52a Reunião Anual da Sociedade Brasileira de
Zootecnia
Zootecnia: Otimizando Recursos e Potencialidades
Belo Horizonte – MG, 19 a 23 de Julho de 2015
Avaliação microbiológica da carne bovina moída crua comercializada em Parintins - AM1
Moisés Martins Chagas2, Edson Ferreira de Figueiredo Neto2, Daniellen de Souza Carneiro2, Angela Maria da Silva
Lehmkuhl3, Elton Augusto Lehmkuhl3
1
Parte do trabalho de iniciação científica do primeiro autor, financiada pela UFAM e FAPEAM
Graduandos em Zootecnia – ICSEZ/UFAM, Parintins – Amazonas, Brasil, Bolsista PIBIC da FAPEAM. e-mail: [email protected]
Professor Assistente ICSEZ/UFAM/Parintins - AM, BRA. e-mail: [email protected]
2
3
Resumo: No município de Parintins, a carne moída é bastante consumida, sendo vendida em mercados, açougues e
feiras livres. Entretanto é perceptível o manuseio impróprio deste alimento por parte dos açougueiros, bem como é
visível a falta de higiene dos pontos de venda. O processo de moagem e a manipulação inadequada favorecem a
contaminação e a multiplicação de microrganismos patogênicos. Neste sentido, este trabalho teve como objetivo
avaliar a presença de coliformes, Escherichia coli e Salmonella spp. na carne moída vendida no município de
Parintins, AM. As coletas de carne moída foram realizadas entre os meses de maio e novembro de 2014 em 21
estabelecimentos do município. Para avaliar a presença de Coliformes totais e Escherichia coli foram utilizadas
Petrifilm e para verificar a presença de Salmonella spp. utilizou-se Caldo Selenito-Cistina (SC), Caldo Tetrationato
Müller-Kauffman (TMK) e meios específicos para Salmonella, como Ágar meio F, Ágar Verde Brilhante
Modificado (AVBM) e Ágar Tríplice de Açúcar e Ferro (TSI). As amostras de carne moída analisadas foram
positivas para coliformes totais, E. coli e Salmonella. Essa contaminação está relacionada com a falta de higiene
observada nos estabelecimentos de venda de carne moída. Assim, torna-se necessário a implantação de um
programa de Boas Práticas para qualificar os profissionais e com isso melhorar a qualidade da carne bovina moída
comercializada e consumida no município de Parintins, Amazonas.
Palavras–chave: açougue, boas práticas, coliformes, Salmonella,
Microbiological evaluation of raw ground beef sold in Parintins - AM
Abstract: In the city of Parintins, ground beef is widely consumed, and sold in markets, butcher shops and street
markets. However, it is noticeable the improper handling of food by butchers and is visible lack of hygiene in retail
outlets. The process of grinding and improper handling favor contamination and growth of pathogens. Thus, this
study aimed to evaluate the presence of coliforms, Escherichia coli and Salmonella spp. in ground beef sold in the
city of Parintins, AM. The ground beef samples were taken between the months of May and November 2014 in 21
establishments in the city. To assess the presence of total coliforms and Escherichia coli were used Petrifilm and for
the presence of Salmonella spp. used broth Selenite Cystine (SC), Tetrathionate Müller-Kauffman (TMK) and
specific mediums for Salmonella, as medium F agar, Brilliant Green Agar Modified (AVBM) and Triple-Sugar iron
agar (TSI). The ground beef samples tested were positive for total coliforms, E. coli and Salmonella. This
contamination is related to the lack of hygiene observed in retail outlets of ground beef. Thus, it is necessary to
implemente a of good practice program to qualify professionals and thus improve the quality of ground beef sold
and consumed in the city of Parintins, Amazonas.
Keywords: butcher shops, coliforms, good practice, Salmonella
Introduction
The meat has important and essential nutrients for humans. Despite its high comercial value prevent a large
portion of the population to consume meat frequently, ground beef is a product of affordable value, and meets a
large part of the population. This is a meat product obtained from the grinding of muscle of carcasses, followed by
immediate cooling or freezing (Brasil 2003).
The grinding process for obtaining ground beef requirres hygienic care during the slaughter process,
equipament, product handling, and care with time and storage temperature. The meat products subjected to intense
handling and processing equipment not sanitized properly combined with inadequate cooling, are derivatives that
have more incidence of infection with Salmonella (Ritter et al. 2001).
The presence of coliform bacteria group may indicate unsatisfactory conditions during processing of meat,
indicating that there was carelessness with the handler hygiene and equipment used. The presence of bacteria of the
genus Salmonella occurs through contact with food and water contaminated with feces containing the bacteria.
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52a Reunião Anual da Sociedade Brasileira de
Zootecnia
Zootecnia: Otimizando Recursos e Potencialidades
Belo Horizonte – MG, 19 a 23 de Julho de 2015
Salmonellosis in humans cause nausea, vomiting, abdominal pain, headache, chills and diarrhea as well as
weakness, muscle fatigue, mild fever and drowsiness (Jay 1994).
