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Prevalência dos indicadores microbiológicos oficiais efectuados em salsicha fresca no âmbito do controlo obrigatório. Uma amostragem de 2007 a 2011 em indústrias da região de Lisboa, Lezíria-Tejo e Oeste
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Orientador(es)
Resumo(s)
Fresh sausage is considered a meat preparation, recognized as a vehicle for Salmonella and constitutes a danger to public health.
The research of this pathogen is required by European Regulation (EC) 1441/2007, and its absence in 10g of the product is considered satisfactory. The regulation stated, also sets a criterion of hygiene based on the level of Escherichia coli, considered the best indicator of fecal contamination.
In the first part of this study was made a summary of sanitary and hygiene features of fresh sausage production as well own-checks system and legislation aspects.
In the second part, are analyze the results of 1705 samples collected over five years (2007-2011), in eight fresh sausage manufacturers installed in Lisbon, west and Leziria-Tejo region . The food safety of meat preparation is characterized here.
In the context of the assessment of results, 4.9 % were unsatisfactory to safety criteria (Salmonella), representing a considerable risk to public health. For the hygiene criteria (Escherichia coli) it is found 76 % results satisfactory, 8 % acceptable and 16 % unsatisfactory. The unsatisfactory express some inconsistency in the application of good hygiene practices.
It is finally presented some suggestions for improving the microbiological safety of fresh sausage.
Descrição
Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
Palavras-chave
fresh pork sausage Salmonella Escherichia coli
Contexto Educativo
Citação
Conceição, J.M.M.C.A. - Prevalência dos indicadores microbiológicos oficiais efectuados em salsicha fresca no âmbito do controlo obrigatório. Uma amostragem de 2007 a 2011 em indústrias da região de Lisboa, Lezíria-Tejo e Oeste. Lisboa: ISA, 2012, 91 p.