SOCIO-ECONOMIC ASPECTS AND SANITARY HYGIENIC CONDITIONS IN SHRIMP MARKETING IN FREE FAIRS IN NORTHEASTERN PARAENSE
Keywords:
Shrimp; Good Manufacturing Practices; Total Coliforms; Escherichia coli.Abstract
ABSTRACT
The adequacy of Good Manufacturing Practices for Shrimp is a fundamental principle for maintaining the integrity and safety of food. It is known that microbiological hazards such as total coliforms and Escherichia coli, bioindicators of contamination and food pathogens arise in perishable foods due to failures during routine trade. In the present study, we analyzed the socio-economics aspects and hygienic-sanitary conditions in the commercialization of shrimp in fairs in 6 municipalities (Ananindeua, Marituba, Benevides, Santa Izabel, Castanhal and Mosqueiro - district of Belém) in northeastern Pará. A checklist of good food handling practices was applied (to verify the degree of adequacy to the standards in force) and a socioeconomic questionnaire through direct interview to the marketers. In addition, the water used for washing shrimp (21 samples) and the ice (15 samples) used in the preservation of the raw material were collected to verify the presence of coliforms. Thirty-six water samples were analyzed and 17 traders were interviewed. Regarding the socio-economic profile found, the research revealed that shrimp handlers are generally men with an average age of 51 years old,.They sell more "regional" and "salted" shrimp.. The best evaluated municipalities in terms of compliance were Ananindeua and Mosqueiro (this location belongs to the municipality of Belém). Benevides and Castanhal, presented the worst indices of conformity, respectively. Of the 36 samples collected, 30 of them tested positive for total coliforms (83.33%), and of the total of these 30 samples, 28 were positive for thermotolerant coliforms (that is, 93.33%). Through this study it was possible to notice deficiencies in the hygienic-sanitary conditions in the commercialization of shrimp and that the lack of knowledge and governmental incentives aggravate the conditions of sale of this crustacean in the fairs.
Keywords: Shrimp; Good Manufacturing Practices; Total Coliforms; Escherichia coli.
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