Contaminação microbiana em carnes moída obtida no comércio local de Itaqui, RS

Abstract

Bovine meat is a widely consumed food in Brazil and a good source of essential amino acids and other components, supplying the human nutritional needs. However, as a nutrient-rich food, meat has anenabling environment for growth of microorganisms. The minced meat presents a high risk of contamination due to the grinding process which involves manipulation and increases the contact surfacewith the external environment. The aim of this study was the microbiological evaluation of minced meat obtained in the local market of Itaqui-RS, through the quantification of microbial indicators as total coliform, fecal coliforms, mesophilic, psychrotrophic and the presence of Salmonella spp. The samples were collected on two consecutive collections and in nine establishments of the city, evaluating yet water activity (Aw) and pH. The results were compared with the current legislation and with other studies using the same type of food. The average values of Aw ranged from 0.9898 to 0.9925 and three samples (33%) showed pH below the classification of the National Reference Laboratory Animal. Of the nine samples analyzed, five (55%) showed the presence of Salmonella spp. in 25g, so inadequate for human consumption according to RDC Nº. 12/2001. Although the legislation does not set maximum tolerable limits for mesophilics, psychrotrophics and total coliforms, a high score these microbial indicators is related to poor knowledge of hygiene and practices in food servicesand increased risk of pathogenic microorganisms in food. For mesophilic and psychrotrophics, the counts were increased, which may cause deterioration until risk to the consumer. Total coliforms were detected in all samples, indicating that sampledmeatswere exposed to inappropriate practices in the supply chain. For fecal coliforms, the values were low and in accordance with current legislation. It was noted, however, failure in the processing of minced meat in the establishments surveyed, with 55% of the samples at odds with the law by contamination by pathogenic microorganism and by the potential risk of salmonellosis. The observance of good practices in food processing, the adequate training of handlers and sanitary inspection are essential to ensure food safety commercialized by these establishments.