Impact of different marketing conditions on the bacteriological quality of meat products

Abstract

Animal foods, such as meat and meat products, are among the main sources of infection and spread of Foodborne Diseases, where marketing conditions are an important factor to be evaluated. Forty-eight samples of meat products sold under outdoor fairs, butcher shops and supermarkets were collected. The presence of microorganisms indicating hygienic and sanitary quality (fecal coliforms and Clostridium perfringens) was investigated, as well as the species Pseudomonas aeruginosa. The results showed a high presence of C. perfringens in 83.33% of the samples, fecal coliforms in 73% and P. aeruginosa in 100% of meat products, in all commercial points. As for marketing conditions, the difference in the food contamination index was significant (p ≤ 0.05) only for C. perfringens (X2 (2) = 8.5; p= 0.0143), where meat sold in fairs were more susceptible to contamination by C. perfringens than meats sold in supermarkets. The meat products analyzed did not show quality from a bacteriological point of view, given the high presence of fecal coliforms, P. aeruginosa and C. perfringens, leading to question mainly the form of trade that can generate unsafe products for consumption.

Evaluation of the antibacterial, modulatory and anti-adherent properties of oregano (Origanum vulgare) essential oil against food pathogenic bacteria

“…There are over 250 types of FWBDs, predominantly infections caused by bacteria and their toxins (Brasil, 2018). Several bacteria species are pathogenic to humans (Meireles, 2017), including Klebsiella pneumoniae, Pseudomonas aeruginosa, and Staphylococcus saprophyticus, found in meat products (Calbo et al, 2011;Á. F. S. Silva et al, 2022;Charmpi et al, 2020).…”