In the city of Parintins, the meat is sold in markets, butcher shops and street markets where it is common the
exposure of the product without cooling and manipulation of money and meat at the same time. The aim of this
study was to evaluate the presence of coliforms, E. Coli and Salmonella spp. in ground beef sold in the city of
Parintins, AM and infer possible sources of contamination.
Material e Methods
Ground beef samples were collected from 21 meat retail outlets in the city of Parintins, Amazonas, between
the months of may and november 2014. During the obtaining of sample, observation of facilities, equipment and
manipulators were performed and recorded in a questionnaire in order to indicate possible contamination of the
meat sources.
Were obtained as a common buyer, 200 g of ground beef, in each of the 21 points of sale pre selected by lot.
After purchase, the samples were sent to the Laboratory of Microbiology of the Institute of Social Sciences,
Education and Animal Science (ICSEZ) to proceed with the analysis.
For analysis total coliforms and Escherichia coli were used 25 g of ground beef in 225 mL of sterile 0.1%
peptone water. After 24 hours an alíquota of 1 mL was inoculated into Petrifilm total coliform and Petrifilm EC
(3M®), incubated at 37ºC for 48 hours, with readings after 24 and 48 hours. Petrifilm (3M®) consists of specific
mediums for rapid identification. The evaluation is made by the presence of gas bubbles formed alongside the
colony, and the color of the colony and the medium. When positive for total coliforms, there is the presence of gas
bubbles and pink color colonies. Positive for E. coli, blue colonies are formed with the presence of the gas bubble.
When the number of colonies exceeds the number of 200, ranks as countless.
For the analysis of Salmonella spp. samples passed first by a thermal stress at 4ºC for 48 hours. Then, 25 g
of sample was added in buffered peptone water and incubated at 37ºC for 24 hours. Subsequently, 1,0 mL of the
suspension was inoculated into test tubes containing Selenite Cystine Broth (SC) and Müller-Kauffmann
Tetrathionate Broth (TMK), incubated for 24 hours at 37ºC and 42ºC, respectively. Then, an alíquota of 100 μL was
distributed into plates containing media specific and confirmatory for Salmonella, which are Violet Red Bile Agar
with Glucose and lactose (Medium F), Brilliant Green Agar Modified (AVBM) and Triple-Sugar and Iron (TSI) at
37ºC. The formation of typical Salmonella colonies was assessed 24 and 48 hours.
Tolerable limits for the presence of coliforms, E. coli and Salmonella were based on Ordinance RDC nº 12
of 02/01/2001 the National Health Survelillance Agency (ANVISA).
Data were compiled in a table and descriptive statistics were held to discuss the results.
Results and Discussion
Of the 21 retail outlets of gound beef in the city Parintins, AM, 95,23% were positive for total coliform. The
samples showed an average 2,0x103 UFC/gram of meat. The RDC nº 12 de 02/01/2001 ANVISA regulates a limit
for the presence of coliform of 5,0x102 NMP per gram of raw meat products, chilled or frozen at 45ºC. For
Escherichia coli, 85,71% of the retail outlets were positive for the bacteria. Alves et al. (2011) evaluating the
presence of coliform bacteria in ground beef in the city of Teresina, PI, found coliforms for all samples. The
presence of these microosganisms are related to inadequate conditions of hygiene of butchers and meat handlers,
such that, the higher the values, the worse hygienic conditions to which the product is exposed.
The RDC nº 12/2001 ANVISA, recomend the absence of bacteria Salmonella in 25 g of meat. In this study
all samples were positive for Salmonella. The selective medium confirmed the presence of Salmonella typhi, S.
sorotipo Typhimurium and S. serotypo Enteritidis, which are related to intestinal infections in humans.
Studies conducted in different Brazilian cities show that a high incidence of microbiological contamination
by Salmonella in ground beef (Ferreira 2012).
The evaluation of the facilities of meat outlets and practices adopted by handlers in the city of Parintins,
showed that is necessary to carry out a program of good practice and hygiene for those involved whith this activity.
Observations show that in 85,71% of the points, the same person who takes his meat also gets the Money, as well as
any of these used the personal protective equipment (PPE). The sampling sites, cutting equipment and the
machinery were not visible to the buyer and at every point, meats were delivered in plastic bags.
Conclusions
The data obtained show the presence of high levels of microbiological contamination in meat samples.
Contamination is related to the lack of information handlers and owners of buchers.
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52a Reunião Anual da Sociedade Brasileira de
Zootecnia
Zootecnia: Otimizando Recursos e Potencialidades
Belo Horizonte – MG, 19 a 23 de Julho de 2015
Acknowledgements
At the Foundation for the State of Amazonas Research – FAPEAM, by grating the first author’s scholarship.
At the PROTEC – UFAM and Science and Technology Park for Social Inclusion (PCTIS – UFAM/ICSEZ).
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