Microbiological quality of sandwiches of food establishments with delivery service
Keywords:
burger, hygiene, food safety, microbiological contamination
Abstract
Snacks are highly consumed products due to the low price, easy and fast preparation and convenience. However, the inadequate handling and preparation of these foods increase the risk for microbiological contamination. This study aimed at examining the microbiological quality of hamburgers by performing the counts of mesophilic aerobic bacteria, total coliforms, Escherichia coli, Salmonella sp., Bacillus cereus, Staphylococcus aureus, sulfite reducer Clostridium, and molds and yeasts. Eighteen samples were collected from six lunchrooms in the city of Ouro Preto - MG. Among the analyzed samples, 56 % were classified as unsatisfactory for mesophilic aerobic counts, 67 % for total coliforms counts, 6 % for E. coli, and 61 % for molds and yeasts. Salmonella sp. was not detected in any of the analyzed samples, and the CFU/g of B. cereus, S. aureus and sulfite reducer Clostridium were under the detection limit. Despite the absence or low prevalence of the above mentioned pathogens, the high counts of mesophilic aerobic bacteria, yeasts and molds, and total coliforms indicate the need for implementing the good manufacturing practices in the evaluated establishments, and an agenda by the government to increase the supervision from the sanitary surveillance center of the municipality.
Published
2016-03-28
How to Cite
Santana, F. A., Vieira, M. C., & Pinto, U. M. (2016). Microbiological quality of sandwiches of food establishments with delivery service. Revista Do Instituto Adolfo Lutz, 74(2), 156-161. Retrieved from https://periodicoshomolog.saude.sp.gov.br/index.php/RIAL/article/view/33469
Issue
Section
BRIEF COMMUNICATION