| Congresso Brasileiro de Microbiologia 2023 | Resumo: 188-2 | ||||
Resumo:The frying process in oil or fat simultaneously involves heat and mass transfer phenomena and allows rapid heat transfer at temperatures above the boiling point of water due to the high heat retention capacity of oils and fats. Oil absorption during frying is currently one of the concerns regarding fried foods, as excessive consumption of this type of food is associated with various metabolic diseases. The duration of the frying process and the amount of oil absorbed are correlated. Generally, lower absorption occurs at temperatures between 155 and 200ºC, with lower temperatures extending the cooking time and increasing oil absorption. Generally, the recommended oil temperature for various foods is around 180 °C, although Brazilian legislation does not recommend heating above this value. In Brazil, Coxinha is one of the most traditional fried foods and has recently been considered one of the most famous street foods in the world. Coxinhas are foods molded into different weights/sizes, usually manually, and are susceptible to microbiological recontamination due to extensive handling of the already cooked dough and filling, with contact with surfaces of equipment and utensils, air, and the manipulator. The recommendation is that heat treatment should ensure that all parts of the food reach a temperature of at least 70°C. Additionally, lower temperatures can be used in heat treatment as long as the time and temperature combinations are sufficient to ensure hygienic quality and food safety. In this context, the objective of this study was evaluate the effect of deep frying on the population of pathogenic bacteria (Escherichia coli, Listeria monocytogenes, Salmonella and Staphylococcus aureus) experimentally contaminated chicken coxinha, to validate the frying step as a critical control point for these pathogenic bacteria. A complete factorial design (22) was carried out, with five replications, to evaluate the influence of the thermal treatment by immersion in soybean oil at 180 °C for 3 minutes and 200 °C for 2 minutes, and the coxinha temperature, at -5 and 5 °C, on the inactivation of pathogenic bacteria inoculated in coxinha produced weighing 115g, with 30.4% chicken stuffing. As a result, it was verified that in none of the thermal treatment conditions studied, the temperature in the geometric center of the coxinha reached the recommended temperature of 70 °C. On average, the maximum temperature reached in the geometric center of the drumstick was 51.6 °C in the frying condition with oil temperature at 180 °C and coxinha at 5 °C for three minutes. In the frying condition with oil at 200 °C, coxinha at 5 °C for two minutes, the maximum average temperature in the geometric center of the coxinha was 46.4 °C, remaining for 12 minutes at a temperature above 45 °C. Only the internal temperature of the coxinha before frying had a significant effect (p < 0.05) on the inactivation of pathogenic bacteria, and the thermal treatments of deep frying evaluated are equivalent (p > 0.05). Thus, deep frying frozen coxinha can result in no significant thermal processing to reduce the population of pathogenic bacteria. This study demonstrated that the initial temperature of the coxinha submitted to the thermal treatment might significantly influence the inactivation of pathogenic bacteria more than the time-temperature binomial of the deep frying process. Palavras-chave: coxinha, Salmonella, Listeria monocytogenes, Escherichia coli, Staphylococcus aureus | |||||