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

Detalhes bibliográficos
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
Resumo: 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.
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spelling Evaluation of the adequacy of Good Manufacturing Practices and meat quality in butcher shopsAVALIAÇÃO DA ADEQUAÇÃO DAS BOAS PRÁTICAS DE FABRICAÇÃO E QUALIDADE DE CARNE BOVINA EM AÇOUGUESfood handlingFood hygieneSalmonellaThis 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.Universidade Federal de Uberlândia Curso de Medicina Veterinária, UberlândiaPrograma de Pós Graduação em Saúde Animal Saúde Pública Veterinária e Segurança Alimentar Universidade Estadual Paulista Júlio de Mesquita Filho, São PauloFaculdade de Medicina Curso de Nutrição Universidade Federal de Uberlândia, UberlândiaPrograma de Pós Graduação em Saúde Animal Saúde Pública Veterinária e Segurança Alimentar Universidade Estadual Paulista Júlio de Mesquita Filho, São PauloUniversidade Federal de Uberlândia (UFU)Universidade Estadual Paulista (UNESP)de Oliveira Ventura, Nayla KellenCosta, Letícia Roberta Martins [UNESP]da Cunha Dias, Sthéfany [UNESP]Nascimento, Yago Fernandes [UNESP]da Silva, Luciana SaraivaCossi, Marcus Vinícius Coutinho2022-04-28T19:29:53Z2022-04-28T19:29:53Z2020-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article80-90http://dx.doi.org/10.5380/AVS.V25I4.75064Archives of Veterinary Science, v. 25, n. 4, p. 80-90, 2020.1517-784Xhttp://hdl.handle.net/11449/22164510.5380/AVS.V25I4.750642-s2.0-85099054586Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengporArchives of Veterinary Scienceinfo:eu-repo/semantics/openAccess2022-04-28T19:29:53Zoai:repositorio.unesp.br:11449/221645Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462022-04-28T19:29:53Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Evaluation of the adequacy of Good Manufacturing Practices and meat quality in butcher shops
AVALIAÇÃO DA ADEQUAÇÃO DAS BOAS PRÁTICAS DE FABRICAÇÃO E QUALIDADE DE CARNE BOVINA EM AÇOUGUES
title Evaluation of the adequacy of Good Manufacturing Practices and meat quality in butcher shops
spellingShingle Evaluation of the adequacy of Good Manufacturing Practices and meat quality in butcher shops
de Oliveira Ventura, Nayla Kellen
food handling
Food hygiene
Salmonella
title_short Evaluation of the adequacy of Good Manufacturing Practices and meat quality in butcher shops
title_full Evaluation of the adequacy of Good Manufacturing Practices and meat quality in butcher shops
title_fullStr Evaluation of the adequacy of Good Manufacturing Practices and meat quality in butcher shops
title_full_unstemmed Evaluation of the adequacy of Good Manufacturing Practices and meat quality in butcher shops
title_sort Evaluation of the adequacy of Good Manufacturing Practices and meat quality in butcher shops
author de Oliveira Ventura, Nayla Kellen
author_facet de Oliveira Ventura, Nayla Kellen
Costa, Letícia Roberta Martins [UNESP]
da Cunha Dias, Sthéfany [UNESP]
Nascimento, Yago Fernandes [UNESP]
da Silva, Luciana Saraiva
Cossi, Marcus Vinícius Coutinho
author_role author
author2 Costa, Letícia Roberta Martins [UNESP]
da Cunha Dias, Sthéfany [UNESP]
Nascimento, Yago Fernandes [UNESP]
da Silva, Luciana Saraiva
Cossi, Marcus Vinícius Coutinho
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade Federal de Uberlândia (UFU)
Universidade Estadual Paulista (UNESP)
dc.contributor.author.fl_str_mv de Oliveira Ventura, Nayla Kellen
Costa, Letícia Roberta Martins [UNESP]
da Cunha Dias, Sthéfany [UNESP]
Nascimento, Yago Fernandes [UNESP]
da Silva, Luciana Saraiva
Cossi, Marcus Vinícius Coutinho
dc.subject.por.fl_str_mv food handling
Food hygiene
Salmonella
topic food handling
Food hygiene
Salmonella
description 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.
publishDate 2020
dc.date.none.fl_str_mv 2020-01-01
2022-04-28T19:29:53Z
2022-04-28T19:29:53Z
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.uri.fl_str_mv http://dx.doi.org/10.5380/AVS.V25I4.75064
Archives of Veterinary Science, v. 25, n. 4, p. 80-90, 2020.
1517-784X
http://hdl.handle.net/11449/221645
10.5380/AVS.V25I4.75064
2-s2.0-85099054586
url http://dx.doi.org/10.5380/AVS.V25I4.75064
http://hdl.handle.net/11449/221645
identifier_str_mv Archives of Veterinary Science, v. 25, n. 4, p. 80-90, 2020.
1517-784X
10.5380/AVS.V25I4.75064
2-s2.0-85099054586
dc.language.iso.fl_str_mv eng
por
language eng
por
dc.relation.none.fl_str_mv Archives of Veterinary Science
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 80-90
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1799964404574322688

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