Microbiological Profile and Health Risks of Artisanally Processed Animal Products in the State of Mato Grosso
DOI:
https://doi.org/10.17921/1415-6938.2025v29n4p1042-1057Abstract
This study assessed the prevalence of pathogenic microorganisms in artisanal foods products of animal origin in Mato Grosso between 2019 and 2024 and identified potential public health risks. We conducted a retrospective review of analyses performed at the Laboratory of Molecular Food Microbiology (LABMMA) of the Faculty of Nutrition at the Federal University of Mato Grosso. We analyzed quantitative counts of Escherichia coli; coagulase-positive Staphylococcus spp. and Staphylococcus enterotoxins; Bacillus cereus; sulfite-reducing clostridia; molds and yeasts; Enterobacteriaceae; and Listeria monocytogenes and conducted qualitative detection of Salmonella spp. Records for 145 samples - dairy products, meat products, fish, honey, lard, and animal meal - were reviewed. Thirty-three samples (22.4%) failed because they contained at least one microorganism exceeding the limits established by Normative Instruction 161/2022 of the National Health Surveillance Agency – (ANVISA – Brazil). Notably, two fish samples were positive for Salmonella spp., and Escherichia coli was detected in fish (07), meat (06), and dairy products (11), with median E. coli counts of 104 CFU/g in fish and 102 CFU/gin meat and dairy products. High counts of coagulase-positive Staphylococcus spp., were also observed, with median populations of 104 in dairy products and 105 CFU/gram in fish. These findings underscore the need for targeted measures to mitigate these pathogens in artisanal foods produced in Mato Grosso, thereby improving product safety and protecting public health.
Keywords: Food Safety. Artisanal Foods. Salmonella spp. Staphylococcus spp. Escherichia coli.
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Copyright (c) 2025 Márcio Gonçalo de Lima , Yuri Porto Duarte, Adelino Da Cunha Neto, Eduardo Eustáquio de Souza Figueiredo, Ricardo César Tavares Carvalho
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