Contagens de bolores e leveduras em carne moída bovina comercializada em Bom Jesus-PI

Sousa, Samara de CastroOliveira, Maria SantosRibeiro, Helga Germana de SousaCruz, Raimunda Lúcia Pereira daMachado, Felicianna Clara FonsêcaMachado Júnior, Antonio Augusto Nascimento

The quality of ground beef results of sanitary conditions in the entire production chain, and preventive care should include transport, storage, handling, exposure and preparation of meat. This study evaluated the hygienic conditions of bovine ground beef sold in Bom Jesus-IP, through the molds and yeasts count. Were bought 30 samples of ground beef cattle in different establishments of the Bom Jesus-PI. Samples were taken to the Food Microbiology Laboratory - Campus of Bom Jesus (UFPI). Aliquots were inoculated in potato dextrose agar for incubation at 28° C / seven days. Grew molds in 14 samples, with scores ranging from 2.0 x 101 to 2.5 x 105 CFU /g. We conclude that the hygienic conditions of obtaining meat are precarious and steps should be taken to improve the slaughter and product quality.

1. Public health
2. Saúde pública
3. Food security
4. Fungos
5. Fungi
6. Segurança alimentar