Grau de cumprimento das boas práticas de fabricação e perfil  microbiológico de linguiças frescas mistas

Gabriel Nunes Charão; Marjana Radünz; Maristela Cortez Sawitzki; Paulo Duran Molina; Tatiane Valente Kuka Gandra; Jozi Fagundes de Mello; Eliezer Avila Gandra

doi:10.1590/1809-6891v25e-76582E

Authors

Gabriel Nunes Charão Universidade Federal de Pelotas (UFPEL), Pelotas, Rio Grande do Sul, Brasil https://orcid.org/0009-0000-8307-1602
Marjana Radünz Universidade Federal de Pelotas (UFPEL), Pelotas, Rio Grande do Sul, Brasil https://orcid.org/0000-0002-5160-3050
Maristela Cortez Sawitzki Universidade Federal do Pampa (UNIPAMPA), Uruguaiana, Rio Grande do Sul, Brasil https://orcid.org/0000-0002-1172-6814
Paulo Duran Molina Instituto Federal Farroupilha (IFFAR), Alegrete, Rio Grande do Sul, Brasil https://orcid.org/0009-0006-6254-5075
Tatiane Valente Kuka Gandra Universidade Federal de Pelotas (UFPEL), Pelotas, Rio Grande do Sul, Brasil https://orcid.org/0000-0002-2248-0725
Jozi Fagundes de Mello Universidade Federal de Pelotas (UFPEL), Pelotas, Rio Grande do Sul, Brasil https://orcid.org/0000-0002-7099-6099
Eliezer Avila Gandra Universidade Federal de Pelotas (UFPEL), Pelotas, Rio Grande do Sul, Brasil https://orcid.org/0000-0003-0978-6014

DOI:

https://doi.org/10.1590/1809-6891v25e-76582E

Abstract

Good manufacturing practices in production facilities are necessary to control microbiological growth and prevent foodborne illnesses. Among the various foods that can be contaminated by intensive handling, meat products such as fresh sausages stand out. With this in mind, the aim of this study was to establish a microbiological profile of the fresh sausages produced in the municipality of Alegrete-RS, Brazil, as part of the SIM/SISBI inspection between 2014 and 2016 and to promote and evaluate the producing establishments in terms of compliance with good manufacturing practices. Samples were regularly taken from 10 businesses in the city and tested for thermotolerant coliform bacteria, sulphite[1]reducing Clostridium, coagulase-positive Staphylococcus and Salmonella spp. In addition, the adequacy of good manufacturing practices was assessed and measures in the form of questionnaires, guidelines and training to improve the production chain were implemented in these companies. Over the years, significant improvements in compliance with good manufacturing practices have been observed in the production units. The microbial count of thermotolerant coliforms, sulphite-reducing Clostridium, coagulase-positive Staphylococcus and Salmonella spp. decreased significantly, indicating that the interventions contributed to improving the microbiological profile of the fresh sausage produced in
the community.

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