Abstract
The objective of the work was to evaluate the presence of Salmonella spp. during the slaughter and processing of swine giblets (Pork Liver) in a slaughterhouse in Rio Grande do Sul, identifying which stages have the highest occurrence of contamination. The research was carried out in a pig slaughterhouse in the state of Rio Grande do Sul. The collections were carried out on the surfaces of the carcasses, utensils, equipment, tables and gloves of the handlers during the slaughter process and collection of the final product. In the study carried out of a total of 72 samples from the analyzed carcasses, 18 presented the presence of Salmonella spp., Resulting in a frequency of 25% of samples with the presence of the bacterium and 75% with the absence of Salmonella spp. The results presented may be related to contamination of the raw material or cross contamination during the process, which occur in the slaughterhouse along the slaughter line. It is determined that the critical stages with prevalence of Salmonella spp. are the bleeding, before the scalding tank and in the evisceration. Scalding and buckling proved to be effective operations in reducing the bacteria in the carcasses. The level of contamination after evisceration is at risk of cross contamination. It is essential to hygienic sanitary care in the processing steps, maximizing the microbiological quality of the final product.
Highlights
Pig farming is considered one of the most important agricultural activities in Brazil, both for the size of its herd and for the economic importance of the activity (IBGE, 2014)
The level of contamination after evisceration is at risk of cross contamination
Bacteria of the genus Salmonella spp. are among the most common food pathogens (EFSA, 2012), which are the main transmitters of diseases in food, and the most common cause of foodborne disease outbreaks reported in Brazil (Gomes et al, 2013)
Summary
Pig farming is considered one of the most important agricultural activities in Brazil, both for the size of its herd and for the economic importance of the activity (IBGE, 2014). Protein), in 2019 Brazil produced 4 million tons of pork, being considered the fourth largest producer and exporter, with an export of 750 thousand tons of the product in the same year. Among the pork producing states in Brazil, the State of Rio. Grande do Sul is the third largest producer, representing 19.26% of the total slaughter carried out in the country and the second largest pork exporter, totaling 22.66% of the exports (ABPA, 2020). The slaughter of pigs covers several stages and is subject to microbiological contamination (Bunicic and Sofos, 2012), it is extremely important to manage the quality of the slaughterhouses, associated with food safety, checking and controlling microbiological standards, health and the absence of harmful substances. Guaranteeing quality in the food industries, through the reduction or elimination of contamination of food throughout its processing and storage (Monteiro, 2015). Bacteria of the genus Salmonella spp. are among the most common food pathogens (EFSA, 2012), which are the main transmitters of diseases in food, and the most common cause of foodborne disease outbreaks reported in Brazil (Gomes et al, 2013)
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