Study of the microbiological quality of hamburger: sampling plans and standard acceptation are proposed

Abstract

Se analizan 123 muestras (bandejas) de Hamburguesas comprendiendo a 4 marcas, consideradas las de mayor consumo en nuestro medio (Capital Federal y Gran Buenos Aires). Se investigó: 1) Recuento total de aerobios y anaerobios facultativos viables, incubado a 20 º C y a 35ºC; 2) NMP de Coliformes y Coliformes totales: 3) Presencla de E. coli enteropatógeno; 4) Recuento de Estafilococos coagulasa positivos y termonucleasa positivos; 5) Presencia de Salmonella; 6) Recuento de Clostridium Sulfito Reductores y de Clostridium perfringens. Se exponen y discuten los resultados obtenidos. Se proponen planes de muestreo de 2 y 3 clases para aceptar o rechazar las condiciones de producción de los establecimientos elaboradores. Estos planes con los criterios microbiológicos correspondientes son los siguientes: (este resumen no incluye tablas).There have been analyzed 123 Hamburger samples (trays) taken from the four most widely consumed brands in our medium (Capital Federal and Gran Buenos Aires). It was investigated: 1) Total count of viable facultative aerobics and anaerobic incubated at 20ºC and 35ºC; 2) NMP of Fecal Coliforms and Total Coliforms; 3) Presence of Enteropathogenic E. coli; 4) Count of Staphylococcus aureus, positive coagulase sad positive termonuclease;; 5) Presence of Salmonellas; 6) Count of Sulphate reducing Clostridium and Clostridium perfrigens. Results obtained are set forth and discussed. Sampling plans of 2 and 3 class are proposed in order to accept or reject production conditions in manufacturing establishments. These plans and their corresponding microbiologic criteria are stated below: (table not shown in abstract).Facultad de Ciencias Veterinaria