Campylobacter spp. na linha de produ??o de carne de aves
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| Data de Publicação: | 2010 |
| Tipo de documento: | Dissertação |
| Idioma: | por |
| Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFRRJ |
| Texto Completo: | https://tede.ufrrj.br/jspui/handle/jspui/4256 |
Resumo: | In the attainment of carcasses, cuts or boneless poultry meat with assured quality, appropriate hygienic procedures must be followed along the production line from farm to the consumer table. The consumption of poultry meat is a habit of the Brazilian people and Brazil, a world power in poultry meat production and the largest exporter of poultry meat. As a result of this growing market, a proportional increase in the number of food borne disease outbreaks has been observed. Within this context, this research aimed to investigate the presence of Campylobacter spp. in the production line of poultry meat to provide subsidies to the adoption of appropriate measures to assure the product safety. As specific objectives, the poultry cloaca before slaughter, the surface of the carcasses at different processing line steps, as well as the scalding and chillers waters, were monitored for the presence of Campylobacter spp. It was observed a high incidence of Campylobacter in the intestinal tract of the birds and that the whole processes of carcass attainment by itself, presents a potential risk of contamination at all stages. In addition, the process is inefficient to eliminate and/or inactivate this micro-organism. It was concluded that the way of getting safer meat is avoiding the contaminations of the bird alive still in the breeding, besides cooking thoroughly before consumption. It is necessary to improve sanitary standards on meat production line as well as offering continuing accreditation to food handlers and promoting educational campaigns for consumers about the dangers and risks to which they are subjected. |
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Luchese, Rosa Helena270942270-00http://lattes.cnpq.br/7341531211426066Filgueira, ana Luzia LauriaPenteado, Ana LuciaSouza, Mauro Carlos Lopes055235517-83http://lattes.cnpq.br/3858419176340955Azeredo, Lucilla Imbroinise2020-12-13T22:23:44Z2010-02-09Azeredo, Lucilla Imbroinise. Campylobacter spp. na linha de produ??o de carne de aves. 2010. [37 f.]. Disserta??o( Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos) - Universidade Federal Rural do Rio de Janeiro, [Serop?dica - RJ] .https://tede.ufrrj.br/jspui/handle/jspui/4256In the attainment of carcasses, cuts or boneless poultry meat with assured quality, appropriate hygienic procedures must be followed along the production line from farm to the consumer table. The consumption of poultry meat is a habit of the Brazilian people and Brazil, a world power in poultry meat production and the largest exporter of poultry meat. As a result of this growing market, a proportional increase in the number of food borne disease outbreaks has been observed. Within this context, this research aimed to investigate the presence of Campylobacter spp. in the production line of poultry meat to provide subsidies to the adoption of appropriate measures to assure the product safety. As specific objectives, the poultry cloaca before slaughter, the surface of the carcasses at different processing line steps, as well as the scalding and chillers waters, were monitored for the presence of Campylobacter spp. It was observed a high incidence of Campylobacter in the intestinal tract of the birds and that the whole processes of carcass attainment by itself, presents a potential risk of contamination at all stages. In addition, the process is inefficient to eliminate and/or inactivate this micro-organism. It was concluded that the way of getting safer meat is avoiding the contaminations of the bird alive still in the breeding, besides cooking thoroughly before consumption. It is necessary to improve sanitary standards on meat production line as well as offering continuing accreditation to food handlers and promoting educational campaigns for consumers about the dangers and