Resumen

VALERO LEAL, Kutchynskaya et al. Comparison of microbiological quality of chicken hamburger elaborated artisan and industrially form. Rev. Cient. (Maracaibo) [online]. 2008, vol.18, n.5, pp.624-630. ISSN 0798-2259.

The microbiological quality of hamburger of chicken (HP) elaborated in artisan and industrial form was evaluated by means of the determination of mesophiles aerobics (AM), total coliforms (CT), fecal coliforms (CF) Escherichia coli (EC) and Salmonella’s presence, following methodologies of the Venezuelan Commission of Industrial Norms (COVENIN). The artisan HP (brand A), was obtained from supermarket with sanitary permission for its production and sale in the same establishment. The industrial HP (brand B), was obtained at level of the producer. Sixty samples, 30 by brand, collected in 6 samplings, were carried out every 15 days for three months, being obtained in each one it 5 show for mark. The results were analyzed with analysis of variance in block and multiple comparison of means. The means counts were. Brand A: 7.33 log₁₀cfu/g AM, 5.17 log₁₀ NMP/g CT, 3.62 log₁₀ NMP/g CF and 2.40 log₁₀ NMP/g EC; brand B: 1.55 log₁₀ cfu/g AM, 2.27 log₁₀ NMP/g CT, 1.66 log₁₀NMP/g CF, 1.25 log₁₀ NMP/g EC. The counts were significantly (P<0.05) higher in the brand A. In agreement to the limits established by COVENIN, the 56.6% of the samples was of unacceptable quality. Salmonella enterica subsp enterica serovar gaminara was found in brand A, in the first sampling. That result of this study indicates that the elaborated HP artisan represents a health hazard by its deficient microbiological quality.

Palabras clave : Chicken hamburger; microbiological quality; artisan process; industrial process.

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