MICROBIOLOGICAL PROFILE OF QUINDINS

Abstract

Quindim is a typical Brazilian sweet and being a food that requires manual preparation, there are factors that contribute to its contamination by pathogenic microorganisms. The foodborne disease (FBD's) are caused by micro-organisms capable of generating food infections and food poisoning, have a clear clinical characteristic determined by demonstrations gastrointestinal such as diarrhea, abdominal pain, nausea, vomiting, accompanied by fever or not . The aim of this study is to detect micro organisms in quindins, according to the norms established by ANVISA RDC number 12. We analyzed 10 samples of 4 different establishments, by microbiological identification methods and biochemistry. Tests were positive for Salmonella spp., Staphylococcus aureus, Bacillus cereus and Escherichia coli. With this, it is concluded that the quindins were unfit for consumption. Therefore, the microbiological examination of foods and quality control are necessary, since the manipulation, storage, exposure and care sanitary toilet to food ingestion by the consumer, in order to avoid infections and intoxications associated with pathogenic microorganisms.