Investigação da temperatura dos alimentos obtida nos diferentes métodos de cocção.

Abstract

This study aimed to identify the temperature and the cooking time achieved by the food of Brazilian population, using different cooking methods, and comparing those results with the D value of the main microorganisms that causes food diseases. This is an investigative performed at the Technical Dietetics Laboratory (LATED), of the Federal University of Campina Grande (UFCG). The temperature measurements were carried out from the food environment temperature; after being brought to the same conventional heating, in 2 minutes intervals until the food reached the optimal organoleptic characteristics for consumption, and during the cooling phase, as well as every 2 minutes until the food reached temperatures below 60 °C, the limit for the growth of pathogenic microorganisms. All heat measurements performed in different cooking methods have reached temperatures above 90 °C at the geometric center of the food. The food submitted to immersion in water showed higher temperatures compared to the dry methods of heating, without immersion. There was no statistical difference between the temperature measurements made by the two types of thermometers used (infrared and skewer). Due to the cooling temperatures, most of the evaluated preparations showed a significant decrease of the thermal values. The cooking processes of the foods studied, are efficient in the destruction of most potentially pathogenic non-spore forming microorganisms cells, like Escherichia coli, Salmonella, Staphylococcus aureus, Campylobacter, Yersinia enterocolitica, reaching the death heat temperature for 90% of these microorganisms (D value) in 100% of the samples. However, these results can’t be guaranteed for some spore-forming microorganisms such as B. cereus, C. botulinum and C. perfringens, been needed complementary studies. Therefore, the greatest risk for biological food safety is related to the maintenance of food at room temperature for prolonged periods, being indispensable greater control as to the time actually required for the cooling of food occurs.