Avaliação da eficiência do chamuscador na redução de enterobactérias em carcaças suínas

• Ano de defesa: 2019
• Autor(a) principal: Vivan, Gabriela Farinon
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Tecnológica Federal do Paraná; Londrina; Brasil; Programa de Pós-Graduação em Tecnologia de Alimentos; UTFPR
• Palavras-chave em Português: Matadouros; Suínos - Carcaças; Enterobactérias; Escherichia coli; Slaughtering and slaughter-houses; Swine - Carcasses; Enterobacteriaceae; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS; Tecnologia de Alimentos
• Link de acesso: http://repositorio.utfpr.edu.br/jspui/handle/1/4022

The pathogenic microrganisms reduction in the pork processing industry depends on strict control throughout the production. Among the bacteria, the Enterobacteriaceae family causes concern because of the public health impact it can cause by ingestion contaminated food. The singeing main function in the slaughter dirty zone is the removal remaining bristles from the depilation process, by burning. This step can reduce microorganisms applying dry heat. However, the exploratory information of singeing and the influence on the microrganism counts reduction are scarce. Considering the need to standardize and evaluate the conditions of singeing operation, the objective of this research was to evaluate the automatic singeing efficiency in the reduction of enterobacteria count aiming better control and safety in the pork processing industries. The pork carcasses were submitted to four treatments (T1: 0,6 kgf/cm² by 3,7", T2: 0,6 kgf/cm² by 4,2", T3: 0,8 kgf/cm² by 3,7'' and T4: 0,8 kgf/cm² by 4.2''). The effect of the exposure time and gas pressure on the singeing was evaluated in the reduction of Enterobacteriaceae and Escherichia coli counts, visual aspect and temperatures achieved in the carcasses. In general, the pressure and the time had positive results, reducing the Enterobacteriaceae and Escherichia coli count. Among the applied treatments, T2, T3 and T4 presented a greater percentage of Enterobacteriaceae reduction (93,33%), and T3 and T4 greater percentage of E. coli reductions (100%). Regarding the temperatures, there was a significant increase with the increase of the pressure and the time. About the visual aspect, T2 a better result, reaching 78,88% of carcasses with acceptable visual aspect, followed by treatments T3 (56,66%), T4 (53,33%) and T1 (45,55%). As for the gas consumption, it was observed that it depends on the time applied, and the time of 4,2 seconds presented an expense 3 times greater than the time of 3,7 seconds. The treatment T2 was sufficient to reduce counts and even better visual aspect. The results indicate that the singeing reduces the microbial counts, besides reaching an acceptable visual aspect for the consumer market.