Data/hora: 03/06/2024 18:22:56

Biblioteca(s): 	Embrapa Suínos e Aves.	
Data corrente: 	24/04/2023	
Data da última atualização: 	24/04/2023	
Autoria: 	CÊ, E. R.; GIOMBELLI, A.; KICH, J. D.; MORESCO, K. S.; MIRANDA, A.; PEDRÃO, M. R.; JOHANN, G.; BADARÓ, A. C. L.; HASHIMOTO, E. H.; MACHADO-LUNKES, A.	
Afiliação: 	ELTON RODRIGO CÊ, Universidade Tecnológica Federal do Paraná/Francisco Beltrão; AUDECIR GIOMBELLI, Universidade Federal de Minas Gerais; JALUSA DEON KICH, CNPSA; KARLA SUZANA MORESCO, Universidade Federal da Fronteira Sul/Realeza-PR; ANDRESA MIRANDA, Universidade Tecnológica Federal do Paraná/Francisco Beltrão; MAYKA REGHIANY PEDRÃO, Universidade Tecnológica Federal do Paraná/Francisco Beltrão; GRACIELLE JOHANN; ANDRÉA CÁTIA LEAL BADARÓ; ELISABETE HIROMI HASHIMOTO; ALESSANDRA MACHADO-LUNKES.	
Título: 	Monitoring of pig slaughter stages and correlation in the prevalence of pathogens and levels of microorganisms that indicate microbiological quality and hygiene using a predictive model.	
Ano de publicação: 	2023	
Fonte/Imprenta: 	Journal of Food Protection, v. 86, n. 100034, 2023.	
DOI: 	https://doi.org/10.1016/j.jfp.2022.100034	
Idioma: 	Inglês	
Conteúdo: 	Abstract: Pig production is relevant to the Brazilian economy. Different stages of the raising and slaughtering process influence the microbiological quality of pig products and by?products. Microbiological analysis and hazard analysis and critical control points (HACCPs) are tools for monitoring microbiological quality indicator microorganisms. The construction of predictive models can assist the process of monitoring the microbiological quality of pig products. This study aimed to map the slaughter stages and develop a model to predict the absence or presence of Salmonella based on the process variables (distance from the farm to the slaughterhouse and aerobic mesophilic) and analyze their influence on contamination indicator microorganisms. A total of 810 samples were collected at nine stages of the slaughter process (bleeding, scalding, dehairing, singeing, washing, evisceration, inspection, final washing, and chilling). The binary class predictive model was used as a microbiological quality predictor at the slaughter stages. Salmonella was identified at all process stages, with lower contamination levels at the scalding and chilling stages, whereas the highest levels were found at the dehairing and bleeding stages. The predictive model revealed an accuracy of about 85% for Salmonella being a tool to monitor the microbiological quality of pig slaughter.	
Palavras-Chave: 	Aerobic mesophiles; Mesófilos aeróbicos.	
Thesagro: 	Abate; Escherichia Coli; Salmonella; Suíno.	
Thesaurus Nal: 	Enterobacteriaceae; Swine.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Suínos e Aves (CNPSA)	
Exemplares: 	CNPSA - (22542-1) - UPC - AP - DD -  -  -  - DIS