Avaliação da adequação de agroindústrias às boas práticas de fabricação e perfil microbiológico de linguiças tipo frescal produzidas no Município de Alegrete-RS

Abstract

The microbiological quality of food is directly related to the following aspects: environment hygiene quality, raw material, manipulators and the surface of production area. Among the different kinds of built-in meat, the fresh sausage type is very accepted by Brazilian consumers, but these kind of food present risk of microbiological contamination due to two factors: 1) The intense manipulation that they are submitted during their processing and 2) The lack of heat treatment.In this context, it is highly important establishments that produce sausage should be constantly inspected by public agenciesdue to the necessity to guarantee the the security of products and avoid problems for public health.In order to evaluate the microbiological profile of fresh mixed sausage produced in Alegrete-RS, under municipal inspection with SISBI (Brazilian Inspection System), some samples were periodically collected in 10 agroindustry companies of the municipality and they were submitted to thermotolerant coliform count of Clostridium sulfites redactors, of positive Staphylococcoscoagulase and the research of fresh mixed sausage Salmonellaspem.The agroindustrieswere also evaluated about the level of good manufacturingpractices adequacy in the three years through the 360 “check-list” questionnaires. According to the not detected conformities, the technical responsible people of the establishments provided orientations and trainings in these companies in order to search for improvements related to good practices.The obtained results were grouped in years and quarters and, after that, they were submitted to statistical analysis through the Variation Analysis (ANOVA) followed by the Fischer’s Minimal Significate Difference (LSD).In relation to the adequacy level of good practices in the agroindustries, the significant improvements were verified over the years. When the level of micrbiological contamination was evaluated, the reduction of contamination of Clostridium sulfites of fresh mixed saussuge reducers was observed. The other evaluated microbiological agents did not present significant differences when compared between themselves. Although, all of them were able to be eaten and also they were according to the current legislation.