Determination of pathogens and contamination indicators in fresh pork sausages in the state of São Paulo

The highest cost of beef and chicken meat justifies higher consumption of fresh sausage products, especially linguiça, due to their easy preparation and affordability for consumers, making necessary an evaluation of sanitary hygienic conditions of these products. The objective was to investigate the presence of pathogens such as Salmonella spp., coagulase-positive Staphylococcus, thermotolerant coliforms, Escherichia coli and Campylobacter spp. in artisanal and inspected fresh pork sausages. It was found that 12% (6/50) of the artisanal sausage samples were contaminated with Salmonella spp., 58% (29/50) presented coagulase-positive Staphylococcus levels above the acceptable limits for consumption and 76% (38/50) presented thermotolerant coliform levels above the acceptable limits. In sausage samples produced under inspected conditions, 6% (3/50) were contaminated with Salmonella spp., 24% (12/50) presented thermotolerant coliform levels above the acceptable limits, 2% (1/50) presented enteropathogenic E. coli. None samples showed coagulase-positive Staphylococcus counts above the limits, or presence of Campylobacter spp. Sensitizing traders and consumers about the importance of inspection service in food of animal origin is urgent for a sanitary acceptable production, since foodborne diseases continue to be a public health problem.