Microbiological and Nitrite and Nitrate Analysis in Sausage
Keywords:
Sodium Nitrite. Food Preservatives. Microbiological Analysis.Abstract
The objective of this study was to determine the levels of nitrite and nitrate, pH and water activity as well as perform microbiological analysis of meat products classified as sausage produced at Taquari Valley’s establishments, supervised by Municipal Sanitary Inspection. Samples of sausage were collected from 11 establishments controlled by the Municipal Sanitary Inspection in towns of Taquari Valley during the months of April, May and June 2013. In each of the 11 facilities, three samples of the same product from different batches were collected, totaling 33 samples of sausages. The levels of nitrite and nitrate, pH, water activity and microbiological analysis (thermotolerant coliforms, coagulase positive Staphylococcus and Salmonella spp;) were determined according to official methods and parameters set by Brazilian legislation. According to the results, 30.3% and 69.7% of the samples showed, respectively, levels of nitrite and nitrate above the value established by the Brazilian legislation. In the microbiological analysis, 54.5%, 36.4% and 9.1% showed thermotolerant coliforms, coagulase positive Staphylococcus and Salmonella spp., respectively. All samples were above the reference value for the water activity value and within the reference to pH. The establishments no have patterns of production and the majority of samples of sausage was considered unfit for human consumption, especially in relation to the concentration of nitrite, nitrate and microbiological analysis.
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