AVALIAÇÃO DA PRESENÇA DE Escherichia coli ENTEROHEMORRÁGICA (EHEC) COMO INDICADOR DE RISCO EM ESTABELECIMENTOS FRIGORÍFICOS BOVINOS

Abstract

The microbiology of beef poses a significant challenge to food safety and public health due to the presence of pathogenic microorganisms associated with foodborne illnesses. Among these microorganisms, enterohemorrhagic Escherichia coli (EHEC) stands out; it belongs to the group of Shiga toxin-producing Escherichia coli (STEC), known to cause serious illnesses in humans, such as hemorrhagic colitis and hemolytic-uremic syndrome. Cattle act as natural reservoirs for these bacteria, making slaughterhouses critical points for contamination during the slaughter and processing stages. The objective of this study was to review the main aspects related to the occurrence of EHEC in cattle slaughterhouses and its impacts on the microbiological safety of meat. This is a qualitative study conducted through a literature review, based on scientific literature, technical documents, and publications related to food microbiology and the inspection of animal-derived products. The results highlight factors associated with contamination in the slaughterhouse environment and emphasize the need to adopt hygiene and sanitation measures and preventive programs, such as Hazard Analysis and Critical Control Points (HACCP), to ensure food safety throughout the beef production chain.