Levantamento bibliográfico sobre métodos de detecção de microrganismos patogênicos em alimentos semielaborados: comparação entre métodos convencionais e técnicas moleculares

Abstract

Food safety is an essential factor for public health, as food contamination by pathogenic microorganisms represents a constant risk to the consumer. This work aims to compare conventional and molecular methods applied to the detection of Salmonella spp. and Escherichia coli in semi-processed foods, with an emphasis on meat products. The methodology adopted was based on a comparative analysis through a review of scientific literature, considering studies that address the application of conventional microbiological methods and molecular techniques in the detection of these pathogens. Conventional methods, based on cultivation and biochemical tests, allow the identification of viable microorganisms, but require more analysis time. In contrast, molecular techniques, such as Polymerase Chain Reaction (PCR), allow for rapid, sensitive, and specific detection of microbial DNA, even at low concentrations. The comparative analysis shows that, although conventional methods are still widely used due to their simplicity and low cost, molecular techniques represent promising alternatives for microbiological monitoring. It is concluded that the use of molecular techniques, either alone or in combination with traditional methods, contributes to greater efficiency, reliability, and speed in food safety control.