Microbiological analysis of ground beef sold at butchers in markets of Itapetinga – BA

Detalhes bibliográficos
Autor(a) principal: Silva, Dayane de Freitas
Data de Publicação: 2020
Outros Autores: Alves, Isabel Cristina de Santana, Câmara, Gabriel Barbosa, Correio, Renata De Sousa da Silva, Valadares, Yane Neves, Soares, Tamires da Cunha, Soares, Ticianne da Cunha, Alencar, Willys Dutra, Menezes, Ligia Miranda
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/1513
Resumo: The present work aimed to analyze the microbiological characteristics of beef before and after grinding process in butchers of the city of Itapetinga-Ba. Three samples from two different butchers were evaluated before and after grinding to quantify fecal coliforms, Staphylococci and Salmonellas spp. The results obtained were compared with current legislation and classified as own or improper for consumption. For the results of thermotolerant coliforms butcher I and II presented contamination for ground meat, only samples A1 and A2 of butcher I, in pieces, are in good sanitary condition and sample B3 (ground meat) of butcher II. Regarding the presence of Staphylococci, samples A1 and B3 meat (Pieces) and A1, B1, B2, B3 meat (Ground) are above the tolerable limit by current legislation. Salmonella spp was found in all samples analyzed. Given this, it is concluded that the samples studied presented contamination levels by at least one type of microorganism, above the tolerable by the National Health Surveillance Agency, making it improper for consumption. 
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spelling Microbiological analysis of ground beef sold at butchers in markets of Itapetinga – BAAnálisis microbiológico de la carne molida vendida en carnicerías en los mercados de Itapetinga - BAAnálise microbiológica da carne bovina moída comercializada em açougues dos mercados de Itapetinga – BARed meatFood qualityPublic healthCarne vermelhaQualidade alimentarSaúde públicaCarne rojaCalidad de los alimentosSalud públicaThe present work aimed to analyze the microbiological characteristics of beef before and after grinding process in butchers of the city of Itapetinga-Ba. Three samples from two different butchers were evaluated before and after grinding to quantify fecal coliforms, Staphylococci and Salmonellas spp. The results obtained were compared with current legislation and classified as own or improper for consumption. For the results of thermotolerant coliforms butcher I and II presented contamination for ground meat, only samples A1 and A2 of butcher I, in pieces, are in good sanitary condition and sample B3 (ground meat) of butcher II. Regarding the presence of Staphylococci, samples A1 and B3 meat (Pieces) and A1, B1, B2, B3 meat (Ground) are above the tolerable limit by current legislation. Salmonella spp was found in all samples analyzed. Given this, it is concluded that the samples studied presented contamination levels by at least one type of microorganism, above the tolerable by the National Health Surveillance Agency, making it improper for consumption. El presente trabajo tuvo como objetivo analizar las características microbiológicas de la carne de res antes y después del proceso de molienda en carniceros de la ciudad de Itapetinga-Ba. Para esto, se evaluaron tres muestras de dos carniceros diferentes antes y después de la molienda para cuantificar los coliformes fecales, Staphylococci y Salmonellas spp. Los resultados obtenidos se compararon con la legislación vigente y se clasificaron como propios o inadecuados para el consumo. Para los resultados de coliformes termotolerantes, el carnicero I y II presentaron contaminación por carne molida, solo las muestras A1 y A2 del carnicero I, en trozos, están en buenas condiciones sanitarias y la muestra B3 (carne molida) del carnicero II. Con respecto a la presencia de estafilococos, las muestras de carne A1 y B3 (piezas) y A1, B1, B2, B3 (tierra) están por encima del límite tolerable según la legislación vigente. Se encontró Salmonella spp en todas las muestras analizadas. Dado esto, se concluye que las muestras estudiadas presentaron niveles de contaminación por al menos un tipo de microorganismo, por encima de lo tolerable por la Agencia Nacional de Vigilancia de la Salud, lo que hace que sea inadecuado para el consumo. O presente trabalho objetivou analisar as características microbiológicas de carne bovina antes e pós processo de moagem em açougues da cidade de Itapetinga-Ba. Para isso foram avaliadas três amostras de dois açougues diferentes, antes e após a moagem, para quantificar coliformes fecais, Staphilococos e Salmonellas spp, totalizando 12 amostras, das quais 6 eram compostas por carne moída e 6 amostras constituídas por pedaços inteiros pesando 50g cada. Os resultados obtidos foram comparados com a legislação vigente e classificados como próprio ou improprio para consumo. Para os resultados de coliformes termotolerantes o açougue I e II apresentaram contaminação para a carne moída, apenas as amostras A1 e A2 do açougue I, em pedaços, estão em boas condições sanitárias e a amostra B3 (carne moída) do açougue II. Com relação à presença de Staphylococos, a amostras A1 e B3 carne (Pedaços) e A1,B1,B2,B3  carne (Moída) estão acima do limite tolerável pela legislação vigente. Foi constatado a presença de Salmonella spp em todas as amostras analisadas. Diante