Efeito do uso do nitrato e nitrito na inibição de C. perfringes tipo A em linguiça bovina curada

AUTOR(ES)

Melissa Amin

DATA DE PUBLICAÇÃO

2005

RESUMO

The sausage is large-scale commercialized in Brazil due to this simple process, besides it is a product of accessible commercial value to all the sectors of the society. The commercialization without control of quality in the processing of these sausages representing risk to the consumer to contract food poisoning by microrganisms and not only for containing high levels of nitrites. The objective of this study was to verify the efficiency of nitrate and nitrite, during these levels reductions on the shelf life of the bovine cured sausage, inhibiting the development of the microorganism responsable for food poisoning, Clostridium perfringens type A. The sausages were elaborated from a basic mixture, which was divided in two samples (control group and treatment group) and inoculated with the culture of C. perfringens (6 x 103 UFC) . On the group which was aplicated the treatment, the cure salt formulated on the laboratory was added. By microbiological analysis with Agar Shahidi Fergunson Perfringens, the bacteria was quantified besides the residual levels of nitrate and nitrite were determined based on the method described by Lara et al. (1978). The results showed that on the period of shelf life (44 days), C. perfringens didnt growth on the treated samples even in reduced levels, while in the control group the microorganisms have growing up, but within the limits (3x103 UFC). The amount of sodium nitrate and sodium nitrite added (200ppm), shows that a period of reduction of four days before processing were necessarily to get to the limits based on the law (150ppm). On the basis of this researchs findings it can be concluded that the nitrate and nitrite were efficient on the growth and germination of C. perfringens type A.

ASSUNTO(S)

nitrate linguiça nitrito bovine sausage nitrato tecnologia de produtos de origem animal clostridium perfringens embutidos (alimentos) - conservação nitrite

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