Embutidos cárneos fermentados produzidos em Francisco Beltrão, Paraná: avaliação físico-química, microbiológica e perfil de resistência bacteriana

Abstract

The consumption of fermented meat sausages in Brazil, especially in the municipality of Francisco Beltrão is highly appreciated, especially those known as colonial sausage/salami due to factors such as price, convenience of purchase and, mainly, by the influence of German and Italian cultures. In Brazil, raw sausages, made from pork, beef or poultry meat, show a great deal of change in the final quality in terms of presentation, centesimal composition and nutritional value. For this purpose, samples of fermented meat sausage (n = 18) were submitted to the following microbiological analysis: count of total coliforms, count of thermotolerant coliforms, confirmation of Escherichia coli, survey of Salmonella spp., counts of Staphylococcus spp. and survey Staphylococcus coagulase positive and bacterial resistance profile, as well as, physical-chemical analysis of pH, moisture, ash, proteins and lipids. Regarding the physical-chemical parameters, in relation to the hydrogen potential (pH), the samples had averages ranging from 4.88 to 5.72. The moisture contents of the fermented meat sausages evaluated varied between 43.58% and 64.09%. The results of the parameter of fixed mineral residue (ash) of the samples of fermented meat sausages found ranged from 3.05% to 5.49%. The protein content for the analyzed samples ranged from 16.75% to 28.98%. Regarding the fat content, variation between 3.14% and 15.29% was observed in the samples, so 100% of the samples were found in accordance with Normative Instruction No. 22 of 2000. The results presented for the physical-chemical parameters show that there was a significant difference (p> 0.05) among most of the samples evaluated. Regarding the microbiological parameters, all samples analyzed had total coliforms and thermotolerant coliforms. Of the total samples analyzed, 39% presented total coliforms higher than 1100 MPN/g and 28% presented counts of thermotolerant coliforms higher than allowed by current legislation. It was also found that 39% presented contamination by E. coli and 61% by Salmonella spp. The presence of Staphylococcus coagulase positive was confirmed in 39% of the samples analyzed. Were obtained 25 microbial isolates containing E. coli (n = 7), S. aureus (n = 7) and Salmonella spp. (n = 11) isolated of fermented meat sausages. Regarding the resistance profile, 16% did not present resistance to any of the antimicrobials tested, while the others (84%) presented resistance to at least one of the antimicrobials and in some isolates of Salmonella spp. it was observed the presence of multiresistance which is a serious public health problem. The results of this research allow us to conclude that the analyzed samples show great variability in the physical-chemical parameters, which may indicate the absence of standardization of the production process. In relation to the microbiological analyzes, a great contamination is observed indicating the need to adopt preventive measures to control and implement Good Manufacturing Practices. Regarding the antimicrobial susceptibility test, most of the isolated microorganisms presented resistance to at least one antimicrobial tested and the high index of resistant isolates increases the concern regarding the indiscriminate use of antimicrobials and the levels of multiresistance.