Resumo
The aim of the present study was to assess the efficacy ofmultiplex PCR in detecting the adulterationof commercially available ground beefvia addition and/orsubstitution ofground buffalo meat. Experimentally adulterated ground beefsamples were prepared in triplicate, and dilutions of DNA from Bos taurus and Bubalusbubalis were prepared to determine the detection limit of the method. Concurrently, 91 ground meatsamples sold as ground beef were collected from differentstores in northern Brazil andanalyzed bymultiplex PCR. Buffalo DNA was detected in 17.5% of the collected ground meat samples.Our results showed that multiplex PCR is an efficient method for detectingthe incorporation of groundbuffalo meatatpercentages ranging from 10 to 100% and the incorporation of beef at percentages ranging from0.1 to 100% intoground meat samples.(AU)
O objetivo do presente estudo foi avaliar a eficácia da PCR multiplex na detecção da adulteração por adição e/ou substituição de carne bubalina em carne moída bovina, comercialmente disponível. A fim de determinar o limite de detecção da técnica, carnes moídas bovinas fraudadas intencionalmente foram fabricadas em triplicata e, adicionalmente, concentrações conhecidas de DNA das espécies Bostaurus e Bubalusbubalis foram diluídos. Ao mesmo tempo, 91 amostras de carne moída comercializadas como sendo de origem bovina foram coletadas em diferentes comércios na região Norte do Brasil e a PCR multiplex proposta foi realizada. Os resultados demonstraram que o DNA bubalino foi detectado em 17,5% das amostras de carne moída coletadas. Concluiu-se que a PCR multiplex é uma técnica eficaz, capaz de detectar a incorporação de carne moída bubalina em percentagens que variaram de 10 a 100%, e a incorporação de carne bovina em percentagens que variaram de 0,1 a 100% em amostras de carne moída.(AU)
Assuntos
Carne/análise , Carne/microbiologia , Fraude , Inspeção de Alimentos/métodos , DNA , Reação em Cadeia da Polimerase Multiplex , Búfalos , BovinosResumo
Background: Ground meat stands among the most consumed meat products, being its safety easily damaged by increasing the surface area of contact after grinding it, what facilitates the growth of pathogenic and deteriorating micro-organisms. In order to decrease the lost because of deterioration, trade has been utilizing fraudulent devices as the addition of intentional preservative such as sodium sulfite. This research aimed to identify the presence of sodium sulfite in cooled ground beef commercialized in business establishments located in Porto Alegre city, state of Rio Grande do Sul, Brazil. In addition, it addressed the evaluation of the influence of using this addictive in cooled ground meat front its physic-chemical and microbiological characteristics and residual capacity in the first 48 hours.Materials, Methods & Results: A total of 55 samples of cooled ground beef, from non-noble cuts, acquired in business establishments located in Porto Alegre city, were collected. Thus, microbiological analyses for total and thermotolerant coliphorms, Clostridium Sulfite reducers, Staphylococcus coagulase-positive, Salmonella sp. and a qualitative test, for verifying the presence of sodium sulfite, were carried out. Subsequently, half of the negative samples (24) in the sulfite test were separated, and 0.04 g of this addictive for each 50 g of ground beef (0.08%) was, then, added.
Background: Ground meat stands among the most consumed meat products, being its safety easily damaged by increasing the surface area of contact after grinding it, what facilitates the growth of pathogenic and deteriorating micro-organisms. In order to decrease the lost because of deterioration, trade has been utilizing fraudulent devices as the addition of intentional preservative such as sodium sulfite. This research aimed to identify the presence of sodium sulfite in cooled ground beef commercialized in business establishments located in Porto Alegre city, state of Rio Grande do Sul, Brazil. In addition, it addressed the evaluation of the influence of using this addictive in cooled ground meat front its physic-chemical and microbiological characteristics and residual capacity in the first 48 hours.Materials, Methods & Results: A total of 55 samples of cooled ground beef, from non-noble cuts, acquired in business establishments located in Porto Alegre city, were collected. Thus, microbiological analyses for total and thermotolerant coliphorms, Clostridium Sulfite reducers, Staphylococcus coagulase-positive, Salmonella sp. and a qualitative test, for verifying the presence of sodium sulfite, were carried out. Subsequently, half of the negative samples (24) in the sulfite test were separated, and 0.04 g of this addictive for each 50 g of ground beef (0.08%) was, then, added.
