Fatores físicos-químicos na qualidade microbiológica de carnes bovinas embaladas e comercializadas nos açougues do município de Dourados/MS

Abstract

The microbiological and physico-chemical quality of soft bovine steak packaged in polystyrene trays coated with Vanila Polychloride (PVC) film and stored under refrigeration were commercialized in the city of Dourados, Mato Grosso do Sul, Brazil. 12 beef steak samples for three consecutive weeks in two commercial establishments located in the municipality and perfor med the calibration of temperature, pH, water activity and microbiological analysis according to a methodology defined by the American Public Health Association (APHA, 2015). The analysis of the samples showed that the temperature and pH of the beef were i n accordance with the current legislation, but it was found mesophilic aerobic microorganisms between 5.17 log and 4.37 log indicating the beginning of the deterioration of these foods. Salmonella was also present in 16.66% of the analyzed samples. Regarding the analysis of psychotrophic aerobic microorganisms, it was observed that all samples analyzed were within the parameters acceptable for human consumption. There was no growth of colonies typical of coagulase positive Staphylococcus, responsible for most of the cases of outbreaks due to food contamination in the country. Although the temperature and pH parameters analyzed were in compliance with the legislation, the analyzed samples presented a considerable count of mesophilic microorganisms and presence of Salmonella, thus demonstrating the need to evaluate the quality of the cuttings that are commercialized in the municipality, in order to avoid future outbreaks and diseases caused by food contamination.