AVALIAÇÃO HIGIÊNICO-SANITÁRIA DE CARNE MOÍDA COMERCIALIZADA EM AÇOUGUES DA CIDADE DE SARANDI, PR, BRASIL

Abstract

The beef consumption by Brazilian population has increased in recent years. However, the processing of this product can facilitate its contamination by microorganisms and trigger outbreaks of food infections. Based on the previous information, the present study aimed to evaluate the hygienic sanitary quality of ground beef marketed in 20 butcheries in the city of Sarandi, PR. Samples of 50 grams of the product were collected in each establishment. Then, the presence of total and thermotolerant coliforms was evaluated by Most Probable Number technique and Salmonella spp. by the growth in a specific medium. The presence of thermotolerant coliform was observed in all sample analyzed, but in none of them had growth of Salmonella spp. The presence of Escherichia coli in foods indicate a failure in the hygienic sanitary procedures, emphasizing the importance of implementing tools that promote improvement in the good hygiene practices, to reduce the contamination index of these products and to increase the quality of customer’s life.

Keywords

• microbiological analysis
• bacteria
• ground beef