risks to which they are subjected.Na obten??o de carca?as, cortes ou carnes desossadas de aves com qualidade assegurada, ? indispens?vel que durante as v?rias etapas sejam adotados procedimentos higi?nicos adequados desde a granja av?cola at? a mesa do consumidor. O consumo da carne de frango ? um h?bito do povo brasileiro e, o Brasil, uma pot?ncia mundial na cria??o de frangos de corte e o maior exportador de carne de aves do mundo. Em conseq??ncia deste crescente mercado, observa-se um aumento proporcional no n?mero de relatos de contamina??o decorrentes do consumo deste tipo de alimento. Dentro deste contexto, a presente pesquisa procurou analisar a presen?a de Campylobacter spp. na linha de produ??o da carne de aves, de modo a fornecer subs?dios para ado??o de medidas adequadas de seguran?a de consumo do produto. Como objetivos espec?ficos foram monitorados quanto ? presen?a de Campylobacter spp, as cloacas das aves antes do abate, a superf?cie das carca?as de aves em diferentes pontos da linha de processamento, al?m da ?gua da escaldagem e dos chillers de pr?-resfriamento e resfriamento. Observou-se uma elevada incid?ncia de Campylobacter no trato intestinal das aves, sendo o preparo e obten??o da carca?a de aves por si s?, um processo com risco potencial de contamina??o em todas as suas etapas. Em adi??o o processo ? ineficiente na elimina??o e/ou inativa??o deste microrganismo. Conclui-se que para a obten??o de uma carne de ave mais segura, ? necess?rio controlar a bact?ria ainda no plantel, na ave viva, al?m de promover um completo cozimento da carne durante o preparo. H? necessidade de melhorar os padr?es higi?nico-sanit?rios na linha de obten??o e preparo de carne de aves, assim como oferecer capacita??o continuada aos manipuladores e funcion?rios, al?m da promo??o de campanhas educativa para consumidores a respeito dos perigos e riscos aos quais est?o submetidos.Submitted by Sandra Pereira (srpereira@ufrrj.br) on 2020-12-13T22:23:44Z No. of bitstreams: 1 2010 - Lucilla Imbroinise Azeredo Caruso.pdf: 3350036 bytes, checksum: c09291ea4f1111ac53d1a6f62fb277e7 (MD5)Made available in DSpace on 2020-12-13T22:23:44Z (GMT). No. of bitstreams: 1 2010 - Lucilla Imbroinise Azeredo Caruso.pdf: 3350036 bytes, checksum: c09291ea4f1111ac53d1a6f62fb277e7 (MD5) Previous issue date: 2010-02-09application/pdfhttps://tede.ufrrj.br/retrieve/63455/2010%20-%20Lucilla%20Imbroinise%20Azeredo%20Caruso.pdf.jpgporUniversidade Federal Rural do Rio de JaneiroPrograma de P?s-Gradua??o em Ci?ncia e Tecnologia de AlimentosUFRRJBrasilInstituto de TecnologiaABEF, Associa??o Brasileira de Produtores e Exportadores de Frango. Food Ingredients Brasil. Not?cias. 11 de mar?o, 2009. ALTEKRUSE, S. F.; STERN, N. J.; FIELDS, I. P.; SWERDLOW, D. L. Campylobacter jejuni: an emerging foodborne pathogen. Emerging infections disease. USA: National Center for Infections Diseases, v. 5. n. 1, 1999. ALLEN, V. M., CORRY, E.L., BURTON, C.H., WHYTE, R.T., MEAD, G.C. Hygiene aspects of modern poultry chilling. International Journal of Food Microbiology, n. 58, p. 39 - 48, 2000. ARSENAULT, J., LETELLIER, A., QUESSY, S. NORMAND, V. 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| dc.title.por.fl_str_mv |
Campylobacter spp. na linha de produ??o de carne de aves |
| dc.title.alternative.eng.fl_str_mv |
Campylobacter spp in the production line of poultry meat. |
| title |
Campylobacter spp. na linha de produ??o de carne de aves |
| spellingShingle |
Campylobacter spp. na linha de produ??o de carne de aves Azeredo, Lucilla Imbroinise boas pr?ticas de produ??o abate de frangos alimento seguro good practical of production chicken slaughter safe food Ci?ncia e Tecnologia de Alimentos |
| title_short |
Campylobacter spp. na linha de produ??o de carne de aves |
| title_full |
Campylobacter spp. na linha de produ??o de carne de aves |
| title_fullStr |
Campylobacter spp. na linha de produ??o de carne de aves |
| title_full_unstemmed |
Campylobacter spp. na linha de produ??o de carne de aves |
| title_sort |
Campylobacter spp. na linha de produ??o de carne de aves |
| author |
Azeredo, Lucilla Imbroinise |
| author_facet |
