Avaliação do perfil microbiológico de carcaças de frango de corte após aspensão de ácido lático durante o processo de abate.

• Ano de defesa: 2018
• Autor(a) principal: Viviana Patricia Fraga dos Santos
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Minas Gerais; UFMG
• Palavras-chave em Português: microbiologia; MALDI-TOF; qualidade; aspersão; ácido lático; carcaça de frango; Microbiologia veterinária; Ácido lático; Carcaça Qualidade; Frango de corte Carcaças
• Link de acesso: http://hdl.handle.net/1843/SMOC-B9TJ28

In order to characterize microbiologically broiler carcasses after lactic acid spraying (5% and 7%) and to evaluate your effect on the reduction of the pathogenic and deteriorating microbiological load, 90 chicken carcasses were collected after the slaughter process and stored under refrigeration for seven days. 1016 bacterial colonies were also isolated to characterize the microorganisms present in the carcasses by proteomic identification by the Matrix-assisted laser desorption-ionization time-of-flight mass spectrometry (MALDI-TOF MS). No reductions were observed in total and thermotolerant coliforms counts, Staphylococcus spp. and psychrotrophic microorganisms in none of the evaluated treatments. Of the total carcasses analyzed, 45.6% were positive for thermotolerant coliforms and only one carcass was positive for Staphylococcus aureus. Likewise, no reductions were observed in the incidence of Listeria monocytogenes and Salmo nella spp. in none of the treatments, being a frequency of, respectively, 15.5% and 18.9% for these pathogens. Microbiological characterization showed the presence of 29 bacterial genera, including pathogenic species such as Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, Aeromonas hydrophila, A. sobria, A. veronii, Proteus mirabilis, Pseudomonas aeruginosa, P. fluorescens and Shewanella putrefaciens. It was concluded that the spraying of lactic acid did not improve the microbiological quality of chicken carcasses and the presence of pathogenic microorganisms may represent a risk to the health of consumers.