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- Title
DISSEMINAÇÃO DE SALMONELLA NO PROCESSAMENTO INDUSTRIAL EM PEQUENA ESCALA DE SALAME ARTESANAL.
- Authors
Gonçalves Pereira, Juliano; Cunha Barcellos, Vinicius; dos Santos Bersot, Luciano
- Abstract
The aim of this study was to evaluate the dissemination of Salmonella in small-scale traditional salami production. Six different points of salami processing plant were selected and 20 samples of differents batchs were collected for the microbiological analyzes, totaling 120 samples. All samples were submitted to coliforms 35°C and 45°C counts by MPN and Salmonella detection, except for condiments, where only the presence of the pathogen was investigated. In addition, in the samples collected after smoking the pH was measured. During the salami production, the coliform counts decreased and Salmonella was isolated at all points in the flow chart with the exception of the carcass. The point where there was the high contamination was after healing (35%). Samples of condiments and salami after inlay presented 20% positivity and ground meat and final product presented 10% and 5%, respectively. It was verified that there was the dissemination of the pathogen during the production of salami and this fact occurred mainly due to failures in the food processing besides inadequate procedures of hygiene used during the production operations, being this fundamental step to obtain foods with microbiological quality and which do not pose risks of pathogen transmission.
- Subjects
SALMONELLA detection; GROUND meat; FOOD industry; POINT processes; FOOD quality; COLIFORMS; CONDIMENTS; SALMONELLA
- Publication
Archives of Veterinary Science, 2019, Vol 24, Issue 1, p1
- ISSN
1517-784X
- Publication type
Article
- DOI
10.5380/avs.v24i1.61169