ABSTRACT
Objective: to isolate enterobacteria, especially the thermotolerant, present on the surfaces of knives, trays and cutting boards used in the handling of meat in butchers. Method: cross-sectional study, conducted from April to October 2017 in nine establishments that sell meat products in Cuiabá Mato Grosso, Brasil. Surface samples were collected from three different utensils: knife, board and tray. Results: Among utensils used on handling poultry meat, the knife got greater growth of enterobacteria (4,36x104 UFC/cm2 ). The cutting board intended for pork also reported higher 7,44x104 UFC/cm2 . For beef, the tray and the board respectively, had scores of 2,5x105 UFC/cm2 and 2,41x105 UFC/cm2 . The high growth of enterobacteria is justified by the grooves contained in these tools, poor maintenance and hygiene. It was also observed the presence of 27% of fecal coliforms and 73% of total coliforms. Conclusion: from the data obtained it is inferred that the hygienic and sanitary conditions are not in accordance with the RDC No. 216/2004.
Objetivo: aislar enterobacterias, especialmente los termotolerantes, presentes en las superficies de cuchillos, bandejas y tablas de cortar utilizadas en el manejo de carne en carnicerías. Método: estudio transversal, realizado de abril a octubre de 2017 en nueve establecimientos que venden productos cárnicos en Cuiabá Mato Grosso, Brasil. Se recogieron muestras de superficie de tres utensilios diferentes: cuchillo, tablero y bandeja. Resultados: entre los utensilios utilizados para manipular carne de aves, el cuchillo consiguió un mayor crecimiento de enterobacterias (4,36x104 UFC/cm2 ). La tabla de cortar destinada a carne de cerdo también reportó mayores 7,44x104 UFC/cm2 . Para la carne de res, la bandeja y el tablero, respectivamente, tuvieron puntajes de 2,5x105 UFC/cm2 y 2,41x105 UFC/cm2 . El alto crecimiento de las enterobacterias se justifica por las ranuras contenidas en estas herramientas, el mantenimiento deficiente y la higiene. También se observó la presencia de 27% de coliformes fecales y 73% de coliformes totales. Conclusion: de los datos obtenidos se infiere que las condiciones higiénicas y sanitarias no están de acuerdo con el RDC No. 216/2004.
Objetivo: isolar enterobactérias, principalmente as termotolerantes, presentes nas superfícies de facas, bandejas e tábuas utilizadas no manuseio de carne em açougues. Método: estudo transversal, realizado de abril a outubro de 2017 em nove estabelecimentos que comercializam derivados de carne em Cuiabá - Mato Grosso, Brasil. Coletaram-se amostras da superfície de três utensílios diferentes: faca, tábua/tabuleiro e bandeja. Resultados: entre os utensílios utilizados no manejo de carne de aves, a faca obteve um maior crescimento de enterobactérias (4,36x104 UFC/cm2 ). A tábua de cortar carne de porco também reportou 7,44x104 UFC/cm2 . Para a carne bovina, a bandeja e o tabuleiro, respectivamente, apresentaram valores de 2,5x105 UFC/cm2 e 2,41x105 UFC/cm2 . O alto crescimento de enterobactérias é justificado pelos sulcos contidos nessas ferramentas, falta de manutenção e higiene. Também foi observada a presença de 27% de coliformes fecais e 73% dos coliformes totais. Conclusão: a partir dos dados obtidos, infere-se que as condições higiênicas e sanitárias não estão de acordo com a RDC nº 216/2004.
Subject(s)
Hygiene , Commerce , MeatABSTRACT
Introduction: Microbiological quality of meat and meat products is of great public health significance since the consumption of contaminated meat has been reported as one of the major causes of food-related diseases. Aim: The aim of this study was to assess the bacteriological quality of fresh beef sold in Birnin Kebbi Central Market. This was with a view to determining its safety for human consumption. Materials and methods: Beef samples were collected in triplicate from 10 different meat outlets from the market and were analysed using standard procedures. Results: The mean mesophilic aerobic bacterial counts from the 10 locations ranged from 3.2 × 105 to 3.9 × 108 cfu/g whereas a total of 49 isolates belonging to 7 genera including Bacillus subtilis 2 (4.1%), Proteus vulgaris 3 (6.1%), Enterobacter spp. 12 (24.5%), Pseudomonas aeruginosa 7 (14.3%), Escherichia coli 14 (28.6%), Salmonella spp. 3 (6.1%) and Staphylococcus aureus 8 (16.3%) were identified. The difference in the mean bacterial load among the 10 sampling location was statistically insignificant (p>0.05). Conclusion: High mesophilic aerobic bacterial counts and the presence of potentially pathogenic bacteria such as Salmonella, Escherichia coli and Pseudomonas aeruginosa in beef pose a serious potential health hazard. Authorities and stakeholders should, therefore, intensify efforts to ensure that quality control and hygiene measures strictly adhere during meat handing.
ABSTRACT
Background: Norway conducts commercial hunts for seals and whales, and since marine mammal meat and products are distributed to the public, these products are covered by the general hygiene control regulations. The control of meat from marine mammals is based primarily on organoleptic and microbiological spot tests. There is a general lack of knowledge available on the presence of potential zoonotic pathogens in marine mammal meat and products and on the potential risk for humans. The Norwegian Scientific Committee for Food Safety (Vitenskapskomiteen; VKM), Panel of Biological Hazards (Faggruppe hygiene og smittestoffer) took the initiative to develop this risk assessment in order to identify possible risks associated with human consumption of meat and products from seals and whales. The risk assessment is based on scientific publications and reports, and documents that have been used for training of veterinary personnel in meat control. Animal welfare is not within the scope of this assessment. Main Conclusions: It is documented in this assessment that marine mammals may harbour several pathogens with the potential of giving disease in humans, and there are some reports on the transfer of such agents via meat from seals and whales. The Panel of Biological Hazards has not been able to document that human consumption of meat from seals and whales is associated to a risk of exposure to human pathogens in Norway, but the data on which this conclusion is build, is scarce and are too limited to draw firm conclusions. There are almost no data documenting the microbiological status of seal and whale meat that is distributed for human consumption and the control is ad hoc, based on spot tests and few animals. The general trend of increased consumption of raw or lightly cooked food may increase the risk for transmission of pathogens to humans. Considered suboptimal conditions for hygienic treatment of meat on board, as compared to abattoir conditions, as well as a long storage time in a non-frozen state (whale meat), it is crucial to secure the hygienic quality of the meat. The training of personnel in slaughter hygiene should be strengthened, and if meat is not frozen, an unbroken cold-chain should be documented through the production line from the slaughter to the retail level. A more systematic meat control practice (routine control) should be established. Broad-scale research projects, focusing on human pathogens in seals and whales, as well as monitoring and collating of data on contamination, are needed to further explore the risks of transmission of human pathogens from marine mammal meat.