Hygiene and Sanitary Evaluation of ‘Frescal’-Type Sausages After Sanitary Inspection by Federal, State and Municipal Organs in the Northwestern Region of the State of Paraná, Brazil

Abstract

The food industry should ensure hygiene and sanitary quality of its products from production up to the consumers’ table. The competent organs of the federal, state and municipal government are responsible for the enforcement of law and the verification of compliance with the health standards and conditions according to specific legislation. Current study evaluates by microbiological, physical and chemical tests the microbiological quality of ‘Frescal’-type sausages, based on the quality and identity standards defined by Norm No. 4 of the 31st March 2000 of the Department for the Inspection of Products of Animal Origin (DIPOA) and microbiological quality according to RDC 12 of ANVISA. Samples consisted of 18 lots with five ‘Frescal’-type sausages, packed in 1 kg sealed plastic bags, from three meat industries and donated by quality production controllers of the firms. Microbiological analysis was conducted for the following microorganisms: positive Staphylococcus coagulase, Salmonella sp, Clostridium sulfite reducer, total and fecal coliforms, and Psycrotrophile bacteria. Physical and chemical analyses were undertaken according to methodology by Adolfo Lutz Institute (IAL). Microbiological analysis indicated rates within the limits of current legislation. However, physical and chemical analyses showed rates lower than 5.0 for pH, protein rates below 12% and the presence of starch, which is against sanitary legislation.