RESUMO
Desde 2006, o Ministério da Agricultura, Pecuária e Abastecimento (MAPA) vem desenvolvendo regulamentação específica para aplicação do sistema de Análise de Perigos e Pontos Críticos de Controle (APPCC) nos matadouros de aves sob inspeção federal, incluindo diretrizes para a implantação desse programa de qualidade nas indústrias. Este artigo apresenta um panorama sobre a evolução dessa regulamentação, atualmente estagnada, e os métodos vigentes para fiscalização da aplicação do sistema APPCC em estabelecimentos de carne de aves. Dessa forma, os autores buscam facilitar a compreensão do processo regulatório por pesquisadores e técnicos da área e, com isso, incentivar esses profissionais a contribuir para o aperfeiçoamento das diretrizes governamentais.(AU)
The Ministry of Agriculture, Livestock and Supply (MAPA), in other to fulfill sanitary agreements between Brazilian government and other countries that imports poultry meat, set guidelines for the implementation of the Hazard Analysis and Critical Control Point (HACCP) system in poultry slaughterhouses plants under official government inspection and a generic HACCP model with four critical control points (CCPs), which includes a chemical CCP. However, due to the flaws detected by European auditors, some of the plants had to review their HACCP plans, and the MAPA have the need to realize a new hazard analysis on the poultry slaughter and meat processing procedures. This article seeks to enhance the development of guidelines for chemical PCC in poultry slaughterhouses plants of the genus Gallus.(AU)
Assuntos
Análise de Perigos e Pontos Críticos de Controle , Carne , Regulamentação Governamental/história , Brasil , Aves Domésticas , Inspeção de AlimentosRESUMO
Em 2006, o Ministério da Agricultura, Pecuária e Abastecimento (MAPA) elaborou um modelo de plano de Análise de Perigos e Pontos Críticos de Controle (APPCC) para matadouros de aves do gênero Gallus. Neste artigo, embasado em análises de planos APPCC apresentados ao Serviço de Inspeção de Produtos de Origem Animal (SIPOA) do MAPA no Estado de São Paulo, realizadas de 2010 a 2013, buscou-se incrementar as diretrizes disponíveis para elaboração de Ponto Crítico de Controle (PCC) químico em estabelecimentos de abate e processamento de carne de aves. Essas diretrizes podem colaborar com a evolução dos planos APPCC dos matadouros de aves do Brasil, que é o maior exportador mundial de carne de frango.(AU)
ln 2006, the Ministry of Agriculture, Livestock and Supply (MAPA) has developed guidelines for a Hazard Analysis and Critical Control Point (HACCP) plan. for the poultry slaughterhouses, specific to the genus Gallus. Based on the analysis of HA CCP plans realized at the Animal Products Inspection Service (SIPOA) of MAPA in the State of São Paulo, from the period of 2010 to 2013, this article seeks to improve the available guidelines for the development of a chemical Critical Control Point (CCP) in the poultry industries. These guidelines may contribute to the development of HACCP plans for poultry slaughterhouses in Brazil, which is the largest world exporter of chicken meat.(AU)
Assuntos
Animais , Inspeção de Alimentos , Matadouros/normas , Análise de Perigos e Pontos Críticos de Controle/métodos , Alimentos de Origem Animal , Inocuidade dos Alimentos , Galinhas , Exportação de Produtos , BrasilRESUMO
Em 2006, o Ministério da Agricultura, Pecuária e Abastecimento (MAPA) elaborou um modelo de plano de Análise de Perigos e Pontos Críticos de Controle (APPCC) para matadouros de aves do gênero Gallus. Neste artigo, embasado em análises de planos APPCC apresentados ao Serviço de Inspeção de Produtos de Origem Animal (SIPOA) do MAPA no Estado de São Paulo, realizadas de 2010 a 2013, buscou-se incrementar as diretrizes disponíveis para elaboração de Ponto Crítico de Controle (PCC) químico em estabelecimentos de abate e processamento de carne de aves. Essas diretrizes podem colaborar com a evolução dos planos APPCC dos matadouros de aves do Brasil, que é o maior exportador mundial de carne de frango.
ln 2006, the Ministry of Agriculture, Livestock and Supply (MAPA) has developed guidelines for a Hazard Analysis and Critical Control Point (HACCP) plan. for the poultry slaughterhouses, specific to the genus Gallus. Based on the analysis of HA CCP plans realized at the Animal Products Inspection Service (SIPOA) of MAPA in the State of São Paulo, from the period of 2010 to 2013, this article seeks to improve the available guidelines for the development of a chemical Critical Control Point (CCP) in the poultry industries. These guidelines may contribute to the development of HACCP plans for poultry slaughterhouses in Brazil, which is the largest world exporter of chicken meat.
