Salmonella and its importance for the microbiological safety of beef in Brazil
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | The Journal of Engineering and Exact Sciences |
Texto Completo: | https://periodicos.ufv.br/jcec/article/view/14887 |
Resumo: | Although the beef has been one of the most affected foods by the high inflation in recent years, it remains largely inserted in the Brazilian diet. According to the outlook Perspectivas Agrícolas 2018-2027, the Brazilian meat production continues to grow, only behind China, the European Union and the United States. This production growth in Brazil benefits from an abundant supply of natural resources, feed, availability of pastures and productivity gains. An important factor associated with the quality of beef, as well as other foods, is its microbiological safety. The presence of microorganisms can be caused by inappropriate practices from slaughter, through processing to marketing of this product and may still lead to cross-contamination of other food. Among the microorganisms that can be transmitted by this food, compromising food safety, one can highlight the bacteria of the genus Salmonella, considered as one of the main pathogens of food origin, with high risks to human health. The contamination of beef by this bacterium can occur throughout its production chain, from slaughter and processing to storage and transportation. The Brazilian legislation determines the absence of Salmonella in 25g so that meat products are considered safe, however some studies conducted in Brazil have detected the presence of this bacterium in several samples of commercialized beef, indicating a deficiency in inspection systems and compromising the hygienic and sanitary quality of food supplied to the Brazilian population. |
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Salmonella and its importance for the microbiological safety of beef in BrazilSalmonella e sua importância para a segurança microbiológica de carne bovina no Brasil Carne bovina. Salmonella. Segurança de alimentos.Beef. Salmonella. Food safety.Although the beef has been one of the most affected foods by the high inflation in recent years, it remains largely inserted in the Brazilian diet. According to the outlook Perspectivas Agrícolas 2018-2027, the Brazilian meat production continues to grow, only behind China, the European Union and the United States. This production growth in Brazil benefits from an abundant supply of natural resources, feed, availability of pastures and productivity gains. An important factor associated with the quality of beef, as well as other foods, is its microbiological safety. The presence of microorganisms can be caused by inappropriate practices from slaughter, through processing to marketing of this product and may still lead to cross-contamination of other food. Among the microorganisms that can be transmitted by this food, compromising food safety, one can highlight the bacteria of the genus Salmonella, considered as one of the main pathogens of food origin, with high risks to human health. The contamination of beef by this bacterium can occur throughout its production chain, from slaughter and processing to storage and transportation. The Brazilian legislation determines the absence of Salmonella in 25g so that meat products are considered safe, however some studies conducted in Brazil have detected the presence of this bacterium in several samples of commercialized beef, indicating a deficiency in inspection systems and compromising the hygienic and sanitary quality of food supplied to the Brazilian population.Apesar da carne bovina ter sido um dos alimentos mais afetados pela grande alta da inflação nos últimos anos, este alimento continua largamente inserido na dieta do brasileiro. De acordo com o panorama Perspectivas Agrícolas 2018-2027 a produção de carne brasileira continua crescendo, estando atrás somente da China, União Europeia e Estados Unidos. Esse crescimento da produção no Brasil se beneficia de uma oferta abundante de recursos naturais, ração, disponibilidade de pastagens e ganhos de produtividade. Um importante fator associado à qualidade da carne bovina, assim como de outros alimentos, é a sua segurança microbiológica. A presença de microrganismos pode ser ocasionada por práticas inadequadas desde o abate, passando pelo processamento até acomercialização deste produto e ainda podem levar a contaminação cruzada de outrosalimentos. Dentre os microrganismos que podem ser veiculados, comprometendo a segurança de alimentos, pode-se destacar as bactérias do gênero Salmonella, consideradas como um dos principais patógenos de origem alimentar, com elevados riscos à saúde humana. A contaminação da carne bovina por esta bactéria pode ocorrer durante toda a sua cadeia produtiva, desde o abate e processamento até armazenamento e transporte. A legislação brasileira determina a ausência de Salmonella em 25g para que os produtos cárneos sejam considerados seguros, entretanto alguns estudos realizados no Brasil têm detectado a presença desta bactéria em diversas amostras de carnes bovinas comercializadas, indicando uma deficiência nos sistemas de fiscalização e comprometendo a qualidade higiênico-sanitária dos alimentos fornecidos à população brasileira.Universidade Federal de Viçosa - UFV2022-11-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufv.br/jcec/article/view/1488710.18540/jcecvl8iss9pp14887-01eThe Journal of Engineering and Exact Sciences; Vol. 8 No. 9 (2022); 14887-01eThe Journal of Engineering and Exact Sciences; Vol. 8 Núm. 9 (2022); 14887-01eThe Journal of Engineering and Exact Sciences; v. 8 n. 9 (2022); 14887-01e2527-1075reponame:The Journal of Engineering and Exact Sciencesinstname:Universidade Federal de Viçosa (UFV)instacron:UFVporhttps://periodicos.ufv.br/jcec/article/view/14887/7576Copyright (c) 2022 The Journal of Engineering and Exact Scienceshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSilva, Mariana Guedes Resende daMorgado, Karina RosaGomes, André Moreno RibeiroBrito, Alan José Gomes deVigoder, Felipe MelloVigoder, Hilana Ceotto2023-09-19T11:07:39Zoai:ojs.periodicos.ufv.br:article/14887Revistahttp://www.seer.ufv.br/seer/rbeq2/index.php/req2/oai2527-10752527-1075opendoar:2023-09-19T11:07:39The Journal of Engineering and Exact Sciences - Universidade Federal de Viçosa (UFV)false |
