Mycological analysis and conditions of preparation of tapioca sold in downtown Fortaleza, Ceará

Abstract

Tapioca is a typical food of the Northeast region, widely consumed and sold by street vendors. This is an informal trade activity, with food processing done in an artisanal way, and so at high risk of contamination. The objective of this study was to verify, from a descriptive analysis, if there is a relationship between the preparation conditions of tapioca with its mycological content. The data was collected at 10 points of sale in Fortaleza, Ceará. The samples were brought to the Laboratory of Microbiology of the Ceará State University for mycological analysis by dilution method, and through questionnaires, which analyzed handling and storage of the product. The results showed that, from the ten samples analyzed, 40% presented fungal growth, indicating the appearance of seven genera (Acremonium, Candida, Cladosporium, Curvularia, Mucor, Penicillium e Rhodotorula). These, when present in foods, are considered as indicators of poor hygienic conditions of handling, and for this reason, the colonies found in the bodies of tapioca suggest that they were prepared in inadequate conditions. According to the results, it is necessary to execute training programs with street vendors, aiming to improve the quality of the products offered by them.