Evaluation of the microbiological quality of pork meat from the slaughterhouse in the municipality of imperatriz, maranhão

Abstract

Nowadays, pork has been consumed more and more each year, so the interest in raising animals and meat production has increased. The microbiological alteration of the product, caused by the presence of undesirable microorganisms can lead to toxinfections for those who eat it. The objective of this work is to evaluate the hygienic quality and microbiology of pork in natura and was carried out in the Municipal Slaughterhouse of Imperatriz. Samples of pork samples randomly selected from the belly, rib and pallet regions of the animal carcass were randomly selected from 10 different animals. The samples were transported to the Laboratory of Microbiology and Health of the State University of the Tocantina Region of Maranhão, in iceboxes, soon after the collections, their analysiswere started. There were microbiological quality evaluation for total coliforms, and thermotolerant coliforms, Escherichia coli and Salmonella spp. Positive samples of microorganisms were found in all analyzes. In view of the results achieved, such as total and thermotolerant coliforms, it has been found that measures such as the standard operating procedure should be applied more rigidly to improve the quality of the product in question.