Práticas de higiene, manipulação, armazenamento, distribuição e qualidade microbiológica de produtos fatiados prontos para o consumo comercializados na cidade de São Paulo/SP

Abstract

Practices of hygiene, handling, storage, distribution and microbiological quality of ready-to-eat sliced products sold in the city of Sao Paulo/SPThe consumption of sliced cold cuts presents potential microbiological risks to consumer health, especially due to the extensive handling of these products in the retail environment. This study aimed to assess the hygiene, handling, storage, and distribution practices, as well as the microbiological quality and safety of sliced cold cuts marketed in the city of Sao Paulo, Brazil. For this purpose, a questionnaire containing 54 questions was developed and administered to 20 establishments that process and sell sliced cold cuts. It addressed issues related to the hygienic-sanitary conditions of the slicing area and the equipment used for this purpose, aspects related to handlers, as well as the practices of handling, storage, and distribution of products. Additionally, the storage temperature of the cold cuts (whole pieces and sliced) was measured. Furthermore, a total of 100 cold cut samples (five per establishment) were acquired and subjected to microbiological analyses to determine the populations of mesophilic bacteria, Enterobacteriaceae, total coliforms, Escherichia coli, and Staphylococcus aureus, as well as the presence of Salmonella spp. and Listeria monocytogenes. Inadequacies were identified in all visited establishments for all analyzed parameters: processing area (inadequate infrastructure), equipment (sizing and hygiene flaws), staff (inadequate hygiene habits), and operational practices (hygiene flaws during handling, storage, and distribution of products). The storage temperature on the surface of whole pieces and sliced cold cuts ranged from 3.5 to 24.5 °C and from 1.5 to 16.5 °C, respectively. Regarding microbiological results, the average counts were: mesophilic bacteria (5.3±1.5 log CFU/g), Enterobacteriaceae (3.1±0.7 log CFU/g), and total coliforms (1.9±0.8 log MPN/g). E. coli was detected in 44 samples (average of 1.5±0.6 log MPN/g), and S. aureus in three others (average of 1.7±0.6 log MPN/g). None of the samples were positive for Salmonella or L. monocytogenes. These results indicate hygienic flaws and temperature control issues in the processing and storage of cold cuts, as well as the occurrence of samples with unsatisfactory microbiological quality, highlighting the need for corrective actions to ensure product safety and, consequently, consumer health.