Qualidade higiênico - sanitária da carne de hambúrguer Industrializada

de MELO, Lívia Freitas; de Almeida VILELA, Natália; de CARVALHO, Patrícia Lunardelli Negreiros; VEIGA, Sandra Maria Oliveira Morais; do NASCIMENTO, Luiz Carlos
August 2012
Revista da Universidade Vale do Rio Verde;ago-dez2012, Vol. 10 Issue 2, p370
Academic Journal
Interest in food nutritious products , inexpensive and easy to prepare made the beef burger one of the growing food consumption in Brazil. However, the meat and its derivatives are potential vehicle of contamination, contributing to the installation and proliferation of pathogens at many stages of processing, being responsible for several pathologies. Thus, it is necessary for obtaining the hamburger meat, to ensure the sanitary quality guidelines established by the RDC No. 12/2001 (ANVISA) to prevent or minimize the number of these diseases caused by contaminated food. Therefore, this study aims to evaluate the microbiological characteristics of beef hamburger meat, through the detection of coliforms (especially Escherichia coli), Salmonella, Staphylococcus aureus, psychrotrophic, mesophilic aerobic, filamentous fungi, Clostridium sulfite reducer and highlighting the importance of consumer awareness of this type of meat. After reviewing all brands of hamburger, it was found 80% is in accordance with current legislation, however three samples showed high counts for mesophilic aerobic and psychrotrophic. The dissemination of results could alert consumers and producers, thus avoiding the food poisoning and its complications and even provide support for more effective action of the Sanitary Vigilance and competente organs, contributing to the achievement of a safe and healthy product.


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