Influence of storage temperature about microbiological quality of hamburgers raw commercialized at Niterói city
Keywords:
Hamburger, Mesophilic Aerobic, Temperature.Abstract
Standard plate count of mesophilic aerobic bacteria indicates the hygienic-sanitary quality of the food. This study aimed to enumerate mesophilic aerobic bacteria in hamburgers sold in formal trade of Niterói-RJ; identifying measured temperatures of refrigerated counters and the temperatures of raw hamburgers exposed in counters; and determining the correlation coefficient of results. Was collected 80 samples of hamburgers. Of the hamburgers analyzed, 43 (53.75%) had counts above the recommended indicating low quality of these products.
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Published
2014-05-28
How to Cite
Fortuna, J. L., Nascimento, E. R., & Franco, R. M. (2014). Influence of storage temperature about microbiological quality of hamburgers raw commercialized at Niterói city. Scientia Plena, 10(5). Retrieved from https://scientiaplena.org.br/sp/article/view/1755
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