Salmonella and its importance for the microbiological safety of beef in Brazil

Abstract

Although the beef has been one of the most affected foods by the high inflation in recent years, it remains largely inserted in the Brazilian diet. According to the outlook Perspectivas Agrícolas 2018-2027, the Brazilian meat production continues to grow, only behind China, the European Union and the United States.  This production growth in Brazil benefits from an abundant supply of natural resources, feed, availability of pastures and productivity gains. An important factor associated with the quality of beef, as well as other foods, is its microbiological safety. The presence of microorganisms can be caused by inappropriate practices from slaughter, through processing to marketing of this product and may still lead to cross-contamination of other food. Among the microorganisms that can be transmitted by this food, compromising food safety, one can highlight the bacteria of the genus Salmonella, considered as one of the main pathogens of food origin, with high risks to human health. The contamination of beef by this bacterium can occur throughout its production chain, from slaughter and processing to storage and transportation. The Brazilian legislation determines the absence of Salmonella in 25g so that meat products are considered safe, however some studies conducted in Brazil have detected the presence of this bacterium in several samples of commercialized beef, indicating a deficiency in inspection systems and compromising the hygienic and sanitary quality of food supplied to the Brazilian population.