Controlo da qualidade microbiológica em carcaças de bovinos e suínos, e implementação de medidas preventivas
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2016-04-07
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Um quinto da população mundial alimenta-se de carne. Portanto, é necessário controlar as indústrias que levam este alimento até ao prato do consumidor. Os critérios microbiológicos dão orientações relativamente à aceitação dos géneros alimentares e seus processos de fabrico, manipulação e distribuição. Os operadores das empresas do setor alimentar devem assegurar que os alimentos cumprem os critérios microbiológicos estabelecidos no anexo I do Regulamento (CE) nº 1441/2007. O objetivo deste trabalho é a avaliação da qualidade microbiológica em carcaças de bovinos e suínos após o abate, mas antes da refrigeração, recorrendo-se para isso à quantificação de Microrganismos a 30ºC, Enterobacteriaceae e pesquisa de Salmonella.
O estudo começou pela recolha das amostras em dois matadouros localizados na zona Norte de Portugal, durante um período entre novembro de 2012 e abril de 2013. Foram efetuadas um total de 150 colheitas, das quais, para a Empresa A, 50 de bovino e 50 de suíno, e para a Empresa B , 50 de suíno. A escolha dos pontos de amostragem e o método utilizado foram regidos de acordo com a norma ISO 17604 “Microbiology of food and animal feeding stuffs - carcass sampling for microbiological analysis”. Foram amostradas cinco carcaças de cada espécie animal, por cada colheita e o método utilizado foi o não-destrutivo. Nas colheitas, para Microrganismos a 30ºC e Enterobacteriaceae, foram amostrados quatro pontos de cada carcaça, e para a pesquisa de Salmonella, foi amostrado um ponto.
O tratamento das amostras foi efetuado na empresa Equilibrium, Laboratório de Controlo da Qualidade e de Processos, Lda., acreditado no âmbito da ISO EN/IEC 17025 para águas e alimentos. Para quantificação de Microrganismos a 30ºC, usou-se a técnica de incorporação em gelose, com o meio PCA (ISO 4833), e para quantificação de Enterobacteriaceae usou-se o meio VRBG (ISO 21528). A pesquisa de Salmonella decorreu segundo os procedimentos descritos na norma ISO 6579.
Os resultados obtidos permitem observar que, quer para a Empresa A, quer para a Empresa B, em ambas as espécies animais, a maior parte das amostras apresentaram índices de contaminação abaixo do limite mínimo estipulado no Regulamento (CE) nº 1441/2007. Na Empresa A, as carcaças de bovinos apresentaram uma média logarítmica de 3,09 log ufc/cm2 na análise de microrganismos a 30ºC e 0,32 log ufc/cm2 na análise de Enterobacteriaceae, quanto às carcaças de suínos, para microrganismos a 30ºC obteve-se uma média de 2,57 log ufc/cm2 e para Enterobacteriaceae, 0,11 log ufc/cm2. No caso da Empresa B obteve-se uma média logarítmica de 2,89 log ufc/cm2 para microrganismos a 30ºC e 0,74 log ufc/cm2 para Enterobacteriaceae. Em relação à pesquisa de Salmonella, não se verificaram resultados positivos em nenhuma carcaça analisada.
Sendo a carne um meio de cultura favorável ao crescimento microbiano, é relevante salientar que todas as medidas de higiene são importantes para evitar contaminações desta.
Estes valores refletem que as práticas de produção implementadas nos matadouros em análise garantem a qualidade microbiológica das carcaças.
One fifth of world population feeds on meat. So it’s important to control the industries that bring it until consumer’s plate. The microbiological criteria can give us orientation to the acceptance of the food and it’s processos, manufacturing and distribution. The manufacturers form the companies in the food sector must make sure that the foodstuffs comply the microbiological criteria established in the annex I of the Regulation (EC) nº 1441/2007 of 5th December, which alters the Regulation (EC) nº 2073/2005 commission of 15th November. The goal of this work is to evaluate the microbiological quality in bovine and swine carcasses after the slaughter, but before being refrigerated, determining the number of microorganisms at 30 degrees C, Enterobacteriaceae and detecting Salmonella. The work started by sampling in two slaughterhouses in the north zone of Portugal, in a period between November of 2012 and April of 2013. A total of 150 samples were collected, to the Company A, 50 form bovine carcasses and 50 form swine carcasses, and to the Company B, 50 from swine carcasses. The selection of the sampling places and methods were done according to the ISO 17604 “Microbiology of food and animal feeding stuffs - carcass sampling for microbiological analysis”. Five carcasses from each of the animal species were sampled, for each sampling session, and the non-destructive method was the one used. To microorganisms at 30 degrees C and Enterobacteriaceae, five points in each carcass were sampled, and to Salmonella, only one sampling point. The treatment of the samples was done in the laboratory Equilibrium, accredited by ISO EN/IEC 17025 to water and food. To the quantification of microorganisms at 30 degrees C, the incorporation technique was used, with the medium PCA (ISO 4833), and for the quantification of Enterobacteriaceae the medium used was VRBG (ISO 21 528). The detection of Salmonella was made according to the ISO 6579. The results allow us to observe that in both Companies, A and B, and to both animal species, the most of the samples show contamination levels below the minimum limit imposed in the Regulation (EC) nº 1441/2007. In Company A, bovine carcasses had a logarithmic average of 3,09 log ufc/cm2, for microorganisms at 30 degrees C and 0,32 log ufc/cm2 for Enterobacteriaceae analysis. About swine carcasses, to microorganisms at 30 degrees C the average obtained was 2,57 log ufc/cm2 and to Enterobacteriaceae, 0,11 log ufc/cm2. In the case of company B, just for swine carcasses, the logarithmic average for microorganisms at 30 degrees C was 2,89 log ufc/cm2, and 0,74 log ufc/cm2 to Enterobacteriaceae. It wasn’t detected Salmonella in any of the carcasses. Meat is a prosperous culture medium to the growth of microorganisms, and it is relevant accentuate the all the hygiene measures are important to avoid contamination. This values reflect that the manufacturing practices implemented on the analyzed slaughterhouses, can guarantee the microbiological quality of the carcasses.
One fifth of world population feeds on meat. So it’s important to control the industries that bring it until consumer’s plate. The microbiological criteria can give us orientation to the acceptance of the food and it’s processos, manufacturing and distribution. The manufacturers form the companies in the food sector must make sure that the foodstuffs comply the microbiological criteria established in the annex I of the Regulation (EC) nº 1441/2007 of 5th December, which alters the Regulation (EC) nº 2073/2005 commission of 15th November. The goal of this work is to evaluate the microbiological quality in bovine and swine carcasses after the slaughter, but before being refrigerated, determining the number of microorganisms at 30 degrees C, Enterobacteriaceae and detecting Salmonella. The work started by sampling in two slaughterhouses in the north zone of Portugal, in a period between November of 2012 and April of 2013. A total of 150 samples were collected, to the Company A, 50 form bovine carcasses and 50 form swine carcasses, and to the Company B, 50 from swine carcasses. The selection of the sampling places and methods were done according to the ISO 17604 “Microbiology of food and animal feeding stuffs - carcass sampling for microbiological analysis”. Five carcasses from each of the animal species were sampled, for each sampling session, and the non-destructive method was the one used. To microorganisms at 30 degrees C and Enterobacteriaceae, five points in each carcass were sampled, and to Salmonella, only one sampling point. The treatment of the samples was done in the laboratory Equilibrium, accredited by ISO EN/IEC 17025 to water and food. To the quantification of microorganisms at 30 degrees C, the incorporation technique was used, with the medium PCA (ISO 4833), and for the quantification of Enterobacteriaceae the medium used was VRBG (ISO 21 528). The detection of Salmonella was made according to the ISO 6579. The results allow us to observe that in both Companies, A and B, and to both animal species, the most of the samples show contamination levels below the minimum limit imposed in the Regulation (EC) nº 1441/2007. In Company A, bovine carcasses had a logarithmic average of 3,09 log ufc/cm2, for microorganisms at 30 degrees C and 0,32 log ufc/cm2 for Enterobacteriaceae analysis. About swine carcasses, to microorganisms at 30 degrees C the average obtained was 2,57 log ufc/cm2 and to Enterobacteriaceae, 0,11 log ufc/cm2. In the case of company B, just for swine carcasses, the logarithmic average for microorganisms at 30 degrees C was 2,89 log ufc/cm2, and 0,74 log ufc/cm2 to Enterobacteriaceae. It wasn’t detected Salmonella in any of the carcasses. Meat is a prosperous culture medium to the growth of microorganisms, and it is relevant accentuate the all the hygiene measures are important to avoid contamination. This values reflect that the manufacturing practices implemented on the analyzed slaughterhouses, can guarantee the microbiological quality of the carcasses.
Descrição
Dissertação de Mestrado em Biotecnologia e Qualidade Alimentar
Palavras-chave
Microbiologia , Qualidade , Bovinos , Suínos , Enterobacteriaceae , Salmonella