Avaliação bacteriológica da carne bovina desossada em estabelecimentos comerciais do município de Cuiabá - MT - Brasil.

AUTOR(ES)
DATA DE PUBLICAÇÃO

2004

RESUMO

Very few is reported about the deboning process beeing transference from slaughterhouses to wholesale houses (butchers, supermarket, meats house and so on) by specialized literature. This works objective is to evaluate if this transference has been inluencing in the bacteriological quality of the final product, also to verify the difference among deboned-meat in commercial establishments of distinct areas, peripheric area (A) and central area (B), of Cuiabá district - MT, Brazil. NMP analysis (more probable number) of termotolerants coliforms and enumeration of Escherichia coli were done. Isolation and identification of Salmonella spp. analysis were correlated with pH and temperature values of the meat. Samples analyzed come from rump area (Tensor fasciae latae), beeing 40 samples for each establishment, and a total of 80 ones. Results were evaluated before and after of the deboning process in the those establishments related to NMP of termotolerants coliforms. This process in wholesale houses, has no negative influence on the bacteriological quality of the final product. Although 35% of the samples in the establishment (A) and 17.5% in establishment B showed up high value for NMP after the deboning process. It had significant statistics difference related to the bacteriological quality standard among the studied areas, and isolation and identification of Salmonella for peripheric area (A).

ASSUNTO(S)

escherichia coli desossa deboning process salmonella spp alcatra carne bovina - contaminação salmonella spp. rump escherichia coli carne bovina - microbiologia medicina veterinária inspecao de produtos de origem animal

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