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RESUMO Esta pesquisa teve como objetivo avaliar o desempenho da radiação ultravioleta (UV) para a desinfecção de efluente final de estação de tratamento de esgoto (ETE) sanitário municipal, em escala de bancada de laboratório e operação em batelada. Foram analisadas as interferências dos parâmetros operacionais tempo de exposição (s) à radiação e altura de lâmina líquida (cm) do efluente no reator UV. A eficiência do processo de desinfecção foi avaliada empregando os microrganismos indicadores Clostridium perfringens (C. perfringens), colifagos, Escherichia coli (E. coli) e coliformes totais (CT). Após a desinfecção, foram avaliados os fenômenos de recuperação microbiológica fotorreativação e recuperação no escuro para E. coli e CT. Os resultados indicaram efetiva inativação dos microrganismos indicadores à radiação UV no decorrer do tempo de exposição, o que foi comprovado estatisticamente pela ANOVA de medidas repetidas. C. perfringens foi o microrganismo que apresentou a maior resistência à inativação. Nos ensaios de recuperação microbiológica, ambos os mecanismos foram considerados insignificantes, o que foi comprovado estatisticamente pelos testes t de Student (dados paramétricos) e Wilcoxon (dados não paramétricos). Em todas as análises, o nível de significância foi de 5%.

ABSTRACT This research aimed to evaluate the performance of ultraviolet radiation (UV) for disinfecting effluents from a municipal wastewater treatment plant, in laboratory bench scale and batch operation. The interference of the operational parameters of exposure time (s) to the radiation and the level of liquid blade (cm) of the effluent in the UV reactor were analyzed. The efficiency of the disinfection process was checked using the indicators microorganisms Clostridium perfringens (C. perfringens), coliphages, Escherichia coli (E. coli) and total coliforms (TC). After disinfection, some tests were carried out to evaluate the phenomena of microbiological recovery: photoreactivation and dark repair, for E. coli and TC. The results indicate effective inactivation of indicator microorganisms by UV radiation during the time of exposure, which was statistically proved by repeated measures ANOVA. C. perfringens was the microorganism that showed the highest resistance against UV inactivation. In microbiological recovery tests, both mechanisms were considered insignificant, which was statistically proven by the Student (t test - parametric data) and the Wilcoxon (nonparametric data) tests. In all analyses, the level of significance was 5%.

RESUMO

Foram colhidas amostras de 100 carcaças em um frigorífico exportador, localizado no interior do estado de São Paulo, amostradas ao longo de um ano, por meio do método de esponjas, aplicado na região do peito do animal. As amostras foram colhidas em três pontos, denominados A, B e C, sendo cada carcaça amostrada nos três pontos, localizados nas etapas: pós-sangria (A); pós-esfola (B) e pós-lavagem (C). Foram realizadas pesquisas de Listeria sp., E. coli O157, Salmonella spp. e microrganismos indicadores (Petrifilms® AC, EC e EB). Não foram isolados Listeria ou E. coli O157 em nenhuma das 300 amostras. Salmonella spp. foi isolada em nove, sendo oito no ponto A e uma no ponto B. Para mesófilos, as contagens variaram de 0 a 6,8 log UFC/cm², para coliformes totais, de 0 a 4,57 log UFC/cm², e para E. coli, de 0 a 4,38 log UFC/cm². Diante dos resultados obtidos e em comparação com a literatura, conclui-se que o estabelecimento estudado apresenta qualidade, tanto sanitária (devido às baixas prevalências dos patógenos) quanto higiênica (devido à acentuada diminuição da carga microbiana de indicadores ao longo da linha).

Samples were collected from 100 carcasses in a slaughterhouse exporter, located within the State of São Paulo, sampled over a year through the sponge method, applied to the chest of the animal. Samples were taken at three points, denominated A, B and C, each carcass sampled at three points located in the following steps: after bleeding (A) after skinning (B) and after washing (C). Research was conducted for Listeria sp., E. coli O157, Salmonella spp. and Micro-organism (Petrifilms ® AC, EC and EB). Listeria or E. coli O157 were not isolated in any of the 300 samples. Salmonella spp. was isolated in nine, eight at point A and one at point B. For Mesophiles, scores ranged from 0 to 6.8 log UFC/cm²; for Total coliforms, 0 to 4.57 log UFC/cm² and E. coli from 0 to 4.38 log UFC/cm². With the results obtained and compared with the literature, it is concluded that the establishment in this study has both sanitary quality (due to the low prevalence of pathogens) and hygienic quality (due to the sharp decrease in the microbial load of indicators along the line.

