Yersinia enterocolitica as a microbiological hazard in two swine slaughterhouse pattern / Yersinia enterocolitica como perigo microbiológico em dois ambientes de abate de suínos

AUTOR(ES)

Vanessa Aglaê Martins Teodoro

DATA DE PUBLICAÇÃO

2004

RESUMO

The purpose of this work was to evaluate the contamination of swine carcasses from samples of surfaces swabling and swine tonsils with Yersinia enterocolitica in inspectioned and not inspectioned places of swine slaughter and compare the conventional microbiological analyses and Polymerase Chain Reaction - PCR taking as reference its the effectiveness, quickness, reagents cost, and type of samples used, as subsidy to the HACCP system. In the inspectioned place slaughter the samples were collected in a inspectioned slaughterhouse in Minas Gerais, Brazil, were constituted of surfaces swabbling of 120 carcasses for conventional microbiologic analyses, thirty samples were collected in the following processing collecting point: after scalding/dehairing, immediately before evisceration, after evisceration/splitting and after 24 to 48 hours of refrigeration. In the not inspectioned places the samples were collected in the end of slaughter and were constituted by 30 carcasses and 30 swine tonsils and were destinated to conventional microbiological analyses and PCR. When the conventional microbiologic analyses were used both in inspectioned and not inspectioned places contaminated samples were not found. However, when the PCR techinc was used 73% of the not inspectioned swine showed to be positives to Y. enterocolitica. This contamination was of 40% in the carcasses and 43% in the tonsils; 10% of this animals presented samples contaminated with Y. enterocolitica. Beside its higher apparent sensibility, the PCR showed to be a faster technic and with lower cost than the conventional microbiologic analyses. Both the tonsils and the carcasses swabbling are viable alternatives for samples collection for the Y. enterocolitica determination in the slaughtered swine. Y. enterocolitica can be considered an microbiological hazard that happens in the slaughter process. The application of the GMP and the HACCP with the identification of the Critical Control Points (CCPs) can be a good alternative to the control of Y. enterocolitica in the swine slaughter.

ASSUNTO(S)

suíno swine carcaças inspecao de produtos de origem animal yersinia enterocolitica carcasses contamination contaminação yersinia enterocolitica

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