Sanitary quality and risk profile of salmonella spp. in pork hamburgers

Abstract

With this study were determined the risk profile of Salmonella ssp. and sanitary quality of a meat packing company in the capital. For this, hygienic-sanitary inspections were made as described in the CNICA Sanitary Inspection Guide. Knowledge level of handlers was evaluated by means of a survey. To predict the growth of Salmonella spp. in the plant scenery, the Pathogen Modeling Program (PMP) was applied. Risk characterization was estimated with the Ross-Sumner program. Although the hygienic conditions of the facility reached a score of 82 points and the results of the survey were satisfactory, with 85. 9% of correct answers, insufficiencies and abuses were detected in the management of temperatures during the process that could cause the microbial growth. Through the model used, it was possible to predict that when the hamburger dough, with 2.1% NaCl and pH 6.4, is kept at 25 °C, the number of cells reaches the infective dose in 4.1 h, which represents a danger. Finally, through the Ross-Sumner program, a risk for consumers of 67% was estimated, which reflects the probability of occurrence of a foodborne disease outbreak due to consumption of hamburgers, in the event of contamination by Salmonella from raw materials, handlers or cross-contamination during the process.