Assuntos

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Foram colhidas amostras de 100 carcaças em um frigorífico exportador, localizado no interior do estado de São Paulo, amostradas ao longo de um ano, por meio do método de esponjas, aplicado na região do peito do animal. As amostras foram colhidas em três pontos, denominados A, B e C, sendo cada carcaça amostrada nos três pontos, localizados nas etapas: pós-sangria (A); pós-esfola (B) e pós-lavagem (C). Foram realizadas pesquisas de Listeria sp., E. coli O157, Salmonella spp. e microrganismos indicadores (Petrifilms® AC, EC e EB). Não foram isolados Listeria ou E. coli O157 em nenhuma das 300 amostras. Salmonella spp. foi isolada em nove, sendo oito no ponto A e uma no ponto B. Para mesófilos, as contagens variaram de 0 a 6,8 log UFC/cm², para coliformes totais, de 0 a 4,57 log UFC/cm², e para E. coli, de 0 a 4,38 log UFC/cm². Diante dos resultados obtidos e em comparação com a literatura, conclui-se que o estabelecimento estudado apresenta qualidade, tanto sanitária (devido às baixas prevalências dos patógenos) quanto higiênica (devido à acentuada diminuição da carga microbiana de indicadores ao longo da linha).(AU)

Samples were collected from 100 carcasses in a slaughterhouse exporter, located within the State of São Paulo, sampled over a year through the sponge method, applied to the chest of the animal. Samples were taken at three points, denominated A, B and C, each carcass sampled at three points located in the following steps: after bleeding (A) after skinning (B) and after washing (C). Research was conducted for Listeria sp., E. coli O157, Salmonella spp. and Micro-organism (Petrifilms ® AC, EC and EB). Listeria or E. coli O157 were not isolated in any of the 300 samples. Salmonella spp. was isolated in nine, eight at point A and one at point B. For Mesophiles, scores ranged from 0 to 6.8 log UFC/cm²; for Total coliforms, 0 to 4.57 log UFC/cm² and E. coli from 0 to 4.38 log UFC/cm². With the results obtained and compared with the literature, it is concluded that the establishment in this study has both sanitary quality (due to the low prevalence of pathogens) and hygienic quality (due to the sharp decrease in the microbial load of indicators along the line.(AU)

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Background: The commercialization of hand-made cheeses at agricultural shows has been used to make the production of family-run food more popular. Colonial cheese is a product typical from Brazil, which has no specifi c legislation that sets out its identity and quality standards, as well as its labeling, nutritional and consumer information. Therefore, its quality standard must meet the provisions of general laws that defi ne the production, microbiology and labeling standards of packaged products. Since they are produced by establishments with no continuous sanitary inspection systems, any failure to meet good manufacturing practices may pose risks to the health of consumers. This study aimed at verifying whether the Colonial cheese, produced in family-run agricultural systems, offered to the public and distributed at an agricultural show in Rio Grande do Sul, meets the legal requirements concerning labeling and microbiological quality.Materials, Methods & Results: Twelve Colonial cheeses produced at different family-run establishments and offered at an agricultural show were collected from the commercialization area as is. Its labeling characteristics were assessed, based on the legislation in force that sets out mandatory labeling for packaged food. The microbiological analysis for the presence of Salmonella spp. and Listeria spp. and quantifi cation of total and thermo

Background: The commercialization of hand-made cheeses at agricultural shows has been used to make the production of family-run food more popular. Colonial cheese is a product typical from Brazil, which has no specifi c legislation that sets out its identity and quality standards, as well as its labeling, nutritional and consumer information. Therefore, its quality standard must meet the provisions of general laws that defi ne the production, microbiology and labeling standards of packaged products. Since they are produced by establishments with no continuous sanitary inspection systems, any failure to meet good manufacturing practices may pose risks to the health of consumers. This study aimed at verifying whether the Colonial cheese, produced in family-run agricultural systems, offered to the public and distributed at an agricultural show in Rio Grande do Sul, meets the legal requirements concerning labeling and microbiological quality.Materials, Methods & Results: Twelve Colonial cheeses produced at different family-run establishments and offered at an agricultural show were collected from the commercialization area as is. Its labeling characteristics were assessed, based on the legislation in force that sets out mandatory labeling for packaged food. The microbiological analysis for the presence of Salmonella spp. and Listeria spp. and quantifi cation of total and thermo

