| Congresso Brasileiro de Microbiologia 2023 | Resumo: 1153-1 | ||||
Resumo:The nutritional transition in Brazil has altered consumption patterns, with a notable increase in the consumption of ready-to-eat foods, including cold cuts. Despite being sold whole, these products are commonly sliced, increasing the risk of contamination. This study aimed to evaluate the hygiene, handling, storage, and distribution practices, as well as the microbiological quality and safety of sliced cold cuts sold in the city of Sao Paulo, Brazil. A questionnaire consisting of 54 questions was applied in 12 establishments (six supermarkets and six bakeries) addressing the hygienic-sanitary conditions of the cold cuts processing area, aspects related to employees, and practices for handling, storing, and distributing these products. In addition, 60 samples of cold cuts (five per establishment) were submitted to the enumeration of mesophilic bacteria, coagulase-positive Staphylococci, Enterobacteriaceae, total coliforms and Escherichia coli, apart from the detection of Salmonella and Listeria monocytogenes. Inadequacies were identified in all establishments: 41.6% in the processing area (improper infrastructure), 91.6% in the equipment (hygiene failures), 66.6% related to employees (poor hygiene), and 50% to operational practices (hygiene failures during handling, storage, and/or distribution). Storage temperature was also recorded and ranged from 3.5 to 24.5 °C on display counters, and from 1.5 to 16.8 °C on the surface of sliced products. Regarding microbiological results, the mean counts were: mesophilic bacteria (5.3±1.2 log CFU/g), Enterobacteriaceae (3.1±0.7 log CFU/g), and total coliforms (1.9± 0.8 log MPN/g). E. coli was detected in 30 (50%) samples (mean of 1.4±0.7 log MPN/g). None of the samples were positive for coagulase-positive staphylococci, Salmonella and L. monocytogenes. Overall, establishments with more hygiene failures had higher rates of microbial contamination in products, mainly by E. coli. These results indicate hygienic failures and temperature control issues in processing and storing cold cuts, highlighting the need for corrective actions to ensure consumer safety. Palavras-chave: Deli products, food safety, foodborne pathogens, hygiene indicators, slicing Agência de fomento:FAPESP (#2013/07914-8) | |||||