Identification of main contamination points by hygiene indicator microorganisms in beef processing plants

The microbiological quality of beef and meat products is strongly influenced by the conditions of hygiene prevailing during their production and handling. Without proper hygienic control, the environment in slaughterhouses and butcher shops can act as an important source of microbiological contamination. To identify the main points of microbiological contamination in the beef processing chain, 443 samples of equipment, installations and products were collected from 11 establishments (1 slaughterhouse and 10 butcher shops) located in the state of Paraná, Brazil. The microbiological quality of all the samples was evaluated using Petri dishes to obtain counts of mesophilic aerobes (AC), total coliforms, Escherichia coli (EC), yeasts and molds (YM). The main contamination points identified in butcher shops, in decreasing order, were stainless steel boxes, beef tenderizers, grinders, knives, mixers, sausage stuffers, plastic boxes, floors and drains. In the slaughterhouse, these points were sausage stuffers, platforms, floors and drains. The most severely contaminated products were fresh sausages and ground beef. This information about the main points of microbiological contamination in the beef processing chain is expected to aid professionals responsible for hygiene in similar establishments to set up proper hygienic procedures to prevent or reduce microbiological contamination of beef and meat products. A qualidade microbiológica de carne e derivados é altamente influenciada pelas condições higiênicas durante sua produção e manipulação. Sem um controle higiênico adequado, o ambiente de abatedouros e açougues pode representar um importante ponto de contaminação. Com o objetivo de identificar os principais pontos de contaminação microbiológica na linha de processamento de carne, 443 amostras de equipamentos, instalações e produtos foram coletados em 11 estabelecimentos (1 abatedouro e 10 açougues) localizados no Estado do Paraná, Brasil. A qualidade microbiológica das amostras foi determinada utilizando-se placas Petrifilm™ para contagem de aeróbios mesófilos (AC), coliformes totais e Escherichia coli (EC) e bolores e leveduras (YM). Nos açougues os principais pontos de contaminação identificados, em ordem decrescente, foram caixas de aço inoxidável, amaciadores de carnes, moedores, facas, misturadores, embutideiras, caixas plásticas, pisos e ralos. No abatedouro, os principais pontos foram embutideiras, superfícies da plataforma de abate, pisos e ralos.