SILVA, L. L. G.; SILVA, Laura Louize Gomes.
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.
