Microbiological quality and manufacturing practices of mayonnaise ofered in commercial establishments
DOI:
https://doi.org/10.17564/2316-3798.2023v9n2p556-574
Published
Downloads
Downloads
Issue
Section
License
Copyright (c) 2023 Interfaces Científicas - Saúde e Ambiente
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Autores que publicam nesta revista concordam com os seguintes termos:
a. Autores mantêm os direitos autorais e concedem à revista o direito de primeira publicação, com o trabalho simultaneamente licenciado sob a Licença Creative Commons Attribution que permite o compartilhamento do trabalho com reconhecimento da autoria e publicação inicial nesta revista.
b. Autores têm permissão e são estimulados a distribuir seu trabalho on-line (ex.: em repositórios institucionais ou na sua página pessoal), já que isso pode gerar aumento o impacto e a citação do trabalho publicado (Veja O Efeito do Acesso Livre).
Abstract
The aim of this study was to evaluate the hygienic-sanitary conditions of establishments that produce and commercialize mayonnaise, correlating with the microbiological quality of homemade mayonnaises. The establishments were analyzed using a Compliance Guide based on Brazilian regulations RDC n°275/2002 and RDC n°216/2004, as well as microbiological analysis of the mayonnaise based on counts of Staphylococcus aureus, total and thermotolerant coliforms, and presence/absence of Salmonella spp. All establishments presented low compliance with Brazilian legislation, with only one establishment meeting more than 50% of the requirements. In all samples of mayonnaise, the presence of total coliforms was detected, and in 83% of the samples, thermotolerant coliforms were detected. The presence of Salmonella spp. was not found in any of the mayonnaise samples, and in only 29% of the samples showed S. aureus values above 100 CFU.g-1). Multivariate analyses indicate a strong relationship (p < 0.05) between high numbers of hygiene indicator microorganisms (i.e., total and thermotolerant coliforms) in homemade mayonnaises and a low compliance rate in commercial establishments. Conversely, the count of S. aureus and the presence of Salmonella spp. in the mayonnaise samples are not good indicators of compliance with the requirements set by current Brazilian legislation.
