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Avaliação da microbiota em bacalhau ultracongelado embalado em vácuo disponível no comércio
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Abstract(s)
Com este estudo pretendeu-se avaliar a microbiota de bacalhau ultracongelado
embalado em vácuo à venda no comércio. A avaliação da qualidade e segurança
microbiológica de quatro amostras (cinco unidades por amostra) de postas de
bacalhau (Gadus morhua) ultracongelado embalado em vácuo, foi efetuada através da
contagem e pesquisa de microrganismos indicadores de qualidade, higiene e de
segurança.
A avaliação das populações microbianas a 30°C mostrou níveis médios entre 6,3 e 7,95
log de u.f.c./g, estando as bactérias do género Pseudomonas presentes em níveis
médios entre 2,4 e 7,12 log u.f.c./g. No âmbito dos microrganismos indicadores de
higiene, não foram encontradas bactérias da espécie Escherichia coli, mas a pesquisa
revelou a presença de enterococos até 10-3g de bacalhau. No entanto, a segurança
deste tipo de produto alimentar ficou demonstrada em todas as amostras analisadas
pela ausência de esporos de clostrídios sulfito redutores, de Staphylococcus coagulase
positiva, de Salmonella spp e de Listeria monocytogenes.
Os resultados obtidos neste estudo evidenciam a importância das matérias-primas e
da manutenção das condições de higiene para garantir e a qualidade e segurança
destes produtos.
This study evaluate the microbiota of deep-frozen cod packed in vacuum in retail sale. The evaluation of the quality and microbiological safety of four samples (five units per sample) of pieces of cod (Gadus morhua) deep-frozen packed in vacuum, was performed by counting and research of microorganisms indicators of quality, hygiene and safety. Evaluation of microbial populations to 30°C showed average levels between 6.3 and 7.95 log u.f.c./g, with bacteria of the genus Pseudomonas present in average levels between 2.4 and 7.12 log u.f.c./g. Escherichia coli as an hygiene indicator was not found, but research revealed the presence of enterococci to 10-3 g of cod. However, the safety of this type of food product was demonstrated in all samples analysed by the absence of spores of sulfite reducing clostridia, of coagulase positive Staphylococcus, of Salmonella spp. and Listeria monocytogenes. The results obtained in this study demonstrate the importance of raw materials and the maintenance of hygienic conditions during all stages of the processing in order to ensure the quality and safety of these products.
This study evaluate the microbiota of deep-frozen cod packed in vacuum in retail sale. The evaluation of the quality and microbiological safety of four samples (five units per sample) of pieces of cod (Gadus morhua) deep-frozen packed in vacuum, was performed by counting and research of microorganisms indicators of quality, hygiene and safety. Evaluation of microbial populations to 30°C showed average levels between 6.3 and 7.95 log u.f.c./g, with bacteria of the genus Pseudomonas present in average levels between 2.4 and 7.12 log u.f.c./g. Escherichia coli as an hygiene indicator was not found, but research revealed the presence of enterococci to 10-3 g of cod. However, the safety of this type of food product was demonstrated in all samples analysed by the absence of spores of sulfite reducing clostridia, of coagulase positive Staphylococcus, of Salmonella spp. and Listeria monocytogenes. The results obtained in this study demonstrate the importance of raw materials and the maintenance of hygienic conditions during all stages of the processing in order to ensure the quality and safety of these products.
Description
Keywords
Gadus morhua Ultracongelado Vácuo microbiota frozen vacuum
Pedagogical Context
Citation
Barros, A. & Neves, A. (2016). Avaliação da microbiota em bacalhau ultracongelado embalado em vácuo disponível no comércio. Revista da Unidade de Investigação do Instituto Politécnico de Santarém, 4 (2): 143-148
Publisher
Unidade de Investigação do Instituto Politécnico de Santarém