[Quality characterization of several bolognas in Mexico. I. Chemical and microbiologic evaluation]

The State of Sonora, is one of the main producers of beer, cattle and pork in México. In the work herein reported, it was determined that the total processed meat consumption in Sonora was 403.69 ton/month. The main product was bologna which for this reason, was the basis of our study. Chemical and microbiological evaluations of the commercial brands of bologna, purchased in local markets, were performed, including analysis for determinations of protein, ash, nitrites, phosphates and benzoic acid content. Total mesophyllic counts, and most probable number of coliforms, Staphylococcus aureus (positive coagulase) and Salmonella sp. were also determined. The results of the chemical analysis revealed that none of the brands complied with established norms, particularly in regard to protein, carbohydrates, phosphates and benzoic acid levels which exceeded the norms. Aerobic mesophyllic counts, and most probable number of coliforms, had wide variations even within the same brand. Only one sample contained Staphylococcus aureus, and all samples were negative for Salmonella sp.