Resumo
Background: Ground meat stands among the most consumed meat products, being its safety easily damaged by increasing the surface area of contact after grinding it, what facilitates the growth of pathogenic and deteriorating micro-organisms. In order to decrease the lost because of deterioration, trade has been utilizing fraudulent devices as the addition of intentional preservative such as sodium sulfite. This research aimed to identify the presence of sodium sulfite in cooled ground beef commercialized in business establishments located in Porto Alegre city, state of Rio Grande do Sul, Brazil. In addition, it addressed the evaluation of the influence of using this addictive in cooled ground meat front its physic-chemical and microbiological characteristics and residual capacity in the first 48 hours. Materials, Methods & Results: A total of 55 samples of cooled ground beef, from non-noble cuts, acquired in business establishments located in Porto Alegre city, were collected. Thus, microbiological analyses for total and thermotolerant coliphorms, Clostridium Sulfite reducers, Staphylococcus coagulase-positive, Salmonella sp. and a qualitative test, for verifying the presence of sodium sulfite, were carried out. Subsequently, half of the negative samples (24) in the sulfite test were separated, and 0.04 g of this addictive for each 50 g of ground beef (0.08%) was, then, added. In these samples, microbiological and color analyses, and the confirmation of the presence of sodium sulfite, at times 0, 24 and 48, after the simulation of fraud of the samples, were realized. Moreover, for the verification of safety, microbiological analyses for Salmonella sp., Staphylococcus coagulase-positive, Clostridium Sulfite reducers, total and thermo tolerant coliphorms were carried out. Data were analyzed by Analysis of Variance (ANOVA), with pairwise comparisons done by the Tukey test, for a level of significance of 5% (P < 0.05). Thereby, from the total of 55 (100%) analyzed samples of cooled ground beef, two (3.63%) showed the presence of sodium sulfite addictive, and the performed microbiological analyses indicated the presence of Salmonella sp. in eight (14.54%) samples. The values of L*, observed in the samples added with sulfite, maintained constant at times (zero, 24 and 48) compared with the control samples (without addition of sulfite) (42.92; 40.35 and 41.69, vs 44.67; 37.65 and 32.38, respectively), which demonstrated lost of luminosity in the course of time. Also, the values of a* and b* demonstrated stable at times (zero, 24 and 48) in the samples added with addictive (5.72; 6.89; 5.47 and 9.73; 10.69; 9.56, respectively), although this has not occurred with the control samples that presented a gradual lost of these tonalities (11.48; 7.21; 5.91 and 16.11; 12.88; 7.84, respectively) (P < 0.05). Discussion: The results indicated that two (3.63%) samples showed the presence of sodium sulfite, being in disagreement with the Ordinance n. 1004 that forbids the addition of addictive a in natura meat. The presence of Salmonella sp. in samples of ground meat contradicts the Resolution RDC n. 12 that advocates its absence in 25 g of meat products. Furthermore, the conducted analyses of color proved that the addition of addictive in meat maintains its fresh color and appearance, beyond inhibiting reactions of enzymatic and non-enzymatic darkness during processing and storage. By considering the obtained results, it may be concluded that despite of a low incidence of fraud for finding sodium sulfite, this practice exists in business establishments located in Porto Alegre city, state of Rio Grande do Sul, Brazil, even though it can be concealed for the lack of continuous studies and legal analytical inspections, endangering sanitary-hygienic conditions of the products.
