Sodium sulfite research and microbiological analysis of ground beef and fresh sausage

In general, the meat contains nutrients of high biological value and susceptible to contamination by enteropathogens. One way minimizing/eliminating this is use food additives, in case meat, usually sodium sulphite. This technological resource used inhibit growth pathogenic bacteria such as Salmonella spp. thermotolerant coliforms, mandatory parameters foreseen sanitary legislation. Therefore, objective article was evaluate presence sulfite detection spp., total coliforms 23 samples ground beef 7 fresh pork sausage, marketed open markets public Grande Recife - PE. a 30 analyzed, it not detected any microbiological assays, also coliforms. The Total Coliforms found 20 (87%), at maximum concentration 35 MPN/g-1 all sausages (100%) 36 MPN/g-1. Although considered pathogenic, indicates unsatisfactory conditions production, which may constitute risk for vulnerable groups.