Qualidade microbiológica do resíduo do processamento de pupunha in natura e da farinha produzida em diferentes tratamentos

Abstract

The agroindustrial waste can be reused by adding in processed foods. However, the study of microbiological safety of this source of alternative raw material and their safety for the consumer is required. Thus, this study aimed to evaluate the microbiological quality, from palm processing sheaths, both in nature and in flour, produced in different treatments. Were evaluated the growth of populations of B. cereus, coliforms 45 °C and Salmonella sp. The fresh waste and sanitized flour dry at 60 °C, showed the biggest B. cereus count and coliform 45 °C development. The sanitized flour dry at 80 °C (SPF-80 ° C) showed the best microbiological result, representing the best treatment for microbial growth inhibiting in flour, making this, a safer product for human consumption.