OCORRÊNCIA DE COLIFORMES TOTAIS E TERMOTOLERANTES EM PASTEIS FRITOS VENDIDOS EM BARES NO CENTRO DE CURITIBA-PR

Willian Barbosa Sales; Juliana Ferreira Tunala; Jannaina Ferreira de Melo Vasco; Edilceia Domingues do Amaral Ravazzani; Cristiano Caveião

OCORRÊNCIA DE COLIFORMES TOTAIS E TERMOTOLERANTES EM PASTEIS FRITOS VENDIDOS EM BARES NO CENTRO DE CURITIBA-PR

2015

Willian Barbosa Sales | Juliana Ferreira Tunala | Jannaina Ferreira de Melo Vasco | Edilceia Domingues do Amaral Ravazzani | Cristiano Caveião

Food sold in bars, which sometimes do not have adequate sanitary conditions for producing, handling and selling them, end up being contaminated by microorganisms that may be harmful to health, causing infections and food poisoning. The main objective of the study is to identify the presence of total and fecal coliforms in fried pastels sold in bars in downtown Curitiba-PR, Brazil. The study had quantitative approach and included 20 randomly chosen establishments. Microbiological analyzes were performed using the Petrifilm method for counting colony-forming units and identification of microorganisms. There were total coliforms in 17 samples, and the sample with the highest contamination presented 41 colony-forming units. None of the 20 samples showed fecal coliform, which makes ground-beef pastels in accordance with the standards established by Resolution RDC 12 / 2001. Based on the results, the high concentration of total coliforms suggests greater caution in good manufacturing practices and handling to avoid spoilage and disease spread by food.DOI: http://dx.doi.org/10.12957/demetra.2015.14142

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