Avaliação Microbiológica Da Carne-De-Sol Elaborada Com Baixos Teores De Cloreto De Sódio

Costa, Esther Da; Silva, João Andrade

doi:10.1590/s0101-20612001000200005

Cited by 15 publications

(13 citation statements)

References 4 publications

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“…Valores superiores aos observados na Tabela 1 foram encontrados por Costa & Silva (2001) em amostras de carne-de-sol elaborado com baixos teores de cloreto de sódio provenientes de estabelecimentos inspecionados, onde as médias da contagem total de bactérias mesófilas foram 6,2 LogUFC/g, e nas comercializadas sem inspeção foram 7,4 LogUFC/g.…”

Section: Resultado E Discussãounclassified

Quality Evalution of Beef in natura Sold in the Municipality of Alexandria-RN

2014

AVB

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RESUMO -Devido sua composição química, ao seu grande conteúdo de água e seu pH favorável, a carne constitui um excelente substrato para grande variedade de micro-organismos podendo comprometer seus aspectos qualitativos e sanitários. Este trabalho avaliou a qualidade das carnes bovinas in natura comercializadas em 25 estabelecimentos (dois supermercados, sete mercearias e dezesseis pontos de venda em feiras-livres) em Alexandria-RN. Foram realizadas as análises microbiológicas (Contagem total de bactérias mesófilas, Staphylococcus spp., determinação do Número Mais Provável (NMP) de coliformes termotolerantes e pesquisa de Salmonella spp.) e físico-químicas (Atividade de água e pH) de 35 amostras de carne bovina, para avaliar as condições higiênico-sanitárias dos estabelecimentos. Foi constatada a presença de Coliformes Termotolerantes, Bactérias Mesófilas e Staphylococcus spp. em 100% dos estabelecimentos analisados. Detectou-se a presença de Salmonella spp. em 16% das amostras avaliadas. Houve uniformidade para a leitura de pH e atividade de água em todas as amostras 5,62 ± 0,34 e 0,87 ± 0,11, respectivamente. Esses dados comprovam que a carne vendida em Alexandria-RN está em condições inadequadas, sendo impróprias ao consumo. O treinamento dos manipuladores e uma vigilância sanitária bem exercida são elementos indispensáveis para a melhoria higiênico-sanitária das condições de comercialização dos produtos de origem animal. Palavras-Chave:Análises microbiológicas, Qualidade, Boas Práticas, Carne Bovina.ABSTRACT -Due to its chemical composition, its large water content and its favorable pH meat is an excellent substrate for wide variety of microorganisms may compromise their quality and health. This study evaluated the quality of fresh beef sold in 25 outlets (two supermarkets, grocery stores seven and sixteen points of sale in open-air markets) in Alexandria-RN. Microbiological analysis were performed (total count of mesophilic bacteria, Staphylococcus spp., determination of the Most Probable Number (MPN) of fecal coliforms and Salmonella spp.) and physicochemical (water activity and pH) of 35 beef samples to assess the sanitary conditions of the establishments. Confirmed the presence of fecal coliform, mesophytic bacteria and Staphylococcus spp. in 100% of establishments analyzed. Detect the presence of Salmonella in 16% of analyzed samples. Was mixed for reading pH and water activity in all samples 5.62 ± 0.34 and 0.87 ± 0.11, respectively. These data demonstrate that the meat sold in Alexandria-RN are inadequate, being unfit for consumption. The training of handlers and a sanitary well exercised are indispensable for improving the sanitary conditions of marketing of products of animal origin, thus avoiding contamination to humans.