Assuntos
Sulfito de Sódio/análise , Sulfito de Sódio/efeitos adversos , Carne Vermelha/análise , Carne Vermelha/microbiologiaResumo
O presente trabalho buscou avaliar a sensibilidade de uma PCR multiplex para detecção de fraude por adição intencional de carne moída bubalina em carne moída bovina e sua aplicação em amostras comercialmente disponíveis nos municípios de Belém e Santarém, estado do Pará e Macapá, estado do Amapá. Para tal, carnes moídas de bovinos contendo 0,01%, 0,1%, 1%, 5%, 10%, 25%, 50%, 75%, 90%, 95%, 99%, 99,9%, 99,99% de carne moída bubalina foram produzidas em triplicata com cinco réplicas, bem como carnes moídas exclusivamente de cada uma das espécies foram utilizadas como controle e Reação em Cadeia da Polimerase multiplex foi realizada, para cada tratamento. A fim de auxiliar a análise da sensibilidade do teste, percentagens conhecidas de DNA (0,01%, 0,1%, 1%, 5%,10%, 25%, 50%, 75%, 90%, 95%, 99%, 99,9%, 99,99%) das espécies Bos taurus e Bubalus bubalis foram diluídas e misturadas em um volume final de 10 L e também foram testadas pela metodologia proposta. Adicionalmente, testou-se a hipótese da existência de fraudes pela venda indevida de carne moída bubalina em adição e/ou substituição à carne moída bovina em 91 amostras de carne moída comercializadas como sendo de origem bovina, em diferentes estabelecimentos na região norte do Brasil e a Reação em Cadeia da Polimerase (PCR) multiplex proposta foi realizada. Os resultados demonstraram que a PCR multiplex proposta mostrou-se eficaz para a detecção simultânea de DNA de bovinos e bubalinos, com um limiar de 2,05ng de DNA bubalino e 0,41ng de DNA bovino, sendo capaz de identificar incrementos de 10% a 100% de carne bubalina em carnes moídas bovinas e incrementos de 0,1% a 100% de carne bovina em carnes moídas bubalinas, e demonstraram também que 17,5% das amostras coletadas continham carne bubalina. Concluiu-se que a PCR multiplex é uma de elevada precisão, capaz de detectar fraude por adição de carne bubalina em carne moída bovina.
This study evaluated the sensitivity of a multiplex PCR for deliberate addition to fraud detection in bovine buffalo ground beef ground beef and your application in commercially available samples in the cities of Belém and Santarém, Pará state and Macapá, Amapá state. To this end, ground beef meat containing 0.01%, 0.1%, 1%, 5%, 10%, 25%, 50%, 75%, 90%, 95%, 99%, 99.9%, 99.99% ground meat buffalo were made in triplicates with five replicates as well as ground meat exclusively from each species were used as control and Reaction Polymerase Chain multiplex was conducted for each treatment. To assist the analysis of the sensitivity of the assay, known percentages of DNA (0.01%, 0.1%, 1%, 5%, 10%, 25%, 50%, 75%, 90%, 95%, 99%, 99.9%, 99.99%) of the species Bos taurus and Bubalus bubalis were diluted and mixed in a final volume of 10 uL and were also tested by the proposed method. In addition, we tested the hypothesis of fraud for the improper sale of ground beef buffalo in addition and / or replacement to bovine ground beef in 91 samples of ground beef marketed as being of bovine origin, in different establishments in northern Brazil and Polymerase Chain Reaction (PCR) was carried multiplex proposed. The results showed that multiplex PCR proposal proved to be effective for the simultaneous detection of DNA cattle and buffalo, with a threshold 2.05ng of DNA and buffalo 0.41ng bovine DNA, being able to identify increments of 10% to 100% buffalo meat beef ground meat and increments of 0.1% to 100% beef in ground buffalo meat, and also showed that 17.5% of the samples contained buffalo meat. It was concluded that the multiplex PCR is a high precision, able to detect fraud by adding buffalo meat beef ground beef.
