Análise microbiológica da carne suína in natura comercializada em feiras livres da microrregião do brejo paraibano

The meat and its byproducts are sources of food for the human population worldwide, however the richness of its chemical composition makes it an important tool for development and growth of most microorganisms. Thus, the aim of this research was to evaluate the quality and level of microbiological contamination of fresh pork sold in the street markets of Microregion Brejo: Areia, Alagoa Grande, Alagoa Nova, Pilões, Bananeiras, Borborema and Serraria. The samples were collected Longissimus muscle of 19 pig carcasses and packaged in sterile plastic bags, transported in cooler with ice to the Laboratory of Preventive Veterinary Medicine of the CCA / UFPB / Sand in the months of July to September 2012, to count total and fecal coliforms at 36 oC (NMP/g), Count Total Aerobic Bacteria mesophytic (UFC/g), Staphylococcus spp. and Salmonella ssp. (Presence or absence). According to the results obtained it was found that all samples except the control, showed high levels of contamination by pathogens analyzed, 17 (89.47%) of the carcass shown to be contaminated with Staphylococcus spp.; 11 (57.89 %) presented with or contamination above the limits recommended by the Brazilian legislation similar for total and fecal coliforms. All samples were identified with contamination total mesophilic aerobic bacteria, and are found ratios <2.5 x101 UFC/g at> 2.5 x107UFC/g, minimum and maximum, respectively, with 18 (94.74%) of the carcasses analyzed with values over 104 UFC/g, of which 8 (42.11%) were identified with scores equal or above 1.4 x106 UFC/g of meat. The identification of Salmonella spp. presence was detected in 5 (26.32%) of carcasses studied. Thus, it is necessary to greater oversight by the responsible agencies, as well as conducting training and capacity building aimed at producers and traders who manipulate this micro pork.

Grantor

Zootecnia

Year dc:date.issued

2014

Author dc:creator

• Souza, Clesio Morgado de

• Consumo de carne
• Microbiologia de alimentos
• Carne suína - Comercialização
• Carne suína - Análise microbiológica

Statement dc:rights

• Acesso aberto

Language dc:language.iso

pt

Repository record dc:identifier.uri

https://repositorio.ufpb.br/jspui/handle/123456789/522

OAI identifier oai:identifier

oai:repositorio.ufpb.br:123456789/522