dc.title.none.fl_str_mv |
Salmonella and its importance for the microbiological safety of beef in Brazil Salmonella e sua importância para a segurança microbiológica de carne bovina no Brasil |
title |
Salmonella and its importance for the microbiological safety of beef in Brazil |
spellingShingle |
Salmonella and its importance for the microbiological safety of beef in Brazil Silva, Mariana Guedes Resende da Carne bovina. Salmonella. Segurança de alimentos. Beef. Salmonella. Food safety. |
title_short |
Salmonella and its importance for the microbiological safety of beef in Brazil |
title_full |
Salmonella and its importance for the microbiological safety of beef in Brazil |
title_fullStr |
Salmonella and its importance for the microbiological safety of beef in Brazil |
title_full_unstemmed |
Salmonella and its importance for the microbiological safety of beef in Brazil |
title_sort |
Salmonella and its importance for the microbiological safety of beef in Brazil |
author |
Silva, Mariana Guedes Resende da |
author_facet |
Silva, Mariana Guedes Resende da Morgado, Karina Rosa Gomes, André Moreno Ribeiro Brito, Alan José Gomes de Vigoder, Felipe Mello Vigoder, Hilana Ceotto |
author_role |
author |
author2 |
Morgado, Karina Rosa Gomes, André Moreno Ribeiro Brito, Alan José Gomes de Vigoder, Felipe Mello Vigoder, Hilana Ceotto |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Silva, Mariana Guedes Resende da Morgado, Karina Rosa Gomes, André Moreno Ribeiro Brito, Alan José Gomes de Vigoder, Felipe Mello Vigoder, Hilana Ceotto |
dc.subject.por.fl_str_mv |
Carne bovina. Salmonella. Segurança de alimentos. Beef. Salmonella. Food safety. |
topic |
Carne bovina. Salmonella. Segurança de alimentos. Beef. Salmonella. Food safety. |
description |
Although the beef has been one of the most affected foods by the high inflation in recent years, it remains largely inserted in the Brazilian diet. According to the outlook Perspectivas Agrícolas 2018-2027, the Brazilian meat production continues to grow, only behind China, the European Union and the United States. This production growth in Brazil benefits from an abundant supply of natural resources, feed, availability of pastures and productivity gains. An important factor associated with the quality of beef, as well as other foods, is its microbiological safety. The presence of microorganisms can be caused by inappropriate practices from slaughter, through processing to marketing of this product and may still lead to cross-contamination of other food. Among the microorganisms that can be transmitted by this food, compromising food safety, one can highlight the bacteria of the genus Salmonella, considered as one of the main pathogens of food origin, with high risks to human health. The contamination of beef by this bacterium can occur throughout its production chain, from slaughter and processing to storage and transportation. The Brazilian legislation determines the absence of Salmonella in 25g so that meat products are considered safe, however some studies conducted in Brazil have detected the presence of this bacterium in several samples of commercialized beef, indicating a deficiency in inspection systems and compromising the hygienic and sanitary quality of food supplied to the Brazilian population. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-11-10 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.ufv.br/jcec/article/view/14887 10.18540/jcecvl8iss9pp14887-01e |
url |
https://periodicos.ufv.br/jcec/article/view/14887 |
identifier_str_mv |
10.18540/jcecvl8iss9pp14887-01e |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://periodicos.ufv.br/jcec/article/view/14887/7576 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2022 The Journal of Engineering and Exact Sciences https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2022 The Journal of Engineering and Exact Sciences https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Viçosa - UFV |
publisher.none.fl_str_mv |
Universidade Federal de Viçosa - UFV |
dc.source.none.fl_str_mv |
The Journal of Engineering and Exact Sciences; Vol. 8 No. 9 (2022); 14887-01e The Journal of Engineering and Exact Sciences; Vol. 8 Núm. 9 (2022); 14887-01e The Journal of Engineering and Exact Sciences; v. 8 n. 9 (2022); 14887-01e 2527-1075 reponame:The Journal of Engineering and Exact Sciences instname:Universidade Federal de Viçosa (UFV) instacron:UFV |
instname_str |
Universidade Federal de Viçosa (UFV) |
instacron_str |
UFV |
institution |
UFV |
reponame_str |
The Journal of Engineering and Exact Sciences |
collection |
The Journal of Engineering and Exact Sciences |
repository.name.fl_str_mv |
The Journal of Engineering and Exact Sciences - Universidade Federal de Viçosa (UFV) |
repository.mail.fl_str_mv |
|
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1798313315999416320 |