RESUMEN
Background: Ground meat stands among the most consumed meat products, being its safety easily damaged by increasing the surface area of contact after grinding it, what facilitates the growth of pathogenic and deteriorating micro-organisms. In order to decrease the lost because of deterioration, trade has been utilizing fraudulent devices as the addition of intentional preservative such as sodium sulfite. This research aimed to identify the presence of sodium sulfite in cooled ground beef commercialized in business establishments located in Porto Alegre city, state of Rio Grande do Sul, Brazil. In addition, it addressed the evaluation of the influence of using this addictive in cooled ground meat front its physic-chemical and microbiological characteristics and residual capacity in the first 48 hours.Materials, Methods & Results: A total of 55 samples of cooled ground beef, from non-noble cuts, acquired in business establishments located in Porto Alegre city, were collected. Thus, microbiological analyses for total and thermotolerant coliphorms, Clostridium Sulfite reducers, Staphylococcus coagulase-positive, Salmonella sp. and a qualitative test, for verifying the presence of sodium sulfite, were carried out. Subsequently, half of the negative samples (24) in the sulfite test were separated, and 0.04 g of this addictive for each 50 g of ground beef (0.08%) was, then, added.
Background: Ground meat stands among the most consumed meat products, being its safety easily damaged by increasing the surface area of contact after grinding it, what facilitates the growth of pathogenic and deteriorating micro-organisms. In order to decrease the lost because of deterioration, trade has been utilizing fraudulent devices as the addition of intentional preservative such as sodium sulfite. This research aimed to identify the presence of sodium sulfite in cooled ground beef commercialized in business establishments located in Porto Alegre city, state of Rio Grande do Sul, Brazil. In addition, it addressed the evaluation of the influence of using this addictive in cooled ground meat front its physic-chemical and microbiological characteristics and residual capacity in the first 48 hours.Materials, Methods & Results: A total of 55 samples of cooled ground beef, from non-noble cuts, acquired in business establishments located in Porto Alegre city, were collected. Thus, microbiological analyses for total and thermotolerant coliphorms, Clostridium Sulfite reducers, Staphylococcus coagulase-positive, Salmonella sp. and a qualitative test, for verifying the presence of sodium sulfite, were carried out. Subsequently, half of the negative samples (24) in the sulfite test were separated, and 0.04 g of this addictive for each 50 g of ground beef (0.08%) was, then, added.
RESUMEN
Background: Ground meat stands among the most consumed meat products, being its safety easily damaged by increasing the surface area of contact after grinding it, what facilitates the growth of pathogenic and deteriorating micro-organisms. In order to decrease the lost because of deterioration, trade has been utilizing fraudulent devices as the addition of intentional preservative such as sodium sulfite. This research aimed to identify the presence of sodium sulfite in cooled ground beef commercialized in business establishments located in Porto Alegre city, state of Rio Grande do Sul, Brazil. In addition, it addressed the evaluation of the influence of using this addictive in cooled ground meat front its physic-chemical and microbiological characteristics and residual capacity in the first 48 hours.Materials, Methods & Results: A total of 55 samples of cooled ground beef, from non-noble cuts, acquired in business establishments located in Porto Alegre city, were collected. Thus, microbiological analyses for total and thermotolerant coliphorms, Clostridium Sulfite reducers, Staphylococcus coagulase-positive, Salmonella sp. and a qualitative test, for verifying the presence of sodium sulfite, were carried out. Subsequently, half of the negative samples (24) in the sulfite test were separated, and 0.04 g of this addictive for each 50 g of ground beef (0.08%) was, then, added.
Background: Ground meat stands among the most consumed meat products, being its safety easily damaged by increasing the surface area of contact after grinding it, what facilitates the growth of pathogenic and deteriorating micro-organisms. In order to decrease the lost because of deterioration, trade has been utilizing fraudulent devices as the addition of intentional preservative such as sodium sulfite. This research aimed to identify the presence of sodium sulfite in cooled ground beef commercialized in business establishments located in Porto Alegre city, state of Rio Grande do Sul, Brazil. In addition, it addressed the evaluation of the influence of using this addictive in cooled ground meat front its physic-chemical and microbiological characteristics and residual capacity in the first 48 hours.Materials, Methods & Results: A total of 55 samples of cooled ground beef, from non-noble cuts, acquired in business establishments located in Porto Alegre city, were collected. Thus, microbiological analyses for total and thermotolerant coliphorms, Clostridium Sulfite reducers, Staphylococcus coagulase-positive, Salmonella sp. and a qualitative test, for verifying the presence of sodium sulfite, were carried out. Subsequently, half of the negative samples (24) in the sulfite test were separated, and 0.04 g of this addictive for each 50 g of ground beef (0.08%) was, then, added.
RESUMEN
Na indústria da carne, a desinfecção das superfícies de contato com o alimento é importante barreira sanitária para evitarque micro-organismos deteriorantes e patogênicos degradem o alimento ou ponham em risco a saúde dos consumidores.Para simular in vitro condições de uso, pelo teste de suspensão, os desinfetantes quaternário de amônio, ácido peracético,clorhexidina, iodofor e hipoclorito de sódio foram confrontados com Staphylococcus aureus, Escherichia coli e dois pools debactérias, todos organismos sobreviventes à higienização de um matadouro-frigorífico de bovinos. O delineamento doexperimento: 5 concentrações dos desinfetantes; sem e com matéria orgânica; tempos de contato 5, 10, 15 e 20 minutos.Como resultados, as menores concentrações e os menores tempos de contato para inativação de todas as bactérias foram:quaternário de amônio 25 ppm/20 min ou 50 ppm/5 min; ácido peracético 6,25 ppm/10 min ou 25 ppm/5 min; clorhexidina12,5 ppm/15 min ou 200 ppm/5 min; iodofor 50 ppm/5 min e hipoclorito de sódio 200 ppm/5 min. Concluiu-se que todos osdesinfetantes podem ser usados para inativar as bactérias isoladas, porém a simulação in vitro evidenciou que equívocosna operacionalização permitem a sobrevivência dos micro-organismos no ambiente.
RESUMEN
Na indústria da carne, a desinfecção das superfícies de contato com o alimento é importante barreira sanitária para evitarque micro-organismos deteriorantes e patogênicos degradem o alimento ou ponham em risco a saúde dos consumidores.Para simular in vitro condições de uso, pelo teste de suspensão, os desinfetantes quaternário de amônio, ácido peracético,clorhexidina, iodofor e hipoclorito de sódio foram confrontados com Staphylococcus aureus, Escherichia coli e dois pools debactérias, todos organismos sobreviventes à higienização de um matadouro-frigorífico de bovinos. O delineamento doexperimento: 5 concentrações dos desinfetantes; sem e com matéria orgânica; tempos de contato 5, 10, 15 e 20 minutos.Como resultados, as menores concentrações e os menores tempos de contato para inativação de todas as bactérias foram:quaternário de amônio 25 ppm/20 min ou 50 ppm/5 min; ácido peracético 6,25 ppm/10 min ou 25 ppm/5 min; clorhexidina12,5 ppm/15 min ou 200 ppm/5 min; iodofor 50 ppm/5 min e hipoclorito de sódio 200 ppm/5 min. Concluiu-se que todos osdesinfetantes podem ser usados para inativar as bactérias isoladas, porém a simulação in vitro evidenciou que equívocosna operacionalização permitem a sobrevivência dos micro-organismos no ambiente.