Controle e análise microbiológica de alimentos perecíveis

Abstract

Microbiology is defined as the science that is dedicated to the study of organisms that can only be visualized under a microscope. In view of this, microbiology addresses different groups of organisms such as unicellular in different proportions that can be found as isolated cells or grouped in different orders, that is, microbiology involves the study of prokaryotic organisms, namely: archaeal, eukaryotic, algae, protozoa and fungi, also having acellular beings (viruses). Contamination by microorganisms is one of the biggest problems found within a meat industry, for example. For this reason, it is very important that the control and microbiological analysis always be carried out in a regulated way. From this analysis, we can define with certainty whether or not the meat is contaminated by some type of microorganism. Beef, as well as other types of meat (pork and poultry), are the foods that stand out in consumption because they are sources of proteins and essential amino acids (those that the body is not able to synthesize), it is estimated that pork consumption already accounts for 74% of consumption, which is the one that can transmit diseases more easily. As it is a food with a high water content and pH close to neutrality (5.8 to 6.2), it becomes a favorable and favorable environment for the proliferation of microorganisms.