Level of compliance with good manufacturing practices and microbiological profile of mixed fresh sausages
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | por eng |
Título da fonte: | Ciência animal brasileira (Online) |
Texto Completo: | https://revistas.ufg.br/vet/article/view/76582 |
Resumo: | Good manufacturing practices in production facilities are necessary to control microbiological growth and prevent foodborne illnesses. Among the various foods that can be contaminated by intensive handling, meat products such as fresh sausages stand out. With this in mind, the aim of this study was to establish a microbiological profile of the fresh sausages produced in the municipality of Alegrete-RS, Brazil, as part of the SIM/SISBI inspection between 2014 and 2016 and to promote and evaluate the producing establishments in terms of compliance with good manufacturing practices. Samples were regularly taken from 10 businesses in the city and tested for thermotolerant coliform bacteria, sulphite[1]reducing Clostridium, coagulase-positive Staphylococcus and Salmonella spp. In addition, the adequacy of good manufacturing practices was assessed and measures in the form of questionnaires, guidelines and training to improve the production chain were implemented in these companies. Over the years, significant improvements in compliance with good manufacturing practices have been observed in the production units. The microbial count of thermotolerant coliforms, sulphite-reducing Clostridium, coagulase-positive Staphylococcus and Salmonella spp. decreased significantly, indicating that the interventions contributed to improving the microbiological profile of the fresh sausage produced in the community. |
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Level of compliance with good manufacturing practices and microbiological profile of mixed fresh sausagesGrau de cumprimento das boas práticas de fabricação e perfil microbiológico de linguiças frescas mistasGood manufacturing practices in production facilities are necessary to control microbiological growth and prevent foodborne illnesses. Among the various foods that can be contaminated by intensive handling, meat products such as fresh sausages stand out. With this in mind, the aim of this study was to establish a microbiological profile of the fresh sausages produced in the municipality of Alegrete-RS, Brazil, as part of the SIM/SISBI inspection between 2014 and 2016 and to promote and evaluate the producing establishments in terms of compliance with good manufacturing practices. Samples were regularly taken from 10 businesses in the city and tested for thermotolerant coliform bacteria, sulphite[1]reducing Clostridium, coagulase-positive Staphylococcus and Salmonella spp. In addition, the adequacy of good manufacturing practices was assessed and measures in the form of questionnaires, guidelines and training to improve the production chain were implemented in these companies. Over the years, significant improvements in compliance with good manufacturing practices have been observed in the production units. The microbial count of thermotolerant coliforms, sulphite-reducing Clostridium, coagulase-positive Staphylococcus and Salmonella spp. decreased significantly, indicating that the interventions contributed to improving the microbiological profile of the fresh sausage produced in the community.Boas Práticas de Fabricação nas agroindústrias são necessárias para controlar a multiplicação de microrganismos e prevenir a ocorrência de doenças veiculadas por alimentos. Dentre os diversos alimentos que podem ser contaminados pela manipulação intensiva, destacam-se os produtos cárneos, como a linguiça frescal. Com base no exposto, objetivou-se avaliar o nível de contaminação de linguiças frescais produzidas no município de Alegrete (RS) no âmbito da fiscalização do SIM/SISBI entre 2014 e 2016 e correlacionar ao atendimento das Boas Práticas de Fabricação (questionários, orientações e trei[1]namentos). Amostras regulares foram coletadas em 10 estabelecimentos da cidade e testadas para coli[1]formes termotolerantes, Clostridium sulfito redutor, Staphylococcus coagulase positiva e Salmonella spp. A quantificação microbiana de coliformes termotolerantes, Clostridium sulfito redutor, Staphylococcus coagulase positiva e Salmonella spp. diminuiu significativamente, indicando que as intervenções contri[1]buíram para melhorar o perfil microbiológico da linguiça frescal produzida na cidade.Universidade Federal de Goiás2023-12-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttps://revistas.ufg.br/vet/article/view/76582Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 25 (2024): Publicação continuaCiência Animal Brasileira / Brazilian Animal Science; v. 25 (2024): Publicação continua1809-68911518-2797reponame:Ciência animal brasileira (Online)instname:Universidade Federal de Goiás (UFG)instacron:UFGporenghttps://revistas.ufg.br/vet/article/view/76582/40623https://revistas.ufg.br/vet/article/view/76582/40624https://revistas.ufg.br/vet/article/view/76582/40816https://revistas.ufg.br/vet/article/view/76582/40817Copyright (c) 2023 Ciência Animal Brasileira / Brazilian Animal Sciencehttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCharão, Gabriel NunesRadünz, MarjanaCortez Sawitzki, MaristelaDuran Molina, PauloValente Kuka Gandra, TatianeFagundes de Mello, JoziAvila Gandra, Eliezer2024-03-27T21:46:30Zoai:ojs.revistas.ufg.br:article/76582Revistahttps://revistas.ufg.br/vetPUBhttps://revistas.ufg.br/vet/oai||revistacab@gmail.com1809-68911518-2797opendoar:2024-05-21T19:56:37.720305Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG)true |
