Abstract
Objective: To evaluate the sanitary hygienic quality of food by total coliforms research. Methods: Twenty samples of pasties with ground beef stuffing, 10 fried and 10 raw, were collected at 10 selected points of greatest movement in the center of the city of Pouso Alegre - MG. Analyzes were performed according to the Petrifilm™ 3M™ fast plate method, approved by the Association of Official Analytical Chemists (AOAC International) and according to the manufacturer's methodology. Results: Fifty percent of the raw samples had total coliform counts above the limit established by current legislation, one of these crude samples had a positive result for Escherichia coli, but with a lower limit than the established maximum. All the fried samples showed negative result for E. coli, proving an efficient cooking process. Conclusion: The results of the present study demonstrate that the samples of raw pasties presented contamination by Total Coliforms and by E. coli, however when fried this contamination is eliminated.