Dinâmica da carga microbiana da sala de desossa em um matadouro frigorífico de Goiânia-GO, durante a jornada de trabalho
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Data
2009-07-30
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Universidade Federal de Goiás
Resumo
The meat is a food of high nutrition value and easy to damage. The deboning
process, if it´s not realized in appropriated hygienic-sanitary can compromise the
microbiologic quality of this noble product. The present study was realized with the
major objective of monitor the dynamics of microbial load in the deboning room of
a slaughterhouse - Goiânia´s - GO cold store, during a work journey. The samples
were collected in different times being the first, before the beginning of the
activities, the second two hours after the first, the third two hours after the second,
the fourth two hours after the third and the fifth two hours after the fourth. The
sampling sites were: tables surface, knives and knifegrinders, meat pieces, water
from sterilizers and air environment. At the end of each day work there was
collected a sample of each of the 6 points sampled at 5 different times, totaling 30
samples per day and 180 at the end of the experiment. It was analyzed the
counting of mesophylic, psychrotrophic, Enterobacteriaceae, anaerobic bacteria
and lactic acid, in addition to the determination of the most probable number of
fecal coliforms and Escherichia coli, as 62 of IN MAP (BRAZIL, 2003). The tables,
knives, knifegrinders surfaces, as well as, meat pieces, water sterilizers and the air
from the deboning room, in general, presented low levels of bacterial
contamination. Except the counting of mesophylic in tables, knives and
knifegrinders which showed 80%, 40% and 100%, respectively, the results above
the limits set by Decision 471 of MCE 2001. The levels of contamination in the
deboning room by mesophylic microorganisms, psychrotrophic, fecal coliforms,
Escherichia coli, Enterobacteriaceae, lactic acid and anaerobic bacteria, do not
differ, within each species or group of indicators, regardless of the time of the day
work. Relatively, on the counting of mesophylic in tables, 74% of bacterial growth
is related to the time of the day work. In knives, 85% of Enterobacteriaceae in
knifegrinders, 61% of mesophylic, 74% of psychrotrophic and 98% of the
anaerobes also have this contact. In meat pieces 97% of the MPN of Escherichia
coli and the water of sterilizers, 82% of mesophiles can be explained by the time of
the day work
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Citação
MARRA, Kelly Nobre. Dinâmica da carga microbiana da sala de desossa em um
matadouro frigorífico de Goiânia-GO, durante a jornada de
trabalho. 2009. 68 f. Dissertação (Mestrado em Ciências Agrárias - Veterinaria) - Universidade Federal de Goiás, Goiânia, 2009.