Avaliação da qualidade microbiológica de maioneses artesanais fornecidas em serviços de alimentação do município de Cuité - PB.

Abstract

Over the past few years, as a result of globalization, advancing urbanization and economic growth, populations have undergone significant changes in dietary patterns. The social isolation resulting from the Covid-19 pandemic has contributed significantly to the increase in demand for food services that offer quick, ready-to-eat meals. In view of this, the need arose to implement improvements in food offers by these services. A differential that was highlighted in the food services of the small town of Cuité/PB was the increase in spices and aromatic herbs in the formulation of sauces and homemade mayonnaise. The establishments sought to add differentials to their offers, with the aim of stimulating consumption and improving acceptance by consumers. However, this practice exposes the food to possible contamination by pathogens of interest in food, due to the handling process. Therefore, the objective of this study was to analyze the microbiological quality of artisanal mayonnaise provided in food services in the city of Cuité - PB, evaluating the hygienic-sanitary conditions of the product. Three samples of homemade mayonnaise, from different food services, were analyzed. Analyzes were carried out to track the presence and/or absence of total coliforms, thermotolerants, and detection of Escherichia coli, according to the methodology of the American Public Health Association (APHA), the using the Most Probable Number (MPN) technique. Colonies forming total coliforms were detected in 6 tubes of sample A dilutions, and in only 1 tube of sample C dilutions, indicating the lack of good handling practices at the time of mayonnaise production. The dilutions of sample B showed a value < 3.0 MPN/g of the sample, identifying the absence of total coliforms. As for tracking thermotolerant coliforms and E. Coli, all dilutions of samples A, B, and C showed negative results. Such results indicate that the evaluated establishments are able to serve the formulation, based on what the current legislation recommends. In view of the above, in accordance with the provisions of the legislation, the consumption of the analyzed formulations would not harm the health of the consumer. However, it shows failures during the process of manufacturing and handling artisanal mayonnaise. Therefore, it is necessary for establishments to adopt the manual of good practices for food handling and manufacturing in their service, to monitor handlers frequently, and to implement training courses in good food handling practices.