Atividade antimicrobiana de ácidos orgânicos e compostos clorados sobre micro-organismos patogênicos em carne de frango

The current scenario of the Brazilian poultry production is defined by high productivity motivated by exports to markets with elevated levels of sanitary requirement. The work aimed to evaluate the efficacy of chlorinated compounds (chlorine dioxide, dichloro and trichloro) and organic acids (citric, lactic and peracetic acids) in reducing the contamination of poultry by Salmonella spp., mesophiles and enterobacteriaceae. Were isolated 102 strains Salmonella spp. poultry carcass from June to September 2014. Strains were identified by PCR. Was determined the minimum inhibitory concentration (MIC) of antimicrobial compounds for the standard strains of S. Typhimurium, S. Enteritidis and S. Heidelberg. MIC of lactic acid and peracetic acid (20 to 10 g/L) was applied in strains of Salmonella spp. isolated from the slaughter. The MIC of the compounds lactic acid and sodium dichloro was applied in contaminated chiller water with Salmonella (109 CFU/mL) and this was determined Salmonella count in water. Thighs and drumsticks poultry were contaminated with S. Heidelberg (109 UFC/mL) and were applied dichloro (60 mg/L), lactic acid (20 g/L) and sodium hypochlorite (5,0 and 0,5 mg/L) compounds. In the identification by PCR, 93,1% of the strains were identified as Salmonella. For sodium dichloro the MIC was 60 mg/L for 15 minutes to S. Heidelberg and 60 mg/L for 20 minutes for S. Enteritidis. Lactic acid presented MIC of the 5 g/L for 10 minutes to S. Enteritidis 10 g/L for 15 minutes to S. Typhimurium and 20 g/L for 20 minutes to S. Heidelberg. For peracetic acid, MICs were 10 g/L for 10 minutes to S. Typhimurium and S. Heidelberg and 10 g/L for 20 minutes to S. Enteritidis. To citric acid, MICs were 10 g/L for 10 minutes to S. Typhimurium and S. Enteritidis and 25 g/L for 20 minutes to S. Heidelberg. In the isolated Salmonella strains, lactic acid inhibited 97,89% of the strains and peracetic inhibited 100% of the strains. In contaminated chiller water, the compounds reduced the growth of standards strains. When applied to contaminated poultry meat, there was a reduction of Salmonella spp. 1,06 log10 CFU/g relative to the positive control with the use of sodium hypochlorite at 5,0 mg/L, 0,97 log10 CFU/g with dichloro and 0,56 log10 CFU/g with sodium hypochlorite 0,5 mg/L. For mesophiles reduction observed was 0,90 log10 CFU/g relative to the positive control with the use of sodium hypochlorite at 5,0 mg/L, 0,83 log10 CFU/g with dichloro and there isn´t reduction with hypochlorite with sodium 0,5 mg/L. For enterobacteriaceae reduction was 1,0 log10 CFU/g relative to the positive control with the use of sodium hypochlorite at 5,0 mg/L, 0,79 log10 CFU/g with dichloro and 0,22 log10 CFU/g with sodium hypochlorite at 0,5 mg/L. Lactic acid inhibit growth of the microorganisms tested. The data supports the discussions to regulate the use of the technology coadjuvants in the slaughter of poultry.

Influência das etapas do processo de abate de suínos na prevalência de patógenos e níveis de microrganismos indicadores de qualidade e higiene

The pig slaughter process involve different steps that can influence the microbiological quality of carcasses. At this, the understanding of the slaughter process on the microbiological aspects is necessary for the implementation and evaluation of critical control points. The microbiological control of the slaughter process should involve the evaluation of pathogens prevalence and levels of quality and hygiene indicator microorganisms. This study aimed at investigating the influence of steps slaughter process on the microbiological levels of pig carcasses, and evaluate if there is correlation between pathogens (Salmonella spp. and Listeria monocytogenes) and indicators (aerobic mesophilic counts, total coliforms, Escherichia coli and Enterobacteriaceae) microorganisms. A high Salmonella soroprevalence in pigs were founded before the slaughter (57.49 %). While the Salmonella prevalence in carcasses at the initial stage of the slaughter was 26.67 % and in the final stage 1.11 %, L. monocytogenes was detected only in the final washing and cooling steps, with a prevalence of 21.11 and 8.89 %, respectively. The aerobic mesophilic counts, Enterobacteriaceae, total coliforms and E. coli levels in initial steps of slaughter process were 4.25 ± 0.37; 1.25 ± 0.38; 1.10 ± 0.35 and 0.86 ± 0.36, respectively. At the end of slaughter process the results were lower (ranging from 0.16 at 2.70 log CFU/cm2). The step that most reduced microbiological levels was the scalding. The dehairing was a critical step that led to a significant increase of microorganisms levels in the process (p < 0.05). The evisceration not proved to be a critical step on the increase of microbial levels, differently of the final washing, which showed significant increases (p < 0.05) over the levels of aerobic counts, total coliforms, E. coli and enterobacterias (0.30; 0.36; 0.27 and 0.42 log respectively) and Salmonella spp. and L. monocytogenes. The chilling contributes significantly to the reduction of microbiological levels of carcasses, bringing them to levels below the all process stages, with the exception of scalding. No correlation between the hygiene indicator microorganisms used and presence of Salmonella spp. and L. monocytogenes were obtained (p < 0.05). The results show that steps in the process are critical to the sanitary profile, which implies the need to implement actions in the process to reducing the microbiological levels.