Evaluación del estado higiénico-sanitario e implementación de un programa de gestión integral de riesgos en carnicerías de la ciudad de Tafí Viejo, Tucumán, Argentina
DOI:
https://doi.org/10.24215/15142590e087Palabras clave:
Enfermedades transmitidas por alimentos, Salmonella spp., STEC, riesgo higiénico sanitario, carniceríasResumen
La carne y los productos cárnicos promueven el crecimiento de patógenos como Escherichia coli productora de toxina Shiga y Salmonella spp. Se realizó una evaluación mediante cuantificación de riesgo y análisis microbiológicos en carne picada y superficies ambientales en carnicerías de Tafí Viejo, provincia de Tucumán. El estudio se realizó en tres periodos: periodo 1 (descripción del estado sanitario), periodo 2 (implementación de acciones de mejora) y periodo 3 (verificación del éxito). Se analizaron muestras de carne picada fresca y superficies ambientales en los períodos 1-3 previamente descritos. Las acciones de mejora en cada carnicería se implementaron siguiendo los desvíos detectados en el primer período. Se observó un aumento del 35.7 % en carnicerías de bajo riesgo. El recuento de los microorganismos indicadores en carne picada resultó significativamente menor para microorganismos mesófilos aerobios totales y Stapylococcus aureus, en comparación con el período 1. En las muestras analizadas, la detección/aislamiento de STEC no-O157, presentó una disminución del 100 % en el período de verificación. La detección de Salmonella spp. mostró una reducción del 14.3 % en muestras de carne picada. Este estudio confirma que la implementación de un programa de gestión de riesgos en carnicerías reduciría la contaminación de la carne y el medio ambiente con patógenos.
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Derechos de autor 2024 Maria Paula Moreno Mochi, Juan Martin Vargas, Magdalena Costa, María Victoria Solorzano, Silvia Vega, Susana Condori, Gerardo Anibal Leotta, María Angela Jure
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