The importance of hygienic and sanitary conditions in slaughterhouses: A literature review

Detalhes bibliográficos
Autor(a) principal: Santos, Damaris Alves dos
Data de Publicação: 2021
Outros Autores: Amaral, Gabriela Vieira do, Sartori, Fabio, Simas, Jessica do Vale
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/11455
Resumo: Maintaining hygienic conditions during production is considered a key part in obtaining innocuous food. Meat products can be contaminated by microorganisms during handling and processing. After being contaminated, the meat offers conditions for microorganisms to multiply, becoming a potential to convey pathogenic bacteria and a threat to consumer health. The application of self-control programs such as good manufacturing practices, standard operating hygiene procedure and hazard analysis and critical control points are implemented to ensure the safety and quality of products. Therefore, it is relevant to evaluate the hygienic and sanitary conditions of the establishments through the use of the checklist and sample collection through the swab, and through the samples is performed the identification of indicator microorganisms such as aerobic mesophiles, enterobacteria and total coliforms, which will reflect the hygienic and sanitary conditions of the site and product.
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spelling The importance of hygienic and sanitary conditions in slaughterhouses: A literature reviewLa importancia de las condiciones higiénicas y sanitarias en los mataderos: Una revisión de la literaturaA importância das condições higiênico-sanitárias em abatedouros: Uma revisão de literaturaContaminaçãoCarnesAlimento seguro.ContaminaciónCarnesComida segura.MeatsContaminaciónSafe food.Maintaining hygienic conditions during production is considered a key part in obtaining innocuous food. Meat products can be contaminated by microorganisms during handling and processing. After being contaminated, the meat offers conditions for microorganisms to multiply, becoming a potential to convey pathogenic bacteria and a threat to consumer health. The application of self-control programs such as good manufacturing practices, standard operating hygiene procedure and hazard analysis and critical control points are implemented to ensure the safety and quality of products. Therefore, it is relevant to evaluate the hygienic and sanitary conditions of the establishments through the use of the checklist and sample collection through the swab, and through the samples is performed the identification of indicator microorganisms such as aerobic mesophiles, enterobacteria and total coliforms, which will reflect the hygienic and sanitary conditions of the site and product.Mantener las condiciones higiénicas durante la producción se considera una parte clave en la obtención de alimentos inocuos. Los productos cárnicos pueden estar contaminados por microorganismos durante la manipulación y el procesamiento. Después de estar contaminada, la carne ofrece condiciones para que los microorganismos se multipliquen, convirtiéndose en un potencial para transmitir bacterias patógenas y una amenaza para la salud del consumidor. La aplicación de programas de autocontrol tales como buenas prácticas de fabricación, procedimiento de higiene operativa estándar y análisis de riesgos y puntos críticos de control se implementan para garantizar la seguridad y la calidad de los productos. Por lo tanto, es pertinente evaluar las condiciones higiénicas y sanitarias de los establecimientos mediante el uso de la lista de verificación y la recogida de muestras a través del hisopo, y a través de las muestras se realiza la identificación de microorganismos indicadores como mesofífilos aeróbicos, enterobacterias y coliformes totales, que reflejarán las condiciones higiénicas y sanitarias del sitio y el producto.Manter as condições higiênicas durante a produção é considerada peça chave na obtenção de alimentos inócuos. Os produtos cárneos podem ser contaminados por microrganismos durante a manipulação e o processamento. Após ter sido contaminada, a carne oferece condições para que os microrganismos se multipliquem, se tornando um potencial veiculador de bactérias patogênicas e uma ameaça à saúde do consumidor. A aplicação de programas de autocontrole como as boas práticas de fabricação, procedimento padrão de higiene operacional e análise de perigos e pontos críticos de controle são implantados com vistas a assegurar a inocuidade e a qualidade dos produtos. Por isso, é relevante avaliar as