Reflexes and microbiological interrelationships in pork processing and base / Reflexos e inter-relações microbiológicas no processamento e base de carne suína

Abstract

Brazilian pork production is expanding, due to the evolution of product characteristics, the international inclusion of technological systems and operating procedures. The objective of the work is to evaluate the microbiological quality at different stages of the slaughter of pigs in a slaughterhouse in the Northwest Region of Rio Grande do Sul, to ensure compliance with the sanitary requirements of the importing markets. The research was carried out in a pig slaughterhouse located in the northwest region of the State of Rio Grande do Sul, from October 2017 to January 2018, whose daily slaughter is greater than 2,000 animals. Through the results presented, it can be seen that the bleeding stage and before scalding, form the sampling points with the highest incidence of total coliforms. The points with the lowest results identified were the points of the shower passing into a clean area with 0% in all samples followed by the final shower with 33.33% in the average of the three days sampled. The contamination index found during the pig slaughter meets the microbiological limits in force. A high proportion of microorganisms occurred in bleeding in relation to groups of microorganisms, being aerobic mesophiles, E. coli, total coliforms and thermotolerants.