The rice blood sausage is obtained through various manufacturing processes and subject to manipulation and is therefore liable to microbial contamination. Microbiological tests performed in this study aimed to contribute to the study of the microbiota along the expiry date (44 days) of rice blood sausage. It was studied the influence across the conservation of the product in different packaging technologies: modified atmosphere (80% CO2/20% N2) and vacuum, and without specific packaging technology. The microbiological parameters determined were: total microorganisms at 30oC, psychrotrophic, lactic acid bacteria, molds and yeasts, Clostridium perfringens, Bacillus cereus and Enterobacteriaceae. In each of the two studied batches were prepared three samples of each atmosphere. Sampling took place on days 1, 8, 15, 22, 30 and 44 of the storage lot. In enterobacteria the values obtained were above the ceiling for heat-treated meat products (102 cfu/g). The total microorganisms were isolated in higher concentrations (107cfu/g). The results failed to suggest what the best atmosphere that contributes to the quality and safety of rice blood sausage, because there was an atmosphere in which all organisms studied grew less.

Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia