Ocorrência de lesões musculares e agulhas hipodérmicas em carcaças de suínos durante a desmancha
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2019-05-07
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Atualmente os consumidores estão cada vez mais conscientes e exigentes em relação a temas como a qualidade e segurança alimentar do que alguma vez estiveram. Isto leva a que os profissionais da área alimentar tenham de corresponder com as exigências do mercado consumidor, diminuindo ao máximo a ocorrência de eventuais situações anómalas que ponham em causa a qualidade dos produtos produzidos, protegendo o consumidor e a reputação das marcas e instituições que representam. Em parte, a segurança dos alimentos é assegurada pelas diversas atividades desempenhadas pelos médicos veterinários oficiais (MVO), nas suas mais vastas tarefas como é exemplo a inspeção ante e post-mortem a nível do matadouro. O leque de funções abrange não só a identificação da presença de processos patológicos ou fisiológicos nas carcaças, bem como a inspeção do estado higiénico de animais, instalações e pessoal e ainda a verificação da documentação legal necessária para o abate de animais. A sua atuação estende-se para além do matadouro, abrangendo por exemplo salas de desmancha. Este trabalho teve como objetivo perceber quais os maiores problemas do ponto de vista de qualidade e segurança alimentar encontrados durante a desmancha de carcaças de suínos, abordando não só alterações e lesões musculares, mas também perigos físicos e meios para os detetar e evitar. Para a realização deste trabalho, efetuou-se o acompanhamento do processo de desmancha de carcaças de suíno numa unidade industrial, com um total de 504 684 peças de carne analisadas. Durante este período, verificou-se uma ocorrência de 0,084% de lesões abcessiformes (n=423) e uma ocorrência de 0,44% de outras lesões musculares (n=2243), correspondendo a um total de 5 517,97 Kg de matéria prima rejeitada. As peças de carne mais afetadas foram a caluga e o cachaço, demonstrando o potencial da monotorização das lesões a nível cervical, como ferramenta na implementação de um programa de vigilância baseado no risco no que toca à inoculação a nível da produção primária. Além disto, todas as alterações musculares identificadas não tinham sido detetadas no decurso da inspeção postmortem efetuada na linha de abate. Adicionalmente, realizou-se um estudo retrospetivo da ocorrência de agulhas hipodérmicas e de outros perigos físicos metálicos detetados por detetores de metais durante o processo de desmancha de carcaças de suínos. Foram detetadas 26 agulhas hipodérmicas durante um período de 63 meses e 23 outros perigos físicos metálicos durante um período de 32. Estes resultados alertam para a importância da aplicação das boas-práticas de inoculação medicamentosa de forma a minimizar o impacto sobre a segurança alimentar e a confiança do consumidor. Neste trabalho estimaram-se perdas económicas no valor de 3404,64€ relacionadas apenas com a matéria prima eliminada durante um período de laboração da sala de desmancha durante 30 dias, devido quer a lesões abcessiformes quer devido a outras lesões musculares. É possível concluir que a segurança dos alimentos e a defesa do consumidor deve começar na produção primária onde algumas práticas comuns indevidas devem ser corrigidas e claro, reforçar e melhorar procedimentos e equipamentos na indústria alimentar de forma a ir de encontro a esses mesmos objetivos.