RESUMO

Background: The commercialization of hand-made cheeses at agricultural shows has been used to make the production of family-run food more popular. Colonial cheese is a product typical from Brazil, which has no specific legislation that sets out its identity and quality standards, as well as its labeling, nutritional and consumer information. Therefore, its quality standard must meet the provisions of general laws that define the production, microbiology and labeling standards of packaged products. Since they are produced by establishments with no continuous sanitary inspection systems, any failure to meet good manufacturing practices may pose risks to the health of consumers. This study aimed at verifying whether the Colonial cheese, produced in family-run agricultural systems, offered to the public and distributed at an agricultural show in Rio Grande do Sul, meets the legal requirements concerning labeling and microbiological quality. Materials, Methods & Results: Twelve Colonial cheeses produced at different family-run establishments and offered at an agricultural show were collected from the commercialization area as is. Its labeling characteristics were assessed, based on the legislation in force that sets out mandatory labeling for packaged food. The microbiological analysis for the presence of Salmonella spp. and Listeria spp. and quantification of total and thermotolerant coliforms, as well as of coagulase-positive Staphylococcus was made pursuant to the methodology provided for by the Brazilian Ministry of Agriculture, Livestock and Agribusiness. Six cheeses were being sold at room temperature. One of the samples did not have any kind of labeling other than the official inspection system stamp. Only three of the cheeses contained information about best before date, nutritional information or instructions about conservation. One of the products did not contain information about mandatory ingredients (rennet, salt). Half of the samples evaluated were being sold at room temperature, and none of them contained all the information provided for by law. Salmonella spp. and Listeria spp. were not found in 25 g samples taken from the cheeses analyzed. The mesophile count varied greatly (between 1.0 x 103 and 3.0 x 107 UFC/g). It was possible to identify and quantify coagulase-positive Staphylococcus in fi ve samples (7.0 x 103 to 1.0 x 105 UFC/g). All samples contained total (6.0 x 103 to 2.0 x 107 UFC/g) and thermotolerant (1.0 x 103 to 1.0 x 106 UFC/g) coliforms. Discussion: The weight and format of the products evaluated were compatible with the majority of the products sold in the State. The lack of refrigeration in 50% of the samples indicates the possibility of multiplication of microorganisms that could harm health or hamper the desirable characteristics for the product. Even though no Salmonella spp. and Listeria spp. were found in the products evaluated, the high counts of total and thermotolerant coliform indicate that the products were inedible, pointing out to the possibility of contamination by pathogenic microorganisms found in feces. The presence of coagulase-positive Staphylococcus at the quantities found may lead to staphylococcal intoxication in case of errors in the processing and hygiene practices.

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Background: The commercialization of hand-made cheeses at agricultural shows has been used to make the production of family-run food more popular. Colonial cheese is a product typical from Brazil, which has no specifi c legislation that sets out its identity and quality standards, as well as its labeling, nutritional and consumer information. Therefore, its quality standard must meet the provisions of general laws that defi ne the production, microbiology and labeling standards of packaged products. Since they are produced by establishments with no continuous sanitary inspection systems, any failure to meet good manufacturing practices may pose risks to the health of consumers. This study aimed at verifying whether the Colonial cheese, produced in family-run agricultural systems, offered to the public and distributed at an agricultural show in Rio Grande do Sul, meets the legal requirements concerning labeling and microbiological quality.Materials, Methods & Results: Twelve Colonial cheeses produced at different family-run establishments and offered at an agricultural show were collected from the commercialization area as is. Its labeling characteristics were assessed, based on the legislation in force that sets out mandatory labeling for packaged food. The microbiological analysis for the presence of Salmonella spp. and Listeria spp. and quantifi cation of total and thermo

Background: The commercialization of hand-made cheeses at agricultural shows has been used to make the production of family-run food more popular. Colonial cheese is a product typical from Brazil, which has no specifi c legislation that sets out its identity and quality standards, as well as its labeling, nutritional and consumer information. Therefore, its quality standard must meet the provisions of general laws that defi ne the production, microbiology and labeling standards of packaged products. Since they are produced by establishments with no continuous sanitary inspection systems, any failure to meet good manufacturing practices may pose risks to the health of consumers. This study aimed at verifying whether the Colonial cheese, produced in family-run agricultural systems, offered to the public and distributed at an agricultural show in Rio Grande do Sul, meets the legal requirements concerning labeling and microbiological quality.Materials, Methods & Results: Twelve Colonial cheeses produced at different family-run establishments and offered at an agricultural show were collected from the commercialization area as is. Its labeling characteristics were assessed, based on the legislation in force that sets out mandatory labeling for packaged food. The microbiological analysis for the presence of Salmonella spp. and Listeria spp. and quantifi cation of total and thermo

