Microbiological quality of ground beef sold in supermarkets in central Uberlândia, MG

Abstract

: Beef is the most consumed, present in the daily meals of Brazilian ground beef provides the preparation of various homemade meat products. Due to its physical and chemical characteristics, meat is a favorable medium for the development of microorganisms, and the processing of this food increases the possibilities of contamination and contact surface. The objective of the present work was to evaluate the microbiological quality of ground beef marketed in butchers in the supermarkets of central Uberlândia, MG. Samples of ground beef cattle were obtained in three repetitions in the nine butcheries studied, 9.0 x103 CFU.g-1, respectively). The lowest colony count values during the three collections were establishment F, with 2.75x105 2.35x105 3.00x105 CFU.g-1 (1st, 2nd and 3rd collections respectively). All samples were within the standards for mesophilic aerobic bacteria according to the European Union (2005) and 44.4% were above the upper limit for coliforms at 45 ° C according to ANVISA RDC 12 of 2001.