Êlika Suzianny de Sousa

Avaliação da qualidade da carne-de-sol produzida artesanalmente

This research aimed at evaluating the quality parameters of the artisanal sun-dried meat (carne-de-sol) produced and commercialized in the state of Rio Grande do Norte. Eighty sun-dried meat samples were collected, being 44 from open-markets and public markets, and 36 from supermarkets or specialized stores in five cities of Rio Grande do Norte. The samples were analyzed on physicochemical (pH, water activity, moisture and ash) and microbiological (Salmonella spp., thermotolerant coliforms, halophilic bacteria and Staphylococcus aureus) analyses; and S. aureus strains were assayed on antibiotics sensitivity test (AST). A total of 96.25 % of samples showed S. aureus (μ = 4,81LogUFC/g, in 78.75 % of samples), Salmonella spp. (in 25 % of samples), and fecal coliform (μ = 2,36LogMPN/g, in 63.75 % of samples) countings higher than those allowed by Brazilian legislation. As for the AST, 22.5 % of S. aureus strains were resistant to gentamicin; and for penicillin G, tetracycline and chloramphenicol, the strains were 100 %, 67.5 % and 46.26 % resistant, respectively. In physicochemical analyzes, pH (μ = 5,702) and Wa (μ = 0.868) did not constitute the effective barriers against microbial growth. Therefore, the sun-dried meat produced and commercialized in the study area was unsuitable for human consumption according to the Brazilian legislation.

Avaliação microbiológica de carne de charque produzida industrialmente

ABSTRACT: Charqui is a salted and sun dried meat product, obtained by the dehydration of beef, thus being preserved for a long time. Despite going through steps which hamper microor -ganisms’ growth, it can be contaminated during the processing stages. Therefore, this study was aimed at microbiologically eva -luating 25 samples of charqui meat taken from a slaughterhouse in Rio Grande do Norte, Brazil. Samples were analyzed as to the counts of coagulase-positive staphylococci, the MPN of ther-motolerant coliforms, the presence of Salmonella spp., and the counts of halophilic bacteria. By evaluating the microbiological quality of charqui meat, we observed that five samples (20%) were off legal standards (ANVISA) as to coagulase positive sta-phylococci, with counts ranging from 1.38 to 3.93 CFU/g, and all samples were within patterns for the thermotolerant coli-form count. The presence of Salmonella spp. was observed in seven samples (28%), and the average count of halophilic bac-teria was of 2.25 CFU/g. Thus, charqui meat presents microor-ganisms which compromise the quality of products and put the consumer’s health at risk.