Segurança dos alimentos e boas práticas em açougues do Maranhão: diagnóstico higiênico-sanitário e estratégias educativas para a regularização.

Abstract

The commercialization of beef in butcher shops in Maranhão faces challenges related to inadequate hygienic-sanitary conditions and compliance with regulatory standards, compromising food safety and public health. This study aimed to evaluate the conditions of beef commercialization in butcher shops in Maranhão, identifying nonconformities and proposing educational strategies for the regularization of establishments. The research employed an observational and analytical approach in eight municipalities of Maranhão: Água Doce, Barreirinhas, Paulino Neves, Tutóia, Brejo, Chapadinha, Milagres do Maranhão, and São Bernardo. A checklist based on Ordinance nº. 657/2020 was applied, alongside interviews with handlers and educational actions such as lectures and the preparation of didactic materials. Among the 108 butcher shops assessed, only 37.9% had a sanitary license, 59.3% sold meat from clandestine slaughter and 62% exhibited inadequate transportation practices. Additionally, the use of personal protective equipment was observed in less than 40% of the establishments. The educational actions to encourage the regularization of the establishments included lectures, the development of a brochure, and a guidebook titled "Easy Guide to Good Practices for Butcher Shops", which was provided to train workers. Structural, operational, and cultural deficiencies in the butcher shops were found to require continuous educational interventions, stricter oversight, and actions integrating handlers, consumers, and regulatory bodies. Thus, the study concludes that the persistence of inadequate practices in butcher shops underscores the need for investments in public policies that prioritize food safety and raise awareness about good handling practices, contributing to reducing public health risks in Maranhão