Avaliação físico-química e microbiológica em carne suína comercializada no município de Macapá-AP

Abstract

In addition to nutritional attributes, the most informed population has been alerted to food security. This has been established by the fact that digestive symptoms are not the only manifestations of foodborne diseases (FD), as they can occur in different organs and systems, according to the agent involved. In view of the importance of offering quality products to the Amapá consumer and taking into account the scarcity of information in the North region and to subsidize future public policies at the municipal or state level, the present work carried out the hygienic-sanitary evaluation of the commercialized fresh pork in open markets in Macapá, State of Amapá. 120 meat pork samples were collected in commercial establishments to carry out the physical-chemical (humidity, temperature, pH, lipid oxidation, ashes, protein, and lipids) and microbiological (total and thermotolerant coliforms and Salmonella spp) evaluations. The perceived physical-chemical changes can lead to a decrease in the shelf life of meat products. The levels of microbiological contamination demonstrate inadequate hygienic-sanitary conditions of the establishments that sell the product, making it a risk to the health of consumers, with the need to develop educational, participatory and continuous processes for the population, as well as intensify research on FD, in order to characterize its epidemiological risk in Macapá and in the State of Amapá.