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Section: Resultado E Discussãounclassified

Quality Evalution of Beef in natura Sold in the Municipality of Alexandria-RN

2014

AVB

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“…It is possible that the higher water activity provided by these treatments have favored the development of these microorganisms. Investigating the count of mesophilic bacteria in sun-dried meat sold in different shops, Costa and Silva (2001) found levels between 1.58 × 10 6 and 1.58 × 10 7 CFU/g.…”

Section: Resultsmentioning

confidence: 99%

“…Salting is one of the oldest methods used for the preservation of meat, resulting in a semi-dehydrated product very appreciated for its sensory properties (COSTA; SILVA, 2001). Sodium chloride (NaCl) is an essential ingredient added to meat products; it provides a number of different features and has been used as a preservative to prevent spoilage and to increase the shelf life of processed meat, in addition to providing characteristic flavor and tenderness (DESMOND, 2006).…”

Section: Introductionmentioning

confidence: 99%

“…Sun-dried meat is prepared manually, without standardization, with the addition of sodium chloride at levels from 2.9 to 11.9%, resulting in a semi-dehydrated product with specific sensory characteristics. However, there is a need to standardize the processing steps in terms of drying time, sodium chloride content, and addition of preservatives in order to reduce the water activity in an attempt to provide a safer product to consumers (COSTA; SILVA, 2001) and improve the production process in terms of determining the most suitable animal species or carcass weight for the production of this sun-dried meat (COSTA et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical and microbiological parameters of dried salted pork meat with different sodium chloride levels

et al. 2013

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“…Carne‐de‐sol beef is characterized as a product semidehydrated with particular sensory characteristics and is often produced in poor sanitary conditions, leading to the creation of a product with shelf life of 3–5 days, at room temperature, when produced with high levels of NaCl (Costa & Silva, ). The lack of technical regulations for carne‐de‐sol beef allows for various formation of products, according to the preference of each region, which leads to variation on the amount of sodium chloride, levels can vary between 2.9 and 11.9% (Costa & Silva, ).…”

Section: Introductionmentioning

confidence: 99%

Use of natural preservatives in low sodium carne‐de‐sol beef

Campêlo

Medeiros

Rebouças

et al. 2017

Journal of Food Safety

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The quality of meat produced with low sodium chloride and prepared with lactic acid and sodium lactate was evaluated. Meat samples were divided into the following groups according to the treatment: 1% lactic acid (MLA), 3% sodium lactate, a combination of both (MLA + SL) and without preservatives (MC). Samples were salted with 2% sodium chloride and then stored under refrigeration at 4 ± 1 °C for 12 days. Microbiological changes (coliforms at 35 and 45 ºC, Salmonella sp., Staphylococcus spp., mesophilic, and psychotrophic aerobic bacteria) and physicochemical alterations (pH, color, WHC, CL, SF, and TBARS) were analyzed at three, six, and twelve. The meat treated with natural preservatives presented lower microbial counts when compared to the MC group. Excellent MLA, with a longer shelf life of up to 6 days in refrigerated storage. Regarding the physical–chemical parameters, it was verified that the introduction of preservatives did not significantly alter the quality of the product. Thus, natural preservatives may be viable alternatives for the production of meat with longer storage time and low NaCl content. Practical applications In this work, we report the addition of natural preservatives, lactic acid and sodium lactate to promote an increase in the shelf life of up to 6 days of beef and low sodium chloride. This is important because it allows the consumer to guarantee quality and safety in the consumption of the food for a longer period, thus reducing the possibility of developing diseases caused by the excessive consumption of NaCl. For the industry, the introduction of organic acids in beef, in addition to reducing the NaCl content, which makes the product more attractive to the consumer seeking a healthier diet, makes it possible to commercialize it without altering the sensorial characteristics.

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Avaliação Microbiológica Da Carne-De-Sol Elaborada Com Baixos Teores De Cloreto De Sódio

Cited by 15 publications

References 4 publications

Quality Evalution of Beef in natura Sold in the Municipality of Alexandria-RN

Quality Evalution of Beef in natura Sold in the Municipality of Alexandria-RN

Physicochemical and microbiological parameters of dried salted pork meat with different sodium chloride levels

Use of natural preservatives in low sodium carne‐de‐sol beef

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