VALIDAÇÃO TÉRMICA DO PROCESSO DE COZIMENTO DE LINGUIÇA TIPO CALABRESA EM ESTUFA UTILIZANDO LEITURAS DE TERMO-REGISTRADORES

Abstract

Food safety is of paramount importance for its commercialization, since if this is not ensured by the manufacturer, the food in addition to having a shorter shelf life and causing changes in the product such as loss of texture, color, changes in flavor and odor, it can cause diseases to the consumer due to the presence and proliferation of pathogenic microorganisms. Among the means of conservation, heat treatment is the most usual and cost-effective. Thermal processes in the food industry aim to ensure their microbiological safety through the inactivation of microorganisms present in the food and to maintain the sensory quality of the product. For the effectiveness of the heat treatment, it is very important to know which microorganism is to be inactivated in the processing, taking into account the microbiological portion of the food throughout the process and its acceptability at the end. Salmonella is an important pathogenic microorganism, the ingestion of foods that contain this microorganism or its toxin causes intoxications in the human body that cause reactions such as fever, vomiting, headaches and diarrhea. To guarantee the microbiological safety of the food after the thermal process, it can be validated by calculating the thermal lethality of the process, called in many cases the F or F0 value, performed by reading thermo-registers. The objective of this study was to validate the thermal inactivation of Salmonella spp. present in mechanically separated meat from sausage sausage sausage. To carry out the analysis, 3 repetitions of cooking/smoking sausages were carried out and through the binomial temperature x time it was possible to calculate the thermal lethality of the sausage. Evaluating the lethality values ​​obtained, it was noted that most of the objective of effectiveness of the heat treatment inside the sausages was reached, with the exception of the cage at position 14 of the first repetition, which the lethality was lower than 240. of the thermo-recorder to validate the binomial proved to be valid when compared to studies of thermal lethality in the literature of other processed meats.