AVALIAÇÃO DAS CONDIÇÕES HIGIÊNICO-SANITÁRIAS DE MATADOUROS PÚBLICOS EM DOIS DOS MUNICÍPIOS DA REGIÃO DO AGRESTE PARAIBANO

Abstract

Problems in the production chain and meat production, such as contamination, non-compliance with animal welfare rules, breeding and transport conditions, influence the quality of the carcass. During the handling of staff during the slaughtering phases, cross-contamination may occur through the non-sterilization of knives and other equipment and taken from one carcass to another The veterinarian's inspection is essential to minimize such situations. The objective of this study was to investigate the external and internal structure of the slaughterhouses of Esperança and Pirpirituba - PB, as well as the procedures adopted during slaughter, the hygiene of facilities and employees, as well as the destination of waste generated during the procedure. equivalent to the official standards established by the Regulation of the Industrial and Sanitary Inspection of Products of Animal Origin. The research was carried out during the months of September and October of 2018, in the municipalities (Esperança and Pirpirituba) belonging to the state of Paraíba. An observational questionnaire was used for this study, which was adapted from the checklists used by the Federal Inspection Service of the Ministry of Agriculture, Livestock and Supply (MAPA), evaluating the items of: personal hygiene, such as washing and disinfection of hands, boots and gloves at every entry of the employee in the production, structure and equipment used during the slaughter, waste and pest control phases. The results obtained were much lower than those allowed by the current standard, since the majority of evaluated strains were in nonconformities, causing great concern, since the final product may present an immeasurable source of contamination for the population. According to the unsatisfactory results obtained, a complete improvement of the physical structures and equipment is recommended, as well as the adoption of measures of good manufacturing practices and qualification of the people working in this environment, thus promoting safe and quality food for society.