| Autor: |
Fai AE; Departamento de Ciências de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas SP. bethfai@yahoo.com.br, de Figueiredo EA, Verdin SE, Pinheiro NM, Braga AR, Stamford TL |
| Jazyk: |
portugalština |
| Zdroj: |
Ciencia & saude coletiva [Cien Saude Colet] 2011 Feb; Vol. 16 (2), pp. 657-62. |
| DOI: |
10.1590/s1413-81232011000200029 |
| Abstrakt: |
The objective of this work was to evaluate the occurrence of Salmonella sp. and Listeria spp. in fully cooked ham without fat cover, stored under refrigeration, commercialized in supermarkets of Fortaleza (CE, Brazil). Forty samples of cooked ham, proceeding from eight trademarks, collected in 26 establishments, were analyzed according to the APHA and HBP for Salmonella sp. and Listeria spp. detection, respectively. Thirty percent of the samples were contaminated with Salmonella sp. and 42.50%, 22.50% e 2.5% with L. monocytogenes, L. innocua e L. welshimeri, respectively. It was also observed imperfections in the application of good manipulation practices in the supermarkets freezer section. It was verify that 34.61%, 57.69% e 15.38% of the establishments presented some sample contaminated with Salmonella sp., L. monocytogenes and both microorganisms respectively, including the area inspected by the six Regionals Executive General Offices of Fortaleza. These data show the necessity of a quality control improvement in all parts of food systems as an essential factor in the prevention of foodborne diseases. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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