RESUMO

The procedures employed in milking process are determinant for obtaining milk with good microbiological quality. The study of contaminant microorganisms permits the identification of its source, what allows the adoption of control measures that will conform to the standards established by legislation. The aim of this work was to determine main points of milk microbiological contamination during milking process. For that mesophilic aerobes (MA), psychrotrophics (PS), coagulase positive Staphylococci (CPE), total coliforms (TC) and Escherichia coli (EC) were quantified in different steps of milking in six dairy farms and one communitarian bulk tank on Agreste region of Pernambuco, between august and september of 2005. Poor microbiological milk quality was indicated by the high counts of the groups of microorganisms studied. The average counts of microorganisms in milk samples from the dairy farms were 8,3 x 106 (MA), 2,6 x 107 (PS), 1,3 x 104 (CPE), 2,5 x 105 (TC) and 3,7 x 103 (EC). In the milk collected from the communitarian bulk tank  counts were 6,1 x 107 (MA), 3,4 x 107 (PS), 6,5 x 104 (CPE), > 1,5 x 104 (TC) and 2,0 x 103 (EC).Most contaminated points found were residual water of cans, the bottom of cans, bulk tank, teats, first three jets of milk, teatcups, bucket and milkers hands, and the main cause of milk contamination is improper employ or the absence of good hyg

Os procedimentos empregados na ordenha são determinantes para a obtenção de leite de boa qualidade microbiológica. O estudo dos grupos de microrganismos contaminantes permite identificar sua origem, o que possibilita a adoção de medidas de controle de forma a atender os padrões estabelecidos pela legislação. O objetivo deste trabalho foi determinar os principais pontos de contaminação microbiológica do leite durante a ordenha. Para isso foram enumerados microrganismos aeróbios mesófilos (AM), psicrotróficos (PS), Estafilococos coagulase positiva (ECP), coliformes totais (CT) e Escherichia coli (EC) em diferentes pontos da ordenha em seis propriedades leiteiras e em um resfriador comunitário no Agreste Pernambucano, entre agosto e setembro de 2005. Constatou-se baixa qualidade microbiológica do leite indicada pelas altas contagens dos grupos de microrganismos pesquisados. As contagens médias de microrganismos nas amostras de leite nas propriedades leiteiras foram 8,3 x 106 (AM), 2,6 x 107 (PS), 1,3 x 104 (ECP), 2,5 x 105 (CT) e 3,7 x 103 (EC). No leite coletado no resfriador comunitário as contagens foram 6,1 x 107 (AM), 3,4 x 107 (PS), 6,5 x 104 (ECP), > 1,5 x 104 (CT) e 2,0 x 103 (EC).  Os pontos de maior contaminação identificados foram água residual do latão, fundo do latão, resfriador, tetos, três primeiros jatos de leite, teteiras, balde e mãos do ordenhador, sendo a pr

RESUMO

In Pernambuco, as well as in the major part of Brazil, milk, especially in small dairy farms, is obtained in poor hygienic conditions, little technology and deficient sanitary control of animals. Raw milk presents low microbiologic quality, which compromises the product's composition, reduces its shelf life and can constitute risk to public health. Food quality and safety are related to the Good Manufacturing Pratices (GMP). Implementation of GMP results in reduction of the number of microorganisms in milk, leading to a better microbiologic quality and enhanced shelf life of the final product. The aim of this work was to evaluate the impact of implementation of Good Milking Practices on the improvement of microbiological quality of milk, aiming to achieve the standards established by Normative Instruction 51. Different practices of milking were applied in the main points of contamination, identified previously, in four dairy farms of Agreste of Pernambuco. The practices were evaluated through enumeration of indicator microorganisms mesophilic aerobes, psychrotrophics, coagulase positive staphylococci, total coliforms and Escherichia coli before and after the application of the practices. The practices adopted were: elimination of first three jets of milk, immersion of teats in chlorinated solution, vigorous cleaning and posterior inversion of buckets and cans for elimination of residual water. Results showed, with the application of the practices, means reduction of 99.9% for mesophilic aerobes microorganisms. The practices indicated are simple, efficient, of easy adoption in milking routine in any situation of technology at the dairy farms and do not require spends with installations.

Em Pernambuco, assim como na maior parte do país, o leite, sobretudo nas pequenas propriedades, é obtido em precárias condições higiênicas, com pouca tecnologia e deficiente controle sanitário dos animais. O leite cru apresenta baixa qualidade microbiológica, o que compromete a composição do produto, reduz sua vida de prateleira e pode constituir risco à saúde pública. A qualidade e a segurança dos alimentos estão associadas às boas práticas de produção (BPP). A implantação das BPP resulta na redução do número de microrganismos do leite levando a uma melhor qualidade microbiológica e maior vida de prateleira do produto final. O objetivo deste trabalho foi avaliar o impacto da implantação de boas práticas de ordenha na melhoria da qualidade microbiológica do leite, visando atingir os padrões estabelecidos pela Instrução Normativa 51. Foram aplicadas diferentes práticas de ordenha nos principais pontos de contaminação, identificados previamente, em quatro propriedades do Agreste Pernambucano. As práticas foram avaliadas através da enumeração de microrganismos indicadores aeróbios mesófilos, psicrotróficos, estafilococoscoagulase positivos, coliformes totais e Escherichia coli antes e após aplicação das práticas. As práticas adotadas foram: desprezo dos três primeiros jatos de leite, imersão dos tetos em solução clorada, higienização vigorosa e posterior inversão dos latões e baldes para eliminação da água residual. Os resultados demonstram com aplicação das práticas redução média de 99,9% de microrganismos aeróbios mesófilos no leite. As práticas indicadas são simples, eficientes, de fácil incorporação na rotina da ordenha em qualquer situação de tecnificação das propriedades e não requerem gastos com instalações.

