Swine meats hygienic sanitary conditions of marketed in Goiania fairs free--GO/CONDICOES HIGIENICO SANITARIAS DE CARNES SUINAS COMERCIALIZADAS EM FEIRAS LIVRES DE GOIANIA-GO

• Published in: Revista brasileira de obesidade, nutrição e emagrecimento Vol. 14; no. 83 SI; p. 1115
• Main Authors: Rodrigues, Franciny dos Reis, Passos, Xisto Sena, Marques, Juliana Menara de Souza, Silva, Lucas Luiz de Lima, de Paiva, Julia Marques
• Format: Journal Article
• Language: Portuguese
• Published: Instituto Brasileiro de Pesquisa e Ensino em Fisiologia do Exercicio. IBPEFEX 15.12.2019
• ISSN: 1981-9919; 1981-9919

Introduction: Among the meat retailers, the free trade shows are an important means of commercializing this product. In this method of trade meat products are exposed to unfavorable environmental conditions and contrary to legislation. Objective: This study goal was to evaluate the hygienic sanitary conditions in which pig meat is marketed in Goiania open fairs. Materials and Methods: A total of 71 fairs were visited, in which 45 had one or more stands, totaling 50 stands temperatures analyzed and collected. Only 3 fairs were not found, and 23 didn't encompassed swine huts. Results: A total of 284 compliant items and 716 in noncompliance were found. The average temperatures of pork meat marketed configured in 14.24[degrees] C to 23.2[degrees] C and chilled in which remained at room temperature. Regarding the stand's infrastructure, 48 (96%) presented poor hygienic conditions in utensils, and 50 (100%) contained no trash cans or a hand basin. It was noted that 47 (94%) had direct contact with cash on manipulation. In 50 (100%) stands, boning was carried out at the sale place, and 45 (90%) were left to be desired in the face contamination and 44 (88%) in the uniform cleaning. Conclusion: The deficiency in the supervision process is characterized by these professionals training lack, denoting guidelines under the risks in which they expose the consumers to the DTA's risks. Key words: Contamination. Good Manufacturing Practices. Pigs. Microorganisms. Hygiene. Introducao: Dentre as esferas varejistas de carnes, as feiras livres caracterizam um importante meio de comercializacao desse produto. Neste metodo de comercio os produtos carneos sao expostos a condicoes ambientais desfavoraveis e contrarias a legislacao. Objetivo. O presente estudo teve como objetivo, avaliar as condicoes higienico sanitarias de carnes suinas comercializadas em feiras livres na cidade de Goiania. Materiais e Metodos: Foram visitadas o total de 71 feiras, nas quais 45 continham uma ou mais barracas, totalizando 50 barracas analisadas diante da aplicacao do check list e coletas de temperaturas. Apenas 3 feiras nao foram localizadas, e 23 nao englobavam barracas de suinos. Resultados: Foram encontradas em somatoria 284 itens conformes e 716 em nao conformidades. As medias de temperaturas das carnes suinas comercializadas configuraram-se em 14,24[degrees]C para refrigeradas e 23,2[degrees]C nas que se mantinham em temperatura ambiente. Quanto a infraestrutura das barracas, 48 (96%) apresentaram mas condicoes higienicas em utensilios, e 50 (100%) nao continham lixeiras ou lavatorio para as maos. Notou-se que 47 (94%) mantinham contato direto com dinheiro no ato da manipulacao. Em 50 (100%) das barracas, eram realizadas a desossa no local de venda, bem como 45 (90%) foram insuficientes no quesito contaminacao atraves dos pelos da face e 44 (88%) no quesito limpeza do uniforme. Conclusao: Pontua-se a deficiencia no processo de fiscalizacao, junto a falta de capacitacao destes profissionais, denotando orientacoes sob os riscos em que estes expoem os consumidores aos riscos de DTA's. Palavras-chave: Contaminacao. Boas praticas de Fabricacao. Suinos. Microrganismos. Higiene.