ANÁLISE MICROBIOLÓGICA E FÍSICO-QUÍMICA DE MAIONESES ARTESANAIS SERVIDAS EM LANCHONETES NA CIDADE DE URUANA - GO

Abstract

The increasing consumption of food prepared outside the home, such as homemade mayonnaise, has raised concerns regarding the microbiological safety of these products, especially when sold in informal establishments. This study aimed to evaluate the microbiological and physicochemical quality of homemade mayonnaise samples sold at snack bars in Uruana - GO, Brazil. Five samples, labeled PT1 to PT5, were collected and analyzed for total and thermotolerant coliforms, Staphylococcus sp., Salmonella spp., moisture, ash content, pH, and titratable acidity. The methodologies followed the standards set by the Adolfo Lutz Institute (2008), Normative Instruction No. 62/2003, and compliance criteria established by Normative Instruction No. 161/2022. Results showed that only the PT1 sample complied with legal standards for coliforms, being the only one stored under refrigeration. All other samples exceeded acceptable limits for coliforms, Staphylococcus sp., and Salmonella spp., rendering them unfit for consumption. Physicochemical analyses showed variability in moisture (14.99% to 40.07%), ash content (0.9% to 2.37%), pH (4.17 to 5.20), and titratable acidity (0.36% to 0.77%), reflecting differences in preparation processes among the establishments. The presence of pathogenic microorganisms and the instability of physicochemical parameters highlight the urgent need to enforce Good Manufacturing Practices and strengthen sanitary inspection by the relevant authorities in the commercialization of homemade mayonnaise in Uruana - GO.