Quantification of total and thermotolerant coliforms using different analytical techniques in food matrices

Abstract

Food constitutes complex matrices formed by different intrínseca and extrinsic elements, which can facilitate the multiplication of deteriorating and pathogenic microorganisms. This multiplication, in turn, can lead to undesirable changes, categorizing the food as spoiled. Therefore, monitoring the microbiological quality of food becomes fundamental, aiming to prevent the occurrence of foodborne intoxications and infections. The quantification of indicator microorganisms emerges as a viable alternative to mitigate such incidents. Among these microorganisms, total and thermotolerant coliforms are widely employed in the food industry. The identification of this microbiota can be conducted through conventional and unconventional methods. Thus, this research used various analytical techniques to analyze the enumeration of total coliforms, thermotolerant coliforms, Escherichia coli and Enterobacteriaceae in different food matrices in Sergipe.