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Advisor(s)
Abstract(s)
Con la finalidad de analizar los parámetros de calidad microbiológica de un producto transformado, derivado de carne de carcasas de ovinos y caprinos de la región de Bragança, sometidos a un proceso industrial de salado al 20% por 72h y posterior secado por 72h, se analizó 15 ejemplares, escogidos al azar, 8 muestras de ovinos y 7 de caprinos , las cuales fueron sometidas a recuento en placa para microorganismos psicrófilos, mesófilos, levaduras y mohos, Staphyloccocus aureus, así como determinación del número más probable por gramo (NMP/g) para clostridios sulfito-reductores, la presencia/ausencia de Salmonella con el 1-2 test y conteo de coliformes totales y fecales a través del kit Simplate. Al verificar los números resultantes de flora saprófita, como por ejemplo, de mesófilos, psicrófilos, levaduras y mohos, se observó que en algunas muestras fue más alto que lo descrito en la literatura para productos similares, lo cual puede resultar una limitante para el periodo de vida útil del producto. La presencia de coliformes fecales y clostridios sulfito-redutores en algunos, lotes analizados evidencian una posible deficiencia en las buenas prácticas de fabricación a lo largo del proceso de transformación, o materia prima de calidad reducida. En cuanto a los parámetros higiénico-sanitarios, se observó ausencia de Salmonella, así como de S. aureus cuagulasa positivos, coliformes fecales y clostridios sulfito-reductores, están dentro de los valores encontrados en la literatura, asegurando que estos productos poseen un riesgo mínimo de provocar intoxicaciones alimentarias debido a estos microorganismos.
In order to evaluated the microbiological quality of a processed product derived from beef carcasses of sheep and goats in the region of Bragança, subject to an industrial process of salt to 20% by 72h and 72h after drying, was analyzed 15 individuals, chosen at random, 8 samples from sheep and 7 goats goats, which were subjected to total plate count of microorganisms psychrophiles, mesophiles, yeasts and molds, Staphyloccocus aureus and determination of most probable number per gram (MPN / g) of sporulated sulphite-reducing and the presence / absence of Salmonella with the 1-2 count test and determination of total and fecal coliforms through Simplate kit. When checking numbers from saprophytic flora, for example, mesophiles, psychrotrophs, yeasts and molds, it was observed that in some samples was higher than the results described in literature, which may be a limiting factor for the lifetime of the product. The presence of fecal coliforms and sulfite-reducing clostridia in some samples analyzed show a possible deficiency in the good manufacturing practices throughout the transformation process. As to the hygienic-sanitary parameters, the absence of Salmonella, and S. cuagulasa aureus positive, fecal coliforms and sulfite-reducing clostridia, ensure that these products have a minimal risk of causing food poisoning due to these microorganisms.
In order to evaluated the microbiological quality of a processed product derived from beef carcasses of sheep and goats in the region of Bragança, subject to an industrial process of salt to 20% by 72h and 72h after drying, was analyzed 15 individuals, chosen at random, 8 samples from sheep and 7 goats goats, which were subjected to total plate count of microorganisms psychrophiles, mesophiles, yeasts and molds, Staphyloccocus aureus and determination of most probable number per gram (MPN / g) of sporulated sulphite-reducing and the presence / absence of Salmonella with the 1-2 count test and determination of total and fecal coliforms through Simplate kit. When checking numbers from saprophytic flora, for example, mesophiles, psychrotrophs, yeasts and molds, it was observed that in some samples was higher than the results described in literature, which may be a limiting factor for the lifetime of the product. The presence of fecal coliforms and sulfite-reducing clostridia in some samples analyzed show a possible deficiency in the good manufacturing practices throughout the transformation process. As to the hygienic-sanitary parameters, the absence of Salmonella, and S. cuagulasa aureus positive, fecal coliforms and sulfite-reducing clostridia, ensure that these products have a minimal risk of causing food poisoning due to these microorganisms.