Resumo
No presente trabalho, objetivou-se avaliar a prática fraudulenta da adição de nitrito e sulfito, e parâmetros físico-químicos de qualidade em carnes bovinas moídas in natura e resfriadas, comercializadas em mercados varejistas do estado do Rio de Janeiro. Avaliou-se também o grau de depleção do nitrito pós-cocção. Os resultados obtidos demonstraram que de 35 amostras analisadas, 37,14% apresentaram nitrito, 11,42% sulfito, 17,14% amônia e 17,14% odor desagradável na prova da cocção. Todas as amostras apresentaram o valor de pH dentro do padrão oficial. A maior concentração de nitrito detectada foi 1,17mg.Kg-1 e a menor 0,173 mg.Kg-1. Após cozimento de amostras onde se detectou nitrito, houve depleção significativa desta substância. A detecção de nitrito e sulfito em carnes in natura além de caracterizar o descumprimento da legislação vigente por parte dos comerciantes, pode representar um risco à saúde da população, devido ao potencial tóxico destas substâncias quando ingeridas em excesso.(AU)
So, the present work aims to evaluate the quality physiochemical parameters as well as the nitrite and sulphite fraudulent addition to in natura grounded beef which was cooled commercialized in the State of Rio retail markets. The nitrite depletion degree after cooking was also evaluated. Our results have demonstrated that in 35 analyzed samples, 37.14% presented sodium nitrite while 11.42% sulphite, 17.14% ammonia and 17.14% unpleasant smell at cooking test. All the samples presented standard pH value. 1.17 mg.Kg-1 and 0.173 mg.Kg-1 were the highest and the lowest nitrite concentration detected, respectively. We found significant depletion of the nitrite after cookihg the samples with this substance. The detention of nitrite and sulfite in meats in natura characterizes the disobedience of the current law. The addition of these substances can represent a risk to the health of the population. They are potentially toxic substances when ingested in excess.(AU)
Assuntos
Bovinos , Aditivos Alimentares , Carne/classificação , Bovinos/classificação , Depleção Linfocítica/métodos , Comercialização de Produtos , Nitritos/análise , Sulfitos/análiseResumo
No presente trabalho, objetivou-se avaliar a prática fraudulenta da adição de nitrito e sulfito, e parâmetros físico-químicos de qualidade em carnes bovinas moídas in natura e resfriadas, comercializadas em mercados varejistas do estado do Rio de Janeiro. Avaliou-se também o grau de depleção do nitrito pós-cocção. Os resultados obtidos demonstraram que de 35 amostras analisadas, 37,14% apresentaram nitrito, 11,42% sulfito, 17,14% amônia e 17,14% odor desagradável na prova da cocção. Todas as amostras apresentaram o valor de pH dentro do padrão oficial. A maior concentração de nitrito detectada foi 1,17mg.Kg-1 e a menor 0,173 mg.Kg-1. Após cozimento de amostras onde se detectou nitrito, houve depleção significativa desta substância. A detecção de nitrito e sulfito em carnes in natura além de caracterizar o descumprimento da legislação vigente por parte dos comerciantes, pode representar um risco à saúde da população, devido ao potencial tóxico destas substâncias quando ingeridas em excesso.
So, the present work aims to evaluate the quality physiochemical parameters as well as the nitrite and sulphite fraudulent addition to in natura grounded beef which was cooled commercialized in the State of Rio retail markets. The nitrite depletion degree after cooking was also evaluated. Our results have demonstrated that in 35 analyzed samples, 37.14% presented sodium nitrite while 11.42% sulphite, 17.14% ammonia and 17.14% unpleasant smell at cooking test. All the samples presented standard pH value. 1.17 mg.Kg-1 and 0.173 mg.Kg-1 were the highest and the lowest nitrite concentration detected, respectively. We found significant depletion of the nitrite after cookihg the samples with this substance. The detention of nitrite and sulfite in meats in natura characterizes the disobedience of the current law. The addition of these substances can represent a risk to the health of the population. They are potentially toxic substances when ingested in excess.
