Identificação de salmonella spp. na carne bovina moída comercializada em municípios do Vale do Guaribas, no Estado do Piauí.

Abstract

Beef is one of the main foods consumed and marketed in Brazil, requiring proper quality control. Given this fact, the present study, through microbiological analysis, aimed to identify the presence of Salmonella spp. in ground beef sold in the municipalities of Vale do Guaribas in the state of Piauí. For this, 50 samples of ground beef were collected from public markets and butchers. The results obtained were compared with current legislation and classified as own or improper for consumption. It was found that of the 15 municipalities where collections were made, 93.33% had some sample not in accordance with the standard required by resolution and of the 50 samples, 84% were positive for the bacterium in question, being unfit for consumption. Incompatible hygiene practices were detected in the study and better and more effective enforcement of perishable food commercialization was necessary, overseeing critical control points and thus ensuring the provision of safe food.

Efeito do congelamento na determinação do número mais provável de coliformes em carne moída

“…Desta maneira, a exposição a contaminantes durante o processamento ou armazenamento pode facilitar a disseminação de patógenos, principalmente se forem realizados sob temperaturas (BEZERRA et al, 2019;OLIVEIRA et al, 2019;) Os principais perigos microbiológicos encontrados na carne são, em sua maioria, bactérias, tais como, Escherichia coli, Salmonella, Yersinia e Trichinella spiralis em suínos (ICMSF, 2015).…”