Microbiological, parasitic, microscopic, physical and chemical characterization of processed acai (Euterpe oleracea Mart) fruits
Soares, Karoline Mikaelle de PaivaSouza, Lara Barbosa deGóis, Vilson Alves deSilva, Jean Berg Alves daCosta, Antônio Cleyton Arruda de AzevedoMorais, Daniela Rayane da SilvaSilva, Luana Kelly Carvalho daBezerra, Ana Carla Diógenes Suassuna
Acai (Euterpe oleracea Mart.) fruit consumption has been increasing in recent years. The increasing demand for this fruit increased concerns about its quality. Thus, the objective of this work was to assess the microbiological, parasitical, microscopic, physical and chemical characteristics of processed acai. Processed acai of 12 commercial establishments were subjected to microbiological analyses (aerobic mesophilic bacteria, molds, yeasts and total and thermotolerant coliform quantifications, Staphylococcus catalase positive test and search for Salmonella ssp.), search for parasites, microscopic analysis (search for light and heavy dirt) and physical and chemical characterization (titratable acidity, pH, total soluble solids °Brix, moisture content, ash, color). The samples had high amounts of aerobic mesophilic bacteria; 75% had total coliforms, molds and yeasts; 58.3% had Staphylococcus (catalase positive); and 8.33% had Salmonella spp. Moreover, the samples were not within the recommended microscopic standards, presenting foreign matter (sand and plastic). However, parasites were not found in the samples evaluated. The physical and chemical characteristics of the samples was within the criteria established by the Brazilian Ministry of Agriculture, Livestock and Food Supply (Regulation No 01 of January 7, 2000). The hygienic-sanitary conditions of the processed acai evaluated were unsatisfactory, compromising the harmlessness of this food and consequently, its safety for human health.(AU)
Texto completo