Azeredo, Lucilla Imbroinise |
| author_role |
author |
| dc.contributor.advisor1.fl_str_mv |
Luchese, Rosa Helena |
| dc.contributor.advisor1ID.fl_str_mv |
270942270-00 |
| dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/7341531211426066 |
| dc.contributor.advisor-co1.fl_str_mv |
Filgueira, ana Luzia Lauria |
| dc.contributor.referee1.fl_str_mv |
Penteado, Ana Lucia |
| dc.contributor.referee2.fl_str_mv |
Souza, Mauro Carlos Lopes |
| dc.contributor.authorID.fl_str_mv |
055235517-83 |
| dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/3858419176340955 |
| dc.contributor.author.fl_str_mv |
Azeredo, Lucilla Imbroinise |
| contributor_str_mv |
Luchese, Rosa Helena Filgueira, ana Luzia Lauria Penteado, Ana Lucia Souza, Mauro Carlos Lopes |
| dc.subject.por.fl_str_mv |
boas pr?ticas de produ??o abate de frangos alimento seguro |
| topic |
boas pr?ticas de produ??o abate de frangos alimento seguro good practical of production chicken slaughter safe food Ci?ncia e Tecnologia de Alimentos |
| dc.subject.eng.fl_str_mv |
good practical of production chicken slaughter safe food |
| dc.subject.cnpq.fl_str_mv |
Ci?ncia e Tecnologia de Alimentos |
| description |
In the attainment of carcasses, cuts or boneless poultry meat with assured quality, appropriate hygienic procedures must be followed along the production line from farm to the consumer table. The consumption of poultry meat is a habit of the Brazilian people and Brazil, a world power in poultry meat production and the largest exporter of poultry meat. As a result of this growing market, a proportional increase in the number of food borne disease outbreaks has been observed. Within this context, this research aimed to investigate the presence of Campylobacter spp. in the production line of poultry meat to provide subsidies to the adoption of appropriate measures to assure the product safety. As specific objectives, the poultry cloaca before slaughter, the surface of the carcasses at different processing line steps, as well as the scalding and chillers waters, were monitored for the presence of Campylobacter spp. It was observed a high incidence of Campylobacter in the intestinal tract of the birds and that the whole processes of carcass attainment by itself, presents a potential risk of contamination at all stages. In addition, the process is inefficient to eliminate and/or inactivate this micro-organism. It was concluded that the way of getting safer meat is avoiding the contaminations of the bird alive still in the breeding, besides cooking thoroughly before consumption. It is necessary to improve sanitary standards on meat production line as well as offering continuing accreditation to food handlers and promoting educational campaigns for consumers about the dangers and risks to which they are subjected. |
| publishDate |
2010 |
| dc.date.issued.fl_str_mv |
2010-02-09 |
| dc.date.accessioned.fl_str_mv |
2020-12-13T22:23:44Z |
| dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
| format |
masterThesis |
| status_str |
publishedVersion |
| dc.identifier.citation.fl_str_mv |
Azeredo, Lucilla Imbroinise. Campylobacter spp. na linha de produ??o de carne de aves. 2010. [37 f.]. Disserta??o( Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos) - Universidade Federal Rural do Rio de Janeiro, [Serop?dica - RJ] . |
| dc.identifier.uri.fl_str_mv |
https://tede.ufrrj.br/jspui/handle/jspui/4256 |
| identifier_str_mv |
Azeredo, Lucilla Imbroinise. Campylobacter spp. na linha de produ??o de carne de aves. 2010. [37 f.]. Disserta??o( Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos) - Universidade Federal Rural do Rio de Janeiro, [Serop?dica - RJ] . |
| url |
https://tede.ufrrj.br/jspui/handle/jspui/4256 |
| dc.language.iso.fl_str_mv |
por |
| language |
por |
| dc.relation.references.por.fl_str_mv |
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WEDDERKOPP, A., GRADEL, K.O., J?RGENSEN, J. C., MADSEN, M. Pre-harvest surveillance of Campylobacter and Salmonella in Danish broiler flocks: a 2-year study. International Journal of Food Microbiology. n. 68, p. 53?59, 2001. |
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