Hygienic sanitary conditions of vacuum packed beef produced by slaughterhouses qualified for export in the Mato Grosso state, Brazil

EnglishBrazil is the largest exporter of beef of the world and Mato Grosso State is the highest beef producer in this country. To maintain product competitiveness and market expansion, sanitary hygienic control of the entire process is indispensable to ensure the attainment of harmless beef and quality. The objective of this study was to evaluate the hygienic sanitary conditions of vacuum-packed beef produced by establishments qualified for export in the state of Mato Grosso, Brazil. A total of 60 samples were submitted to coliforms counts at 35°C and at 45°C and E. coli. The mean contamination by at 35°C and coliforms at 45°C were 3,1 x 102MPN/g and 7.7MPN/g respectively. The presence of E. coli was verified in five samples, representing an occurrence of 8.3% (5/60), and Salmonella spp. in 5% (03/60) of the analyzed samples. The MPN (Most Probable Number) average of coliforms at 35°C and 45°C are in accordance to national and international legislation; however, the presence of Samonella spp., E. coli in some sample indicates a low risk of occurrence of salmonellosis and colibacillosis transmitted by the evaluated beef. However, transmission risk of these diseases cannot be ruled out, since the presence of E. coli does not depend on the amount of coliforms and national legal standards established for the group of thermotolerant coliforms. Key words: coliforms; Escherichia coli; Salmonella spp.; meat. portuguesO Brasil e o maior exportador de carne bovina do mundo e Mato Grosso e o maior produtor de carne bovina do pais. Para manter a competitividade do produto e a expansao do mercado, o controle higienico sanitario de todo o processo e indispensavel para garantir a obtencao de carne inocua e de qualidade. O objetivo desse estudo foi avaliar as condicoes higienico sanitarias da carne bovina resfriada embalada a vacuo, nao maturada produzida por estabelecimentos detentores de Servico de Inspecao Federal (SIF) no estado de Mato Grosso. Um total de 60 amostras foram submetidas a contagem de coliformes a 35°C, coliformes a 45°C, pesquisa de E. coli e Salmonella spp. A contaminacao media por coliformes a 35°C e coliformes a 45°C da carne bovina mato-grossense inspecionada pelo SIF foi 3,1 x 102NMP/g e 7,7NMP/g, respectivamente. A presenca de E. coli foi verificada em cinco amostras o que representou uma ocorrencia de 8,3% (5/60) e Salmonella spp. em 5% (3/60). Foi avaliado que a media NMP de coliformes a 35°C e a 45°C atende a legislacao nacional e internacional, no entanto, a verificacao da presenca de Salmonella spp., E. coli em algumas amostras, evidenciou um baixo risco de ocorrencia de salmonelose ou colibacilose transmitidas pela carne. Ainda assim, nao se pode descartar o risco de veiculacao dessas doencas, uma vez que a presenca de E. coli independe da quantidade de coliformes e dos padroes legais nacionais estabelecidos para o grupo dos coliformes termotolerantes. Palavras-chave: coliformes; Escherichia coli; Salmonella spp.; carne bovina.