Crescimento microbiano em produtos à base de peito de frango durante simulação da cadeia de abastecimento

Galarz, L. A.; Fonseca, Gustavo Graciano; Prentice, Carlos

doi:10.1590/s0101-20612010000400006

Cited by 8 publications

(4 citation statements)

References 15 publications

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“…The cooled samples showed a progressive increase until the sixth day of storage (6.8 log CFU/g). The initial value was close to that obtained by Galarz et al (2010) using samples of chicken breast (3.6 log CFU/g). The temperature (4 °C) and other variables, such as water content and the presence of oxygen in the atmosphere that surrounds the product, are factors that make possible the reproduction of microorganisms present in the samples.…”

Section: Microbiological Analysissupporting

confidence: 84%

“…Brazilian legislation does not have any register of standard established for the counting of psychrotrophic microorganisms, although it indicates the degree of deterioration of cooled food (Galarz et al, 2010). However, the Onternational Commission on Microbiological Specifications for Foods (1978) established 10 6 to 10 7 CFU/g (6 to 7 log CFU/g) as standard for this class of microorganism.…”

Section: Microbiological Analysismentioning

confidence: 99%

“…Food security and control are, therefore, matters of great preoccupation for consumers. Consumer reliability on frozen and chilled food, especially related to aspects of the supply chain, is of high priority for all involved in the production, commercialization, logistics and distribution of foods (Galarz et al, 2010;Murray et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of the stability of thighs and drumsticks boneless chicken under different conditions of industrial storage

et al. 2019

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The sensory, physical-chemical and microbiological characteristics of boneless chicken thighs and drumsticks stored at different temperatures were evaluated. Samples stored at −6 and −12 °C, in natura and cooked, presented changes in sensory characteristics from the sixth and fifth month of storage, respectively. On natura samples kept at −18 °C presented sensory modification from the eighth month, and cooked samples did not show alterations during 12 months of storage. For lipid oxidation, differences were observed between −6 and −12 °C by the third month and between −12 and −18 °C after 12 months of storage. Related to protein oxidation, samples stored at −18 °C did not differ from the standard (0 days), showing values of 6.03 nmol carbonyl/mg protein after 12 months of storage. Samples under freezing at −6 °C for 12 months presented an increase in psychrotrophic count. This behaviour was not observed in the samples stored at −12 and −18 °C. Considering the different analyzes, the maximum storage period was 6 days at 4 °C, 8 months at -6 and -12 °C and at least 12 months storage at -18 °C.Keywords: chicken; freezing; stability; storage.Practical Application: The influence of temperature-time relationship are important for decision-making on storage of chicken products and meet the requirements of the international market for export.

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Section: Microbiological Analysissupporting

confidence: 84%

Section: Microbiological Analysismentioning

confidence: 99%

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Evaluation of the stability of thighs and drumsticks boneless chicken under different conditions of industrial storage

et al. 2019

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“…There is often a false impression that flaws occurred during the processing of carcasses in the abattoir. However, data on the hygiene and sanitary quality of chicken meat cuts in this environment are rare and non-conclusive [9]. since precise sites of contamination are largely unknown and efficacious measures in microbial reduction or elimination at this point in the industrial chain are impaired.…”

Section: Introductionmentioning

confidence: 99%

Total and Thermo-Tolerant Coliforms, Salmonella spp., Escherichia coli, Pseudomonas spp and Listeria monocytogenes in Broilers Chicken Meat Processing Chain in Southern

Pacheco¹,

Bairros²,

Passos³

et al. 2017

JFNR

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Sixty-six samples were collected from a broiler chicken abattoir. Eighteen samples were collected from the retail market in Southern Brazil, where the slaughtered broilers were commercialized, so that the microbiological assessment of the samples in the broiler industrial chain could be undertaken. And eighteen samples submitted to clients´ common home procedures were similarly assessed. All samples were evaluated by quantifying total and thermotolerant coliforms, psycrotrophic bacteria, Pseudomonas spp, Escherichia coli and research for Salmonella spp and Listeria monocytogenes. Results on counts and on the occurrence of microorganisms in samples from specific sites in the broiler processing chain demonstrate the need for a re-assessment of hygiene practices throughout the whole process and educational activities should be direct to all people involved, including consumers.

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Influence of treatments in the quality of Nile tilapia (Oreochromis niloticus) fillets

Fonseca

Altemio

Silva

et al. 2013

Food Science & Nutrition

Self Cite

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In this study, the influence of different treatments was evaluated: nonwashing, washing in chlorinated water and washing/soaking in chlorinated water and sodium chloride on the quality of Nile tilapia (Oreochromis niloticus) fillets during storage at 1.0 ± 0.5°C through daily analysis of pH, moisture, and lipids content. Microbiological analysis and growth modeling for mesophilic and psychrotrophic bacteria and Staphylococcus sp. were also carried out. Finally, we confirmed the microbiological safety through sensory analyses. The main results suggest that fillets washed or soaked in chlorinated water and sodium chloride present clear and narrower blood line coloration; that is, they are less oxidized than those that received other treatments and are microbiologically safe for use within 12 days of storage. It was concluded that the treatments in chlorinated and salinized water favored the quality maintenance of fillets.

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Crescimento microbiano em produtos à base de peito de frango durante simulação da cadeia de abastecimento

Cited by 8 publications

References 15 publications

Evaluation of the stability of thighs and drumsticks boneless chicken under different conditions of industrial storage

Evaluation of the stability of thighs and drumsticks boneless chicken under different conditions of industrial storage

Total and Thermo-Tolerant Coliforms<i>,</i><i> </i><i>Salmonella</i><i> </i><i>spp.,</i><i> </i><i>Escherichia</i><i> </i><i>coli,</i><i> </i><i>Pseudomonas</i><i> </i><i>spp</i><i> </i>and <i>Listeria</i><i> </i><i>monocytogenes</i><i> </i>in Broilers Chicken Meat Processing Chain in Southern

Influence of treatments in the quality of Nile tilapia (Oreochromis niloticus) fillets

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