Counting and identification of molds and yeasts in dry salted shrimp commercialized in Rio Branco, Acre, Brazil

Dry salted shrimp is a popular food in Acre cuisine, especially as main ingredient “tacacá” and “rabada no tucupi”. However, different intrinsic extrinsic factors can result accelerated deterioration microbial proliferation, causing poisoning to the consumer. The objective was perform counting identification of molds yeasts dry establishments that sell typical foods municipality Rio Branco, state Acre. Shrimp samples from six were collected sterile bottles, identified, refrigerated transported Laboratory Infectious Diseases Animals at Federal University Acre, for manual colony-forming units fungal genera. As result, number dried varied between 1.0x102 1.02x106 CFU/g. Nine genera identified: Aspergillus, Penicillium, Cladosporium, Malassezia, Fusarium, Exophiala, Candida, Curvularia Trichosporon. most frequent Penicillium these being potential producers mycotoxins. presence shows need greater hygienic-sanitary rigidity this fish stages manipulation processing preventative measures public health.