Microbiological quality of finger food and snacks

Abstract

Although finger food is convenient, it may be easily contaminated from the stage of preparation to the moment of consumption. This study aimed at evaluating the microbiological quality of finger food and sandwiches sold in Botucatu – SP, Brazil, by following the standards established by the Brazilian Health Surveillance Agency, ANVISA. The analysis was conducted according to APHA. A hundred and twentytwo samples of meat, chicken, shrimp, cheese, and vegetable finger food and sandwiches were tested from August 2008 to March 2009. Seventeen (13.9 %) samples of meat, cheese, vegetables and chicken were in disagreement with the ANVISA standards — some of them in more than one parameter. High counting of thermotolerant coliforms and coagulase-positive staphylococci were found in ten (8.2 %) and eight (6.5 %) samples, respectively. Salmonella spp. was detected in two samples (1.6 %). No Bacillus cereus and sulfite-reducing clostridia were isolated. Although only 10 samples (8.2 %) showed pathogenic bacteria contamination, these results are relevant, since they indicate that the population is generally exposed to risks of acquiring foodborne diseases. Thus, the sanitary authorities might implement actions for supervising the quality of the food sold in Botucatu, and to strengthen the food sellers to improve the hygienic conditions and be aware of the risks of food contamination.