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RESUMO

The procedures employed in milking process are determinant for obtaining milk with good microbiological quality. The study of contaminant microorganisms permits the identification of its source, what allows the adoption of control measures that will conform to the standards established by legislation. The aim of this work was to determine main points of milk microbiological contamination during milking process. For that mesophilic aerobes (MA), psychrotrophics (PS), coagulase positive Staphylococci (CPE), total coliforms (TC) and Escherichia coli (EC)were quantified in different steps of milking in six dairy farms and one communitarian bulk tank on Agreste region of Pernambuco, between august and september of 2005. Poor microbiological milk quality was indicated by the high counts of the groups of microorganisms studied. The average counts of microorganisms in milk samples from the dairy farms were 8,3 x 106 (MA), 2,6 x 107 (PS), 1,3 x 104 (CPE), 2,5 x 105 (TC) and 3,7 x 103(EC). In the milk collected from the communitarian bulk tank counts were 6,1 x 107 (MA), 3,4 x 107(PS), 6,5 x 104 (CPE), > 1,5 x 104 (TC) and 2,0 x 103 (EC).Most contaminated points found were residual water of cans, the bottom of cans, bulk tank, teats, first three jets of milk, teatcups, bucket and milker's hands, and the main cause of milk contamination is improper employ or the absence of good hygiene practices during milking process.

Os procedimentos empregados na ordenha são determinantes para a obtenção de leite de boa qualidade microbiológica. O estudo dos grupos de microrganismos contaminantes permite identificar sua origem, o que possibilita a adoção de medidas de controle de forma a atender os padrões estabelecidos pela legislação. O objetivo deste trabalho foi determinar os principais pontos de contaminação microbiológica do leite durante a ordenha. Para isso foram enumerados microrganismos aeróbios mesófilos (AM), psicrotróficos (PS), Estafilococoscoagulase positiva (ECP), coliformes totais (CT) e Escherichia coli (EC)em diferentes pontos da ordenha em seis propriedades leiteiras e em um resfriador comunitário no Agreste Pernambucano, entre agosto e setembro de 2005. Constatou-se baixa qualidade microbiológica do leite indicada pelas altas contagens dos grupos de microrganismos pesquisados. As contagens médias de microrganismos nas amostras de leite nas propriedades leiteiras foram 8,3 x 106 (AM), 2,6 x 107(PS), 1,3 x 104 (ECP), 2,5 x 105 (CT) e 3,7 x 103 (EC). No leite coletado no resfriador comunitário as contagens foram 6,1 x 107 (AM), 3,4 x 107 (PS), 6,5 x 104 (ECP), > 1,5 x 104 (CT) e 2,0 x 103 (EC). Os pontos de maior contaminação identificados foram água residual do latão, fundo do latão, resfriador, tetos, três primeiros jatos de leite, teteiras, balde e mãos do ordenhador, sendo a principal causa da contaminação do leite o emprego inadequado ou a ausência de boas práticas de higiene na ordenha.

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In order to evaluate the hygienic-sanitary conditions of lamb carcasses for human consumption, this study aimed at quantifying populations of indicator microorganisms, such as: mesophiles and psychrotrophs, molds and yeasts, Escherichia coli, Staphylococcus spp. and at identifying pathogenic microorganisms (Salmonella sp. and Listeria spp.). The study was conducted in one lamb slaughterhouse located in the State of São Paulo. Swab samples were collected from muscle surface of forequarter and hindquarter regions of 30 half-carcasses after skinning, evisceration and washing processes. Population counts were between the following values in logio: 2.00 ± 0.32 and 2.59 ± 0.76 UFC/cm² for mesophiles; 1.52 ± 0.98 and 2.35 ± 1.17 UFC/cm² for psychrotrophs: 0.75 ± 0.87 and 1.23 ± 0.97 UFC/cm² for molds and yeasts; 0.00 0.00 and 0.31 ± 0.84 NMP/cm² for Escherichia coli and 1.75 ± 0.71 and 1.95 ± 0.68 UFC/cm² for Staphylococcus spp. Salmonella sp. and Listeria spp. were not detected from any of the sampled points. These results indicate the necessity to improve the hygienic-sanitary conditions.

