Identificação de pontos críticos para Salmonella spp no abate de suínos

• Autor(a) principal: Gamarra, Roselena Martins
• Data de Publicação: 2007
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Manancial - Repositório Digital da UFSM
• dARK ID: ark:/26339/00130000096d1
• Texto Completo: http://repositorio.ufsm.br/handle/1/5638
• topic: Suínos; Salmonella spp; Pontos críticos de controle; Swine; Salmonella; Control critical points; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS

From the growing emphasis in the meat products security that gets to the consumer, it has been stimulated the identification of the ways to reduce or put down Salmonella spp before slaughter, since the reduction of the infection rate before slaughter results in an increase in security of the meat products. Salmonella spp highlights as the main pathogenic bacteria joined in the slaughter line by the swine itself and its ausence in the final product is extremely important to compete in the market, which presents a growing demand in relation to the quality of the products. The present paper was done in a slaughter plan of a slaughterhouse under Federal Inspection, situated in a town in Rio Grande do Sul, where 50% of the slaughter animals are produced by the integration system and 50% come from the other small farm available on the market. This paper aim was to evaluate the Salmonella spp incidence perceptual in the slaughter line in four predetermined steps by visual observation of the operation, through the microbiological analysis. A total of 128 superficial swine carcasses rubbing were collected from different steps in the slaughter line: skin after scalding and skinning; from abdominal cavity carcass after the evisceration, the carcass spine portion, including the skin of the swine loin; and the skin after the final shower. We also collected 32 cecal materials to microbiological analysis. Salmonella spp was found in 9,37% of the swine sampled. The presence of Salmonella spp was detected in 81,25% of the cecal analyzed samples in both groups. The integrated swine group presented greater perceptual of Salmonella spp in the different sampling points (5,47%) when linked with the studied groups, whereas the swine of the third showed 3,91% of the positive. In the skin collection point after-scalding and integrated swine skinning (ISS) it was found 18,75% of positive sample and in the third swine sample (TSS) 12,50%. In the abdominal cavity of the integrated swine after the evisceration step (ISE) it was detected no positive sample (0%), yet to the swine from the third (TSE) was found a positively (6, 25%). Sample from the spine portion after the carcass division step of the integrated swine (ISD) with saw showed 12,50% of the positive sample, while in the swine sample from the third (TSD) 6,25%. In the samples of the swine skin after the final shower with chlorine water of the integrated swine group (ISS), it was detected 12,50%, and in the swine from the third samples (TSS) 6,25%. Among the presented results there was no significant difference to the level of 5%. The achieved data confirm the scalding and skinning steps as the main Control Critical Points (CCP) to the analyzed slaughterhouse. In general, the integrated swine group revealed greater incidence of microorganisms in the different steps in the slaughter line, confirming that Salmonella spp epidemic in swine is complex, presenting a variety of determining factors in the microorganism transmission.