The Brazilian retail exposes the dried salted cod, whole or portioned, without refrigeration. This condition is traditionally accepted by consumers, but contrary to the manufacturer specifications to keep the product refrigerated, which often create conflicts between health authorities and traders. Given this fact, this study evaluated microbiological parameters and physicochemical properties of 56 samples of cod collected in São Paulo, stored refrigerated (0 ° C to 5 ° C) and room temperature (20 ° C to 25 ° C), for 0, 7 and 14 storage days. Samples ere grouped into four categories: (A) refrigerated non-manipulated samples and (B), (C) and (D) manipulated, respectively, with 0, 7 and 14 days of storage at ambient temperature. The ambient temperature ranged from 20.5 ° C to 23.5 ° C and relative humidity from 52.5 to 67 %. The following investigations were conducted: positive coagulase Staphylococcus, Clostridium sulfite reducer, total and thermotolerant coliforms, Salmonella spp, molds, yeasts and halophilic bacterias. The following physicochemical analyzes were carried out: moisture, pH, water activity (Aw) and ash. The microbiological results presented no differences between the four categories and respected the limits established by Brazilian legislation. Regarding physicochemical analyzes, they also showed no statistical differences among the four categories. The average results for each category were: A: 54.9 % of moisture,Aw = 0.748, pH = 6.0, B: 54.0 % of moisture, Aw= 0.749, pH = 6.0, C: 49.1 % of moisture, Aw= 0.749, pH = 6.0 and for D: 50.7 % of moisture, Aw = 0.748, pH = 6.0 and 21.6 % of ash. All moisture results were above the standard threshold (35 %); pH results were according to the limits (6-7) and the ash results were according to the legislation limit (min. 12 %). Regarding to Aw, the figures suggest that this is an important barrier to microbial growth and, although there is no standard limits for this parameter, it is necessary to determine a reference threshold for it. We conclude that, under the conditions of the present study, the trade of dried salted cod, kept refrigerated or at ambient temperature for 14 days offer the same health and safety conditions for the consumer.
Cod; Refrigeration; Room temperature; Quality; Trading
