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Microbiological Testing for the Proper Assessment of the Hygiene Status of Beef Carcasses

1
Universidade Federal de Viçosa, Departamento de Veterinária, Campus UFV, Viçosa 36570-900, MG, Brazil
2
Universidade Federal de Uberlândia, Faculdade de Medicina Veterinária, Campus Umuarama, Uberlândia 38400-902, MG, Brazil
3
Universidade Federal de Pelotas, Departamento de Ciência e Tecnologia Agroindustrial, Campus Capão do Leão, Pelotas 96001-970, RS, Brazil
4
Universidade Federal do Paraná, Departamento de Ciências Veterinárias, Rua Pioneiro, 2153, Palotina 85950-000, PR, Brazil
5
Food Research Center, Universidade de São Paulo, Faculdade de Ciências Farmacêuticas, Departamento de Alimentos e Nutrição Experimental, Cidade Universitária, São Paulo 05508-080, SP, Brazil
6
University of Debrecen, Institute of Nutrition, Böszörményi út 138, H-4032 Debrecen, Hungary
*
Author to whom correspondence should be addressed.
Microorganisms 2019, 7(3), 86; https://doi.org/10.3390/microorganisms7030086
Received: 30 January 2019 / Revised: 15 March 2019 / Accepted: 16 March 2019 / Published: 19 March 2019
(This article belongs to the Special Issue Bioprotection in Meat and Meat Products)
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Abstract

Microbiological testing is an important quality management tool in the food industry. In this study, the hygiene status of beef carcasses sampled in eight Brazilian slaughterhouses was assessed by enumeration of different hygiene indicator microorganisms, and a model to establish potential associations among these counts was proposed. The carcasses (n = 464) were surface sampled at four slaughtering steps (step 1: Hide after bleeding; step 2: Carcass after hide removal; step 3: Carcass after evisceration; step 4: Carcass after end washing) and subjected to a counting of mesophilic aerobes (MA), Enterobacteriaceae (EB), total coliforms (TC), and Escherichia coli (EC) using Petrifilm™ plates. Among the sampled beef carcasses (step 4), 32 (6.9%) and 71 (15.3%) presented counts above the microbiological criteria established by (EC) No. 1441/2007 for MA and EB, respectively. Thus, indicating that improvements in slaughter hygiene and a review of process controls are demanded in some of the studied slaughterhouses. The log count differences of EC, TC, and EB from MA were considered as response variables as a function of the slaughtering steps. Differential log counts changed consistently with the steps. The measurements, including the patterns in their inherently random variability, were fairly predictable from steps 1 and 4. The results indicated that differential log counts for TC and EC are not relevant, as their concentrations and random pattern can be inferred from counts of MA and EB. The proposed model can be used as a valuable tool for the design and adoption of feasible quality control programs in beef industries. The adoption of such a tool should have a positive contribution on consumers’ health and enhance product quality. View Full-Text
Keywords: cattle slaughterhouses; hygiene monitoring; microbiological criteria; quality control program cattle slaughterhouses; hygiene monitoring; microbiological criteria; quality control program
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Camargo, A.C.; Cossi, M.V.C.; Silva, W.P.; Bersot, L.S.; Landgraf, M.; Baranyi, J.; Franco, B.D.G.M.; Luís Augusto, N. Microbiological Testing for the Proper Assessment of the Hygiene Status of Beef Carcasses. Microorganisms 2019, 7, 86.

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