Migration of Salmonella serotypes Heidelberg and Enteritidis in previously frozen chicken breast meat.

Salmonella spp. have been shown to migrate to the internal regions of meat cuts. Storage conditions and the presence of proteolytic microbiota can influence this process. Our study assessed the impact of storage time, temperature, and the presence of proteolytic psychrotrophic bacteria on migration. Samples of previously frozen chicken breast with skin and bone were then sterilized using gamma ray irradiation and a cobalt-60 source (11 KGy) and them were inoculated with cultures of S. Enteritidis, S. Enteritidis and psychrotrophs, S. Heidelberg, or S. Heidelberg and psychrotrophs. Inoculated samples were stored for 6, 12, 24, 48, or 168 h at 2, 7, or -30 °C. After treatment, samples were divided into similar-sized segments and bacterial counts were determined in different regions (A - superface, B - intermediate region, and C - internal region). S. Heidelberg and S. Enteritidis both demonstrated successful internal migration for each time, temperature, and bacterial combination (p < 0.05). Our data revealed that Salmonella migration proceeded for 24 h, but slowed at 48 h (p < 0.05). S. Enteritidis with psychrotrophs showed a low amount of internal migration (p < 0.05). We therefore conclude that Salmonella spp. are able to migrate into the internal regions of meat cuts in a short period of time, even at low temperatures. The presence of proteolytic psychrotrophs inhibits the migration of S. Enteritidis.

Avaliação microbiológica de queijos coloniais da região de Cascavel - PR

A produção artesanal de queijos é bastante tradicional no Brasil, sendo mais comum no Sul, Sudeste e Centro-Oeste do País, apesar da evolução tecnológica e higienicossanitária na produção de queijos. Além disso, apesar das inúmeras ferramentas elaboradas para garantir a qualidade dos alimentos projeções da ABIQ (Associação Brasileira das Indústrias de Queijo) mostram que apenas 60% da produção nacional de queijos são inspecionadas, sendo os 40% restantes, produzidos e comercializados com qualidade microbiológica e condições higienicossanitárias desconhecidas. Diante dessa situação, o objetivo deste trabalho foi verificar a qualidade microbiológica dos queijos coloniais comercializados na feira livre da cidade de Cascavel,através da observação da incidência Staphylococcus auerus, Salmonella sp. e coliformes 45°C, além de fazer um comparativo com o trabalho"Avaliação Microbiológica de Queijos Coloniais Produzidos no Estado do Paraná" (KOTTWITZ e GUIMARÃES, 2003), para verificar as condições higienicossanitárias e queijos coloniais do interior do estado do Paraná são semelhantes às encontradas em 2001, por Kottwitz e Guimarães.

The artisan cheese production is quite traditional in Brasil, being more common in South, Southeast and Midwest of this country, despite the technological and hygienic production of cheeses. Furthermore, despite numerous tools designed to ensure the quality of food, projections of ABIQ (Brazilian Association of Cheese Industries) show that only 60% of the national production of cheese are inspected, and being the remaining 40% produced and marketed with microbiological quality and unknown higienicossanitárias conditions. Before the situation, the objective of this study was to verify the microbiological quality of the cheeses sold at the free market in Cascavel city, by observation of the incidence of Staphylococcus aureus, Salmonella sp. and coliforms 45ºC, and beyond this, to make a comparison with the work "Evaluation of Microbiological of Colonial Cheese produced in Paraná" (KOTTWITZ and GUIMARÃES, 2003), in order to verify if the hygienic conditions of colonial cheeses in State of Paraná are similar those found in 2001 by Kottwitz and Guimarães.