The evaluation of the hygienic and sanitary quality of meat sold in the city's retailers is
extremely important to ensure the food safety of the population. Meat is a highly
perishable food and susceptible to contamination by pathogenic microorganisms,
which can lead to the occurrence of foodborne diseases. Thus, this study aimed to
evaluate the physicochemical (pH, cooking, ammonia, hydrogen sulfide, sulfite) and
microbiological (mesophylls, molds and yeasts, total and thermotolerant coliforms,
Salmonella spp. and Staphylococcus aureus) characteristics of samples of ground
beef sold in Itacoatiara - AM. The ground beef samples were collected in four
establishments and subjected to physicochemical analysis according to the methods
of the official compendium of the Adolfo Lutz Institute and microbiological analysis
according to the protocols of IN 62/2003 and the Manual of Methods for Microbiological
Analysis and Water. The results of the physical-chemical analyses showed that 25%
of the samples presented a slight ammoniacal odor, indicating possible variety. The
occurrence of Eber for ammonia was positive in one sample, as was the occurrence
for hydrogen sulfide, localized placement. Even so, 100% of the samples did not
discolor the malachite green solution in the sulfite addition test, evidencing the absence
of fraud by addition of reducing agents. In the microbiological analyses, 100% of the
samples presented positive results for mesophilic bacteria, molds and yeasts, and
contamination by total and thermotolerant coliforms. The presence of Salmonella spp
and contamination by Staphylococcus aureus were also observed, which represents a
non-compliance with legal provisions. It can be concluded that the hygienic-sanitary
conditions of the commercial establishments are considered unsatisfactory, and it is
recommended that health inspections be optimized, that handlers adopt good handling
practices, and that consumers be made aware of the quality and safety of the products
sold.
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