Objetivando avaliar as condições higiênico-sanitárias de carcaças ovinas destinadas à alimentação humana, o estudo consistiu em realizar a quantificação das populações de microrganismos indicadores: heterotróficos mesófilos e psicrotróficos, bolores e leveduras, Escherichia coli, Staphylococcus spp. e a identificação de microrganismos patogênicos (Salmonella sp. e Listeria spp.). O estudo foi desenvolvido em matadouro-frigorífico de ovinos, situado no interior do Estado de São Paulo. Foram colhidas amostras, através de swabs, da superficie muscular das regiões dianteira e traseira de 30 meias carcaças ovinas, após as etapas de esfola, evisceração e lavagem. As populações encontradas estiveram entre os seguintes valores em logio: 2,00±0,32 e 2,59 ± 0,76 UFC/cm² para mesófilos; 1,52 ± 0,98 e 2,35 ± 1,17 UFC/cm² para psicrotróficos; 0,75 ± 0,87 e 1,23 ± 0,97 UFC/cm² para bolores e leveduras; 0,00 + 0,00 e 0,31 0,84 NMP/cm² para Escherichia coli e 1,75 ± 0.71 e 1,95 ± 0,68 UFC/cm² para Staphylococcus spp. Salmonella sp. e Listeria spp. não foram detectadas em nenhum dos pontos amostrados. Os resultados indicam a necessidade da melhoria dos cuidados higiênico-sanitários adotados.

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Esta investigação teve como objetivo efetuar o monitoramento da qualidade higiênico-sanitária em ostras (Crassostrea gigas) e águas salinas de fazendas marinhas da Baía Sul da Ilha de Santa Catarina, por meio de microrganismos indicadores, durante o período de um ano. As amostras de ostras e águas salinas foram submetidas a ensaios microbiológicos para enumeração de coliformes a 35°C, coliformes a 45°C e Escherichia coli. Foram avaliados os parâmetros físico químicos de temperatura, salinidade, turbidez e pH nas águas e pH nas ostras. Foram observadas correlações positivas entre as contagens de coliformes a 35°C, coliformes a 45°C e E. coli nas amostras de águas salinas e de carne das ostras; e diferenças estatisticas significativas foram verificadas entre as contagens de coliformes a 45°C nas amostras de águas salina provenientes da região E. Os parâmetros físico-químicos apresentaram pouca ou nenhuma correlação estatística com as contagens bacteriológicas. Considerando-se a Baía Sul em toda sua extensão, observou se a influência do índice pluviométrico sobre as contagens bacteriológicas obtidas nas águas e nas ostras. As contagens de coliformes a 45°C observadas nas águas salinas estavam de acordo com os parâmetros descritos na legislação brasileira, contudo, ressalta-se a importância da implantação de saneamento básico em regiões de cultivo de moluscos bivalves, assim como o constante monitoramento bacteriológico de indicadores de qualidade nas águas e nos moluscos.

This investigation was conducted for one year in order to monitor the hygienic sanitary conditions of oysters(Crassostrea gigas) and saline waters from sea farms at the South Bay of Santa Catarina Island, by means ofmicroorganism indicators. Oysters and saline waters samples were assayed by bacteria counting techniquefor coliforms at 35°C, coliforms at 45°C and Escherichia coli. Physical and chemical parameters were assessedin water samples (pH, salinity, turbidity and temperature) and oyster samples (pH). Positive correlations oncoliform counts at 35°C and at 45°C, and E. coli were observed within saline waters and samples of oyster meat.Statistically significant differences on coliforms counting at 45ºC were observed among saline water samplescollected from the region E. Physical-chemical parameters showed somewhat no statistical correlation with microorganism counting. Nonetheless, the influence of rainfall indices in the Great Florianopolis region over the bacteriological counting in saline waters and oysters could be observed. The coliforms counting at 45°C in saline water samples complied with the parameters established by the Brazilian legislation, although the basicsanitation at bivalve shellfish growing sites and a regular bacteriological quality monitoring by using specificindicators are demanded for the culturing water and for growing oysters.

