Avaliação higiênico-sanitária de locais de comercialização de carne em São Bento - MA

Abstract

Meat has a high nutritional value, but is vulnerable to the development of microorganisms. Adopting good practices in the handling and sale of this food is essential to ensure quality and food safety. This study aimed to evaluate the hygienic and sanitary conditions of meat outlets in the municipality of São Bento, in the state of Maranhão. A total of ten locations were inspected, where a checklist was used to assess the sanitary conditions in accordance with ANVISA RDC No. 275, dated October 21, 2002. This checklist was divided into four categories: physical aspects; hygienic and sanitary aspects; environmental aspects; and food display aspects. The evaluation covered ten slaughterhouses. The results showed that, in many aspects, the situation was unsatisfactory, due to high rates of non-compliance with current standards. This is alarming, given that a significant portion of the population consumes these products that, in a certain way, represent a risk to public health. The study showed that there are inadequate practices in the sale of meat in slaughterhouses in São Bento, Maranhão, revealing several problems related to the sanitary conditions of the establishments, the handling of products and their conservation. Guidance was provided to the owners of the establishments, such as: the structure of the slaughterhouses, aiming to improve the physical environment and align with the recommendations of the standards, ensuring safe food for consumers. It is essential that the Health Surveillance and other municipal inspection bodies implement educational initiatives to qualify and raise awareness among traders about the importance of correct practices in food handling, through courses, lectures, workshops and informative materials. In this way, it is possible to contribute to the strengthening of income generation and access to quality products, without compromising public health