Avaliação microbiológica de tortas doces comercializadas em feiras especiais da cidade de Goiânia-GO
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Data
2014-02
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Universidade Estadual de Londrina
Resumo
The sweet pies are widely consumed in special fairs in Goiânia-GO city. In general they are marketed in
inadequate way, without refrigeration and most of times without any protection against various types of
contaminants, including microbial contamination that can cause food toxi-infections to consumers. This
study aimed to evaluate the microbiological quality of pies sold in 105 stalls in 23 special fair city of
Goiânia, and also the impact of training on the Good Manufacturing Practices (GMP) in the quality of
these products. The micro-organisms investigated were those required the by standard microbiological:
Salmonella, fecal coliforms, Bacillus cereus and Staphylococcus coagulase positive. We also observed
the temperature exposure of these foods on newsstands. We analyzed 259 samples in total, with 209 in the
first stage, before the training of the fairground, and 50 in the second, after qualifying for the fair dealers
in GMP. Pies sweets collected before training of fair dealers were considered unfit for consumption
because it contains health indicators above the recommended limit (65.6% with fecal coliforms,
20.6% Staphylococcus coagulase positive and 16.8% with Bacillus cereus). In samples collected after
training there was an improvement in the indices (28,0% contained coliforms, 14,0% Staphylococcus
coagulase positive and 28,0% of Bacillus cereus, all above the limit set). None samples had Salmonella
in both steps. It can be concluded that with the training of fair dealers there was an improvement in the
microbiological quality of these products. These results reinforce the need for training of the fairground
and the impact it can have on the quality of the products. The storage temperatures pies ranged from
–5.3ºC to 28.7ºC in first step and –3.6ºC to 24.0ºC in the second. The presence of the refrigerated was
not sufficient to maintain the optimal temperature (to 10 ° C) for storage of pies.
Descrição
Palavras-chave
Contaminação, Alimentos, Qualidade microbiológica, Contamination, Food, Microbiological quality
Citação
NICOLAU, Edmar Soares; SOARES, Nayana Ribeiro; Barros, Julliane Carvalho; SILVA, Beatriz Severino da; SILVA, Marco Antônio Pereira da; CAVALCANTI, Sheyla do Ó. Avaliação microbiológica de tortas doces comercializadas em feiras especiais da cidade de Goiânia-GO. Semina: Ciências Agrárias, Londrina, v. 35, n. 1, p. 303-3016, jan./fev. 2014.