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RESUMO

The consumption of lamb meat in Brazil has increased in the last years but little information about the microbiological quality of this product is available. To evaluate the hygienic-sanitary conditions of lamb carcasses, the quantification of microorganism populations indicators (mesophiles and psychrotrophs; total and thermotolerant coliforms; Escherichia coli; moulds and yeasts) and the pathogenic microorganisms indentification (Salmonella sp. and Listeria spp.) were performed. A total of 60 lamb carcasses were sampled from one abattoir in São Paulo. Swab samples were collected from three points (forequarter, back and hindquarter) on the muscle surface after carcasses final washing. Statistical analysis consisted of descriptive evaluation of the results whose counts were grouped by intervals of microorganism populations. Counts ranged from 1.0 x 10¹ to 8.0 x 10(4) colony-forming unit cm-2 (CFU cm-2) for mesophiles; 1.0 x 10(0) to 4.4 x 10(4)CFU cm-2 for psychrotrophs; < 1.0 x 10(0) to 4.4 x 10(4)CFU cm-2 for moulds and yeasts; < 0.3 to > 32.0 most probable number/cm² (MPN cm-2) for total and thermotolerant coliforms and Escherichia coli. Salmonella sp. and Listeria spp. were not found in any of the carcasses. Most carcasses presented low counts for all microorganisms. Overall results may be explained by the small size of the industry where the study was taken. Results suggest that good microbiological quality lamb meat is possible to be obtained, but improvement in hygienic-sanitary conditions is still required.

O consumo de carne ovina tem aumentado nos últimos anos, no Brasil. Entretanto, pouca informação sobre a qualidade desse produto está disponível. Com o intuito de avaliar as condições higiênico-sanitárias das carcaças ovinas, foram realizadas a quantificação das populações de microrganismos indicadores (mesófilos e psicrotróficos; coliformes totais e termotolerantes; Escherichia coli; bolores e leveduras) e a identificação de microrganismos patogênicos (Salmonella sp. and Listeria spp.). Um total de 60 carcaças foram amostradas em um frigorífico, em São Paulo, entre fevereiro e dezembro de 2006. Suabes foram coletados em três pontos (dianteiro, lombo e traseiro), na superfície muscular das carcaças, após a lavagem final destas. A análise estatística consistiu na avaliação descritiva dos resultados cujas contagens foram agrupadas em intervalos populacionais. As contagens variaram de 1,0 x 10¹ a 8,0 x 10(4)UFC cm-2 para mesófilos; de 1,0 x 10(0) a 4,4 x 10(4)UFC cm-2 para psicrotróficos; de < 1,0 x 10(0) a 4,4 x 10(4)UFC cm-2 para bolores e leveduras; de < 0,3 a > 32,0 NMP cm-2 para coliformes totais e termotolerantes; e Escherichia coli. Salmonella sp. e Listeria spp. não foram detectadas em nenhuma das amostras coletadas nas carcaças. A maioria das carcaças apresentou baixas contagens para todas as categorias de microrganismos. Os resultados encontrados podem ser explicados pelo pequeno tamanho da indústria onde o trabalho foi realizado e sugerem que carne ovina de boa qualidade microbiológica pode ser obtida. No entanto, melhorias nas condições higiênico-sanitárias ainda são necessárias.

RESUMO

The consumption of lamb meat in Brazil has increased in the last years but little information about the microbiological quality of this product is available. To evaluate the hygienic-sanitary conditions of lamb carcasses, the quantification of microorganism populations indicators (mesophiles and psychrotrophs; total and thermotolerant coliforms; Escherichia coli; moulds and yeasts) and the pathogenic microorganisms indentification (Salmonella sp. and Listeria spp.) were performed. A total of 60 lamb carcasses were sampled from one abattoir in São Paulo. Swab samples were collected from three points (forequarter, back and hindquarter) on the muscle surface after carcasses final washing. Statistical analysis consisted of descriptive evaluation of the results whose counts were grouped by intervals of microorganism populations. Counts ranged from 1.0 x 10¹ to 8.0 x 10(4) colony-forming unit cm-2 (CFU cm-2) for mesophiles; 1.0 x 10(0) to 4.4 x 10(4)CFU cm-2 for psychrotrophs; 1.0 x 10(0) to 4.4 x 10(4)CFU cm-2 for moulds and yeasts; 0.3 to > 32.0 most probable number/cm² (MPN cm-2) for total and thermotolerant coliforms and Escherichia coli. Salmonella sp. and Listeria spp. were not found in any of the carcasses. Most carcasses presented low counts for all microorganisms. Overall results may be explained by the small size of the industry where the study was taken. Results suggest that good microbiological quality lamb meat is possible to be obtained, but improvement in hygienic-sanitary conditions is still required.

