BACTERIOLOGICAL ANALYSIS OF UTENSILS USED IN THE PROCESSING OF BUTCHER MEATS LOCATED IN THE CITY OF JUAZEIRO DO NORTE - CE

Abstract

The contamination of utensils used in the handling of meat has become a concern, besides being an eminent health problem. This study aimed at the bacteriological analysis of utensils used in the meat processing of butchers located in the City of Juazeiro do Norte - CE. Forty samples were analyzed, obtained randomly from establishments (10 Private and 10 Public). During the processing, Staphylococcus aureus, Salmonella sp. and Escherichia coli. After growth in Brain Heart Infusion (BHI), sowing was done in Mannitol Agar, Salmonella-Shigella Agar (SS) and Eosin Methylene Blue Agar (EMB), incubated in a 37 ° C incubator for 24 hours. Subsequently, catalase and coagulase and other biochemical tests were performed to confirm the species found. For the bacterial resistance profile, the disk diffusion method (Antibiogram) was performed. In both establishments, microbial growth of all species surveyed was found, S. aureus in both types of establishments proved to be the most prevalent microbial agent reaching 62.5%, however the presence of Salmonella sp. also in the two research sites, it was a worrying fact, since this bacterium should be absent in food according to the legislation. Given this analysis, it is confirmed that there is a precariousness in the hygiene of these utensils. Therefore, it is necessary to enable measures that can be effective in raising awareness and practices for cleaning and handling the utensils used, as well as the personal hygiene of the handlers.

Keywords: Food; Staphylococcus aureus; Enteropathogens; Contamination.