Assuntos
Bovinos , Aditivos Alimentares , Bovinos/classificação , Carne/classificação , Comercialização de Produtos , Depleção Linfocítica/métodos , Nitritos/análise , Sulfitos/análiseResumo
Background: Ground meat stands among the most consumed meat products, being its safety easily damaged by increasing the surface area of contact after grinding it, what facilitates the growth of pathogenic and deteriorating micro-organisms. In order to decrease the lost because of deterioration, trade has been utilizing fraudulent devices as the addition of intentional preservative such as sodium sulfite. This research aimed to identify the presence of sodium sulfite in cooled ground beef commercialized in business establishments located in Porto Alegre city, state of Rio Grande do Sul, Brazil. In addition, it addressed the evaluation of the influence of using this addictive in cooled ground meat front its physic-chemical and microbiological characteristics and residual capacity in the first 48 hours.Materials, Methods & Results: A total of 55 samples of cooled ground beef, from non-noble cuts, acquired in business establishments located in Porto Alegre city, were collected. Thus, microbiological analyses for total and thermotolerant coliphorms, Clostridium Sulfite reducers, Staphylococcus coagulase-positive, Salmonella sp. and a qualitative test, for verifying the presence of sodium sulfite, were carried out. Subsequently, half of the negative samples (24) in the sulfite test were separated, and 0.04 g of this addictive for each 50 g of ground beef (0.08%) was, then, added.
Background: Ground meat stands among the most consumed meat products, being its safety easily damaged by increasing the surface area of contact after grinding it, what facilitates the growth of pathogenic and deteriorating micro-organisms. In order to decrease the lost because of deterioration, trade has been utilizing fraudulent devices as the addition of intentional preservative such as sodium sulfite. This research aimed to identify the presence of sodium sulfite in cooled ground beef commercialized in business establishments located in Porto Alegre city, state of Rio Grande do Sul, Brazil. In addition, it addressed the evaluation of the influence of using this addictive in cooled ground meat front its physic-chemical and microbiological characteristics and residual capacity in the first 48 hours.Materials, Methods & Results: A total of 55 samples of cooled ground beef, from non-noble cuts, acquired in business establishments located in Porto Alegre city, were collected. Thus, microbiological analyses for total and thermotolerant coliphorms, Clostridium Sulfite reducers, Staphylococcus coagulase-positive, Salmonella sp. and a qualitative test, for verifying the presence of sodium sulfite, were carried out. Subsequently, half of the negative samples (24) in the sulfite test were separated, and 0.04 g of this addictive for each 50 g of ground beef (0.08%) was, then, added.
