Avaliação microbiológica do pó da casca de ovo e otimização da técnica de elaboração do produto

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>.