Microrganismos mesófilos aeróbios, coliformes totais e termotolerantes, Escherichia coli, Staphylococcus aureus e Salmonella spp. no processo de abate de suínos

Abstract

Pork is a food considered to be the main source of animal protein in the world, as it represents 50% of global meat production and consumption. The quality and health of the products are differentials for maintaining and expanding the animal protein market, in the competitiveness of international trade. Some markets like Russia require all shipments to have a report, attesting to the microbiological quality of the products. In this sense, this study aimed to evaluate the process of slaughtering pigs, as the finding of microorganisms indicating the efficiency of sanitary hygienic processes and pathogenic microorganisms that may pose a risk to public health. Quantitative analysis of aerobic mesophilic microorganisms, total and thermotolerant coliforms, Escherichia coli, Staphylococcus aureus and Salmonella spp. The research was carried out in a slaughterhouse slaughterhouse of pigs, located in the northwest region of Rio Grande do Sul State, from October 2017 to January 2018. Three pig carcasses were collected during 3 different slaughter days at 08 sampling points. .9 samples of the final product swine fillet. In addition to monitoring surfaces of utensils, equipment and water used in the process, totaling 486 microbiological tests. Microbiological levels were higher in the initial stages of the slaughter process. For thermotolerant coliforms all samples had presence of this microorganism, totaling 100% MPN / 0.1g. For total coliforms the average obtained was 77.77% MPN. / 0.01g. In the final stages of the process, the levels of presence of these microorganisms decreased, for thermotolerant coliforms this reduction was 33.33%, for total coliforms showed a reduction of 44.44% in their incidence. The quantitative results for the early stages of the process also obtained the highest values, for mesophilic aerobic the average obtained was 5.5x103 CFU / g-1, Escherichia coli 2.1x10¹ CFU / cm2, Staphylococcus aureus 1.2x103 CFU / g- 1. At the end of the process the levels were lower, for mesophilic aerobic the average obtained was 9.5x102 CFU / g-1, Escherichia coli and Staphylococcus aureus showed no microbiological growth ≤1x101. At the evaluated points there was no presence of Salmonella spp. in none of the carcasses sampled. The most microbial reduction steps were scalding and showering to a clean area. The final product analyzed presented lower levels than those observed during the process stages, demonstrating that carcass cooling and hygienic-sanitary handling practices helped to control the microbiological levels. The results obtained in the development of this work indicate the existence of stages of the slaughtering process of pigs that are considered as critical from the point of view of health, bleeding, rectal extraction and gutting, which highlights the importance of applying actions in the process to reduce microbiological levels.