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Meat can be an important vehicle for the transmission of microorganisms, since its composition is excellent as a culture medium. The intrinsic factors associated with this are high water activity, favorable pH and nutrient supply. Extrinsic factors such as temperature, humidity and packaging also contribute to microbial proliferation. The main pathogenic bacteria found are Escherichia coli, Salmonella, Yersinia and Trichinella spiralis in swine. To prevent microbial multiplication, food preservation methods are used, such as refrigeration, which takes the meat to a temperature below 8oC, hoping that bacterial multiplication will be delayed. Another method is freezing, which takes the food to a temperature below -10oC preventing multiplication. This work aimed to verify if the ground meat sold in butchers in Ribeirão Preto / SP has a contamination that can bring risks to the consumer's health and, also, if the repeated freezing and thawing influence the survival of the microorganisms found in fresh meat. Of the 21 processed samples, 12 had mesophile populations above 106 CFU / g, indicating Brazilian Journal of Development 91626 Braz. J. of Develop., Curitiba, v. 6, n. 11, p. 91624-91633, nov. 2020. ISSN 2525-8761 low hygienic-sanitary quality right after purchase. In the chilled samples this number increased to 16 samples and after the freezing and thawing processes this number reached 20. Therefore, with the analysis of the results obtained, it is concluded that the ground meat offered to the population of Ribeirão Preto / SP has a microbial population high, indicating low hygienic-sanitary quality of the food and repeated freezing and thawing of the meat provides an increase in the microbial population, which may pose a risk to consumer health.

brazilian journal of development

COMPARAÇÃO DA QUALIDADE MICROBIOLÓGICA DA CARNE MOÍDA APÓS REPETIDOS PROCESSOS DE CONGELAMENTO E DESCONGELAMENTO / COMPARISON OF THE MICROBIOLOGICAL QUALITY OF GRINDED MEAT AFTER REPEATING FREEZING AND DEFROSTING PROCESSES