Riscos relacionados à contaminação microbiana de carne moída bovina

Abstract

This study aimed to check the microbiological quality and the potential danger of consumption of ground beef, and determine the main risk factors related to the place of their marketing. Samples of ground beef cattle from the five geographic sectors of the city of Uberlandia-MG were analyzed. Total coliforms, Escherichia coli and Staphylococcus sp were quantified and qualitative analysis of Salmonella, Listeria sp, Listeria monocytogenes and Campylobacter spp. Additionally, pH and temperature were measured immediately after the acquisition. The grinders of meat were evaluated by the quantification of bioindicators. A check-list was made for the classification of establishments. It was used rapid test for the Compact dry ® search of bioindicators, and the traditional methodology for the other analyses. The confirmation of the identification of Listeria sp and Listeria monocytogenes was obtained using the techniques of PCR and RT-PCR, respectively. The counts of total coliform and E. coli showed that 57.5% and 45% respectively, were between 103CFU.g-1 to 105 CFU.g-1 and 102 to 104 CFU.g-1. Staphylococcus sp was determined in 100% of the samples, with counts ranging from 103 CFU.g-1 to 105 CFU.g-1. High counts of bacteria in mesophilic equipment indicate poor hygiene. The inadequate hygiene was confirmed by high counts of total coliform and E. coli in equipment, and highlights the danger of cross-contamination. Hygiene, maintenance of equipment and utensils, presentation and personal items were valued more evidence that non-conformities The presence of pathogens such as Campylobacter and Listeria monocytogenes is worrying, because 38.5% and 15.5% of meat, respectively, showed presence of these pathogens. The use of PCR and RT-PCR demonstrated efficiency and speed for the identification of Listeria sp and L.monocytogenes, and can be used in routine to reduce the time for analysis. The lack of standards for microbiological food pathogens such as Listeria monocytogenes and Campylobacter complicates the decision-making regarding the fate of contaminated products, which are a risk to the health of consumers.