Microbiological evaluation of artisanal sausage produced buffalo on Marajó Island, Pará, Brazil

Authors

  • Ana Paula Maciel da Silva Universidade do Estado do Pará
  • Jucilene do Nascimento Bibiano Universidade do Estado do Pará
  • Railana dos Santos Portal Universidade do Estado do Pará
  • Dione Rubinstein de Silva Gonçalves Universidade do Estado do Pará
  • Eliene do Socorro Barbosa Araújo Universidade do Estado do Pará
  • Judson Cristiano Conceição Silva Universidade do Estado do Pará
  • Idiovana Darling Lopes das Neves Universidade do Estado do Pará
  • Elaine Lopes Figueiredo Universidade do Estado do Pará

DOI:

https://doi.org/10.14808/sci.plena.2016.069916

Keywords:

Sausage, Buffalo, Handmade

Abstract

The handmade buffalo sausage is a food typically marajoara, which falls under the frescal sausage class. Its manufacturing process involves microbiological risk factors related to their intrinsic characteristics and external factors such as improper handling, lack of hygienic care, and inadequate heat treatment. Thus, the present study aims to analyze the microbiological quality of handmade buffalo sausage, developed and commercialized in the cities of Soure (Sample L. S) and Cachoeira do Arari (Sample L. CA), on the Island of Marajó, Pará. Were held microbiological analysis of Total Coliforms, Coliforms thermotolerant, Staphylococcus aureus, standard count mesophilic aerobic bacteria and fungi count filamentous and yeast. The microbiological determinations were performed in triplicate and following the official methods of the American Public Health Association. According to the microbiological results, the two samples tested showed maximum values (> 1.100 MPN/g) for total and fecal coliforms. The levels of Staphylococcus aureus (5.7 x 104 CFU/g for sample L. S and 3.8 x 103 CFU/g for sample L. CA) were close to the limit allowed by law. The same also showed high contamination by mesophilic aerobic bacteria and filamentous fungi and yeasts. Thus, it can be said that samples of buffalo handmade sausages are outside the microbiological standards for fresh pork sausage as raw and similar sausages, thus indicating failure hygienic-sanitary control in their development process.

Author Biographies

Ana Paula Maciel da Silva, Universidade do Estado do Pará

Graduanda do Curso de Tecnologia de Alimentos.

Núcleo Universitário de Salvaterra

Jucilene do Nascimento Bibiano, Universidade do Estado do Pará

Graduanda do Curso de Tecnologia de Alimentos.

Núcleo Universitário de Salvaterra.

Railana dos Santos Portal, Universidade do Estado do Pará

Graduanda do Curso de Tecnologia de Alimentos.

Núcleo Universitário de Salvaterra.

Dione Rubinstein de Silva Gonçalves, Universidade do Estado do Pará

Graduando do Curso de Tecnologia de Alimentos.

Núcleo Universitário de Salvaterra.

Eliene do Socorro Barbosa Araújo, Universidade do Estado do Pará

Graduanda do Curso de Tecnologia de Alimentos.

Núcleo Universitário de Salvaterra.

Judson Cristiano Conceição Silva, Universidade do Estado do Pará

Graduando do Curso de Tecnologia de Alimentos.

Núcleo Universitário de Salvaterra

Idiovana Darling Lopes das Neves, Universidade do Estado do Pará

Graduanda do Curso de Tecnologia de Alimentos.

Núcleo Universitário de Salvaterra

Elaine Lopes Figueiredo, Universidade do Estado do Pará

Docente do Curso de Tecnologia de Alimentos.

Ministras as disciplinas: Microbiologia de Alimentos I, Microbiologia de Alimentos II, Higiene e Controle de Qualidade na Indústria de Alimentos

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Published

2016-05-27

How to Cite

Silva, A. P. M. da, Bibiano, J. do N., Portal, R. dos S., Gonçalves, D. R. de S., Araújo, E. do S. B., Silva, J. C. C., Neves, I. D. L. das, & Figueiredo, E. L. (2016). Microbiological evaluation of artisanal sausage produced buffalo on Marajó Island, Pará, Brazil. Scientia Plena, 12(6). https://doi.org/10.14808/sci.plena.2016.069916

Issue

Vol. 12 No. 6 (2016): June/Junho 2016

Section

Jornada de TCC do Campus XIX/UEPA

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