Avaliação da qualidade microbiológica de ervas de tereré comercializadas no município de Cuiabá - MT

Abstract

The Tereré (or tererê) is a typical drink of the Central West Region, soon Mato Grosso do Sul making the border with Paraguay shares with us this culture being from there the origin and responsible for spreading the custom for the drink that is of Guarani origin. Thus, this study aimed to evaluate the microbiology quality of industrialized tereré, marketed in the municipality of Cuiabá-MT. Sixteen herbs of different brands, obtained from distinct establishments, were analyzed in the city of Cuiabá - MT. Serial dilution (101 and 10-2) was performed after the plates with Sabouraund Agar and incubated at 25 ° C for 7 days. Sample A1 presented only filamentous fungi, while samples A4, A7 and A16 showed absence of fungi, filaments and yeasts. It was also observed that the presence of filamentous fungi was higher in A14 (3.23 log CFU / g), higher yeasts in A5 (3.17 log CFU / g) and A15 bacteria (4 log CFU / G). No sample presented total absence of the groups studied, however the values found were low and within normality if we used as parameters the limits established by the WHO. However, it is essential to take into account the characteristics and properties of the food in order to avoid wrong handling, thus triggering appropriate conditions for microbial proliferation.