Microbiological evaluation of homemade mayonnaise and self-serve acai sold in Aragua ína, Tocantins

In this study, samples of homemade spiced mayonnaise and self-serve acai sold in the city of Araguaína, Tocantins, Brazil were analyzed for microbiological contaminants. Acai was collected from 10 stores, one sample from each store, and tested for mold, yeast, and coliforms, as well as coliform identification and total and thermotolerant coliform counts. Mayonnaise was collected from 20 snack bars, one sample from each. These samples were inoculated on MacConkey and Salmonella Shigella agar plates, and the plates were analyzed for growth. Salmonella spp. were detected in some Mayonnaise samples, and coliforms were detected in all acai samples; 60% of samples had thermotolerant coliforms, and only 40% were within the limits established by ANVISA. The collected samples of mayonnaise and acai were contaminated with molds and yeasts above the established limit of 103 CFU/g. Thus, the analyzed mayonnaise and acai samples were contaminated and unfit for consumption, demonstrating the importance of hygienic-sanitary measures in food handling.PMID:37729317 | DOI:10.1590/1519-6984.275603

Source: Braz J Biol - September 20, 2023 Category: Biology Authors: M J M Paiva M L R Silva M R Alcantara F B S Santos J V R Costa R F Diogo L T F Silva A L Santos E H S Guedes P O Vellano C C R G N Magalh ães I A M Damasceno Source Type: research