Avaliação microbiológica e físico-química de carne moída comercializada nos principais supermercados de Pato Branco - PR

Abstract

Nowadays, the ground beef is widely used in order to offer an excellent source of nutrients and diversity of dishes that can be elaborated. However, the grinding of the meat favors the installation and the multiplication of microorganisms that can cause infections, because there is a significant increase in the contact surface. Also, like any animal product, it has intrinsic characteristics, as being a medium conducive to the development of pathogens. This study aimed to evaluate the microbiological quality and physicochemical bovine ground meat first and second sold in major supermarkets in Pato Branco-PR, where 32 samples were collected in four supermarkets, two samples in each establishment, for four consecutive weeks. Being weekly performed, the following microbiological and physical-chemical analyzes: Salmonella spp, Staphylococcus aureus, thermotolerant Coliforms, Total Coliforms, fat content, protein content, moisture, ash, pH and water activity. All samples were within the standards of the law.