Qualidade de carne bovina moída "in natura" comercializada em Manaus, AM

Abstract

The ground beef stands out as a popular meat product but offers a high risk of contamination. That brings the possibility to become a great carrier of microorganisms, both deteriorating and pathogenic, since it has a larger contact surface and suffer higher manipulation. The objective of this study was to evaluate the occurrence of contaminating microorganisms, as well as the physicochemical quality and composition of the ground beef commercialized in the city of Manaus, Amazonas. Sixteen samples were collected from two supermarket chains, with eight samples from each chain, and samples from eight butcher shops, covering the four regions of the city. From each establishment, two types of ground beef were purchased, ground at the moment of acquisition and previously ground and stored in refrigerated shelfs, with a total of 48 samples analyzed from January to December 2018. Analyzes were carried out according to methodologies defined by Federal laws. There was no difference between the meat ground at the moment of acquisition and previously ground meat for Staphylococcus aureus, fecal coliforms and molds and yeasts numbers, although both processes showed high counts. Previously ground beef had higher numbers of mesophilic and psychrotrophic bacteria. The presence of Salmonella spp. and temperature above the limit determined by legislation was observed regardless of ground beef and establishment type. The previously ground beef presented higher lipid content, higher ammonia content and lower moisture and ash content, type of meat that had the greatest number of failures when compared to the ground beef in the acquisition. The market chain A had a higher count of mesophiles than the market chain B. The counts of mesophiles, psychrotrophs and molds and yeasts were high in all establishments. In the butcher shops, high counts of thermotolerant coliforms and S. aureus were observed. The market chain B had the lowest pH value and the highest lipid content. Ground meat commercialized in Manaus had low microbiologic and physicochemical quality, representing potential risk to local consumers. It is essential to have hygiene and sanitation control in the handling sectors, as well as intensification of internal and external audits, to reduce foodborne illness risk to consumers.