PERFIL SOCIOECONÔMICO E MICROBIOLÓGICO DE MANIPULADORES E QUALIDADE DE OVOS DE GRANJAS DE PRODUÇÃO COMERCIAL. Influência da Contaminação Experimental por Pseudomonas aeruginosa sobre a Qualidade de Ovos Não-Lavados e Lavados / Socioeconomic profile and to manipulate Microbiological And Quality Of Eggs Of Granjas Of Commercial Production. Influence Of Contamination By Experimental Pseudomonas Aeruginosa On Quality Of Eggs And Non-Washes Washes

Maria Luiza Ferreira Stringhini

This study was developed in order to study the behavior of Pseudomonas aeruginosa inoculated on shell of washed and unwashed eggs. It was evaluated the socioeconomic and microbiological profiles of hands, nasal cavity and oropharynx of 32 volunteers staff from four commercial poultry farms located in the metropolitan region of Goiânia-GO. It was found that 56% of the workers are males and that the most common age group (47%) is between 18 and 23 years. Approximately 41% (13/32) had 6th to 9th grade of elementary school and 44% had monthly family income between two and three minimum salaries. Most microorganisms isolated and identified among the workers belong to the natural microflora of them. However, Escherichia coli was isolated from the hands of 12.5% individuals before starting day of work indicating contamination of fecal origin. Deteriorated microorganisms for eggs also were identified in the handlers as Pseudomonas spp. and Enterobacter spp. Among the Gram-positive bacteria identified detached Staphylococcus coagulase positive that can pose dangers to health of consumers. After this initial research, it was evaluated the bacteriological quality of 576 washed and 132 unwashed eggs of Dekalb White hens obtained in four commercial poultry farms located in the metropolitan area of Goiânia, collected half in the classification hall, and the other half, in the facilities. Counts of mesophilic and positive Staphylococcus coagulase and Most Probable Number (MPN) of total and fecal coliforms in shells and internal content of eggs and Salmonella spp. research in eggshells were made. It was concluded that washed eggs from commercial egg farms had better eggshell bacteriological quality than unwashed eggs but the washing process adopted must be made appropriate in order to avoid contamination. In the following experiment aimed to verify the quality of commercial unwashed eggs submitted to experimental contamination by Pseudomonas aeruginosa. Were contaminated, by handling, with 3.0 x 102 and 6.0 x 105 colony-forming units (CFUs) of Pseudomonas aeruginosa/mL of solution, 576 unwashed eggs without cracks, classified as large, laying hens with 30 to 40 weeks of age. After contamination, the eggs were stored at 5oC and 28oC for 30 days. Every 10 days were carried out analyses of physical quality of eggs (weight of the egg, specific gravity, shell thickness, percentage of yolk, albumen and shell, Haugh unit, rates of yolk and albumen) and pH and counting of the contaminated bacteria in shell and contents of the eggs. During storage, there was control of bacterial multiplication in the shell of the eggs kept at 5oC (p<0,05). However, in content, the cooling controlled the growth of bacteria only in eggs contaminated with initial higher inoculum. It was concluded that the cooling maintains the internal quality of the eggs, even when contaminated and also retains the hygienic-sanitary characteristics of the product. In the last experiment aimed to check the quality of commercial washed eggs inoculated in the shell with Pseudomonas aeruginosa, stored at 5oC and 25oC. It was used 576 eggs, without cracks, classified as large, from laying hens with 30 to 40 weeks of age, line Dekalb White. The experimental design was completely randomized in a 3 x 2 factorial (contamination and temperature storage) with 12 repetitions for physical quality and pH and four repetitions for microbiological variables. The eggs were contaminated by handling, with 7.8 x 102 and 6.0 x 105 colony-forming units (CFUs) of Pseudomonas aeruginosa/mL of solution and stored at 5oC and 25oC for 30 days. Every ten days it was carried out analyses of physical quality of eggs, similar to the previous experiment, pH and counts of Pseudomonas aeruginosa in shell and contents of the eggs. The eggs stored at 5oC showed better internal quality (p<0,05) and lower bacterial counts in shell and contents of the eggs (p<0,05) regardless of the initial concentration of inoculum. It was concluded that the cooling provides better internal quality, physical, chemical and bacteriological of eggs, during 30 days of storage.

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