ENUMERATION OF Bacillus cereus IN “FUBÁ” OF CORN (Zea mays. L.)

Authors

  • Marcelita Portilho de Oliveira UFG
  • Doracy Soares Moreira Sant'Ana UFG
  • Albenones José de Mesquita UFG
  • José Leonides Ribeiro UFG

Abstract

A hundred (100) samples of “fubá” were examined, in relation to the incidence of Bacillus cereus, obtained by different technological processes (common “fubá” and previously cooked “fubá”) and sold in the retail market in Goiânia - GO. The results of the examination showed that 23% of the samples was contaminated, of this percentual, 39.1% of the contaminations occurred in samples of previously cooked “fubá” and 60.9% in samples of common “fubá”. This in relation of the two products clearly showed the more accurate technological process that the previously cooked “fubá” was brought under. It was also observed that the totality of the analyzed samples showed enumerations below the limit established by the Brazilian microbiologic standard that establishes a limit of 10³ cells of Bacillus cereus for a gram of the food.

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Published

2007-11-29

How to Cite

OLIVEIRA, M. P. de; SANT’ANA, D. S. M.; MESQUITA, A. J. de; RIBEIRO, J. L. ENUMERATION OF Bacillus cereus IN “FUBÁ” OF CORN (Zea mays. L.). Pesquisa Agropecuária Tropical [Agricultural Research in the Tropics], Goiânia, v. 18, n. 1, p. 89–96, 2007. Disponível em: https://revistas.ufg.br/pat/article/view/2553. Acesso em: 22 nov. 2024.

Issue

v. 18, n. 1, Jan./Dec. 1988

Section

Research Article

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