Identification of main contamination points by hygiene indicator microorganisms in beef processing plants

Detalhes bibliográficos
Autor(a) principal: Barros, Márcia de Aguiar Ferreira
Data de Publicação: 2007
Outros Autores: Nero, Luís Augusto, Monteiro, Alexandre Amorim, Beloti, Vanerli
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UnB
Texto Completo: http://repositorio.unb.br/handle/10482/26909
https://dx.doi.org/10.1590/S0101-20612007000400028
Resumo: The microbiological quality of beef and meat products is strongly influenced by the conditions of hygiene prevailing during their production and handling. Without proper hygienic control, the environment in slaughterhouses and butcher shops can act as an important source of microbiological contamination. To identify the main points of microbiological contamination in the beef processing chain, 443 samples of equipment, installations and products were collected from 11 establishments (1 slaughterhouse and 10 butcher shops) located in the state of Paraná, Brazil. The microbiological quality of all the samples was evaluated using Petri dishes to obtain counts of mesophilic aerobes (AC), total coliforms, Escherichia coli (EC), yeasts and molds (YM). The main contamination points identified in butcher shops, in decreasing order, were stainless steel boxes, beef tenderizers, grinders, knives, mixers, sausage stuffers, plastic boxes, floors and drains. In the slaughterhouse, these points were sausage stuffers, platforms, floors and drains. The most severely contaminated products were fresh sausages and ground beef. This information about the main points of microbiological contamination in the beef processing chain is expected to aid professionals responsible for hygiene in similar establishments to set up proper hygienic procedures to prevent or reduce microbiological contamination of beef and meat products.
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spelling Barros, Márcia de Aguiar FerreiraNero, Luís AugustoMonteiro, Alexandre AmorimBeloti, Vanerli2017-12-07T04:47:33Z2017-12-07T04:47:33Z2007Ciênc. Tecnol. Aliment.,v.27,n.4,p.856-862,2007http://repositorio.unb.br/handle/10482/26909https://dx.doi.org/10.1590/S0101-20612007000400028The microbiological quality of beef and meat products is strongly influenced by the conditions of hygiene prevailing during their production and handling. Without proper hygienic control, the environment in slaughterhouses and butcher shops can act as an important source of microbiological contamination. To identify the main points of microbiological contamination in the beef processing chain, 443 samples of equipment, installations and products were collected from 11 establishments (1 slaughterhouse and 10 butcher shops) located in the state of Paraná, Brazil. The microbiological quality of all the samples was evaluated using Petri dishes to obtain counts of mesophilic aerobes (AC), total coliforms, Escherichia coli (EC), yeasts and molds (YM). The main contamination points identified in butcher shops, in decreasing order, were stainless steel boxes, beef tenderizers, grinders, knives, mixers, sausage stuffers, plastic boxes, floors and drains. In the slaughterhouse, these points were sausage stuffers, platforms, floors and drains. The most severely contaminated products were fresh sausages and ground beef. This information about the main points of microbiological contamination in the beef processing chain is expected to aid professionals responsible for hygiene in similar establishments to set up proper hygienic procedures to prevent or reduce microbiological contamination of beef and meat products.A qualidade microbiológica de carne e derivados é altamente influenciada pelas condições higiênicas durante sua produção e manipulação. Sem um controle higiênico adequado, o ambiente de abatedouros e açougues pode representar um importante ponto de contaminação. Com o objetivo de identificar os principais pontos de contaminação microbiológica na linha de processamento de carne, 443 amostras de equipamentos, instalações e produtos foram coletados em 11 estabelecimentos (1 abatedouro e 10 açougues) localizados no Estado do Paraná, Brasil. A qualidade microbiológica das amostras foi determinada utilizando-se placas Petrifilm™ para contagem de aeróbios mesófilos (AC), coliformes totais e Escherichia coli (EC) e bolores e leveduras (YM). Nos açougues os principais pontos de contaminação identificados, em ordem decrescente, foram caixas de aço inoxidável, amaciadores de carnes, moedores, facas, misturadores, embutideiras, caixas plásticas, pisos e ralos. No abatedouro, os principais pontos foram embutideiras, superfícies da plataforma de abate, pisos e ralos. Os produtos cárneos que apresentaram maiores níveis de contaminação foram lingüiças frescas e carne moída. Esse trabalho identificou os principais pontos de contaminação microbiológica na linha de processamento de carne, podendo direcionar profissionais responsáveis pelas condições higiênicas na obtenção desses produtos na determinação de procedimentos higiênicos adequados, para evitar ou reduzir a contaminação microbiológica em carne e seus derivados.Em processamentoSociedade Brasileira de Ciência e Tecnologia de AlimentosIdentification of main contamination points by hygiene indicator microorganisms in beef processing