Sanitary profile of fresh beef commercialized in supermarkets
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 fres...
| Authors: | , , , , |
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| Format: | article |
| Status: | Published version |
| Publication Date: | 2012 |
| Country: | Brasil |
| Institution: | Instituto Adolfo Lutz |
| Repository: | Revista do Instituto Adolfo Lutz (Online) |
| Language: | Portuguese |
| OAI Identifier: | oai:ojs.periodicos.saude.sp.gov.br:article/32411 |
| Online Access: | https://periodicos.saude.sp.gov.br/RIAL/article/view/32411 |
| Access Level: | Open access |
| Keyword: | microbiological analysis fresh meat sanitary conditions qualidade microbiológica carne bovina in natura condições higiênico-sanitárias |
| Summary: | 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. |
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