Condições higiênico-sanitárias e composição nutricional de salames artesanais e industrializados: uma comparação

Abstract

Colonial-type salami is a widely accepted product in the southwestern region of Paraná, especially as part of the Italian tradition and its culture in pig production. Traditionally, the colonial-type salami is handmade in the farmer’s house or in small industries, being marketed in fairs, supermarkets and colonial product stands along the roads. The contamination of these products can happen due to the use of contaminated raw materials or by poor handling prior to consumption. The fact that the product is usually consumed without prior cooking can be considered a potential risk to consumer’s health. In order to evaluate the quality of industrialized salami and colonial salami marketed in the southwestern region of Paraná, a physical-chemical and microbiological analysis was performed. The results showed that while the industrial salami was manufactured in accordance with the Brazilian law regarding the physical-chemical and microbiological parameters, the handmade salami presented moisture and protein levels in disagreement with the relevant legislation, as well as 16.67% of the samples presented contamination by coliforms at 45 oC. They also presented 22.22% of the samples contaminated by Salmonella spp., indicating that this is a health issue that needs to be addressed at a national level, since it can be seen in previous studies that handmade salami presented contamination by pathogenic microorganisms in several regions of the country.