Qualidade microbiológica da cadeia de carne de aves da região sul do Rio Grande do Sul, Brasil

Abstract

Chicken meat is an important source of affordable animal protein for the Brazilian population. However, its safety must also be considered and evaluated in view of the imminent possibility of contamination throughout the chain of this product. Therefore, it was aimed to evaluate the microbiological quality of broiler chain in southern Rio Grande do Sul, Brazil, as well as making a comparison between different quality of cuts in brands available in the retail trade in the city of Pelotas. To achieve this goal, it was made the quantification of total and fecal coliforms, Escherichia coli, psychrotrophic microorganisms, Pseudomonas spp. and Salmonella spp. and Listeria monocytogenes research. By the high counts of coliforms, it was observed that the industrial processing steps did not act with efficacy in decreasing the concentration of coliforms, as expected. As for thermotolerant coliforms, there was a decrease of contamination in the course of the chain. However, in the analysis of chicken cuts in three distinct brands, A and B presented 30% (for both brands) of samples exceeding the maximum limit stipulated by Brazilian law, followed by samples of brand C (5.6%). Its was possible to enumerate E. coli at all evaluated points in the chain of broiler, except for the samples of scalding water and pre-chiller. In the retail samples, in three (16.7%) cut samples from mark C was observed contamination by this bacteria while in the other brands there was no incidence. The mean scores for psychrotrophic microorganisms and bacteria of the genus Pseudomonas spp. increased considerably in the retail and consumer stages. It was found Salmonella spp. at all points sampled at the abattoir. In retail and consumer points obtained absence of this pathogen. Bacteria of the genus Listeria spp. were isolated throughout the chain of broiler, with a higher incidence of L. monocytogenes observed in stages prior to scalding and consumer. When comparing the three brands evaluated, only the A brand has obtained the presence of this pathogen. It was concluded that there was hygienic deficiency in processing and storage in the entire chain of broiler, highlighting the need for readjustment of hygienic practices throughout the chain, being necessary to direct actions for all involved, including the final consum.