plantsIdentificação dos principais pontos de contaminação por microrganismos indicadores de higiene em plantas de processamento de carnesinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlebeefcontaminationindicator microorganismsmeat processingEscherichia colicarne bovinacontaminaçãomicrorganismos indicadoresprocessamentoEscherichia coliinfo:eu-repo/semantics/openAccessengreponame:Repositório Institucional da UnBinstname:Universidade de Brasília (UnB)instacron:UNBORIGINAL28.pdfapplication/pdf238669http://repositorio2.unb.br/jspui/bitstream/10482/26909/1/28.pdff6a9ffdc47d945c6905b1b6b4d2c40b8MD51open access10482/269092023-10-06 16:45:06.365open accessoai:repositorio2.unb.br:10482/26909Biblioteca Digital de Teses e DissertaçõesPUBhttps://repositorio.unb.br/oai/requestopendoar:2023-10-06T19:45:06Repositório Institucional da UnB - Universidade de Brasília (UnB)false
dc.title.pt_BR.fl_str_mv Identification of main contamination points by hygiene indicator microorganisms in beef processing plants
Identificação dos principais pontos de contaminação por microrganismos indicadores de higiene em plantas de processamento de carnes
title Identification of main contamination points by hygiene indicator microorganisms in beef processing plants
spellingShingle Identification of main contamination points by hygiene indicator microorganisms in beef processing plants
Barros, Márcia de Aguiar Ferreira
beef
contamination
indicator microorganisms
meat processing
Escherichia coli
carne bovina
contaminação
microrganismos indicadores
processamento
Escherichia coli
title_short Identification of main contamination points by hygiene indicator microorganisms in beef processing plants
title_full Identification of main contamination points by hygiene indicator microorganisms in beef processing plants
title_fullStr Identification of main contamination points by hygiene indicator microorganisms in beef processing plants
title_full_unstemmed Identification of main contamination points by hygiene indicator microorganisms in beef processing plants
title_sort Identification of main contamination points by hygiene indicator microorganisms in beef processing plants
author Barros, Márcia de Aguiar Ferreira
author_facet Barros, Márcia de Aguiar Ferreira
Nero, Luís Augusto
Monteiro, Alexandre Amorim
Beloti, Vanerli
author_role author
author2 Nero, Luís Augusto
Monteiro, Alexandre Amorim
Beloti, Vanerli
author2_role author
author
author
dc.contributor.author.fl_str_mv Barros, Márcia de Aguiar Ferreira
Nero, Luís Augusto
Monteiro, Alexandre Amorim
Beloti, Vanerli
dc.subject.keyword.pt_BR.fl_str_mv beef
contamination
indicator microorganisms
meat processing
Escherichia coli
carne bovina
contaminação
microrganismos indicadores
processamento
Escherichia coli
topic beef
contamination
indicator microorganisms
meat processing
Escherichia coli
carne bovina
contaminação
microrganismos indicadores
processamento
Escherichia coli
description The microbiological quality of beef and meat products is strongly influenced by the conditions of hygiene prevailing during their production and handling. Without proper hygienic control, the environment in slaughterhouses and butcher shops can act as an important source of microbiological contamination. To identify the main points of microbiological contamination in the beef processing chain, 443 samples of equipment, installations and products were collected from 11 establishments (1 slaughterhouse and 10 butcher shops) located in the state of Paraná, Brazil. The microbiological quality of all the samples was evaluated using Petri dishes to obtain counts of mesophilic aerobes (AC), total coliforms, Escherichia coli (EC), yeasts and molds (YM). The main contamination points identified in butcher shops, in decreasing order, were stainless steel boxes, beef tenderizers, grinders, knives, mixers, sausage stuffers, plastic boxes, floors and drains. In the slaughterhouse, these points were sausage stuffers, platforms, floors and drains. The most severely contaminated products were fresh sausages and ground beef. This information about the main points of microbiological contamination in the beef processing chain is expected to aid professionals responsible for hygiene in similar establishments to set up proper hygienic procedures to prevent or reduce microbiological contamination of beef and meat products.
publishDate 2007
dc.date.issued.fl_str_mv 2007
dc.date.accessioned.fl_str_mv 2017-12-07T04:47:33Z
dc.date.available.fl_str_mv 2017-12-07T04:47:33Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.citation.fl_str_mv Ciênc. Tecnol. Aliment.,v.27,n.4,p.856-862,2007
dc.identifier.uri.fl_str_mv http://repositorio.unb.br/handle/10482/26909
dc.identifier.doi.pt_BR.fl_str_mv https://dx.doi.org/10.1590/S0101-20612007000400028
identifier_str_mv Ciênc. Tecnol. Aliment.,v.27,n.4,p.856-862,2007
url http://repositorio.unb.br/handle/10482/26909
https://dx.doi.org/10.1590/S0101-20612007000400028
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv reponame:Repositório Institucional da UnB
instname:Universidade de Brasília (UnB)
instacron:UNB
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instacron_str UNB
institution UNB
reponame_str Repositório Institucional da UnB
collection Repositório Institucional da UnB
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