Evaluation of the adequacy of Good Manufacturing Practices and meat quality in butcher shops

• Autor(a) principal: de Oliveira Ventura, Nayla Kellen
• Data de Publicação: 2020
• Outros Autores: Costa, Letícia Roberta Martins [UNESP], da Cunha Dias, Sthéfany [UNESP], Nascimento, Yago Fernandes [UNESP], da Silva, Luciana Saraiva, Cossi, Marcus Vinícius Coutinho
• Tipo de documento: Artigo
• Idioma: eng; por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.5380/AVS.V25I4.75064; http://hdl.handle.net/11449/221645
• topic: food handling; Food hygiene; Salmonella

This study aimed to evaluate the adoption of good manufacturing practices and physico-chemical (pH and temperature) and microbiological parameters (presence of Salmonella spp.) of ground beef sold in butcher shops in Uberlândia, MG. Forty establishments from five regions of the city (eight per region) were analyzed, with good manufacturing practices evaluated through a checklist (A. Buildings and Facilities; B. Equipment, furniture and utensils; and C. Handlers). For physico-chemical and microbiological analysis, 200 g of ground beef was collected. The establishments presented 36.5% of nonconformity regarding the adoption of good manufacturing practices, with external area presenting insalubrity spots and hand washing the main observed issues. Regarding the physico-chemical analysis, 75% of nonconformities were identified among the evaluated butchers, with the presence of Salmonella spp. in meat samples from two of them (5%). It is concluded that there are flaws in the adoption of good manufacturing practices and the quality of the analyzed meat, and adjustments are necessary in order to commercialize a safe food to the consumer.