Counting and identification of molds and yeasts in dry salted shrimp commercialized in Rio Branco, Acre, Brazil
| Autor: | Tallison Filipe Lima de Oliveira, Juliana de Freitas, Átilon Vasconcelos de Araújo, Tamyres Izarelly Barbosa da Silva, Patrícia Gelli Feres de Marchi, Jhonatan Henrique Lima da Rocha, Luiz Moreira Pereira Neto, Mariana Dinis Souza |
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| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Fusarium animal structures 01 natural sciences Toxicology chemistry.chemical_compound 0404 agricultural biotechnology 010608 biotechnology Trichosporon medicine T1-995 TX341-641 Mycotoxin Technology (General) Food poisoning biology Nutrition. Foods and food supply fungus Penicillium food and beverages 04 agricultural and veterinary sciences biology.organism_classification medicine.disease 040401 food science Shrimp Aspergillus chemistry Curvularia Cladosporium Litopenaeus vannamei Food Science Biotechnology |
| Zdroj: | Food Science and Technology, Volume: 41 Supplement 1, Pages: 284-289, Published: 09 OCT 2020 Food Science and Technology v.41 suppl.1 2021 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology, Vol 41, Iss suppl 1, Pp 284-289 (2020) |
| ISSN: | 1678-457X 0101-2061 |
| DOI: | 10.1590/fst.16720 |
| Popis: | Dry salted shrimp is a popular food in Acre cuisine, especially as a main ingredient in “tacacá” and “rabada no tucupi”. However, different intrinsic and extrinsic factors can result in accelerated deterioration and microbial proliferation, causing food poisoning to the consumer. The objective was to perform the counting and identification of molds and yeasts in dry salted shrimp in establishments that sell typical foods in the municipality of Rio Branco, state of Acre. Shrimp samples from six establishments were collected in sterile bottles, identified, refrigerated and transported to the Laboratory of Infectious Diseases of Animals at the Federal University of Acre, for the manual counting of colony-forming units and identification of fungal genera. As a result, the number of molds and yeasts in the dried salted shrimp samples varied between 1.0x102 and 1.02x106 CFU/g. Nine fungal genera were identified: Aspergillus, Penicillium, Cladosporium, Malassezia, Fusarium, Exophiala, Candida, Curvularia and Trichosporon. The most frequent were Aspergillus, Penicillium and Cladosporium, these being potential producers of mycotoxins. The presence of molds and yeasts in the samples of dried salted shrimp shows the need for greater hygienic-sanitary rigidity of this fish at different stages of manipulation and processing as preventative measures for public health. |
| Databáze: | OpenAIRE |
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