QUALIDADE DE CARNE MOÍDA, IN NATURA COMERCIALIZADA NA REGIÃO DE GOIANIRA

Abstract

The objective of this work was to evaluate the microbiological quality of ground beef in three different commercial establishments in the city of Goianira - Goiás, since among the different food products, meat is one of the most perishable due to its moderate pH, high nutrient content and humidity. A total of 18 samples were collected in 3 different establishments in the city of Goianira, alternating in 3 consecutive days the collections in the morning and afternoon, analyzes were carried out to determine total aerobic microorganisms, fungi and yeasts and total coliforms. Of the 18 commercially available ground beef samples analyzed, 100% were positive for mesophilic bacteria, molds and yeasts. As well as for total and fecal coliforms, where 100% of the samples presented contamination, and this confirmation was given by the observation of gas production in the Durhan tubes and by the turbidity of the E. coli broth. It was concluded that in all establishments where the samples were collected, it was possible to detect hygienic-sanitary failures, requiring guidance from meat handlers.