Caracterización de la producción de mantas de carne salada y seca de ovinos y c...

• Autor(es): Oliveira, A.F. ; Paulos, K. ; Rodrigues, Sandra ; Leite, A. ; Pereira, E. ; Teixeira, A.
• Data: 2013
• Identificador Persistente: http://hdl.handle.net/10198/10697
• Origem: Biblioteca Digital do IPB
• Assunto(s): Goat; Sheep; Meat; Food safety
• Tipo de Documento: Documento de conferência
• Idioma: Espanhol

Descrição

Food safety it’s crucial for our life and this study has the purpose to characterize some microbiologic parameters in a pre-industrial company when producing salted and cured meat Meat from sheep and goat was transformed in a semi-industrial local and traditional firm to produce a salted and dried meat product, called as manta. In this work was assemble the total number of mesophyll and psychrophiles bacteria (ufc/g), Staphylococcus aureus, yeasts and molds, sulphite reducing clostridia (NMP/g), total coliforms, E. coli and the presence of Salmonela spp. With exception to Salmonella spp. in all determinations the achieved scores in the production of manta in pre-industrial environment had more countable microorganisms than laboratorial essay. These results showed that the company must have a higher control in the hygienic conditions in all the processes, also forewarn the employees to a better person hygienic state