@article{Lara_Felix_Duarte_Vivi_2019, title={Microbiological analysis of surfaces in butchers of the municipal market of Cuiabá/ Análisis microbiológico de superficies en carnicerías del mercado municipal de Cuiabá/ Análise microbiológica de superfícies em açougues do mercado municipal de Cuiabá}, volume={4}, url={https://periodicos.unemat.br/index.php/jhnpeps/article/view/4047}, abstractNote={<p><strong><em>Objective: </em></strong><em>to isolate enterobacteria, especially the thermotolerant, present on the surfaces of knives, trays and cutting boards used in the handling of meat in butchers.<strong> Method: </strong>cross-sectional study, conducted from April to October 2017 in nine establishments that sell meat products in Cuiabá – Mato Grosso, Brasil. Surface samples were collected from three different utensils: knife, board and tray. <strong>Results: </strong>Among utensils used on handling poultry meat, the knife got greater growth of enterobacteria (4,36x10<sup>4</sup> UFC/cm<sup>2</sup>). The cutting board intended for pork also reported higher 7,44x10<sup>4</sup> UFC/cm<sup>2</sup>. For beef, the tray and the board respectively, had scores of 2,5x10<sup>5</sup> UFC/cm<sup>2</sup> and 2,41x10<sup>5</sup> UFC/cm<sup>2</sup>. The high growth of enterobacteria is justified by the grooves contained in these tools, poor maintenance and hygiene. It was also observed the presence of 27% of fecal coliforms and 73% of total coliforms. <strong>Conclusion: </strong>from the data obtained it is inferred that the hygienic and sanitary conditions are not in accordance with the RDC No. 216/2004.<strong></strong></em></p>}, number={2}, journal={Journal Health NPEPS}, author={Lara, Evangreize and Felix, Camila Laturner and Duarte, Tiffany Dias and Vivi, Viviane Karolina}, year={2019}, month={dez.}, pages={253–267} }