Qualidade Microbiológica de Moluscos Bivalves - Sururu e Ostras submetidos a tratamento térmico e estocagem congelada
Abstract
Esta pesquisa visou analisar a influência da pré-cocção e da estocagem congelada na qualidade microbiológica de ostras e sururu comercializados no mercado central da cidade Aracaju-SE. As amostras adquiridas, já desconchadas, apresentaram contagens de bactérias aeróbias mesófilas e bactérias psicrotróficas correspondendo a 106 UFC/g estes mantidos durante o período de congelamento. A contaminação por coliformes totais e termotolerantes correspondeu a 1,6 x 103/g para todas as amostras analisadas. O máximo permitido pela Legislação Brasileira é de 5 x 10/g. No entanto, para os moluscos adquiridos in natura, submetidos, a imersão em água à temperatura de 95 ºC durante 5 min mostrou-se eficiente para eliminar a carga microbiana presente nas amostras deste tratamento.
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