Determination of microbiological dangers in cooled cattle meat proceeding from the commerce of illegal slaughters

Abstract

The objective of this work was to carry through the evaluation of microbiological dangers in 15 cooled samples of beefburguer and 15 cooled samples of grounded meat in 15 butcher’s shop in Diamantina, MG. There was carried through the research of Salmonella sp., aerobic organisms and Staphylococcus. At the moment of the collection of the samples of meat, information related in a check-list with the adoption of good manufacture practices and procedures of slaughter, transport, distribution and commercialization conducted the establishment to be classified in low, medium and high risk. The results of the laboratorial analysis showed that the Salmonella sp was absent in 15 samples beefburguer and in 20% of the samples of grounded meat. The average count of the aerobic organisms was about 5 x 105 CFU/g e 26 x 105 CFU/g, in beefburguer and grounded meat, respectively. The Staphylococcus was detected in 60% of the grounded meat samples, and in 40% of the beefburguer samples. The average count was about 26 x 105 CFU/g and 8 x 105 CFU/g, respectively. According to the evaluation of the practices adopted to the manipulation and commercialization of meat, the conclusion of this work, classified in high risk (100%) in all the butcher’s shop studied. The data obtained revealed the presence of serious dangers for the health of the cooled cattle meat commercialized in Diamantina, MG. Keywords: Meat contamination, sanitary inspections, food safety.