Avaliação microbiológica do pó da casca de ovo e otimização da técnica de elaboração do produto
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Data
2007-06
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Editor
João Batista Duarte
Resumo
The objective of this research was to analyze the
microbiological profile of hen egg shell powder distributed to
poor communities as an alternate calcium source, and optimizing
powder preparation technique through efficient hygiene and
sanitary safety. The sampling was carried out in the distribution
units of Pastoral da Criança program of the Catholic Church, in
Goiânia municipality, Brazil. Ten egg shell powder samples were
collected in the preparation places of product, at different
moments during September to December 2001. It was observed
that some samples presented considerable levels of aerobic
mesophilic, total coliforms (at 35C), and moulds and yeasts, but
not contamination with thermotolerant coliforms (at 45C),
Staphylococcus aureus, Bacillus cereus, and Salmonella sp. Egg
shell powder produced through the standard technique, which
included essentially washing egg shells, immersion in chlorinated
solution, boiling, drying, and milling process, did not show
contamination by microorganisms. It was concluded that the
optimized technique assures process efficiency and hygienic and
sanitary quality for the product.
Descrição
Palavras-chave
Cálcio, Microbiologia de alimentos, Análise de alimentos, Ccontaminação de alimentos, Calcium, Food microbiology, Food analysis, Food contamination
Citação
NAVES, Maria Margareth Veloso; PRADO, Carla Marques Maia; FERNANDES, Daniela Canuto; SERAFINI, Álvaro Bisol. Avaliação microbiológica do pó da casca de ovo e otimização da técnica de elaboração do produto. Pesquisa Agropecuária Tropical, Goiânia, v. 37, n. 2, p. 113-118, abr./jun. 2007. Disponível em: <https://www.revistas.ufg.br/pat/article/view/1836/1748>.