AVALIAÇÃO DAS CONDIÇÕES HIGIÊNICOSANITÁRIAS E MICROBIOLÓGICAS DA CARCAÇA BOVINA FRESCA EM AÇOUGUES

Abstract

The consumer market is more demanding, leading the food-producing establishments to seek improvements in manufacturing processes, to obtain products that are more attractive, innovative and free of contaminants. The product consumption of animal origin when not submitted to the correct management becomes a propitious medium for pathogenic microorganisms’ growth, which can make it a source of transmission of food-borne diseases (DVA's), being considered an important health problem deterioration that will reduce the shelf life of food products. In the present study a survey of the hygienic-sanitary conditions and the microbiological quality of the bovine carcass marketed in the butchers of the city of Rio Verde - Goiás was carried out. As soon as the carcasses arrived at the butcher's shop, samples were collected, with the aid of a swab , at three different points in the bovine half-carcasses (chest, flank and rib) for microbiological tests. In addition, the temperatures were measured (using a thermometer inserted in the musculature of the three chosen points), in order to verify compliance with Brazilian legislation that provides a maximum of 7°C for the temperature of bovine carcasses commercialization, and also the pH was measured using a portable peagameter. The results obtained contributed to the knowledge of the risk areas of the production process and the direction of actions to be taken to reduce the risk of contamination (health risks) by the competent authorities.