Análise e monitoramento de pontos críticos no abate de frangos utilizando indicadores microbiológicos

Abstract

II Análise e monitoramento de pontos críticos no abate de frangos utilizando indicadores microbiológicosAnalysis and monitoring of critical points in the poultry slaughter using microbiological indicators ABSTRACT Hygiene indicator microorganisms in a poultry slaughter was evaluated during the processing in order to identify potential critical control points and allow options for monitoring or verification by Hazard Analysis Critical Control Point (HACCP) system. Microbiological superficial contamination of chicken carcasses was establish by the enumeration of mesophilic aerobes, total coliforms, thermotolerant coliforms and Escherichia coli in the following steps of processing: A -before the first hygienic shower, Bafter the first hygienic shower, C -after manual evisceration, D -after final washing shower, and E -after the chiller tank. The mean counts of mesophilic aerobes, total and thermotolerant coliforms was not significantly different (P<0.05) in the steps

Self-Monitoring Microbiological Criteria for the Assessment of Hygienic Procedures During Chicken Slaughtering

“…Finally, Sl3 presented an increase of sample frequencies with counts higher than reference values of mesophilic aerobes and E. coli among C1 and C2 (Figure 1), despite their mean counts being significantly different (Table 3). These results demonstrate the relevance of the intermediary stages of slaughtering as potential sources of microbiological contamination, like the automatic evisceration in large slaughterhouses in which the control can be more difficult (Goksoy et al, 2004;Matias et al, 2010;Rodrigues et al, 2008;Vaidya et al, 2005;Zweifel et al, 2015). In addition, based on this analysis it becomes clear that there is a need to consider additional microbiological criteria to assess the hygienic procedures in chicken slaughterhouses.…”

“…Recorded counts after evisceration of chicken (C2) varied among slaughterhouses, without a coherent pattern (Table 3), while the microbiological counts in the chicken carcasses after pre-chilling (C3) were higher in Sl2 when compared to Sl1 and Sl3 for all researched microbiological groups (p<0.0.5, Table 3). The higher temperatures in the chilling tanks from Sl2 when compared to Sl1 and Sl3 can explain these results (Table 5), showing that temperature and water renewal were more important as factors of microbiological control than chlorine, which on its own showed no effect, as also observed by Allen et al (2000), Jimenez et al (2003), Matias et al (2010), and Rodrigues et al (2008). Chilling is considered to play a major role in microbiological contamination during chicken slaughtering, and studies assessing the use of alternative procedures and equipment, such as spraying of cold air instead of immersion in cold water, indicate its relevance in reducing the counts in chicken carcasses (Hutchison et al, 2006;Vaidya et al, 2005;Zweifel et al, 2015).…”

Pré-resfriamento na redução de coliformes em carcaças de frango de corte

“…Na análise dos resultados individuais das carcaças antes do pré-resfriamento, 83,3% puderam ser classifi cadas na categoria Aceitável, enquanto 100% tiveram a classifi cação após o pré-resfriamento (Tabela 2), demonstrando a importância decisiva dessa etapa do processamento na descontaminação de carcaças por coliformes. Pesquisas anteriores se baseiam somente nas análises individuais, não utilizando o plano ofi cial de amostragem para julgamento de lotes dos produtos, que considera como representativa a análise de cinco unidades amostrais (LOPES et al, 2007;RODRIGUES et al, 2008;CAVANI et al, 2010;SOUZA et al, 2012). Ao analisar os resultados baseados na amostragem representativa dos lotes, com o plano de três classes (BRASIL, 2001), 45,8% (11/24) dos lotes antes do pré-resfriamento foram compatíveis com a classifi cação Aceitável, 12,5% (3/24) com classifi cação Aceitável de qualidade intermediária e 41,7% (10/24) com classifi cação Inaceitável.…”

“…Somente em casos especiais, em que não se pode realizar o plano de três classes, é dispensada a amostragem estatística e procede-se à colheita de uma amostra indicativa, aplicando o plano de duas classes. Embora a efi cácia do pré-resfriamento no processamento tecnológico de aves seja um tema de suma importância, pouco é documentado no Brasil sobre essa etapa do abate (LOPES et al, 2007;RODRIGUES et al, 2008;CAVANI et al, 2010;SOUZA et al, 2012). Em relação aos trabalhos que abordaram o tema (CARVALHO et al, 2005;RALL et al, 2009), apesar de utilizarem a legislação nacional como base para metodologia e discussão, ainda não foi publicado um estudo referente ao plano de amostragem ofi cial para composição das amostras.…”

Comparison of Destructive and Nondestructive Sampling Techniques of Retail Chicken Carcasses for Enumeration of Hygiene Indicator Microorganisms

“…In particular, assays for specific groups of microorganisms might indicate the potential presence of pathogens, highlighting their importance in adequate contamination control and ensuring the safety of the final products (3,8,20).…”