Evaluation of sanitary hygienic indicators in the sliced bolognas

Abstract

Meat sausages are among the mostly consumed and commercialized products, and they are
the important source of contamination by pathogenic or deteriorating microorganisms due to
the excessive manipulation, the increased surface contact and the considerable exposure to the
atmospheric contents. The objective of this study was to evaluate the microbiological quality of
sliced mortadella commercialized in Fortaleza, CE. Twelve samples of mortadella from different
brands were collected in supermarkets located in Fortaleza, CE, and they were sliced and packed
at the time of purchase. The samples were evaluated by the microbiological analyses for detecting
the occurrence of thermotolerant coliforms, coagulase positive staphylococci and presence/absence
of Salmonella spp. The results from the present study showed that all of the analyzed samples were
within the standards established by the Brazilian legislation. The occurrence of coliforms and
coagulase-positive staphylococci in food, even at lower levels than those recommended by current
legislation, they indicate the unsatisfactory sanitary hygienic conditions. Therefore, it is emphasized
the need to adopt the good practices in supermarkets and a major supervision by the responsible
agencies, in order to minimize the occurrence of possible public health problems.