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| Author(s): |
Esther Naomi Matsubara
Total Authors: 1
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| Document type: | Master's Dissertation |
| Press: | São Paulo. |
| Institution: | Universidade de São Paulo (USP). Faculdade de Medicina Veterinária e Zootecnia (FMVZ/SBD) |
| Defense date: | 2005-08-10 |
| Examining board members: |
Simone de Carvalho Balian;
Ernesto Hofer;
Evelise Oliveira Telles
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| Advisor: | Simone de Carvalho Balian |
| Abstract | |
In one swine slaughterhouse in the State of São Paulo under the Federal Inspection Service the hygienic and the sanitary conditions of 240 swine half-carcasses have been evaluated by the counting of total coliforms and Escherichia coli and the research of presence of Salmonella spp in three predetermined regions (external lateral face of the ham, the belly and the neck), after the slaughter and after the cooling; and analyzed the facilities and the difficulties on the application of a Check-list of procedures in slaughter, based on that one used by the Service of Federal Inspection in the State of São Paulo, purposing a new Check-list. Twenty one Check-lists of good manufacturing practices (GMP) have been filled throughout 12 months of study. In the present work, it has been achieved coliforms in 98,7% (711/720) e Escherichia coli in 90,7% (653/720) of the half-carcasses assessed and the number of coliforms and Escherichia coli have increased after the cooling process. The Salmonella spp was present in the carcasses after the slaughter and after the cooling and the frequency of occurrence was of 5,4% (13/240). In conclusion, to acquire acceptable hygienic and sanitary quality in swine carcasses in a slaughterhouse it becomes necessary to standardize the procedures that involve the slaughter since the receiving of the animals until the cooling of the half-carcasses, including the working and the use of the frigorific room; in this way the implementation of GMP in the plant is the first step to be adopted. The resource of GMP Check-list shows itself as a useful instrument to verify the procedures of swine slaughter; it allows the organized identification of non-conformities, to implement corrective actions and creates a description registered on the performance of the establishment. (AU) | |