Location of Repository

Condições higiênico-sanitárias de máquinas de moer carne, mãos de manipuladores e qualidade microbiológica da carne moída Hygienic-sanitary conditions of meat-grinding machines, handlers' hands and microbiologic quality of ground meat

By Maíra Maciel Mattos de Oliveira, Danilo Florisvaldo Brugnera, Alexandre Tourino Mendonça and Roberta Hilsdorf Piccoli

Abstract

Foram avaliadas condições higiênico-sanitárias de máquinas de moer carne e mãos de manipuladores e observou-se a interferência na qualidade microbiológica da carne moída. Nas máquinas de moer carne e mãos de manipuladores, realizaram-se análises de microrganismos aeróbios mesófilos, fungos filamentosos e leveduras, coliformes totais e termotolerantes, Escherichia coli e estafilococos coagulase positiva. Nenhuma das máquinas enquadrou-se nos padrões da APHA. Para manipuladores, as contagens de aeróbios mesófilos, estafilococos coagulase positiva, fungos filamentosos e leveduras, coliformes totais e termotolerantes apresentaram-se elevadas. Nas amostras de carne inteira e moída, realizaram-se, além das citadas acima, análises de Salmonella sp. aeróbios psicrotróficos e clostrídios sulfito-redutores. Comparando-se os resultados das análises microbiológicas das carnes antes e após a moagem e manipulação, constatou-se aumento da contagem microbiana na maioria das amostras analisadas, indicando higienização inadequada das máquinas de moer e mão dos manipuladores.<br>Hygienic-sanitary conditions of meat grinding-machines and handlers' hands were evaluated and the interference on the microbiologic quality of the ground meat was observed. In the meat-ground machines and handlers' hands analyses of mesophyllic aerobic microorganisms, filamentous fungi and yeasts, total and heat-tolerant coliforms, Escherichia coli and positive coagulase staphylococcus were accomplished. None of the machines fitted in the APHA standards. For the handlers, the counts of mesophyllic aerobes, positive coagulase staphylococcus, filamentous fungi and yeasts, total and heat-tolerant coliforms proved elevated. In the samples of whole and ground meat, in addition to those above-cited, analyses of Salmonella sp. psychotrophic aerobes and sulfite-reducing clostridia were performed. By comparing the results of the microbiological analyses of the meats before and after grinding and handling, an increase of the microbial count in most of the samples analyzed was found, denoting inadequate cleaning of the grinding-machines and handlers' hands

Topics: Contaminação cruzada, carne moída, análise microbiológica, Cross contamination, ground meat, microbiologic analysis, Agriculture (General), S1-972, Agriculture, S, DOAJ:Agriculture (General), DOAJ:Agriculture and Food Sciences
Publisher: Universidade Federal de Lavras
Year: 2008
DOI identifier: 10.1590/S1413-70542008000600031
OAI identifier: oai:doaj.org/article:fbf7b9061acc49efa0576efc013d292b
Journal:
Download PDF:
Sorry, we are unable to provide the full text but you may find it at the following location(s):
  • https://doaj.org/toc/1981-1829 (external link)
  • https://doaj.org/toc/1413-7054 (external link)
  • http://www.scielo.br/scielo.ph... (external link)
  • https://doaj.org/article/fbf7b... (external link)
  • Suggested articles


    To submit an update or takedown request for this paper, please submit an Update/Correction/Removal Request.