Investigação de Salmonella spp. em produtos do abate de bovinos

Abstract

This work describes the activities developed during the mandatory supervised curricular internship carried out from August 7 to November 10, 2023, with a total workload of 402 hours, carried out at the cattle slaughterhouse, JBS Araguaína (Tocantins), supervised by Zootecnista Camila Vieira da Silva and supervised by Prof. Dr. Katyane de Sousa Almeida. During the internship, it was possible to monitor the application of Self-Control Programs in all production sectors of the slaughterhouse, such as slaughter, offal, bucharia, tripe, boning, cuts, dispatch of meat on the bone and dispatch of packaged meat. Monitoring of the removal and elimination of Specific Risk Materials, traceability and collection of products for laboratory analysis were also carried out. Knowing the importance of the microbiological quality of products of animal origin intended for human and animal consumption, research on Salmonella spp. was emphasized. in meat and bone meal, offal, bone scraps and on carcass surface, as a way of guaranteeing the safety and harmlessness of products and promoting public health. The results obtained through the analyzes revealed the absence of the microorganism in all collections carried out during the internship, demonstrating the efficiency of the production process and the quality control work on site.