Plano de adequação do abatedouro Frigorífico Municipal de Alto Alegre do Pindaré - MA: diagnóstico situacional das condições físicas e higiênicas

Abstract

This study aimed to propose an adequacy plan for the municipal slaughterhouse of Alto Alegre do Pindaré – MA, based on the diagnosis of the facility’s physical and hygienic conditions. The research was conducted through the application of a checklist based on current sanitary legislation (ANVISA), microbiological analyses of surfaces in direct contact with meat (equipment and utensils), and bovine carcasses at different anatomical sites (shoulder, brisket, and hind limb), in addition to microbiological and physicochemical evaluation of the water used in the process. Sampling was performed after the stages of skinning, evisceration, and final carcass washing. The checklist indicated a low compliance rate (36%), classifying the establishment as a high sanitary risk. Microbiological analyses revealed deficiencies in the sanitization of utensils, with variations in bacterial load before and after post-slaughter sanitization. The skinning stage presented the highest level of contamination, followed by evisceration, while washing with cold water contributed to the reduction of microbial load. All stages evaluated in the study (skinning, evisceration, and inspection) showed values above the average for mesophilic aerobic bacteria counts, indicating non-compliance at different stages of the slaughter line — especially on the surfaces of the shoulder and brisket. In the case of the hindquarter (round), values were close to the established limit and, in some cases, could exceed it depending on the sample. Furthermore, the water used was unsuitable for consumption, showing non-compliance with potability standards and representing a public health risk. Based on these results, a corrective action plan was developed for adjustments in the local slaughterhouse, directed to the competent authorities, with the aim of reducing contamination risks and ensuring the safety of animal-derived foods intended for human consumption