Resumo
O sulfito de sódio é um aditivo cujo emprego é proibido em carnes frescas comercializadas em açougues e supermercados com açougues, uma vez que seu uso pode mascarar o estado de putrefação incipiente e causar danos, ou efeitos adversos à saúde. Avaliar a prática ilegal e fraudulenta pelo emprego de sulfito em carnes bovinas, foi o objetivo do estudo. Foram analisadas 56 amostras de carnes bovinas, provenientes das categorias comerciais estabelecidas, localizadas do Município do Rio de Janeiro. Das amostras analisadas, coletadas nas zonas Sul, Norte e centro, 7,14 por cento apresentaram resultados positivos. Ressalta-se ainda que a Legislação Sanitária do Rio de Janeiro proíbe a comercialização de carnes bovinas pré-moídas, quando não autorizadas, embora a rotuladas pelo órgão competente. Conclui-se que a prática da exposição à venda de carnes pré-moídas, assim como, as adições de conservantes não permitidas, são infrações às regulamentações sanitárias vigentes e são procedimentos desonestos que devem ser coibidos, pois além de desrespeitar o consumidor podem causar agravos ou efeitos adversos á sua saúde.(AU)
The use of Sodium Sulfite as an additive in fresh meat sold at supermarket and buchershpos is stridly prohibitedsince its use can hide possible deteriration process talking plce as well as cause adverse side effects those who consume it. The aim of the provent study is to evaluate the illegal use of the additive just described meats products. Fifty six meal samples provenient from establishments located in the city of Rio de Janeiro were used for the proposed evaluation. Results show that 7,14% of the samples adquired at the southen, northen and central park of the city turned out to be positive for Sodium Sulfite. Also so great relevance is the fact that state legislation does notauthorize commercialization of packed milled bovine meal from sources other that the Agriculture Department. Its a part that the simple exposure and commercialization of milled bovine meat as well as the use of not authorized additives constitutes a federal offense that should be banned since represents not only a health danger to consumers but it's also desrespect ful in nature. (AU)
Assuntos
Animais , Bovinos , Aditivos Alimentares , Sulfito de Sódio , Carne , Conservação de AlimentosResumo
Foram analisadas 30 amostras de carne bovina pré-moída, provenientes de estabelecimentos comercias do município de Niterói, RJ, com o objetivo de se detectar a presença de bactérias do gênero Listeria e verificar a ocorrência de fraude por adição de sulfito de sódio em carnes frescas. As bactérias isoladas foram submetidas a provas bioquímicas e caracterização sorológica, bem como ao teste de sensibilidade aos antimicrobianos utilizados rotineiramente no tratamento de infecções ocasionadas por microrganismos Gram-positivos. Testou-se a eficiência dos enriquecimentos primário e secundário no isolamento de Listeria spp., e de três meios de plaqueamento. Realizou-se também, experimentação in vitro para observar a influência do sulfito de sódio, administrado em diferentes concentrações, no crescimento de L. monocytogenes inoculada em carnes irradiadas. Além disso, verificou-se a eficiência do processo de irradiação na eliminação de L. monocytogenes 4b, isolada a partir das amostras examinadas utilizando-se três doses: 4, 5,7 e 7 kGy. Das 30 amostras analisadas, 15 (50%) foram positivas para bactérias do gênero Listeria, sendo que duas (6,7%) amostras apresentaram-se contaminadas com L. monocytogenes. O enriquecimento secundário aumentou a freqüência de isolamentos quando comparado com o enriquecimento primário utilizado isoladamente. O meio de plaqueamento no qual se obteve maior número de isolamentos foi o ágar MOX seguido pelo LPM e MMA. Na tipificação sorológica, observou-se maior prevalência de L. monocytogenes pertencente ao sorotipo 4b (50%), porém, os sorotipos ½ e ½ c também foram identificados. No teste de sensibilidade aos antimicrobianos, todas as cepas de L. monocytogenes foram resistentes aos seguintes antimicrobianos testados: gentamicina, cefoxitina, ampicilina, clindamicina, oxaciclina e sulfazotrim. Em relação à presença de sulfito de sódio nas carnes bovinas pré-moídas, das 30 amostras analisadas, 17 (56,7%) foram positivas no teste qualitativo para sulfito. Porém, o sulfito de sódio na concentração de até 15 g não interferiu significativamente no crescimento de L. monocytogenes. O processo de irradiação em nenhuma das doses testadas foram suficientes na total eliminação de Listeria spp. em amostra de carne moída bovina contaminada naturalmente, mas diminuiu consideravelmente a população bacteriana presente. As amostras que se apresentaram contaminadas com L. monocytogenes e as que foram adicionadas com sulfito de sódio, caracterizaram-se como potencialmente capazes de ocasionar enfermidades transmitidas por alimentos, sendo consideradas impróprias para o consumo de acordo com a legislação vigente. Palavras chave: Listeria spp., carne bovina pré-moída, sulfito de sódio