Salmonella spp. no processamento de miúdos em um abatedouro de suínos no sul do Brasil

Abstract

Pig farming is considered one of the most important activities carried out in Brazil. Buring the slaughter os pigs there are different operations that can influence the microbiolocal quality of the carcasses and consequently the quality os the final produt. Thus, it is necessary for the slaughterhouse to implement adaptations in the process in order to reduce the incidence of pathogenic bacteria. The quality of the final product is extremely important for manu markets, among whici we can mention South Africa, which requires that all cargo shipped have a report, attesting to the microbiological quality of the products. Thus, this study aimed to analyze the influence of slaughter steps on the incidence of Salmonella spp. In the Swine Liver. In the development of the work, 03 pig carcasses were collected, during 3 different slaughter days in 08 sampling points and 09 samples of the final product |(Pork Liver). In addition, samples of the surface of utensils and equipment used in the process were collected, totaling 129 microbiological tests. During the slaughter steps, the percentage of samples positive for Salmonella spp. in the analyzed carcasses it was 25.0 %. The highest frequency of Salmonella spp. it was found in the carcasses at the beginning of slaughter, with 67.0 % in the bleeding stage and 56.0% in the stage before scalding. In the stage of entering the clean area and in the stage of rectal extraction, a percentage of 33.0 % occurred and in the stage of evisceration the percentage due to the presence of Salmonella spp. was 11.0 %. The stages that most showed a reduction in the presence of the pathogen were in the re-dressing, performed after scalding and in the stage after the performance of scorching, which did not present an incidence of the pathogen. Of the total 9 samples analyzed of the final product (Pork Liver), 6 were positive for Salmonella spp., Demonstrating that there was an influence of utensils and equipment, as well as hygienic-sanitary practices of manipulation in the verification of the pathogen. By carrying out this work, it appears that the pig slaughtering process has critical stages, requiring the implementation of actions in the production process in order to reduce the incidence of Salmonella spp. in the final product