Microbiological analysis of surfaces in butchers of the municipal market of Cuiabá/ Análisis microbiológico de superficies en carnicerías del mercado municipal de Cuiabá/ Análise microbiológica de superfícies em açougues do mercado municipal de Cuiabá
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Journal Health NPEPS |
Texto Completo: | https://periodicos.unemat.br/index.php/jhnpeps/article/view/4047 |
Resumo: | Objective: to isolate enterobacteria, especially the thermotolerant, present on the surfaces of knives, trays and cutting boards used in the handling of meat in butchers. Method: cross-sectional study, conducted from April to October 2017 in nine establishments that sell meat products in Cuiabá – Mato Grosso, Brasil. Surface samples were collected from three different utensils: knife, board and tray. Results: Among utensils used on handling poultry meat, the knife got greater growth of enterobacteria (4,36x104 UFC/cm2). The cutting board intended for pork also reported higher 7,44x104 UFC/cm2. For beef, the tray and the board respectively, had scores of 2,5x105 UFC/cm2 and 2,41x105 UFC/cm2. The high growth of enterobacteria is justified by the grooves contained in these tools, poor maintenance and hygiene. It was also observed the presence of 27% of fecal coliforms and 73% of total coliforms. Conclusion: from the data obtained it is inferred that the hygienic and sanitary conditions are not in accordance with the RDC No. 216/2004. |
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Journal Health NPEPS |
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Microbiological analysis of surfaces in butchers of the municipal market of Cuiabá/ Análisis microbiológico de superficies en carnicerías del mercado municipal de Cuiabá/ Análise microbiológica de superfícies em açougues do mercado municipal de CuiabáCommerceMeatHygiene.Objective: to isolate enterobacteria, especially the thermotolerant, present on the surfaces of knives, trays and cutting boards used in the handling of meat in butchers. Method: cross-sectional study, conducted from April to October 2017 in nine establishments that sell meat products in Cuiabá – Mato Grosso, Brasil. Surface samples were collected from three different utensils: knife, board and tray. Results: Among utensils used on handling poultry meat, the knife got greater growth of enterobacteria (4,36x104 UFC/cm2). The cutting board intended for pork also reported higher 7,44x104 UFC/cm2. For beef, the tray and the board respectively, had scores of 2,5x105 UFC/cm2 and 2,41x105 UFC/cm2. The high growth of enterobacteria is justified by the grooves contained in these tools, poor maintenance and hygiene. It was also observed the presence of 27% of fecal coliforms and 73% of total coliforms. Conclusion: from the data obtained it is inferred that the hygienic and sanitary conditions are not in accordance with the RDC No. 216/2004.Universidade do Estado de Mato Grosso (UNEMAT)2019-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.unemat.br/index.php/jhnpeps/article/view/4047Journal Health NPEPS; v. 4 n. 2 (2019): Julho-Dezembro; 253-267Journal Health NPEPS; Vol. 4 No. 2 (2019): Julho-Dezembro; 253-267Journal Health NPEPS; Vol. 4 Núm. 2 (2019): Julho-Dezembro; 253-2672526-101010.30681/25261010reponame:Journal Health NPEPSinstname:Universidade do Estado de Mato Grosso (UNEMAT)instacron:UNEMATenghttps://periodicos.unemat.br/index.php/jhnpeps/article/view/4047/3358Copyright (c) 2020 JOURNAL HEALTH NPEPSinfo:eu-repo/semantics/openAccessLara, EvangreizeFelix, Camila LaturnerDuarte, Tiffany DiasVivi, Viviane Karolina2021-11-01T11:43:13Zoai:ojs.pkp.sfu.ca:article/4047Revistahttp://periodicos.unemat.br/index.php/jhnpepsPUBhttps://periodicos.unemat.br/index.php/jhnpeps/oainpeps@unemat.br2526-10102526-1010opendoar:2023-01-12T16:41:34.334237Journal Health NPEPS - Universidade do Estado de Mato Grosso (UNEMAT)false |
dc.title.none.fl_str_mv |
Microbiological analysis of surfaces in butchers of the municipal market of Cuiabá/ Análisis microbiológico de superficies en carnicerías del mercado municipal de Cuiabá/ Análise microbiológica de superfícies em açougues do mercado municipal de Cuiabá |
title |
Microbiological analysis of surfaces in butchers of the municipal market of Cuiabá/ Análisis microbiológico de superficies en carnicerías del mercado municipal de Cuiabá/ Análise microbiológica de superfícies em açougues do mercado municipal de Cuiabá |
spellingShingle |
