Avaliação das boas práticas de fabricação e qualidade de carne de açougues de Uberlândia - MG

Abstract

As a nutritious and practical food, the bovine ground meat is much consumed by the population, but, its excessive manipulation associated to the non-adoption of good manufacturing practices can influence the quality of the product. This study aimed to evaluate the good manufacturing practices and the quality of bovine ground beef sold in establishments in Uberlândia – MG. Forty samples of bovine ground beef were purchased from eight establishments of each of the five regions of the city (n=40), and analyzed for physicochemical characteristics and the research of Salmonella spp. The good manufacturing practices were analyzed through a check-list that identified the conformities and nonconformities of the establishments that commercialize bovine ground beef. The results of nonconformities in the evaluation of good manufacturing practices in each establishment were compared by Chi-square (P<0,05). The establishments showed 36.7% of non-compliance by completing the check-list and 75% of non-compliance in the physicochemical analysis. In the categories Buildings and installations, Equipment, furniture and instruments and Manipulators, were observed, respectively: 30%, 56.25% and 35% of non-compliance values. Salmonella was also found in two (5%) of the samples and among all factors analyzed, the West region presented the highest non-conformity value. It is concluded that the establishments need to comply with the good manufacturing practices in order to commercialize safe food, not endangering the consumer health.