Avaliação microbiológica de carne moída comercializada no mercado central de Teresina-PI

Abstract

The beef is a food of excellent nutritional quality, because its chemical composition it is quite susceptible to microbial deterioration. The ground meat stands out among the meat products; however, it has an even greater risk of contamination, as it has a larger area of exposure to the environment, allowing a proliferation of microorganisms. In view of the above, the present work had the objective of evaluating the microbiological conditions of the ground beef sold in the central market of Teresina, PI. Nine samples from three commercial points of the central market of Teresina were collected and submitted to the most probable number determination of Coliforms at 35 ° C and 45 ° C and Salmonella sp. Physical-chemical evaluations of the samples were based on the determination of pH, moisture, lipids and proteins. The hygienic-sanitary conditions of the collection points of the samples was evaluated based on DRC No. 216 15/09/2004. Regarding the microbiological analyzes, the results showedthe ground meat presenting coliforms at 35 ° C, the analyzed samples are in compliance with the legislation, which requires an absence of Salmonella in 25 g of the sample. The points where the samples were collected had unsatisfactory conditions of hygiene, handling and exposure of the products and sale. Physical-chemical analyzes presented results for the Identity and Quality Standard within an acceptable limit.