Carne Moída Bovina em Araguaína: Qualidade Higiênico-Sanitária e Perfil de Resistência Antimicrobiana de E. Coli e Salmonella SP.

Abstract

The meats sector has a prominence in the Brazilian agribusiness, for leading the export ranking and being part of a very lucrative business. In Tocantins the consumption of meat, mainly ground, is great, being important a double attention as to the quality of these meats. The main microorganisms of hygienic-sanitary importance of food are the total and thermotolerant coliforms, the total mesophiles and the main causes of Foodborne diseases are enteropathogens such as Salmonella spp. And Escherichia coli, but with the adoption of appropriate hygiene measures and training of food handlers, the quality of the meat being marketed can be improved. There are already works that investigated bacteria with pathogenic potential in ground beef, but there is still little association between the lack of use of Personal Protective Equipment and the hygiene of the manipulator with the findings of bacteria in the raw bovine meat commercialized. Thus, the objective of this research was to evaluate the hygienic-sanitary quality of the meat commercialized in Araguaína through microbiological indicators, as well as to delimit the antimicrobial resistance profile of E. coli and Salmonella sp.