disto, conclui-se que as amostras estudadas apresentaram níveis de contaminação por pelo menos um tipo de microrganismo, acima do tolerável pela Agência Nacional de Vigilância Sanitária tornando-se assim impropria para o consumo.Research, Society and Development2020-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/151310.33448/rsd-v9i1.1513Research, Society and Development; Vol. 9 No. 1; e35911513Research, Society and Development; Vol. 9 Núm. 1; e35911513Research, Society and Development; v. 9 n. 1; e359115132525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/1513/1420Copyright (c) 2019 Dayane De Freitas Silva, Isabel Cristina de Santana Alves, Gabriel Barbosa Câmara, Renata De Sousa da Silva Correio, Yane Neves Valadares, Tamires da Cunha Soares Correio, Ticianne da Cunha Soares, Willys Dutra Alencar, Ligia Miranda Menezeshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSilva, Dayane de FreitasAlves, Isabel Cristina de SantanaCâmara, Gabriel BarbosaCorreio, Renata De Sousa da SilvaValadares, Yane NevesSoares, Tamires da CunhaSoares, Ticianne da CunhaAlencar, Willys DutraMenezes, Ligia Miranda2020-08-19T03:04:08Zoai:ojs.pkp.sfu.ca:article/1513Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:26:31.262309Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Microbiological analysis of ground beef sold at butchers in markets of Itapetinga – BA
Análisis microbiológico de la carne molida vendida en carnicerías en los mercados de Itapetinga - BA
Análise microbiológica da carne bovina moída comercializada em açougues dos mercados de Itapetinga – BA
title Microbiological analysis of ground beef sold at butchers in markets of Itapetinga – BA
spellingShingle Microbiological analysis of ground beef sold at butchers in markets of Itapetinga – BA
Silva, Dayane de Freitas
Red meat
Food quality
Public health
Carne vermelha
Qualidade alimentar
Saúde pública
Carne roja
Calidad de los alimentos
Salud pública
title_short Microbiological analysis of ground beef sold at butchers in markets of Itapetinga – BA
title_full Microbiological analysis of ground beef sold at butchers in markets of Itapetinga – BA
title_fullStr Microbiological analysis of ground beef sold at butchers in markets of Itapetinga – BA
title_full_unstemmed Microbiological analysis of ground beef sold at butchers in markets of Itapetinga – BA
title_sort Microbiological analysis of ground beef sold at butchers in markets of Itapetinga – BA
author Silva, Dayane de Freitas
author_facet Silva, Dayane de Freitas
Alves, Isabel Cristina de Santana
Câmara, Gabriel Barbosa
Correio, Renata De Sousa da Silva
Valadares, Yane Neves
Soares, Tamires da Cunha
Soares, Ticianne da Cunha
Alencar, Willys Dutra
Menezes, Ligia Miranda
author_role author
author2 Alves, Isabel Cristina de Santana
Câmara, Gabriel Barbosa
Correio, Renata De Sousa da Silva
Valadares, Yane Neves
Soares, Tamires da Cunha
Soares, Ticianne da Cunha
Alencar, Willys Dutra
Menezes, Ligia Miranda
author2_role author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Silva, Dayane de Freitas
Alves, Isabel Cristina de Santana
Câmara, Gabriel Barbosa
Correio, Renata De Sousa da Silva
Valadares, Yane Neves
Soares, Tamires da Cunha
Soares, Ticianne da Cunha
Alencar, Willys Dutra
Menezes, Ligia Miranda
dc.subject.por.fl_str_mv Red meat
Food quality
Public health
Carne vermelha
Qualidade alimentar
Saúde pública
Carne roja
Calidad de los alimentos
Salud pública
topic Red meat
Food quality
Public health
Carne vermelha
Qualidade alimentar
Saúde pública
Carne roja
Calidad de los alimentos
Salud pública
description The present work aimed to analyze the microbiological characteristics of beef before and after grinding process in butchers of the city of Itapetinga-Ba. Three samples from two different butchers were evaluated before and after grinding to quantify fecal coliforms, Staphylococci and Salmonellas spp. The results obtained were compared with current legislation and classified as own or improper for consumption. For the results of thermotolerant coliforms butcher I and II presented contamination for ground meat, only samples A1 and A2 of butcher I, in pieces, are in good sanitary condition and sample B3 (ground meat) of butcher II. Regarding the presence of Staphylococci, samples A1 and B3 meat (Pieces) and A1, B1, B2, B3 meat (Ground) are above the tolerable limit by current legislation. Salmonella spp was found in all samples analyzed. Given this, it is concluded that the samples studied presented contamination levels by at least one type of microorganism, above the tolerable by the National Health Surveillance Agency, making it improper for consumption. 
publishDate 2020
dc.date.none.fl_str_mv 2020-01-01
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://rsdjournal.org/index.php/rsd/article/view/1513
10.33448/rsd-v9i1.1513
url https://rsdjournal.org/index.php/rsd/article/view/1513
identifier_str_mv 10.33448/rsd-v9i1.1513
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/1513/1420
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv 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 Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 1; e35911513
Research, Society and Development; Vol. 9 Núm. 1; e35911513
Research, Society and Development; v. 9 n. 1; e35911513
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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