Assuntos
Animais , Alimentos de Origem Animal , Análise de Perigos e Pontos Críticos de Controle/métodos , Inspeção de Alimentos , Matadouros/normas , Brasil , Exportação de Produtos , Galinhas , Inocuidade dos AlimentosRESUMO
The heads of 139 slaughtered sheep were examined with the aim of determining Oestrus ovis prevalence and infestation intensity in the central region of the State of São Paulo, Brazil. Heads from slaughtered sheep were examined and the first (L1), second (L2) and third (L3) O. ovis larval instars were recovered from the nasal and sinus cavities. O. ovis larvae were detected in 13.7% of the sheep analyzed. The monthly mean intensity of infestation ranged from 1 to 10.2 larvae per infested head, with general mean intensity of 4.5 larvae/infested head. Of the total of 85 larvae, 21.2% were L1, 37.6% L2 and 41.2% L3. In conclusion, all different O. ovis larvae instars were recovered from slaughtered animals, which demonstrates the existence of favorable climatic conditions for the fly activity and larval development of O. ovis in sheep raised in the Central region of the State of São Paulo.
Assuntos
Dípteros , Miíase/veterinária , Doenças dos Ovinos/epidemiologia , Doenças dos Ovinos/parasitologia , Animais , Brasil/epidemiologia , Miíase/epidemiologia , Prevalência , OvinosRESUMO
The use of cooling, without using adequate hygienic practices in primary milk production, allows for the growth of psychrotrophic microorganisms that produce the thermoresistant lipases that give milk a rancid flavor. This study aimed to verify how the variation in temperature influences the lipolytic metabolism of the psychrotrophic organisms. Samples of raw milk were collected and submitted to laboratorial analysis as follows: psychrotrophic bacteria count, lipolytic bacteria count, and free fatty acids dosage. Each sample was divided into 3 aliquots and then incubated at 4, 8, and 12 °C, respectively. For each temperature, analyses were repeated after 12, 24, and 48 h of storage. Despite the psychrotrophs growth increase, according to temperature rise, the lipolytic metabolism was not consistent and presented the lower index at 8 °C, suggesting an intensification of the proteolytic compensatory activity at this temperature.
Assuntos
Bactérias/isolamento & purificação , Temperatura Baixa , Contaminação de Alimentos/análise , Microbiologia de Alimentos , Armazenamento de Alimentos/métodos , Leite/microbiologia , Animais , Bactérias/classificação , Carga Bacteriana , Higiene , Lipase/metabolismo , Lipólise , PaladarRESUMO
The heads of 139 slaughtered sheep were examined with the aim of determining Oestrus ovis prevalence and infestation intensity in the central region of the State of São Paulo, Brazil. Heads from slaughtered sheep were examined and the first (L1), second (L2) and third (L3) O. ovis larval instars were recovered from the nasal and sinus cavities. O. ovis larvae were detected in 13.7% of the sheep analyzed. The monthly mean intensity of infestation ranged from 1 to 10.2 larvae per infested head, with general mean intensity of 4.5 larvae/infested head. Of the total of 85 larvae, 21.2% were L1, 37.6% L2 and 41.2% L3. In conclusion, all different O. ovis larvae instars were recovered from slaughtered animals, which demonstrates the existence of favorable climatic conditions for the fly activity and larval development of O. ovis in sheep raised in the Central region of the State of São Paulo.
Com o objetivo de determinar a prevalência e intensidade de infestação por larvas de Oestrus ovis na região Central do Estado de São Paulo, 139 cabeças de ovinos obtidas de um abatedouro foram examinadas. As larvas O. ovis foram recuperadas da cavidade nasal e seios frontais, identificadas de acordo com o estádio larval e quantificadas. As larvas de O. ovis foram detectadas em 13,7% das cabeças examinadas e a intensidade média mensal de infestação variou entre 1 a 10,2 larvas/cabeça infestada, com média geral de 4,5 larvas/cabeça infestada. Do total de 85 larvas recuperadas, 21,2% eram larvas de primeiro estádio (L1), 37,6% de segundo (L2) e 41,2% de terceiro (L3). Em conclusão, todos os diferentes instares larvais de O. ovis foram recuperados de animais abatidos, o que demonstra a existência de condições climáticas favoráveis para a atividade da mosca bem como o desenvolvimento larval em ovinos criados na região Central do Estado de São Paulo.
