Perfil sanitário da carne bovina in natura comercializada em supermercados / Sanitary profile of fresh beef commercialized in supermarkets

RESUMO

Foi avaliada a qualidade da carne bovina in natura comercializada em supermercados. Vinte estabelecimentos cadastrados na Vigilância Sanitária Municipal foram avaliados aplicando-se check list baseado na legislação brasileira. Foram realizadas as contagens de micro-organismos indicadores nas amostras de carne e naquelas coletadas das mãos de manipuladores e da bancada pela técnica de contagem rápida por placas Petrifilm® (3M Company) em oito estabelecimentos. Todos os estabelecimentos analisados estavam em desacordo com a legislação; em 55%, as carnes estavam estocadas em temperatura acima do limite (7 °C) recomendado. Foram detectadas bactérias entre 1,0 × 102 e 3,1 × 104 UFC/g e 2,0 ×10 UFC/g, respectivamente, para coliformes totais e Escherichia coli nas carnes, e entre 2,0 × 10 e 3,7 × 104UFC/cm2 para coliformes totais e < 10 a 7,0 × 10 UFC/cm2 para Escherichia coli nas amostras de bancada. Nos materiais das mãos, as bactérias variaram entre 6,0 × 102 e 2,9 × 104 UFC/mão e de < 10 a 2,8 × 103UFC/mão, respectivamente, para Staphylococcus aureus e coliformes totais. Em todos os estabelecimentos,houve falhas nas Boas Práticas de Fabricação, que induziram a exposição do produto a contaminação microbiológica e comprometimento da qualidade do alimento. (AU)

ABSTRACT

This study assessed the quality of fresh beef sold in supermarkets. Twenty establishments registered in the Municipal Sanitary Surveillance were selected, and a check list based on Brazilian legislation was applied. In eight supermarkets, microorganisms were counted, through rapid technique, in fresh meat samples and in those from manipulators hands and bench. All the analyzed supermarkets were in disagreement with the legislation; and in 55% the meat was stored at temperature above the limit (7° C) recommended by legislation. Bacteria were detected in meat samples from 3.1 × 104 to 1 × 102 UFC/g and from 2,0 × 10 to < 102 UFC/g for total coliforms and Escherichia coli, respectively, and from 2.0 × 10 to 3.7 × 104 UFC/cm2 for total coliforms and from < 10 to 7.0 × 10 UFC/cm2 for Escherichia coli in bench samples. The bacteria ranged from 6.0 × 102 to 2.9 × 104 UFC/hand and from < 10 to 2.8 × 103 UFC/hand for total coliforms counts and Staphylococcus aureus, respectively, in manipulators hands samples. Failures in Good Manufacturing Practices were observed in all supermarkets, exposing the products to microbial contamination, which affected on the food quality. (AU)