Avaliação da presença de Staphylococus coagulase positivo e negativo e de suas toxinas em carnes de frango de corte processadas em sala com diferentes temperaturas ambientes
Ano de defesa: | 2014 |
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Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | |
Tipo de documento: | Dissertação |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Universidade Federal de Minas Gerais
UFMG |
Programa de Pós-Graduação: |
Não Informado pela instituição
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Departamento: |
Não Informado pela instituição
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País: |
Não Informado pela instituição
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Palavras-chave em Português: | |
Link de acesso: | http://hdl.handle.net/1843/SMOC-9V5NYH |
Resumo: | The control of temperature in the processing room is one of major factor associated with the production of safe food with a satisfactory microbiological quality. A total of 288 samples of skinless chicken breast meat were placed in a cutting room, subjected to four different temperatures (12ºC, 14ºC, 16ºC and 18ºC) and collected with to evaluate the influence of the room temperature on the microbiological quality during the cutting and boning of chicken breasts. Aerobic mesophilic microorganisms were counted to evaluate the environmental contamination. In addition, the Staphylococcus spp. were counted, and an analysis for the presence of staphylococcal enterotoxins was performed to determine the microbiological quality of the meat. The results showed an increase in environmental contamination (P=0.01) with an increase in room temperature. However, no significant differences (P0.05) were observed in the meat cuts regarding the count of Staphylococcus spp. Moreover, no staphylococcal enterotoxins were detected in the samples analyzed. Thus, despite increasing the environmental contamination, the increase in the cutting room temperature did not affect the microbiological quality of the final product. |