QUALITY OF GROUND MEAT, IN NATURA SOLD IN BUTCHERS IN CURITIBA – PARANÁ

Abstract

Fresh ground meat is one of the most consumed and marketed foods due to its ease of preparation and affordable price for all consumers. However, the quality of the product is a cause for concern, as this type of meat undergoes fragmentation that is directly affected by human handling. When done without proper hygiene conditions, it directly compromises the final product´s quality, favoring contamination by microorganisms. The Objective is to evaluate the quality of fresh ground meat sold in butcher shops in Curitiba, Paraná, comparing the results with regulations RDC nº 331/2019, Normative Instruction nº 60/2019, RDC nº 216/2004, and Ordinance SDA nº 664/2022. Samples of fresh ground beef were collected form 4 butcher shops, and microbiological analyses were performed using the Petrifilm®3M method for E.coli/Coliform count and Petrifilm®3M Salmonella Express. The meat temperatures at the time of purchase were measured, and na observational checklist of good handling practice was applied. Of the samples analyzed, 75% tested positive for Escherichia coli, and 100% tested positive for the presence of Salmonella spp. The temperature of the fresh ground meat at the time of purchase was outsider the standard established by regulations in 100% of the samples. The results of the observational checklist showed that 75% of the butcher shops met the good standard in complying with requirements related to good practice for food services. Based on the evidence presented in this study, microbiological analyses, temperature measurement, and the application of na observational checklist are essential tools for detecting hazards and/or failures in processes. They guide adjustment and correction actions to prevent foodborne outbreaks and ensure consumer food safety.