This study aimed to review the scientific literature on the quality and safety of beef sold in retail, methodologies used for quality evaluation, and proposed interventions for the sector. Bibliographical research was performed in order to identify scientific articles using the electronic databases Ovid, PubMed, Scielo, LILACS, Scopus and Embase. Thirty-three articles were included in the review. Given the different dimensions of the studies, the results were organized into three categories, according to the following approaches: food, environment and handlers; consumers and selection criteria; and intervention strategies for the segment. The applied methodological strategies revealed inadequate conditions and neglect in several processing and operation stages that are fundamental to the maintenance of quality standards. The results confirm a worrying scenario and the presence of risks to consumers. Based on the studies evaluated, it is necessary to emphasize the consumer concern about the importance of the integrated information chain - all stages involved in the production process and meat distribution for retail meat stores. The reported conditions on different studies indicate the need for interventions, with a view to prevention of health risks, continued training of food handlers and transformation of evidenced realities. In this context, it is possible to point out the predominance of diagnostic studies, in contrast with interventional studies focused on the training / qualification of food handlers.
Background: Brazil is one of the world's largest meat exporters. However, there is a paradox in this situation due to existing non-inspected meat trade and technical-sanitary failures in retail marketing. Design and methods: This study aimed at characterizing the issues of trade, food safety and quality of raw beef in the street market of a municipality in the state of Bahia. An exploratory, quantitative and census study was carried out, at 17 raw beef vending locations. A questionnaire was administered and meat samples were collected (n=34), which were submitted to a physicochemical assessment, color analysis and microbiological analyses.Results: Meat sellers were between 20 and 64 years of age, predominantly males (82.4%), with limited education and without professional training (64.7%). Medians for temperature and pH in the small butcher shops samples were 18.10ºC and 5.75 respectively, and 21.80ºC and 5.50, in small supermarkets samples. The difference in pH was significant (p<0.05). The filtration test suggested quality changes in 17.65% of the samples. No frauds were detected. Total coliform count medians were 4.90 and 4.78 log CFU/g, for the samples taken from butcher shops and supermarkets, respectively. E. coli was identified in approximately 40.0% of the samples. Salmonella spp. were confirmed in two samples collected in the butcher shops. There was a significant association between inadequate storage conditions and microorganism counts (p<0.02).Conclusions: The results evidenced a meat supply with preservation failures and non-compliance with hygiene requirements, constituting a consumers’ health hazard, not in line with an agro-exporting country model.
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