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ANÁLISE MICROBIOLÓGICA DA CARNE DE JACARÉ DO PANTANAL (Caiman crocodilus yacare) MICROBIAL ANALYSIS CHARACTERISTICS OF THE ALLIGATOR'S MEAT (Caiman crocodilus yacare)

By Fernando Leite HOFFMANN and Pedro Fernando ROMANELLI

Abstract

O objetivo deste estudo foi realizar o levantamento das características microbiológicas da carne do jacaré, através da detecção e/ou enumeração dos microrganismos mais comumente encontrados na carne. Pela inexistência de padrões na legislação brasileira para a carne de jacaré, os resultados foram comparados com os padrões microbiológicos existentes para carne bovina e pescado. Encontrou-se a presença de S. aureus e de Salmonella sp, resultados estes considerados insatisfatórios, o que nos permitiu, classificar o produto como impróprio para o consumo. O trabalho sugere também, procedimentos para evitar e/ou minimizar a presença desses microrganismos indesejáveis na carne.<br>This work subjects to collect data of the microbial characteristics of the alligator meat, and also to identify the microrganisms that can be found in it. The current Brazilian legislation does not have any specific regulations for the alligator meat, then the results were compaired to the microbial standards for the fresh beef and fish. The results has showed the presence of the S. aureus and Salmonella sp. These results let us to classify the product submited to the test, as unsatisfactory and, therefore, inadequate to the human consumption. The present study also suggests some procedures to avoid or minimize the presence of these microrganisms

Topics: Caiman crocodilus yacare, jacaré do Pantanal, características microbiológicas da carne de jacaré, Caiman crocodilus yacare, Pantanal's alligator, microbial characteristics of the alligator's meat, Agriculture (General), S1-972, Agriculture, S, DOAJ:Agriculture (General), DOAJ:Agriculture and Food Sciences, Nutrition. Foods and food supply, TX341-641, Home economics, TX1-1110, Technology, T, DOAJ:Nutrition and Food Sciences, Technology (General), T1-995
Publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Year: 1998
DOI identifier: 10.1590/S0101-20611998000300002
OAI identifier: oai:doaj.org/article:2d47aefbce544a3bb35c014fa56edc5a
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