Hygienic and sanitary aspect of ground meat marketed in the Sinop -Mato Grosso

Abstract

Ground beef is a highly perishable food and requires proper preservation and handling methods. It is marketed in butchers, supermarkets and grocery stores and has hygienic-sanitary recommendations recommended by legislation. Normative Instruction No. 83, of November 21, 2003, of the Ministry of Agriculture, Livestock and Supply, understands that ground meat is the meat product obtained from the grinding of carcass muscle masses, followed by immediate cooling or freezing. To perform the present work, 20 samples of refrigerated ground beef from commercial establishments in the municipality of Sinop-MT were used and submitted to microbiological analysis. Hygienic-sanitary conditions were verified through the presence of Salmonella spp. and Escherichia coli, mesophilic aerobic microorganism count and determination of the number of total and thermotolerant coliforms. The presence of Salmonella spp. was verified in 55% and E. coli in 60% of the samples. The count of mesophilic aerobic microorganisms ranged from 2.6x102 to 1.9x106 CFU/g. The values for determination of total coliforms ranged from 2,400 MPN/g, while for thermotolerants ranged from 3 to> 2,400 MPN/g. These results are important, as 55% of the ground beef samples surveyed were in disagreement with the provisions of Resolution RDC No. 12 (Ministry of Health) for fresh meat. There is no standard in the legislation for total and thermotolerant coliforms, E. coli, and mesophilic aerobic microorganisms, but they are important because they are indicators of poor hygiene and sanitation, and some are capable of causing foodborne diseases.