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
• Autor(a) principal: Anna Paula Rezende Cintra
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Minas Gerais; UFMG
• Palavras-chave em Português: Contaminação ambiental; Enterotoxinas estafilocócicas; Staphylococcus spp; Temperatura ambiente; Carne de peito de frango; Ciência animal
• Link de acesso: http://hdl.handle.net/1843/SMOC-9V5NYH

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.