Condições higiênicas em açougues do município de Itaqui/RS

Abstract

Meat is a food rich in nutrients that can promote the development of spoilage and pathogenic microorganisms. Thus, the proper handling of the product is essential to maintain food safety. It has been observed great diversity in the institutions suppliers of meat, with variations in the physical, technological and sanitary-hygienic. As a result, this study aimed to evaluate the hygienic conditions of butchers of Itaqui / RS. To this end, it proceeded to the application of a checklist based on the existing laws of the country in order to verify the compliance level presented by the facilities. It was found that among the nine evaluated butchers, 77.78% (n = 7) were classified into regular group and 22.22% (n = 2) as disabled. Thus, it was found that the butchers are at odds with the health legislation, both for physical and structural aspects regarding hygienic. Evaluated in the nine establishments were found non-conformities, which may lead to microbiological contamination of products at levels that may affect the condition of the food but also damage the health of consumers.