Consumers are becoming increasingly aware and demanding about issues such as quality and food safety than they have ever been. This leads to food professionals having to meet the demands of the consumer market, minimizing the occurrence of any anomalous situations that jeopardize the quality of the products produced, protecting the consumer and the reputation of the brands and institutions they represent. In part, food safety is ensured by the various activities performed by official veterinarians (MVO), in their wide range of tasks such as ante and post-mortem inspection. The range of functions covers not only the identification of the presence of pathological or physiological processes in the carcasses, as well as the inspection of the hygienic state of animals, facilities and personnel and also the verification of the legal documentation necessary for the slaughter of animals. Its operation extends beyond the slaughterhouse, covering for example cutting plant facilities. The objective of this study was to understand the major problems from the point of view of quality and food safety encountered during the division of pig carcasses, not only addressing muscle alterations and muscle injuries, but also physical hazards and the means to detect and avoid them. Thus, the process of cutting pig carcasses was monitored in an industrial unit in a period of 30 working days, with a total of 504 684 pieces of meat analyzed. During this period, there was an absolute occurrence of 0.084% of abcessiform lesions (n = 423) and an absolute occurrence of 0.44% of other muscle lesions (n = 2243). The parts most affected were the caluga and the neck muscles, this demonstrates the potential use of neck lesions observed at pork cutting plant for a farm-inoculation risk-based surveillance system. All muscle changes identified had not been detected during the post-mortem inspection performed on the slaughter line. In addition, a retrospective study of the occurrence of hypodermic needles and other metallic physical hazards detected by metal detectors during the cutting process of pig carcasses was carried out. In a period of 63 months n = 26 hypodermic needles were detected and in a period of 32 months, other physical metal hazards n = 23. These results, should alert for the importance of good production practices, regarding inoculation procedures in order to mitigate the impact on food safety and consumer confidence. In this work, were estimated economic losses of € 3404.64 just related to the raw material eliminated during a period of 30 days of labor in the cutting plant, due to both abscessed lesions and due to other muscular injuries. It is possible to conclude that food safety and consumer protection must begin in primary production where some wrong common practices must be corrected and of course, reinforce and improve procedures and equipment in the food industry in order to meet those same objectives.
Consumers are becoming increasingly aware and demanding about issues such as quality and food safety than they have ever been. This leads to food professionals having to meet the demands of the consumer market, minimizing the occurrence of any anomalous situations that jeopardize the quality of the products produced, protecting the consumer and the reputation of the brands and institutions they represent. In part, food safety is ensured by the various activities performed by official veterinarians (MVO), in their wide range of tasks such as ante and post-mortem inspection. The range of functions covers not only the identification of the presence of pathological or physiological processes in the carcasses, as well as the inspection of the hygienic state of animals, facilities and personnel and also the verification of the legal documentation necessary for the slaughter of animals. Its operation extends beyond the slaughterhouse, covering for example cutting plant facilities. The objective of this study was to understand the major problems from the point of view of quality and food safety encountered during the division of pig carcasses, not only addressing muscle alterations and muscle injuries, but also physical hazards and the means to detect and avoid them. Thus, the process of cutting pig carcasses was monitored in an industrial unit in a period of 30 working days, with a total of 504 684 pieces of meat analyzed. During this period, there was an absolute occurrence of 0.084% of abcessiform lesions (n = 423) and an absolute occurrence of 0.44% of other muscle lesions (n = 2243). The parts most affected were the caluga and the neck muscles, this demonstrates the potential use of neck lesions observed at pork cutting plant for a farm-inoculation risk-based surveillance system. All muscle changes identified had not been detected during the post-mortem inspection performed on the slaughter line. In addition, a retrospective study of the occurrence of hypodermic needles and other metallic physical hazards detected by metal detectors during the cutting process of pig carcasses was carried out. In a period of 63 months n = 26 hypodermic needles were detected and in a period of 32 months, other physical metal hazards n = 23. These results, should alert for the importance of good production practices, regarding inoculation procedures in order to mitigate the impact on food safety and consumer confidence. In this work, were estimated economic losses of € 3404.64 just related to the raw material eliminated during a period of 30 days of labor in the cutting plant, due to both abscessed lesions and due to other muscular injuries. It is possible to conclude that food safety and consumer protection must begin in primary production where some wrong common practices must be corrected and of course, reinforce and improve procedures and equipment in the food industry in order to meet those same objectives.
Descrição
Dissertação de Mestrado Integrado em Medicina Veterinária
Palavras-chave
lesões musculares , suínos