MICROBIOLOGICAL ANALYSIS OF BOVINE MEAT IN THE CITY OF TEÓFILO OTONI-MG

Abstract

Foodborne illnesses have increased significantly and are factors of concern to researchers and the affected population. In beef, there is a great proliferation of microorganisms due to easy contamination by bacteria, especially pathogenic bacteria. The contamination process can take place from pasture to final consumption, on the consumer's plate. To achieve the proposed objective, the research was classified into: applied, field research, descriptive and quantitative. Therefore, the hygienic-sanitary conditions of the establishments, of ground and fresh beef sold in eighteen butchers in the city of Teófilo Otoni / MG, were analyzed. The results obtained were of contamination for 90% of the butcheries analyzed. The bacteria identified were Escherichia coli 50%, Campylobacter jejuni 20% and Clostridium perfringens and Samonella enterica with 15%. With that, it is concluded that the majority of butchers commercialized meat with some type of contamination, the presence of these microorganisms indicates failure in sanitary hygienic conditions.