Rastreamento de Salmonella no fluxograma de abate de suínos

Abstract

Pork consumption per capita in Brazil is 15.1kg/year and despite its importance for the consumer pork products may be pathogens vehicles. Salmonellosis is one of the most importants foodborne diseases, and it is caused by bacteria of the genus Salmonella, often contracted through the ingestion of contaminated animal products. The objective was to trace this microorganism during the pig slaughter flowchart, by comparing strains isolated at different points on the production line during the study period, were followed 10 lots of pigs from a farm in Rio Grande do Sul sent to slaughter, five lots carriers of Salmonella and five non-carriers. Four animals from each selected lot were followed during slaughter and processing. Stool samples were collected at slaughter and in three different parts of the flowchart, immediately after the animals left from scrap machine, after opening the abdominal cavity and just before the carcass enter the cooling chamber. It was also collected jowl samples. Water samples used in the scalding tank were collected before starting the slaughter process of each lot and after the passage of the animals. The isolates were analyzed by rep-PCR to compare the band patterns. The step with the highest number of isolates originated in the samples collected after stunning 35.3%. In other collection sites, immediately after the animals left from scrap machine, after evisceration, before entering the cooling chamber and jowls were isolated 17.6%, 17.6%, 23.5% and 5.8%, respectively. Through analysis by rep-PCR, it was found that Salmonella strains that reach the fridge in pigs carriers can not be deleted during processing, it is possible isolation of carcasses. It was also observed that animals introduced by strains can infect others in different stages of slaughtering flowchart, featuring cross-contamination. Based on the results, are recommended strict care in the execution of hygiene and sanitary measures taken during slaughter in order to ensure safe food to consumers.