Aspectos bacteriológicos de carcaças bovinas

Abstract

Total count of mesophilic and psycrophilic bacteria of meat carcass was made after dressing, 48 and 120 hours of storage at 0°C. Studies were made on the frequency of Salmonella, Staphylococcus and coliforms in meat carcass. It was found a high number of coliforms and Staphylococcus. Chlorine applications in concentrations of 50, 100 and 200 ppm were used and the last one was the most efficient showing a reduction of 50.5% and 93.2% for mesophilic and psychrophilic, respectively. Enterobacter, Escherichia, Proteus, Citrobacter, Streptococcus and Staphylococcus were the genera of bacteria found in the present work. High values such as 1 x 106 were found at dressing and in the control (4 hours at least after chlorine application) and they shown to be higher when compared with standards consulted. No study was done about the toxic aspect of meat carcass treated with chlorine.