ANALYSIS OF THE CONTAMINATION LEVEL OF HANDMADE MAYONNAISE IN CRATO - CE AND JUAZEIRO DO NORTE - CE

Abstract

Mayonnaise is an attraction in snack bars. Due to its nutritious base, it forms a perfect environment for the growth of microorganisms. The objective is to verify the presence of microorganisms present in the collected samples and quantify them through the use of the EMB and SS culture media. This is an experimental work where 7 samples of artisan mayonnaise were collected, being 2 samples produced by popular snack bars in Crato - CE and 5 in Juazeiro do Norte - CE. After identification, 100 g of the samples were fractionated from the seven establishments, packed in sterile bags and transported in an isothermal box with ice, and preserved until the moment of the analysis. For culture, mat culture was performed on Eosin Methylene Blue Agar (EMB) and Salmonella Shigella-SS Agar. After multiplying the dilution factors, the number of CFU/ml in the samples was obtained.  In the ones from Crato the growth of colonies occurred in the SS concentrate and in its 10:1 dilution, in the other dilutions we verified that there was only the presence of colorless streaks indicating Shigella sp, in the EMB seeding there were only streaks with a metallic green aspect being indicative of Escherichia coli. In Juazeiro, we obtained growth in all samples in the SS and EMB media, with colonies indicating Salmonella sp. and Enterobacteriaceae. We conclude that the storage or production process shows signs of contamination by pathogens, putting people at risk. It is necessary to seek effective means of sanitation capable of eliminating the presence of pathogens in the food production process.

Keywords: Feeding; Contamination; Salmonella sp