Contagens de bolores e leveduras em carne moída bovina comercializada em Bom Jesus-PI / Counts of molds and yeasts in bovine ground beef sold in Bom Jesus-PI

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.

Qualidade higiênica do queijo de manteiga artesanal comercializado na feira livre em Bom Jesus-PI / Hygienic quality of cheese artisanal butter sold in the open market at Bom Jesus-PI

This study aimed to evaluate the microbiological quality of butter cheese sold in the open market of Bom Jesus - PI, by counting of mesophilic aerobic (MA) bacteria and enumeration of total and thermophilic coliforms. Twenty-three samples were purchased and sent to the microbiology laboratory of the Food / Campus oh the Bom Jesus - UFPI. For MA count inoculated aliquots of decimal dilutions Plate Count Agar for incubation at 36°C/48h. The colimetric assays followed the technique of multiple tubes VBBL broth and broth Escherichia coli, and incubated at 35°C - 44,5°/48h, respectively. MA counts ranged from 1.0 x102 to 1.3 x 105 CFU/g. Only one sample (4.35%) was positive for total coliforms. The butter cheese sold in the open market of Bom Jesus-PI is manipulated under deficient hygienic conditions. Corrective measures should be taken to reduce the contamination of the product.

Qualidade higiênica do queijo de manteiga artesanal comercializado na feira livre em Bom Jesus-PI / Hygienic quality of cheese artisanal butter sold in the open market at Bom Jesus-PI

This study aimed to evaluate the microbiological quality of butter cheese sold in the open market of Bom Jesus - PI, by counting of mesophilic aerobic (MA) bacteria and enumeration of total and thermophilic coliforms. Twenty-three samples were purchased and sent to the microbiology laboratory of the Food / Campus oh the Bom Jesus - UFPI. For MA count inoculated aliquots of decimal dilutions Plate Count Agar for incubation at 36°C/48h. The colimetric assays followed the technique of multiple tubes VBBL broth and broth Escherichia coli, and incubated at 35°C - 44,5°/48h, respectively. MA counts ranged from 1.0 x102 to 1.3 x 105 CFU/g. Only one sample (4.35%) was positive for total coliforms. The butter cheese sold in the open market of Bom Jesus-PI is manipulated under deficient hygienic conditions. Corrective measures should be taken to reduce the contamination of the product.(AU)

Contagens de bolores e leveduras em carne moída bovina comercializada em Bom Jesus-PI / Counts of molds and yeasts in bovine ground beef sold in Bom Jesus-PI

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.(AU)