COLIFORMS AND Salmonella spp. IN GROUND MEAT COMERCIALIZED AT TERESINA, PI

• Autor(a) principal: Alves, Verbena Carvalho
• Data de Publicação: 2011
• Outros Autores: Filho, Francisco das Chagas Cardoso, Rios, Fábio Pereira Borges, Lima, Cristiane Evangelista, Keller, Kelly Moura, Murator, Maria Christina Sanches
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Brazilian Journal of Veterinary Medicine
• Texto Completo: https://rbmv.org/BJVM/article/view/773
• topic: Higiene; contaminação fecal; produtos cárneos; Hygiene; fecal contamination; meat products

ABSTRACT. Carvalho V.A., Cardoso Filho F.C., Rios F.P.B., Lima C.E., Muratori M.C.S. & Keller K.M. [Coliforms and Salmonella spp. in ground meat comercialized at Teresina, PI.] Coliformes e Salmonella spp. em carne moída comercializada em Teresina, PI. Revista Brasileira de Medicina Veterinária, 33(1):32-36. 2011. Departamento de Morfofisiologia Veterinária, Universidade Federal do Piauí, Campus Universitário Ministro Petrônio Portella, Teresina, 64049-550, PI, Brasil. E-mail: [e-mail] The ground meat stands out among the meat products because it is well accepted by the consumers, for its convenience and affordability. The grind of the meat may favor the contamination and the multiplication of a greater quantity of microorganisms, due to the increased of the contact surface, being the food most exposed to contamination. This study investigated the hygienic and sanitary conditions in ground meat sold in Teresina, PI. To analyze the quality of ground meat, 30 samples were collected from six shops located in different geographical areas of Teresina city, PI. The method used was of the most probable number (MPN) for coliforms at 35 and 45o C and the research of Salmonella spp. There were variations among markets for coliforms enumeration at 35ºC. It was checked that all samples were contaminated with coliforms at 35o C, with values ranging from 1.36 to 3.38 MPN/ g in log10 (x+1). The sampling places “B” and “F” had the lowest level of contamination. The six shops studied did not differ in coliforms at 45ºC. It was observed that 93% of ground meat samples were contaminated by these bacteria, ranging from 0.30 to 3.08 MPN / g in log10 (x+1). In just one settlement was possible to isolate Salmonella spp. from one (20.0%) sample among five collected in the sampling place “B”, representing a danger to the public health. The hygienic and sanitary conditions of ground beef sold in Teresina are variable, it is possible to isolate coliforms at 35o C and 45o C and Salmonella spp.