The manufacture of fresh pork sausage requires a series of manipulation steps, which increases the chances of contamination by several species of micro-organisms, be them pathogenic or deteriorating. This may compromise the microbiological quality of the final product and transmit diseases with consumption. In the period from April to September 2009, the microbiological quality of 40 samples of fresh handmade sausage inspected by the Inspection State and Federal Service in the cities of Cascavel and Toledo (PR) was assessed, through the quantification of thermotolerant coliforms, Staphylococcus spp., viable facultative and strict mesophilic aerobic bacteria, Salmonella spp., Campylobacterspp., Bacillus cereus, Clostridium sulfite reducers, molds and yeasts. The results revealed that 55% of the analyzed samples of fresh handmade and inspected sausages were not in accordance with the parameters established by Resolution RDC Nº 12, of January 2nd, 2001, from ANVISA, in at least one of the studied groups of micro-organisms. Therefore, we can say the sausages sold in western regions, may present a risk to public health.
fresh pork sausage; thermotolerant coliform; Staphylococcus spp.; Salmonella spp.