Avaliação da qualidade microbiológica e físico-química de amostras de carne moída in natura comercializadas no município de Itacoatiara - AM

Abstract

The evaluation of the hygienic and sanitary quality of meat sold in the city's retailers is extremely important to ensure the food safety of the population. Meat is a highly perishable food and susceptible to contamination by pathogenic microorganisms, which can lead to the occurrence of foodborne diseases. Thus, this study aimed to evaluate the physicochemical (pH, cooking, ammonia, hydrogen sulfide, sulfite) and microbiological (mesophylls, molds and yeasts, total and thermotolerant coliforms, Salmonella spp. and Staphylococcus aureus) characteristics of samples of ground beef sold in Itacoatiara - AM. The ground beef samples were collected in four establishments and subjected to physicochemical analysis according to the methods of the official compendium of the Adolfo Lutz Institute and microbiological analysis according to the protocols of IN 62/2003 and the Manual of Methods for Microbiological Analysis and Water. The results of the physical-chemical analyses showed that 25% of the samples presented a slight ammoniacal odor, indicating possible variety. The occurrence of Eber for ammonia was positive in one sample, as was the occurrence for hydrogen sulfide, localized placement. Even so, 100% of the samples did not discolor the malachite green solution in the sulfite addition test, evidencing the absence of fraud by addition of reducing agents. In the microbiological analyses, 100% of the samples presented positive results for mesophilic bacteria, molds and yeasts, and contamination by total and thermotolerant coliforms. The presence of Salmonella spp and contamination by Staphylococcus aureus were also observed, which represents a non-compliance with legal provisions. It can be concluded that the hygienic-sanitary conditions of the commercial establishments are considered unsatisfactory, and it is recommended that health inspections be optimized, that handlers adopt good handling practices, and that consumers be made aware of the quality and safety of the products sold.