PATHOGENIC MICROORGANISMS AND INDICATORS OF THE HYGIENIC-SANITARY CONDITIONS OF FRESH BEEF SOLD IN THE OPEN MARKETS OF THE RECÔNCAVO BAIANO

Abstract

Considered a highly nutritious food and one of the most consumed animal proteins, beef has physicochemical characteristics favorable to the growth and multiplication of spoilage and pathogenic microorganisms, especially when exposed to inadequate hygienic-sanitary conditions of handling and marketing. Considering the lack of supervision over the practice of commercialization of animal products in street markets, the high demand by consumers and the transmission of the causative agents of foodborne diseases to humans, the present study aimed to verify the microbiological parameters of fresh beef sold in open markets in the Recôncavo region of Bahia. Meat samples were collected in the municipalities of Muritiba, São Félix, Cachoeira and Santo Amaro from May to June 2023. The samples were analyzed for the presence of mesophilic aerobic microorganisms, total coliforms and Escherichia coli through the technique of plating in depth (by plate) using specific culture media for each microorganism. The investigation of Salmonella spp was carried out using the Compact Dry SL® chromogenic enzymatic method, as described by the manufacturer. The quantification of the mesophilic aerobic microorganisms found varied from 2.2x10² to 7.0x10³ CFU/g, and as for the mesophilic aerobes, all the samples analyzed showed contamination by total coliforms. Of these, 75% were contaminated by Escherichia coli, ranging from 5.0x102 to 3.0x10³ CFU/g. As for Salmonella, 50% of the samples were contaminated by the agent. Thus, it is concluded that the investigated beef has unsatisfactory hygienic-sanitary conditions, representing a risk to the health of consumers, given the occurrence of pathogenic agents.