Microbiological analysis of surfaces in butchers of the municipal market of Cuiabá/ Análisis microbiológico de superficies en carnicerías del mercado municipal de Cuiabá/ Análise microbiológica de superfícies em açougues do mercado municipal de Cuiabá Lara, Evangreize Commerce Meat Hygiene. |
title_short |
Microbiological analysis of surfaces in butchers of the municipal market of Cuiabá/ Análisis microbiológico de superficies en carnicerías del mercado municipal de Cuiabá/ Análise microbiológica de superfícies em açougues do mercado municipal de Cuiabá |
title_full |
Microbiological analysis of surfaces in butchers of the municipal market of Cuiabá/ Análisis microbiológico de superficies en carnicerías del mercado municipal de Cuiabá/ Análise microbiológica de superfícies em açougues do mercado municipal de Cuiabá |
title_fullStr |
Microbiological analysis of surfaces in butchers of the municipal market of Cuiabá/ Análisis microbiológico de superficies en carnicerías del mercado municipal de Cuiabá/ Análise microbiológica de superfícies em açougues do mercado municipal de Cuiabá |
title_full_unstemmed |
Microbiological analysis of surfaces in butchers of the municipal market of Cuiabá/ Análisis microbiológico de superficies en carnicerías del mercado municipal de Cuiabá/ Análise microbiológica de superfícies em açougues do mercado municipal de Cuiabá |
title_sort |
Microbiological analysis of surfaces in butchers of the municipal market of Cuiabá/ Análisis microbiológico de superficies en carnicerías del mercado municipal de Cuiabá/ Análise microbiológica de superfícies em açougues do mercado municipal de Cuiabá |
author |
Lara, Evangreize |
author_facet |
Lara, Evangreize Felix, Camila Laturner Duarte, Tiffany Dias Vivi, Viviane Karolina |
author_role |
author |
author2 |
Felix, Camila Laturner Duarte, Tiffany Dias Vivi, Viviane Karolina |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Lara, Evangreize Felix, Camila Laturner Duarte, Tiffany Dias Vivi, Viviane Karolina |
dc.subject.por.fl_str_mv |
Commerce Meat Hygiene. |
topic |
Commerce Meat Hygiene. |
description |
Objective: to isolate enterobacteria, especially the thermotolerant, present on the surfaces of knives, trays and cutting boards used in the handling of meat in butchers. Method: cross-sectional study, conducted from April to October 2017 in nine establishments that sell meat products in Cuiabá – Mato Grosso, Brasil. Surface samples were collected from three different utensils: knife, board and tray. Results: Among utensils used on handling poultry meat, the knife got greater growth of enterobacteria (4,36x104 UFC/cm2). The cutting board intended for pork also reported higher 7,44x104 UFC/cm2. For beef, the tray and the board respectively, had scores of 2,5x105 UFC/cm2 and 2,41x105 UFC/cm2. The high growth of enterobacteria is justified by the grooves contained in these tools, poor maintenance and hygiene. It was also observed the presence of 27% of fecal coliforms and 73% of total coliforms. Conclusion: from the data obtained it is inferred that the hygienic and sanitary conditions are not in accordance with the RDC No. 216/2004. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-12-01 |
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://periodicos.unemat.br/index.php/jhnpeps/article/view/4047 |
url |
https://periodicos.unemat.br/index.php/jhnpeps/article/view/4047 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://periodicos.unemat.br/index.php/jhnpeps/article/view/4047/3358 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2020 JOURNAL HEALTH NPEPS info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2020 JOURNAL HEALTH NPEPS |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade do Estado de Mato Grosso (UNEMAT) |
publisher.none.fl_str_mv |
Universidade do Estado de Mato Grosso (UNEMAT) |
dc.source.none.fl_str_mv |
Journal Health NPEPS; v. 4 n. 2 (2019): Julho-Dezembro; 253-267 Journal Health NPEPS; Vol. 4 No. 2 (2019): Julho-Dezembro; 253-267 Journal Health NPEPS; Vol. 4 Núm. 2 (2019): Julho-Dezembro; 253-267 2526-1010 10.30681/25261010 reponame:Journal Health NPEPS instname:Universidade do Estado de Mato Grosso (UNEMAT) instacron:UNEMAT |
instname_str |
Universidade do Estado de Mato Grosso (UNEMAT) |
instacron_str |
UNEMAT |
institution |
UNEMAT |
reponame_str |
Journal Health NPEPS |
collection |
Journal Health NPEPS |
repository.name.fl_str_mv |
Journal Health NPEPS - Universidade do Estado de Mato Grosso (UNEMAT) |
repository.mail.fl_str_mv |
npeps@unemat.br |
_version_ |
1797051502408237056 |