Microbiological quality of edible açaí ice cream marketed in Rio Branco – AC

Abstract

The edible ice cream of açaí is widely consumed mainly in the northern region, but because it involves many handling processes this product has great exposure to microbiological contamination, the risks increase when you do not have the realization of the good practices established in the legislation.  The objective of this study was to evaluate the microbiological quality of edible açaí ice cream marketed in Rio Branco - AC. With 20 samples collected from different commercial establishments, identified as A, B, C, D, E, F, G, H, I, J, K, L, M, N, O, P, Q, R, S and T, presumptive and confirmatory tests for the presence of Enterobacteria and Escherichia coli were performed using the technique of multiple tubes of serial dilution (10-¹,  10-² and 10-³) and according to IN No. 60 of December 23, 2019, the samples were classified as acceptable, intermediate and unacceptable. Mosto f the samples analyzed contained the presence of Escherichia coli, with variations of <0.3.10¹ to 1.1.10³ NMP/g, and of Enterobacteria with variations of 0.3.10¹ to 1.1.10³ NMP/g. Most of the samples analyzed were classified as unacceptable according to ANVISA legislation, evidencing the risk to the health of local consumers by contaminating this product with pathogenic microorganisms.