| Congresso Brasileiro de Microbiologia 2023 | Resumo: 752-1 | ||||
Resumo:It is essential to monitor the microbiological quality of frog meat and its derivatives, given their high nutritional value and the fact that they are usually consumed by children with some form of food allergy or intolerance and by the elderly to prevent osteoporosis. The upper body of the frog (Lihobates catesbeianus) is a by-product of the frog’s hind legs processing (known in Brazil as “frog thigh”), a premium cut sold in several countries. Dehydration is a processing technique that, not only acts as a barrier by reducing the water activity of the food, but also makes it easier for the consumer to store and prepare. For this study, a product was developed using seasoned boned meat from the frog’s upper body, dehydrated by freeze drying, and mixed with rice for nutritional balance. The microbiological quality of the samples was evaluated in triplicate, every thirty days, from the first day of storage at room temperature (Treatment-AR1) to 180 days (Treatment-AR7). Analyses were carried out using conventional methods for detection of Salmonella spp., and identification and enumeration of coagulase positive Staphylococcus and Escherichia coli. It should be noted that the limits taken into account were those established by the National Health Surveillance Agency (ANVISA). For analysis by MALDI-TOF mass spectrometry, bacterial cultures of Salmonella spp, quantify coagulase-positive Staphylococcus and Escherichia coli obtained by conventional methods were selected, incubated for 24 hours on nutrient agar, and used for application by the direct transfer technique. Mass spectra were obtained in a MALDI-TOF Microflex LT mass spectrometer (BRUKER) and processed using the FlexControl software (Germany). Results of conventional and mass spectrometry analyses of both the raw material samples (fresh frog upper body meat) and of the freeze dried samples of frog meat with rice (AR1 to AR7) did not reveal the presence of any of the bacteria tested. On the other hand, results of the MALDI-TOF mass spectrometry analyses indicated the presence of other bacteria that are considered secondary. Among those that could be reliably identified to genus and species (> 2.3), the bacteria Enterobacter hormaechei stood out in the 180-day samples (AR7). Among those scored safely for gender (> 2.0) in 120-day (AR5), Enterobacter hormaechei and Bacillus cereus stood out, and in 150-day samples (AR6), Enterobacter asburiae and Enterobacter roggenkampii. The presence of Bacillus cereus is an alert regarding the contamination of the rice added to the product. The different analytical methods used in this study were effective in detecting the absence of the bacteria studied in the samples. In the case of Escherichia coli and Staphylococcus spp. analyses, quantification is required to comply with current legislation. In this way, MALDI-TOF mass spectrometry can be used as a complementary analysis to confirm the genus and species of the bacteria under investigation, as well as to identify other micro-organisms that may be harmful to the health of the consumer and must be considered when evaluating new food products. Palavras-chave: dried food, Lithobates castebianus, microbiological quality, food technology Agência de fomento:Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq); Fundação de Amparo à Pesquisa do Estado do Rio de Janeiro (FAPERJ) | |||||