Avaliação Microbiológica de Carne Bovina Moída de Diferentes Estabelecimentos Comerciais da Cidade de Mineiros, Goiás

Abstract

Brazil has the largest commercial cattle herd in the world. With the growing export demand, comes concern about the harmlessness of commercialized meat, as numerous pathogens are transmitted by food, this study aimed to analyze the occurrence of beef contamination by Salmonella sp and other bacteria of the Enterobacteriacea family in minced beef sold in butchers at Mineiros City, Goiás. Twenty randomly acquired samples were analyzed from 20 commercial establishments in the municipality. The samples were submitted to conventional bacterial research for detection of Salmonella sp and other bacteria indicators of sanitary quality. In addition, eight criteria recommended by Good Manufacturing Practices in establishments were observed. The results of microbiological analysis revealed that five samples were contaminated by E. coli; four samples by Pseudomonas sp., eight by Citrobacter sp., and one sample was contaminated by Salmonella sp. In the verification of hygienic-sanitary conditions, it was detected that in most establishments, the manipulators did not use caps, gloves, apron, as well as the hand washing procedure. In addition, the use of white uniforms was verified in 10 establishments (50%); the adequacies related to the presence of refrigerated or ventilated environment; floor, wall, and exhibitors cleaning; were detected in most establishments. It was identified the occurrence of Salmonella sp., and other bacteria of the Enterobacteriacea family, in samples of minced beef meat sold in Mineiros, Goiás. Therefore, it can be inferred that the non-proper application of GMP may have contributed to the occurrence of contamination in the samples.

Suscetibilidade antimicrobiana de Salmonella spp e Staphylococcus aureus isolados de carnes bovinas comercializadas em Campo Grande, Mato Grosso do Sul, Brasil

“…Das 71 amostras de carne bovina adquiridas em 17 diferentes estabelecimentos, cinco (7,04%) foram positivas para Salmonella spp, provenientes de dois supermercados, A e I (Tabela 1). Diversos estudos reportaram a ocorrência desse patógeno em carnes bovinas in natura no varejo, com taxas que variavam entre 7,10% a 86,67% (17,18,19,20,21) . A presença dessa bactéria em produtos cárneos representa um risco à saúde do consumidor (16) e pode demonstrar condições impróprias nas etapas de obtenção, processamento, manipulação e/ou comercialização da matéria-prima (22) .…”

Antimicrobial susceptibility of Salmonella spp and Staphylococcus aureus isolated from beef sold in Campo Grande, Mato Grosso do Sul, Brazil

“…Several studies have reported the occurrence of this pathogen in raw meat sold at retail establishments, with rates ranging from 7.10% to 86.67%. (17,18,19,20,21) This bacterium in meat products poses a risk to consumer health (16) and may demonstrate improper conditions in the obtainment, processing, handling and/or sale of the raw material. (22) Hussain et al (23) reported the absence of this microorganism in beef samples from supermarkets with the use of good hygiene practices.…”