SANTOS, Bianca Correia dos; MORAIS, Maysa Kárem de; PALMEIRA, Maria Clara Vasconcelos
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.
