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Microbiological evaluation of pequi (Caryocar brasiliense Camb.) preserves made from a typical Brazilian fruit

World Journal of Microbiology and Biotechnology volume 23, pages 1179–1181 (2007)Cite this article

Abstract

The microbiological quality of preserves made from the pulp of the pequi (Caryocar brasiliense Camb.), a typical Brazilian fruit, was assessed. The total aerobic mesophilic and the yeast and mould counts in the samples suggest inadequate hygienic conditions during the processing of the product. Low levels of contamination by coliform bacteria and enterobacteria were observed; however, the presence of injured cells of these microorganisms was demonstrated. The presence of Staphylococcus aureus and sulfite-reducing clostridia was not shown. Salmonella spp. was found in 33% of the samples analysed, indicating that the product can represent a public health risk.

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Authors and Affiliations

  1. Faculdade de Farmácia - FAFAR, Departamento de Alimentos, Universidade Federal de Minas Gerais - UFMG, Av. Antônio Carlos 6627, Pampulha, Zip Code 31.270-010, Belo Horizonte, MG, Brazil

    Luiz C. Ferreira & Roberto G. Junqueira

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  1. Luiz C. Ferreira
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  2. Roberto G. Junqueira
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Correspondence to Roberto G. Junqueira.

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Ferreira, L.C., Junqueira, R.G. Microbiological evaluation of pequi (Caryocar brasiliense Camb.) preserves made from a typical Brazilian fruit. World J Microbiol Biotechnol 23, 1179–1181 (2007). https://doi.org/10.1007/s11274-006-9335-x

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  • DOI: https://doi.org/10.1007/s11274-006-9335-x

Keywords

  • Caryocar brasiliense Cambess
  • Microbial hazards
  • Microbiological quality
  • Pequi preserves