Avaliação microbiológica de alimentos isentos de registro no Ministério da Saúde

Ferrari, Rafaela Gomes; Winkler, S.; Oliveira, Tereza Cristina Rocha Moreira de

doi:10.5433/1679-0359.2007v28n2p241

Cited by 3 publications

(3 citation statements)

References 6 publications

(6 reference statements)

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“…The presence of E. coli at high frequency in both milk-based and fruit-based popsicles and in both groups of vendors was similar to those reported by Ferrari et al 8 and, in higher percentages than those reported by Diogo et al6, in studies conducted with ice cream analysis, at Paraná State, in the cities of Londrina and Ponta Grossa, respectively. Thus, the evidence of risks of other pathogenic microorganisms of enteric origin is highlighted, since E. coli indicates recent contamination, which also signalizes the viability of other organisms, including parasites, bacteria and viruses 12 .…”

Section: Discussion -Psychrotrophic Microorganismssupporting

confidence: 89%

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Hazards and Risks to Consumers’ Health Caused by Popsicles on Salvador Beaches – Bahia State

Menezes¹,

Cardoso²,

Guimarães³

2017

BJMHH

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| Introduction:Beaches are a place for interaction and leisure, as well as a scenery for the provision of services, including the street food trade. In this segment, different workers with different type of foods are included, especially the popsicles. Methods: This study aimed to characterize microbiologically the popsicles commercialized on the beaches of Salvador, Bahia State. A cross-sectional study was carried out on 13 beaches, with the application of semistructured questionnaires to 33 vendors to characterize microbiologically the popsicles sold on the beaches of Salvador, Bahia State, and the collecting of 198 samples, which were submitted to analysis: counting of Psychrotrophic microorganisms and coagulase-positive staphylococci, estimation of the Most Likely Number of total and thermolerant Coliforms/Escherichia coli and Salmonella spp research. Results: The results showed that in the microbiological profile, most of the samples were in compliance with the standards. However, 34.3% (68) of non-compliance were recorded, including contamination by the various microorganisms studied, except for Salmonella spp., which was not identified. Conclusion:The study identified risks to the costumer's health, given the contamination in the products, for both groups of sellers.

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Section: Discussion -Psychrotrophic Microorganismssupporting

confidence: 89%

“…Among the studies conducted in the microbolological perspective, many have portrayed the presence of deteriorating and pathogenic microorganisms, especially the contamination by Escherichia coli, Staphylococcus aureus, Salmonella spp and psychrotrophic microorganisms 6,7,8,9 …”

mentioning

confidence: 99%

Hazards and Risks to Consumers’ Health Caused by Popsicles on Salvador Beaches – Bahia State

Menezes¹,

Cardoso²,

Guimarães³

2017

BJMHH

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show abstract

“…indicates that the samples analyzed are appropriate for consumption. According to [46], even with the use of the pasteurization process to destroy the Salmonella spp. cells in the ice cream, the product can be re-contaminated by the utensils used in the production process and by the hands of the personnel carrying out the processing procedure.…”

Section: Microbiological Analysis Pasteurized Milk Creammentioning

confidence: 99%

Processing and Microbiological Characterization of Diet Strawberry Ice Cream with Addition of Whey Protein Concentrate, Whole Milk Powder and Sweeteners

Pereira¹

2014

IJNFS

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Abstract:Ice cream is not considered to be a serious source of bacterial infection since it is a frozen food product, the greatest risk of contamination occurring during the processing stage. The aim of this study was to determine and evaluate the microbiological characteristics of diet strawberry ice cream formulations with the addition of whey protein concentrate (WPC), whole milk powder (MP) and sweeteners. The formulations were prepared in two stages: in the first stage ice cream samples were prepared with WPC and either stevia (F1), sucralose/acesulfame-K (F2), saccharin/cyclamate (F3) or fructose (F4) and with MP but without sweeteners (F5);and in the second stage ice cream with the addition of MP (F1-MP) or WPC (F2-WPC) with sucralose/acesulfame-K were prepared. The pasteurized milk, cream and ice cream were submitted to analysis to determine the counts for viable aerobic mesophylls, coliforms at 35 ºC and45ºC, psychrotrophic bacteria, coagulase-positive Staphylococcus aureus and molds and yeasts. A study on the presence of Salmonella spp. was also carried out. All of the analysis was carried out in triplicate. The pasteurized milk, cream and ice cream had good microbiological quality, indicating strict control during all processing stages, leading to a high quality product.

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Qualidade Microbiológica De Queijos Tipo Minas Comercializados Em Belo Horizonte, Mg, Brasil

Lopes

Guedes

Candioto

et al. 2020

Infarma

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O objetivo deste estudo foi avaliar a qualidade microbiológica de queijos Minas industrializados e artesanais comercializados em Belo Horizonte, MG. Foram coletadas 18 amostras de queijos, sendo nove do tipo Minas frescal, industrializados comercializados em supermercados; e nove do tipo Minas artesanal, comercializados no Mercado Municipal. A temperatura dos queijos amostrados foi aferida durante a fase de exposição para venda. A qualidade higiênico-sanitária dos queijos foi avaliada por meio da contagem de coliformes a 45 °C, Staphylococcus coagulase-positiva e pesquisa de Salmonella sp. Oito (88,9 %) amostras de queijo Minas frescal industrializado se encontravam em temperaturas acima do permitido no mercado varejista, e 100% das amostras de queijo artesanal estavam expostas a temperaturas inadequadas nas lojas do Mercado Municipal. Duas (22 %) amostras de queijo Minas industrializado e quatro (44 %) amostras de queijo Minas artesanal apresentaram contagens superiores ao preconizado pela legislação para coliformes a 45 °C. Em relação à contagem de Staphylococcus coagulase-positiva 100 % das amostras, tanto de queijo industrializado quanto de queijo artesanal, apresentaram contagens superiores aos padrões legais. Nenhuma amostra apresentou contaminação pela bactéria Salmonella sp. Dessa forma, a qualidade higiênico-sanitária de 100 % dos queijos Minas avaliados foi insatisfatória.

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Avaliação microbiológica de alimentos isentos de registro no Ministério da Saúde

Cited by 3 publications

References 6 publications

Hazards and Risks to Consumers’ Health Caused by Popsicles on Salvador Beaches – Bahia State

Hazards and Risks to Consumers’ Health Caused by Popsicles on Salvador Beaches – Bahia State

Processing and Microbiological Characterization of Diet Strawberry Ice Cream with Addition of Whey Protein Concentrate, Whole Milk Powder and Sweeteners

Qualidade Microbiológica De Queijos Tipo Minas Comercializados Em Belo Horizonte, Mg, Brasil

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