dc.title.none.fl_str_mv |
Level of compliance with good manufacturing practices and microbiological profile of mixed fresh sausages Grau de cumprimento das boas práticas de fabricação e perfil microbiológico de linguiças frescas mistas |
title |
Level of compliance with good manufacturing practices and microbiological profile of mixed fresh sausages |
spellingShingle |
Level of compliance with good manufacturing practices and microbiological profile of mixed fresh sausages Charão, Gabriel Nunes |
title_short |
Level of compliance with good manufacturing practices and microbiological profile of mixed fresh sausages |
title_full |
Level of compliance with good manufacturing practices and microbiological profile of mixed fresh sausages |
title_fullStr |
Level of compliance with good manufacturing practices and microbiological profile of mixed fresh sausages |
title_full_unstemmed |
Level of compliance with good manufacturing practices and microbiological profile of mixed fresh sausages |
title_sort |
Level of compliance with good manufacturing practices and microbiological profile of mixed fresh sausages |
author |
Charão, Gabriel Nunes |
author_facet |
Charão, Gabriel Nunes Radünz, Marjana Cortez Sawitzki, Maristela Duran Molina, Paulo Valente Kuka Gandra, Tatiane Fagundes de Mello, Jozi Avila Gandra, Eliezer |
author_role |
author |
author2 |
Radünz, Marjana Cortez Sawitzki, Maristela Duran Molina, Paulo Valente Kuka Gandra, Tatiane Fagundes de Mello, Jozi Avila Gandra, Eliezer |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Charão, Gabriel Nunes Radünz, Marjana Cortez Sawitzki, Maristela Duran Molina, Paulo Valente Kuka Gandra, Tatiane Fagundes de Mello, Jozi Avila Gandra, Eliezer |
description |
Good manufacturing practices in production facilities are necessary to control microbiological growth and prevent foodborne illnesses. Among the various foods that can be contaminated by intensive handling, meat products such as fresh sausages stand out. With this in mind, the aim of this study was to establish a microbiological profile of the fresh sausages produced in the municipality of Alegrete-RS, Brazil, as part of the SIM/SISBI inspection between 2014 and 2016 and to promote and evaluate the producing establishments in terms of compliance with good manufacturing practices. Samples were regularly taken from 10 businesses in the city and tested for thermotolerant coliform bacteria, sulphite[1]reducing Clostridium, coagulase-positive Staphylococcus and Salmonella spp. In addition, the adequacy of good manufacturing practices was assessed and measures in the form of questionnaires, guidelines and training to improve the production chain were implemented in these companies. Over the years, significant improvements in compliance with good manufacturing practices have been observed in the production units. The microbial count of thermotolerant coliforms, sulphite-reducing Clostridium, coagulase-positive Staphylococcus and Salmonella spp. decreased significantly, indicating that the interventions contributed to improving the microbiological profile of the fresh sausage produced in the community. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-12-21 |
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://revistas.ufg.br/vet/article/view/76582 |
url |
https://revistas.ufg.br/vet/article/view/76582 |
dc.language.iso.fl_str_mv |
por eng |
language |
por eng |
dc.relation.none.fl_str_mv |
https://revistas.ufg.br/vet/article/view/76582/40623 https://revistas.ufg.br/vet/article/view/76582/40624 https://revistas.ufg.br/vet/article/view/76582/40816 https://revistas.ufg.br/vet/article/view/76582/40817 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2023 Ciência Animal Brasileira / Brazilian Animal Science http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2023 Ciência Animal Brasileira / Brazilian Animal Science http://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Goiás |
publisher.none.fl_str_mv |
Universidade Federal de Goiás |
dc.source.none.fl_str_mv |
Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 25 (2024): Publicação continua Ciência Animal Brasileira / Brazilian Animal Science; v. 25 (2024): Publicação continua 1809-6891 1518-2797 reponame:Ciência animal brasileira (Online) instname:Universidade Federal de Goiás (UFG) instacron:UFG |
instname_str |
Universidade Federal de Goiás (UFG) |
instacron_str |
UFG |
institution |
UFG |
reponame_str |
Ciência animal brasileira (Online) |
collection |
Ciência animal brasileira (Online) |
repository.name.fl_str_mv |
Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG) |
repository.mail.fl_str_mv |
||revistacab@gmail.com |
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1799874791304331264 |