Assuntos
Animais , Dípteros , Miíase/veterinária , Doenças dos Ovinos/epidemiologia , Doenças dos Ovinos/parasitologia , Brasil/epidemiologia , Miíase/epidemiologia , Prevalência , OvinosRESUMO
Background: The use of all by-products of bovine slaughter is of high economic importance for the industries of products of animal origin. Among these products, fat has an important role, once fat rendering may generate several different products, such as protein material that may be used in the manufacture of meat products. However, in spite of the importance that the use of all by-products has for the economic balance of the industry, there are no reports on their use in Brazil, or studies that supply data on microbiological and physical-chemical local standards for this protein. Thus, the objective of this study was to evaluate microbiological and physical-chemical characteristics of protein material obtained from fat rendering, as well as to provide support for companies to use fat rendering to generate protein material, adding value to industrialized meat products. Materials, Methods & Results: The experimental production of edible protein obtained of fat rendering was conducted in slaughterhouse with supervision of the Brazilian Ministry of Agriculture, Livestock and Food Supply. Protein material was obtained in a continuous, humid heat system at high temperatures. Fat scraps containing protein were ground and cooked at high temperature (85°C), and placed in a three phase decanter centrifuge. After centrifugation, protein material was ground again and packed. Samples were collected from 15 batches of protein material, and the following microbiological analyses were carried out: counts of aerobic mesophilic and psychrotrophic microorganisms, coliforms at 35ºC, Escherichia coli, sulfite-reducing Clostridium, and Staphylococcus aureus, besides presence or absence of Salmonella and Listeria monocytogens. The following physical-chemical analyses were also carried out: protein, total lipid, moisture, ash, carbohydrate, and energy content. Mean counts of mesophiles, psychrotrophs, and coliforms at 35ºC were 4.17; 3.69 and 1.87 (log CFU/g), respectively. Levels of protein, total lipids, moisture, ashes and carbohydrates were 27.50; 7.83; 63.88%; 0.24%; and 0.55%, respectively, and energy content was 182.63 kcal/100g. Discussion: Results of microbiological analyses demonstrated that, although low, the final product showed to be contaminated. Contamination that occurred during the second grinding procedure may be an explanation for these bacterial counts. Also, the temperature used for fat fusion was not enough to eliminate thermoduric microorganisms. However, even with the presence of indicator microorganisms in the samples, none was contaminated by E. coli, sulfite-reducing Clostridium, S. aureus, Salmonella or L. monocytogenes. Physical-chemical analyses showed that the product had adequate nutritional quality. Based on these results, it was possible to conclude that protein material obtained in fat rendering showed characteristics that enable the use of this product as raw material for processed meat products. Besides, the present study was the first one to present scientific results in relation to edible by-products obtained in fat rendering, supplying important information for slaughterhouses and meat-processing plants. The study also produced relevant data on the innocuousness of the product, which may be used to guide decision-making of health inspectors.
Assuntos
Gorduras na Dieta , Carne Vermelha/microbiologiaRESUMO
The objectives of the present study were to evaluate the spread of Salmonella Enteritidis to different cutting boards (wood, triclosan-treated plastic, glass, and stainless steel) from contaminated poultry skin (5 log CFU/g) and then to tomatoes and to analyze the effect of different protocols used to clean these surfaces to control contamination. The following procedures were simulated: (1) no cleaning after handling contaminated poultry skin; (2) rinsing in running water; (3) cleaning with dish soap and mechanical scrubbing; and (4) cleaning with dish soap and mechanical scrubbing, followed by disinfection with hypochlorite. The pathogen was recovered from all surfaces following procedure 1, with counts ranging from 1.90 to 2.80 log, as well as from the tomatoes handled on it. Reduced numbers of S. Enteritidis were recovered using the other procedures, both from the surfaces and from the tomatoes. Counts were undetectable after procedure 4. From all surfaces evaluated, wood was the most difficult to clean, and stainless steel was the easiest. The use of hypochlorite as a disinfecting agent helped to reduce cross-contamination.