Contaminação microbiana em carne bovina brasileira

Abstract

The quality assurance of food products such as beef is extremely important to prevent outbreaks of food contamination due to bacteria, guaranteeing the physiological well-being of human beings, reducing the number of cases of contamination, and consequently, ceasing to be a health problem. To this end, our objective was to compile information in articles on microbial contamination in beef in Brazil, using the scientometric method. Academic platforms such as Scopus, Pubmed and Scielo were used to search for articles using keywords ("Escherichia coli" OR "Staphylococcus aureus" OR Listeria OR Salmonella OR "Lactobacillus Fermentum" OR Enterobacteria OR mesofilos OR Stecs) AND beef OR “beef". 69 articles were separated, which met the selected criteria, and consequently responded to the research objectives. The South, Southeast and Midwest regions were the ones that most promoted studies with bacteria in beef. For the Southeast region, this is due to the greater number of people allocated in a region, and in relation to the Midwest region, it is due to the commercialization potential. Correlating the predominance of these two regions, the largest numbers of analyzed articles were also related to them, specifically São Paulo and Mato Grosso. It is concluded that in order to ensure the quality of beef, preventive measures, inspection and improvement of sanitary conditions must be adopted, from slaughter to commercialization, so that the product is more reliable and does not become a health risk. public.