Microbiologia de Linguiças Caseiras in natura, Refrigeradas, Assadas e Congeladas

Abstract

A linguica caseira e bem aceita e comercializada em todo Brasil. Mesmo pronta para o consumo, pode apresentar alguns micro-organismos patogenicos, caracterizando possivel falha no seu controle higienico-sanitario. Este trabalho teve como objetivo averiguar as condicoes higienicas e sanitarias em linguicas caseiras comercializadas em Teresina, PI, e verificar as temperaturas necessarias para inativacao da microbiota existente nas linguicas. Foram utilizados dez acougues de Teresina-PI, que comercializam linguica suina caseira, recolhendo-se amostras de 400 gramas de cada e as transportando ate o Laboratorio de Microbiologia de Alimentos do NUEPPA/CCA/UFPI, no qual se realizaram as seguintes analises: bacterias heterotroficas mesofilas, psicrofilas, coliformes a 37 oC\xa0 e E. coli . As linguicas caseiras analisadas estavam de acordo com os padroes nacionais vigentes, sendo que para E.coli 10,0% das amostras apresentaram valores elevados, porem \xa0nao existe parâmetro para essa bacteria. Conclui-se que a linguica in natura obteve os maiores indices de coliformes, E. coli , mesofilas e psicrofilas com relacao aos demais tratamentos. A refrigeracao domestica nao inibiu o crescimento de coliformes, E. coli , mesofilas e psicrofilas. A coccao reduz as contagens bacteriologicas, entretanto, nao inativava as bacterias. O congelamento por seis meses, inativa a E.coli e as psicrofilas e reduz a contagem de mesofilas e coliformes. Palavras-chave : Coliformes. Escherichia coli . Mesofilos. Psicrofilos. Abstrat Homemade sausage is well accepted and sold in Brazil. Even ready for consumption, can present some pathogenic microorganisms, characterizing possible failure in its hygienic-sanitary control. This study aimed to investigate the hygienic and sanitary conditions in homemade sausages commercialized in Teresina, PI, and check the temperatures required to inactivate the existing microbiota in sausages. 10 butcher shops were used \xa0in Teresina-PI that sell homemade pork sausage, collecting samples of 400 grams each and transported to the Food Microbiology Laboratory of NUEPPA / CCA / UFPI, where the following analysis was held: heterotrophic mesophilic bacteria, psichrophilic, coliforms at 37 oC and E. coli. The homemade sausages were analyzed according to agreed national standards, and for E.coli 10.0% of the samples showed high values, however \xa0there is no parameter for this bacterium. \xa0The \xa0sausage in natura achieved the highest levels of coliforms, E. coli, mesophilic and psichrophilic with the other treatments. The domestic refrigeration did not inhibit the growth of coliforms, E. coli and mesophilic psichrophilic. The cooking reduces bacterial counts, though it does not inactive the bacteria. The six-month period freezing inactivates \xa0E.coli and psichrophilic and reduces the mesophilic and coliform count. Keywords : Coliforms. Escherichia Coli. Mesophilic. Psychrophiles