Banca de QUALIFICAÇÃO: DOUGLAS WILIAN RIZZOTTO

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
DISCENTE : DOUGLAS WILIAN RIZZOTTO
DATA : 19/12/2018
HORA: 13:00
LOCAL: Instituto Federal Catarinense Campus Araquari, Prédio D, sala 302b
TÍTULO:

AVALIAÇÃO DA CONTAMINAÇÃO POR ENTEROBACTÉRIAS EM CARCAÇAS SUÍNAS AO LONGO DA LINHA DE ABATE

PALAVRAS-CHAVES:

Salmonella spp; Lot; Microbial load; Carcass Quality; Slaughter Line.

PÁGINAS: 45
RESUMO:

Pig slaughter is a multi-step process with a large number of animals in the line, thus increasing the risk of cross-contamination. Due to this volume, there is a worldwide concern with foodborne diseases (DTA's), which are caused by ingestion of food contaminated by infectious agents. Therefore, the objective of this study was to evaluate the microbiological quality and quantity of pig carcasses in different stages of the slaughter process until cooling and to relate to the first and last slaughter of the week. Samples were collected from 10 lots in five weeks, the first and last lot being slaughtered in the week. Specific sponges were used to collect samples at three points in the carcass (belly, loin and leg) in a circular format, covering an average of 20 cm per point. Samples of 10 pigs were collected in nine different stages (after desensitization, scalding, hair removal, evisceration, inspection, bone marrow removal, washing, thermal shock, refrigeration) and then analyzed in laboratory for the presence of Salmonella spp. and amount of enterobacteria. Data were submitted to non-parametric analysis of variance (Wilcoxon and Kruskall-Wallis) and logistic regression. There was a significant difference in the presence of Salmonella spp. in the cooling stage in relation to the other slaughter stages (P <0.001). The stages of desensitization and scald were the points with greater presence of Salmonella spp., 24% and 29% of positivity respectively, indicating these as critical points in the slaughter process. An additional 0.52% chance of carcasses showing Salmonella spp. in the last slaughtered lot than in the first one (P <0.001). For the enterobacteria analyzes, a significant reduction in the number of UFC /ml occurred after each slaughter stage (P <0.001). When comparing the days of the week for detection of enterobacteria, it was observed that in the last batch of the week the presence was higher than the first batch of the week (P <0.001). Thus, it is concluded that the carcass advance by the slaughter line influences the reduction of the bacterial load due to the cleaning processes of the carcasses, but after the passage of several carcasses in the line of slaughter this reduction can be compromised, causing the recontamination of the same.

MEMBROS DA BANCA:
Interno - 1830781 - ADOLFO JATOBA MEDEIROS BEZERRA
Interno - 1760760 - CARLOS EDUARDO NOGUEIRA MARTINS
Interno - 1046884 - ELIZABETH SCHWEGLER
Presidente - 2277465 - FABIANA MOREIRA
Interno - 2648941 - IVAN BIANCHI
Interno - 1430573 - MIGUELANGELO ZIEGLER ARBOITTE
Interno - 1085177 - VANESSA PERIPOLLI