Salmonella spp, Staphylococcus spp, TOTAL AND THERMORESISTENT COLIFORMS RESEARCH IN OSTRICH (Struthio camellus) MEAT INDUSTRIALLY PROCESSED

Abstract

The aim of this study was to research the presence of Salmonella spp, Staphylococcus spp, total and thermoresistent coliforms in ostrich (Struthio camellus) frozen meat, commercialized at the Metropolitan Zone of Recife, Pernambuco. Twenty-six ostrich meat samples were obtained, packaged in their original wrapping, transported and processed according to the Ministry of Agriculture and Food Supply. Out of the 26 analyzed samples, Salmonella spp was isolated only from one (3.8%) sample. In the Staphylococcus spp research, it was observed that eight (30.8%) samples presented counting above 5x10³ and out of these isolates, 100.0% were classified as coagulase-negative. In the total and thermoresistant coliforms research, it was observed that 22 (84.6%) samples were positive, and only four (15.4%) were negative for total coliforms, whereas 18 (69.2%) samples were positive and eight (30.8%) were negative for thermoresistant coliforms. Ten (38.5%) samples presented positive results in the microbiologic exam for Escherichia coli. The presence of the microorganisms found in this study, demonstrates the need for normatization of microbiologic patterns for ostrich meat, therefore assuring a product under proper microbiologic quality for consumption.