Coliforms determination of pork meat in natura commercialized in Campo Mourão-PR

Authors

  • Gustavo Henrique Machado Centro Universitário Integrado
  • Andrea Luiza de Oliveira Valoto Ozonioterapia | Estética e Saúde Biomedicina Integrativa Black Fit Clínica - Campo Mourão - PR http://orcid.org/0000-0003-2716-0824
  • Mariane Cristovão Bagatin Centro Universitário Integrado http://orcid.org/0000-0002-0828-4111

DOI:

https://doi.org/10.54372/sb.2022.v17.3068

Keywords:

carne suína, qualidade, contaminação.

Abstract

Globally pork is the most widely produced and consumed animal protein source; it has specific characteristics, such as softness and flavour, besides being rich in essential nutrients. Considering the meat’s widespread commercialization, the present study aimed to verify the presence of total and/or thermotolerant coliforms in ten samples of fresh pork commercialized in the city of Campo Mourão-PR, Brazil, through the NMP technique. The results obtained in this work indicated the presence of total coliforms in 80% of the analyzed samples and thermotolerant coliforms in 40% of the analyzed samples, implying the decrease meat's microbiological quality. In this way, it was observed that it is necessary to be attentive to the quality of the meat commercialized in Campo Mourão-PR, leaving a pertinent warning to the governamental institutions responsable to this situation. 

Author Biographies

Gustavo Henrique Machado, Centro Universitário Integrado

Biomédico pelo Centro Universitário Integrado de Campo Mourão

E-mail: ghenrique778@outlook.com

Andrea Luiza de Oliveira Valoto, Ozonioterapia | Estética e Saúde Biomedicina Integrativa Black Fit Clínica - Campo Mourão - PR

Biomédica, especialista em ozônioterapia

E-mail: andreabiomed@gmail.com

Mariane Cristovão Bagatin, Centro Universitário Integrado

Docente do Centro Universitário Integrado de Campo Mourão

E-mail: marianebagatin@gmail.com

References

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Published

2022-07-25

How to Cite

Machado, G. H., de Oliveira Valoto, A. L., & Bagatin, M. C. (2022). Coliforms determination of pork meat in natura commercialized in Campo Mourão-PR. SaBios- Journal of Health and Biology, 17(1), 1–5. https://doi.org/10.54372/sb.2022.v17.3068

Issue

Vol. 17 (2022): Publicação contínua jan./dez.

Section

Artigo original

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Copyright (c) 2022 SaBios-Revista de Saúde e Biologia

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