Qualidade, segurança microbiológica e comparação da recuperação de salmonella spp. Da casca e gema de ovos caipiras e inspecionados

Abstract

The egg is a product of animal origin (POA), is a food with high nutritional value, and low ec onomic cost, being consumed mainly by the low-income population. Due to their nutritional characteristics are one of the main products related to foodborne diseases (DTA) for humans. As Birds are natural reservoirs of enteropathogens of public health importance, such as Salmonella spp., contamination of eggs can occur enterically during laying or intra-ovarian. Therefore, the egg can be a source of infection to humans when manipulated or consumed improperly. The presente research aimed to compare the microbiological quality and safety of Whole redneck eggs, commercialized in a clandestine manner, and poultry farms inspected in Northern Tocantins, at the same time, comparing the recovery of isolates of this pathogen from the peel and yolk to determine the origin of their contamination. Samples of the internal and integral contente of the eggs were analyzed for the Count of mesophilic aerobic bactéria, Staphylococcus spp., Most Probable Number (NMP/g) of total and thermotolerant coliforms, and Salmonella and Listeria spp., research by conventional methods associated with biomoleculars. Samples of eggshell and egg yolks were particularly evaluated for Salmonella spp. research. The averages of aerobic mesophilics, Staphylococcus coagulase positive and coliforms at 30o and 45oC among the redneck and inspected eggs were, respectively, 4,5 x 107 e 2,9 x 108

(p >0,05), 17 e 10 (p> 0,05). The recovery of Salmonella spp. from the peel and yolk of redneck eggs was 63,6% (7/11) and 27,2% (3/11), while for the eggs inspected were 45.5% (5/11) and 27.2% (3/11). The inspected production of eggs on poultry farms, from samples evaluated, predispose eggs to the lowest environmental/fecal contamination in relation the eggs of redneck birds. It was also possible to observe the presence of Listeria spp. contamination in a sample in farm eggs, potentially of origin of equipment and surfaces used during processing, classification and ovoscopy. According to the research conducted, it was concluded that the in natura eggs marketed in the northern region of Tocantins presented deteriorating microorganisms and poor quality sanitary hygienic indicators. Salmonella contamination may be linked to intra-ovarian and enteric infection. By determining the microbiological hazards found in eggs, it is possible to establish strategies directed to the control of production, as well as, intensify the surveillance programs of this pathogen to meet the parameters of the legislation, both for the health of the squads and for the nurseries and for the Sustainability of food safety.