS::MEDICINA VETERINARIA
• Link de acesso: https://app.uff.br/riuff/handle/1/17971

Despite the technological evolution throughout the last decades regarding food hygiene and conservation techniques worldwide, the foodborne diseases are one of the main problems of public health, where the food is the main vector of high enteric diseases, putting in alert the inspection and sanitary vigilance services and the scientific community. After the reflection of the success that meat sausages has been occupying on consumer s market, and also by the fact that the official registers of out breaks sources spreads indicates that more than 74% of the spreads that the food vehicle is established, chicken and meat dishes are the most blamed, a research has been developed to try to rate the bacteriological profile of bovine and chicken hot dog sausages that are vacuumed and retail commercialized and comes from supermarkets in Rio de Janeiro and Niteroi-RJ, facing the potential presence of patogenics. The study also intended to show the relation between the values of activity water (aw) and the pH of the analyzed samples with the ones described by the literature. The samples were submitted to the following bacteriological analysis: coliforms at 35ºC and 45ºC enumeration, and Escherichia coli; Staphylococcus spp. coagulase positive counting; Clostridium sulfito reductors at 46ºC and Clostridium perfringens counting and Salmonella spp. research. The utilized methodology was traditional with appropriate modifications. By comparing the achieved results with the current legislation we could see that 34% of the sample was considered inappropriate to consume, with the isolation of every microorganism researched. About aw, we could observe the microorganism growth in smaller values than the ones described by the literature. According to these results, we can conclude that the hot dog sausages may cause foodborne illness, representing a huge risk to people s health.