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Innovation in the Processing of Native Round Fish: A Readjustment of the Processing Workflow for Salmonella spp. Control in a Fish Processing Plant in the State of Mato Grosso

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Yayımlandı:Animals vol. 15, no. 12 (2025), p. 1679
Yazar: Oliveira Reis Jaqueline
Diğer Yazarlar: Barros Nunes Nathaly, Duarte Porto Yuri, Cunha, Neto Adelino, Rodrigues de Souza Sara, da Guia Fonseca Washington, da Silva Siqueira Alexsandro, Savay-da-Silva, Luciana Kimie, de Souza Figueiredo Eduardo Eustáquio
Baskı/Yayın Bilgisi:
MDPI AG
Konular:
Brazil
Pathogens
Food contamination & poisoning
Salmonella
Flowcharts
Bacteria
Commercialization
Aquaculture
Public health
Drinking water
Chlorine
Fish production
Microorganisms
Fish
Microbiota
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Özet:Salmonella spp. is a pathogen detected in fish, although it is not part of its microbiota; the production and processing environment is the main source of contamination. Brazilian legislation recommends 5 ppm of free residual chlorine for fish washing, but Salmonella can still be present. The objective of this study was to evaluate flaws in the processing flowchart and propose adjustments to reduce Salmonella spp. on the fish surface. Ninety samples were analyzed in a fish processing plant in Mato Grosso, divided into three treatments: (1) conventional processing, (2) modified flowchart, and (3) modified flowchart adapted to the specific plant conditions. Treatment 2 completely eliminated Salmonella spp., while treatment 3 reduced contamination to 3.3%, compared to 56.7% in conventional processing. The success of the modified treatment was only possible due to the main changes implemented in the process, which included the separation of dirty areas (responsible for gill and scale removal) and clean areas (designated for the careful removal of viscera without rupture and for filleting). No statistical difference was found between treatments 2 and 3 (p = 1, CI 0.00000–39.00055), suggesting that the adjusted flowchart can be implemented on a large scale to ensure food safety (OR = ∞, CI = [7.655, ∞], p < 0.001). This study highlights the effectiveness of the adjusted flowchart in reducing Salmonella spp. contamination in fish, with treatment 2 resulting in a complete absence of contamination. Treatment 3 maintained low contamination levels, demonstrating practical applicability in meatpacking plants.
ISSN:2076-2615
DOI:10.3390/ani15121679
Kaynak:Publicly Available Content Database