MICROBIOLOGICAL AND PHYSICOCHEMICAL EVALUATION OF HOME MAYONNAISEES CONSUMED IN POMBAL-PB

Abstract

Mayonnaise is defined as the creamy product in the form of a stable emulsion, oil in water, prepared from vegetable oil (s), water and eggs and may be added with other ingredients, provided they do not de-characterize the product. The article aims to evaluate microbiologically and physically-chemically mayonnaise consumed in the city of Pombal-PB, and carry out the checklist in the establishments. A checklist was applied in the establishments and four samples of homemade mayonnaise were collected in five different days, in four establishments, to be analyzed physically-chemically and microbiologically. It was observed that sample C showed the lowest pH during the 5 days of collection, while sample B presented the highest pH. Compared to current legislation, mayonnaise showed low acidity. For Salmonella analysis, only sample D presented the presence of this pathogenic microorganism. Observes that the establishments analyzed need improvements in some aspects to make the environment increasingly safer for people, in microbiological terms, they need applications of POP's and manuals of good manufacturing practices.