Microbiological evaluation of the meat from young collared peccaries (Pecari tajacu Linnaeus, 1758)

Joyce Galvão De Souza,Moana Barbosa Dos Santos Figuerêdo,Aline Antas Cordeiro Cavalcanti,Danilo José Ayres De Menezes,Brunna Muniz Rodrigues Falcão,Luan Nascimento Batista,Moacir Franco De Oliveira,Filipe Jordão Pereira De Medeiros,Nara Geanne De Araújo Medeiros,Artur Da Nóbrega Carreiro,José Emanuel De Souza Sales,Iara Nunes De Siqueira

doi:10.33448/rsd-v10i5.14772

Abstract

The increased demand for meat from wild animals for human consumption, as an alternative protein source, brings with it the need for research that demonstrates the quality of such product. The technical information about the meat from collared peccaries still needs studies and aiming to collaborate with the already existing knowledge, this research had as its objective to provide subsidies for evaluation of the sanitary quality of the meat from collared peccaries. Twelve animals were used, six males and six females, aged four to five months, from the breeding stock of the Federal Rural University of the Semi-Arid and, after euthanasia by a slaughter technique used in goats, the meat samples were collected through sterile swabs at the locations of the hind leg, loin, belly and axilla of each animal, totaling 48 samples. The maximum mesophilic count found was 1.9 x 103 CFU/ml, the total coliform and thermotolerant coliform counts were below the one determined in the legislation for meat from domestic animals, however, through biochemical tests, the presence of E. coli from the biotype 1 and biotype 2 was found, in seven and six samples, respectively. Search results for Salmonella spp. were negative in all samples and, as for Staphylococcus spp., only one sample had the count above the level allowed by law. The contamination load related to the bacteria E. coli proved to be high, making 13 samples unfit for consumption. Regarding the other data, the meat from young collared peccaries showed a low contamination load.

Highlights

IntroductionThe risk originating in meat from wild animals of being potential sources of contamination for the development of diseases still consists in a limiting factor for its consumption, despite the nutritional quality (Sarkis, 2002)
The consumption of meat from certain species of wild animals with zootechnical potential may offer advantages for its conservation by establishing management plans that use animals kept in their natural environments, but with the intention of maintaining surpluses that are destined for slaughter and consumption, in addition, this alternative source of animal protein is of interest to many rural producers, studies on its viability are scarce (Nogueira & Nogueira, 2000).The risk originating in meat from wild animals of being potential sources of contamination for the development of diseases still consists in a limiting factor for its consumption, despite the nutritional quality (Sarkis, 2002)
In the research to verify the presence of E. coli, in the 48 samples, seven were found positive for biotype 1, in which the indole test was positive, and six samples of biotype 2 in which the indole test was negative for biochemical tests, the samples were obtained from different collection points and belonged to two different animals

Summary

Introduction

The risk originating in meat from wild animals of being potential sources of contamination for the development of diseases still consists in a limiting factor for its consumption, despite the nutritional quality (Sarkis, 2002). Animal health is the main basis for supporting the development of any animal production system. Hygiene and preventive management make production economically viable (Domingues, 2008), because one of the problems that most affects the population worldwide is the transmission of diseases through food (Martins, et al, 2008). The chain of production for food has been adapting to the necessity of meeting the quality and price requirements demanded by consumers of different economic levels, cultures and social habits. 600 million new cases of diseases caused by contaminated food in humans occur every year around the world and lead to 420,000 deaths (World Health Organization [WHO], 2019)

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