Embutidos cárneos fermentados artesanais como veículos de micro-organismos patogênicos de importância para saúde pública

Abstract

This study aimed to determine the microbiological quality and physical-chemical characteristics of homemade fermented sausages produced and sold in western Parana state (Brazil). From 60 samples analyzed, 31.7% did not comply with the Brazilian standard, Resolution no. 12, 2001 from ANVISA (National Health Surveillance Agency), and 5% of the samples were contaminated with Listeria monocytogenes. In relation to physicalchemical parameters, only 2% of the samples showed moisture levels below 40%; pH above 5.5 was observed in 35% of the samples. Considering the high percentage of samples contaminated by indicator or pathogenic microorganisms, it was concluded that the quality of homemade sausages produced in the west region of thestate of Parana is unsatisfactory.