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Microbiological profile of foods marketed in the state of Pernambuco

  • 31/07/2023
  • 31/07/2023
Rodrigues JRP;
Albuquerque KGS;
da Costa MA;
Vasconcelos GOA;
da Silva TF;
de Lima Santos JK;
da Silva IF;
Freitas SRN

Jefferson Renan Pinheiro Rodrigues

Krause Gonçalves Silveira Albuquerque

Matheus Antonio da Costa

Guilherme de Oliveira Araujo Vasconcelos

Thiago Filipe da Silva

Jessica Karolina de Lima Santos

Ivini Ferreira da Silva

Samuel Rodrigues do Nascimento Freitas

Keywords

Food contamination
food microbiology
Pernambuco

Abstract

Food security is essential because it is directly related to human health and well-being. When food is contaminated by bacteria, fungi, parasites, chemicals or foreign bodies, it can cause a range of illnesses, from mild food poisoning to serious illnesses that can lead to death. Foodborne illnesses (EDDs) arising from the consumption of such contaminated food are substantially relevant to public health. Its occurrence systematically triggers damages to various spheres of society, including the economic sector, due to absenteeism, compromise of trade and depletion of industrial activities. Thus, food hygiene, in recent years, has been the subject of increasing interest. Objective: To review the literature regarding the microbiological profile of foods marketed in the state of Pernambuco. Literature Review:  Regarding the bacterial profile, the studies included in this review identified contamination in the samples in the following proportions: fecal coliforms (20%), Salmonella (55%), Escherichia coli (72%), Staphylococcus genus (71%), Listeria monocytogenes (25%). Regarding the mycological profile, contamination by Aspergillus flavus (70%), Penicillium (60%), Fusarium (80%), Aspergillus parasitic us (80%) was identified. In addition, bacterial and fungal toxins were identified in 65% of the samples. Final considerations: The presence of different bacteria and fungi with pathogenic potential, in addition to their toxins, in foods marketed in Pernambuco reflect the importance of promoting good food handling practices as a preventive strategy for DTA.

DOI:https://doi.org/10.56238/Connexpemultidisdevolpfut-091

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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Copyright (c) 2023 Jefferson Renan Pinheiro Rodrigues, Krause Gonçalves Silveira Albuquerque, Matheus Antonio da Costa, Guilherme de Oliveira Araujo Vasconcelos, Thiago Filipe da Silva, Jessica Karolina de Lima Santos, Ivini Ferreira da Silva, Samuel Rodrigues do Nascimento Freitas
CHAPTER 91
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Author(s)

  • Jefferson Renan Pinheiro Rodrigues
  • Krause Gonçalves Silveira Albuquerque
  • Matheus Antonio da Costa
  • Guilherme de Oliveira Araujo Vasconcelos
  • Thiago Filipe da Silva
  • Jessica Karolina de Lima Santos
  • Ivini Ferreira da Silva
  • Samuel Rodrigues do Nascimento Freitas