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ISSN: 2763-5724 / Vol. 04 - n 05 - ano 2024
sauce) as the main vehicle for transmission of microorganisms equivalent to 11.37%. Ten transmitters
of microorganisms were identied, however, Salmonella predominates with 35%, presenting the main
etiological agent from the year 2000 to 2017 in the country (BRASIL, 2017).
The epidemiological prole of DTAS in Brazil is not popular, as few cases of diseases
involving food contamination are reported to inspection agencies and health agencies. And because
the true causes are not known, it is dicult to understand the subject, thus making many of the
resources used for the implementation of solutions awed (BATISTA; BEZERRA, 2015).
To ensure the presence of safe food, it is necessary to carry out a complete assessment of its
risks through good manufacturing practices (GMP), which encompass a set of processes in the food
production chain, ranging from the acquisition, handling, storage, preparation and preservation of the
same prepared and ready for consumption (FORTUNATO; VICENZI, 2014).
According to Costa et al. (2017), meat belongs to the class of perishable products, and gains a
prominent role when it comes to hygienic-sanitary control. This control involves stages ranging from
slaughter to the commercialization of the nal product, as it is a food of excellent nutritional quality
due to the proteins of high biological value present in its composition, in addition to other nutrients
essential to the body, but which provide, on the other hand, the ideal environment for the development
of microorganisms.
The export meatpacking industry is going through a series of transformations, both to achieve
acceptability in the world market and to become competitive. Having changes in sanitary hygienic
control, adaptations to certication standards of the International Organization for Standardization
(ISO) Integrated Management Systems – GIS, preparation of Good Manufacturing Practices Plans
(GMP) and Hazard Analysis and Critical Control Points (HACCP), as well as actions that promote
animal welfare. In general, the national slaughterhouses still point to a low level of qualication, a
condition that is changing with the advance of exports (MIRANDA, 2001).
Exposure of meat in environments where packaging conditions are inadequate can cause
an excessive multiplication of bacteria. When this meat is exposed, it arrives at the consumer with a