Estudo do comportamento de bactérias deteriorantes e Salmonella spp. em carne bovina sob resfriamento e com adição de antimicrobianos

Abstract

The microbiological profile of the meat is directly related with security and shelf-life of the food, thus the cold chain and use of package, especially vacuum package, are important to control microorganism development and maintain food quality. Salmonella spp. contamination in packaged and refrigerated meat is undesirable, but it is possible of occur because this bacterium is present in the gastrointestinal microbiota of farms animal, besides absence of care in Good Manufacture Practices (GMP) during manipulation. Then, studies need to dedicate in understand the microbial behavior in food at conventional marketing conditions to reduce salmonellosis transmission to costumers. In this study were performed systematic review and meta-analysts, and predictive microbiology experiments for evaluate shelf-life of the refrigerated vacuum-packed beef (1 ºC e 4 ºC), Salmonella enterica behavior in refrigerated vacuum packed beef, and camu-camu powder action in the shelf-life and S. Typhimurium behavior in refrigerated vacuum packed beef. As results it were selected 83 articles for systematic review, and 61 studies were included to meta-analysis. In this analysis, combined outcome result of all studies for Salmonella concentration was reduced in 0.8429 ± 0.0931 log CFU g-1 [95% CI: - 1.0254, -0.6604] (P<.0001), and it was changed in function of sub-groups analyses. Shelf-life of more than 21 days and 16.1 days [95% CI: 14.8, 17.3] were observed for storage at 1°C and 4°C respectively. These results can support industry decisions, preventing sale of meat with low microbiology quality. Decrease in Salmonella enterica concentration was observed at 1 °C, demonstrating that refrigerated temperatures and vacuum package can control pathogen contamination. In addition, it was checked that camu-camu powder did not affected pathogen final concentration, but effects were found in kinetics parameters and in lipid oxidation reduction (P<.001). Then coldest storage temperatures (lower than 1°C) slow down the growth of spoilage microorganisms and Salmonella in vacuum-packed beef.