Análisis microbiológico de productos cárnicos frescos y condimentados
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2016-10-26
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Jaén: Universidad de Jaén
Resumen
[ES]Para llevar a cabo el siguiente trabajo se han escogido 11 muestras de carne agrupadas en dos categorías: muestras de carne de cerdo, pollo y ternera, picado y sin picar; y muestras condimentadas, chorizo, morcilla, hamburguesa de pollo, longaniza de pollo y filete de pavo. Con estas muestras se hace un recuento de las Unidades Formadoras de Colonias por gramo (UFC/g) mediante su aislamiento en medios de cultivo selectivos sólidos. Posteriormente a las diferentes colonias obtenidas en dichos medios se le realiza la tinción de Gram y pruebas bioquímicas confirmativas. Realizando dichas pruebas se quiere observar si las muestras de carne picada obtienen un mayor recuento en UFC/g debido a su contaminación por la picadora. Por otro lado, con las muestras condimentadas, se quiere ver si la condimentación afecta al recuento de UFC/g, comparando dichas muestras con la muestra de cerdo y pollo. De manera generalizada en todos los medios sólidos se aprecia un aumento en las UFC/g en las muestras de carne picada con respecto a las muestras de carne sin picar. Por otro lado se observa que la condimentación no ha afectado al recuento de UFC/g con respecto al recuento en las muestras de pollo y cerdo.
[EN]To bring about this work we have chosen 11 piece of meat, we have done two groups. In the first one are pork meat, chicken and beef, and we have the same piece but this ones have been chopped. In the second one are spicy meat, in this group are sausage, blood sausage, chicken hamburger and sausage and the last one is turkey steak. We have cultivated the solution containing bacteria in different culture media, after that with all samples we have done a count with Colony Forming Unit per gram (CFU/g). In the different culture media we have isolate different bacteria and which one we have done a Gram staining and biochemical test. With these studies we want to compare the meat without chopped with meat samples which have been chopped in the machine. We want to see if the second one has got more CFU/g than the first one since the machine maybe was contaminated. We have done the same with spicy meat, we want to compare if spicy meat had less CFU/g than chicken and pork meat samples. In general, in all culture media we have 5 seen that in mince is more CFU/g than the same samples without chopped. With spicy meat we have seen that CFU/g was the same comparing with pork and chicken meat therefore the condiments didn’t do anything with bacterial colonies.
[EN]To bring about this work we have chosen 11 piece of meat, we have done two groups. In the first one are pork meat, chicken and beef, and we have the same piece but this ones have been chopped. In the second one are spicy meat, in this group are sausage, blood sausage, chicken hamburger and sausage and the last one is turkey steak. We have cultivated the solution containing bacteria in different culture media, after that with all samples we have done a count with Colony Forming Unit per gram (CFU/g). In the different culture media we have isolate different bacteria and which one we have done a Gram staining and biochemical test. With these studies we want to compare the meat without chopped with meat samples which have been chopped in the machine. We want to see if the second one has got more CFU/g than the first one since the machine maybe was contaminated. We have done the same with spicy meat, we want to compare if spicy meat had less CFU/g than chicken and pork meat samples. In general, in all culture media we have 5 seen that in mince is more CFU/g than the same samples without chopped. With spicy meat we have seen that CFU/g was the same comparing with pork and chicken meat therefore the condiments didn’t do anything with bacterial colonies.