%0 Journal Article %T Microbiologia da carne moida = 2. Avalia£¿£¿o da qualidade por m¨¦todo modificado, baseado na redu£¿£¿o da resazurina %A Graner %A Murilo %A Martinelli Fo %A Alcides %A Cruz %A Vivaldo F. da %J Anais da Escola Superior de Agricultura Luiz de Queiroz %D 1973 %I Scientific Electronic Library Online %R 10.1590/S0071-12761973000100014 %X forty samples of ground beef were taken at four supermarkets in the city of piracicaba, sp. total bacterial counts were determined using a produre recommended by the american public health association; the plates were incubated at 32¡ãc (48 hours). a modified procedure based on resazurin reduction for the determination of ground beef microbiological quality was studied. the results can be summarized as follows = 1) total counts were generally higth, with several samples in the range 107 to 109 cells/gram; the average count was 3,0 x 107 cells/gram. 2) the differences between counts related to any two supermarkets were not statistically significant. 3) resazurin reduction to colorless was significantly correlated with total bacterial counts (r=-0,91). %U http://www.scielo.br/scielo.php?script=sci_abstract&pid=S0071-12761973000100014&lng=en&nrm=iso&tlng=en