condições higiênicas e sanitárias dos estabelecimentos através do uso do checklist e coleta de amostras por meio do swab, e por meio das amostras é realizada a identificação de microrganismos indicadores como mesófilos aeróbios, enterobactérias e coliformes totais, que vão refletir as condições higiênicas e sanitárias do local e do produto.Research, Society and Development2021-01-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1145510.33448/rsd-v10i1.11455Research, Society and Development; Vol. 10 No. 1; e22610111455Research, Society and Development; Vol. 10 Núm. 1; e22610111455Research, Society and Development; v. 10 n. 1; e226101114552525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/11455/10441Copyright (c) 2021 Damaris Alves dos Santos; Gabriela Vieira do Amaral; Fabio Sartori; Jessica do Vale Simashttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSantos, Damaris Alves dos Amaral, Gabriela Vieira do Sartori, FabioSimas, Jessica do Vale 2021-02-20T21:19:23Zoai:ojs.pkp.sfu.ca:article/11455Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:33:16.731827Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv The importance of hygienic and sanitary conditions in slaughterhouses: A literature review
La importancia de las condiciones higiénicas y sanitarias en los mataderos: Una revisión de la literatura
A importância das condições higiênico-sanitárias em abatedouros: Uma revisão de literatura
title The importance of hygienic and sanitary conditions in slaughterhouses: A literature review
spellingShingle The importance of hygienic and sanitary conditions in slaughterhouses: A literature review
Santos, Damaris Alves dos
Contaminação
Carnes
Alimento seguro.
Contaminación
Carnes
Comida segura.
Meats
Contaminación
Safe food.
title_short The importance of hygienic and sanitary conditions in slaughterhouses: A literature review
title_full The importance of hygienic and sanitary conditions in slaughterhouses: A literature review
title_fullStr The importance of hygienic and sanitary conditions in slaughterhouses: A literature review
title_full_unstemmed The importance of hygienic and sanitary conditions in slaughterhouses: A literature review
title_sort The importance of hygienic and sanitary conditions in slaughterhouses: A literature review
author Santos, Damaris Alves dos
author_facet Santos, Damaris Alves dos
Amaral, Gabriela Vieira do
Sartori, Fabio
Simas, Jessica do Vale
author_role author
author2 Amaral, Gabriela Vieira do
Sartori, Fabio
Simas, Jessica do Vale
author2_role author
author
author
dc.contributor.author.fl_str_mv Santos, Damaris Alves dos
Amaral, Gabriela Vieira do
Sartori, Fabio
Simas, Jessica do Vale
dc.subject.por.fl_str_mv Contaminação
Carnes
Alimento seguro.
Contaminación
Carnes
Comida segura.
Meats
Contaminación
Safe food.
topic Contaminação
Carnes
Alimento seguro.
Contaminación
Carnes
Comida segura.
Meats
Contaminación
Safe food.
description Maintaining hygienic conditions during production is considered a key part in obtaining innocuous food. Meat products can be contaminated by microorganisms during handling and processing. After being contaminated, the meat offers conditions for microorganisms to multiply, becoming a potential to convey pathogenic bacteria and a threat to consumer health. The application of self-control programs such as good manufacturing practices, standard operating hygiene procedure and hazard analysis and critical control points are implemented to ensure the safety and quality of products. Therefore, it is relevant to evaluate the hygienic and sanitary conditions of the establishments through the use of the checklist and sample collection through the swab, and through the samples is performed the identification of indicator microorganisms such as aerobic mesophiles, enterobacteria and total coliforms, which will reflect the hygienic and sanitary conditions of the site and product.
publishDate 2021
dc.date.none.fl_str_mv 2021-01-09
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://rsdjournal.org/index.php/rsd/article/view/11455
10.33448/rsd-v10i1.11455
url https://rsdjournal.org/index.php/rsd/article/view/11455
identifier_str_mv 10.33448/rsd-v10i1.11455
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/11455/10441
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 1; e22610111455
Research, Society and Development; Vol. 10 Núm. 1; e22610111455
Research, Society and Development; v. 10 n. 1; e22610111455
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052744260911104

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