O consumo de carne ovina tem aumentado nos últimos anos, no Brasil. Entretanto, pouca informação sobre a qualidade desse produto está disponível. Com o intuito de avaliar as condições higiênico-sanitárias das carcaças ovinas, foram realizadas a quantificação das populações de microrganismos indicadores (mesófilos e psicrotróficos; coliformes totais e termotolerantes; Escherichia coli; bolores e leveduras) e a identificação de microrganismos patogênicos (Salmonella sp. and Listeria spp.). Um total de 60 carcaças foram amostradas em um frigorífico, em São Paulo, entre fevereiro e dezembro de 2006. Suabes foram coletados em três pontos (dianteiro, lombo e traseiro), na superfície muscular das carcaças, após a lavagem final destas. A análise estatística consistiu na avaliação descritiva dos resultados cujas contagens foram agrupadas em intervalos populacionais. As contagens variaram de 1,0 x 10¹ a 8,0 x 10(4)UFC cm-2 para mesófilos; de 1,0 x 10(0) a 4,4 x 10(4)UFC cm-2 para psicrotróficos; de 1,0 x 10(0) a 4,4 x 10(4)UFC cm-2 para bolores e leveduras; de 0,3 a > 32,0 NMP cm-2 para coliformes totais e termotolerantes; e Escherichia coli. Salmonella sp. e Listeria spp. não foram detectadas em nenhuma das amostras coletadas nas carcaças. A maioria das carcaças apresentou baixas contagens para todas as categorias de microrganismos. Os resultados encontrados podem ser explicados pelo pequeno tamanho da indústria onde o trabalho foi realizado e sugerem que carne ovina de boa qualidade microbiológica pode ser obtida. No entanto, melhorias nas condições higiênico-sanitárias ainda são necessárias.

RESUMO

The consumption of lamb meat in Brazil has increased in the last years but little information about the microbiological quality of this product is available. To evaluate the hygienic-sanitary conditions of lamb carcasses, the quantification of microorganism populations indicators (mesophiles and psychrotrophs; total and thermotolerant coliforms; Escherichia coli; moulds and yeasts) and the pathogenic microorganisms indentification (Salmonella sp. and Listeria spp.) were performed. A total of 60 lamb carcasses were sampled from one abattoir in São Paulo. Swab samples were collected from three points (forequarter, back and hindquarter) on the muscle surface after carcasses final washing. Statistical analysis consisted of descriptive evaluation of the results whose counts were grouped by intervals of microorganism populations. Counts ranged from 1.0 x 10¹ to 8.0 x 10(4) colony-forming unit cm-2 (CFU cm-2) for mesophiles; 1.0 x 10(0) to 4.4 x 10(4)CFU cm-2 for psychrotrophs; 1.0 x 10(0) to 4.4 x 10(4)CFU cm-2 for moulds and yeasts; 0.3 to > 32.0 most probable number/cm² (MPN cm-2) for total and thermotolerant coliforms and Escherichia coli. Salmonella sp. and Listeria spp. were not found in any of the carcasses. Most carcasses presented low counts for all microorganisms. Overall results may be explained by the small size of the industry where the study was taken. Results suggest that good microbiological quality lamb meat is possible to be obtained, but improvement in hygienic-sanitary conditions is still required.

O consumo de carne ovina tem aumentado nos últimos anos, no Brasil. Entretanto, pouca informação sobre a qualidade desse produto está disponível. Com o intuito de avaliar as condições higiênico-sanitárias das carcaças ovinas, foram realizadas a quantificação das populações de microrganismos indicadores (mesófilos e psicrotróficos; coliformes totais e termotolerantes; Escherichia coli; bolores e leveduras) e a identificação de microrganismos patogênicos (Salmonella sp. and Listeria spp.). Um total de 60 carcaças foram amostradas em um frigorífico, em São Paulo, entre fevereiro e dezembro de 2006. Suabes foram coletados em três pontos (dianteiro, lombo e traseiro), na superfície muscular das carcaças, após a lavagem final destas. A análise estatística consistiu na avaliação descritiva dos resultados cujas contagens foram agrupadas em intervalos populacionais. As contagens variaram de 1,0 x 10¹ a 8,0 x 10(4)UFC cm-2 para mesófilos; de 1,0 x 10(0) a 4,4 x 10(4)UFC cm-2 para psicrotróficos; de 1,0 x 10(0) a 4,4 x 10(4)UFC cm-2 para bolores e leveduras; de 0,3 a > 32,0 NMP cm-2 para coliformes totais e termotolerantes; e Escherichia coli. Salmonella sp. e Listeria spp. não foram detectadas em nenhuma das amostras coletadas nas carcaças. A maioria das carcaças apresentou baixas contagens para todas as categorias de microrganismos. Os resultados encontrados podem ser explicados pelo pequeno tamanho da indústria onde o trabalho foi realizado e sugerem que carne ovina de boa qualidade microbiológica pode ser obtida. No entanto, melhorias nas condições higiênico-sanitárias ainda são necessárias.