Avaliação de métodos de obtenção de unidades analíticas de carcaças de frango resfriadas para enumeração de micro-organismos indicadores de higiene e detecção de Salmonella spp. e Escherichia coli

• Autor(a) principal: Cossi, Marcus Vinícius Coutinho
• Data de Publicação: 2011
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: http://locus.ufv.br/handle/123456789/5060
• topic: Salmonella; Frango; Controle de qualidade; Salmonella; Chicken; Quality control; CNPQ::CIENCIAS AGRARIAS::MEDICINA VETERINARIA::INSPECAO DE PRODUTOS DE ORIGEM ANIMAL

The growing evolution of chicken meat production in Brazil determines the need of adequacy of several international markets, which demands hygienic quality and microbiological safety. Concerning this, the microbiological monitoring is a determinant factor for assure quality and safety of the avian food products, being the sampling procedure a key step for the reliability of this characterization. Several sampling procedures can be used for bird carcasses, and they are classified as destructive and non-destructive. Both types of procedures has advantages and disadvantages according the production reality of food industries and countries. The goals of the present work was to compare the microbiological quality and safety of chicken carcasses produced and not produced under official inspection, and evaluate four sampling procedures of chicken carcasses for enumeration of hygiene indicators microorganisms and detection of Salmonella spp. and Escherichia coli. 60 fresh chicken carcasses were collected in the Viçosa city region, MG (30 was inspected and 30 was not inspected). In aseptic conditions, all carcasses were submitted to the following sampling procedures: tissue excision, skin excision, skin swab and rinsing. Then, all samples were submitted to the microbiological analysis for Salmonella spp. detection and enumeration of mesophilic aerobes, Enterobacteriacea, total coliforms and E. coli. All samples were collected considering regions near and far from the cloacae region. The obtained results were compared to verify significant differences (ANOVA, Kruskal Wallis, and McNemar, P < 0,05) considering the inspection service, and sampling procedures. The data were also analyzed to verify the equivalence between then (Spearman). The mean counts of indicator microorganisms and frequency of positive results for Salmonella spp. did not present significant differences (p > 0.05) considering whether samples inspected or not. Tissue excision allowed the greatest recovery of hygiene indicator microorganisms, being significantly higher than all other techniques for total coliforms and E. coli (P < 0.05). No significant differences were observed between samples collected close to or far from the cloacae region (P > 0.05). Based on our results, we identified significant correlations (P < 0.05) between all sampling techniques evaluated for most of the hygiene indicators assayed (with the exception of E. coli in relation to skin excision and tissue excision). For E. coli detection, skin swab was the procedure that result the lowest frequency of positive results. For Salmonella spp. was observed absence of significant differences between the tested procedures. Also, no significant differences were observed between samples collected near and far from cloacae. Despite the similarities of the microbiological profile of samples submitted or not to official inspection, it is important stress the relevance of the official fiscalization service of animal origin products, once it consider other aspects of food production like chemical residues and animal health. Considering the results of sampling procedures, the obtained data indicate the equivalence between some of them, leading food inspectors and industries to choose the most adequate method for the microbiological quality and safety goals desired.