Qualidade microbiológica de quibes crus preparados em estabelecimentos comerciais no município de Londrina - PR

Abstract

Changes in the population's lifestyle have led to the search for practical, ready-to-eat foods, such as raw kibbeh. However, if the process does not follow appropriate sanitary standards, you may be exposed to contamination by microorganisms, which can trigger Foodborne Illnesses (FADs). The objective of this work was to evaluate the microbiological quality of raw kibbeh prepared and sold by commercial establishments in the city of Londrina – PR. The indicative samples were acquired in 6 commercial establishments and subjected to the following microbiological analyzes: Count of Escherichia coli in Petrifilm, Total plate count of coagulase-positive Staphylococcus and mesophilic aerobic bacteria and research of Salmonella sp., as recommended by federal legislation in the category of “ready-to-eat prepared foods containing products of animal origin, prepared without the use of heat, consumed raw”. All samples analyzed were within current legal standards and were therefore classified as satisfactory products with acceptable quality. The results show the improvement in the implementation of GMP in these locations, indicating a tendency for these establishments to look for suppliers with raw materials from suitable sources and provide GMP training to employees who handle the food.