Avaliação das condições higiênico-sanitárias de mercados que comercializam carnes de frango no município de Barreiras-BA

Abstract

Neighborhood markets are common in Brazilian cities and offer various services to the population, such as butcher shops selling—among other products—chicken, which is popular for its nutritional value as a protein source. The sale of chicken and other meats requires strict adherence to hygienic-sanitary practices in butcher shops, as the meat's nutrient-rich composition and high water activity create an environment conducive to the proliferation of pathogenic and spoilage microorganisms. This study aimed to evaluate the hygienic-sanitary conditions of two butcher shops in neighborhood markets in Barreiras, Bahia, using an inspection checklist, and to develop a Good Manufacturing Practices (GMP) manual and Standard Operating Procedures (SOPs). The procedures were carried out with the participants' consent. The study comprised four phases; the first involved applying the checklist to assess hygienic-sanitary conditions, revealing that only 37.73% of the evaluated items were compliant in Butcher Shop A, and 30.18% in Butcher Shop B. Based on these data, the second phase began with the development of a GMP manual and SOPs—containing measures to help rectify the identified non-conformities—which were provided to each shop's team, accompanied by guidance and a Q&A session. In the third phase, samples were collected from food handlers' hands and butcher shop utensils (knives and containers) for analysis. Finally, the presence of total and thermotolerant coliforms was assessed; these microorganisms were detected in all analyzed samples, with results expressed in MPN (Most Probable Number) per hand/area. The results obtained demonstrate the need to implement quality tools in markets selling chicken meat to ensure the marketing of safe food.