Diagnóstico higiênico-sanitário e tecnológico do abate de frangos no IFMG - campus Bambuí

Abstract

Poultry meat, widely consumed in Brazil, requires strict hygienic and sanitary control during slaughter, as its physicochemical characteristics favor the proliferation of pathogenic microorganisms and the occurrence of foodborne diseases. In this context, the present study aimed to carry out a sanitary and technological diagnosis of broiler slaughter at the IFMG – Campus Bambuí slaughterhouse through structural and operational inspections and the measurement of variables representative of final product quality, comparing the results before and after a technical training program for employees. The study was conducted between June and August 2025, using a checklist based on current legislation and evaluating parameters such as pre-slaughter fasting, hanging time, interval between stunning and bleeding, scalding time and temperature, water temperature in the pre-toilet and pre-chilling stages, and carcass temperature at the end of pre-chilling. Two experimental groups were evaluated: group A (pre-training) and group B (post-training). The initial diagnosis revealed non-compliances at critical stages, including handler hygiene, failures in pre-slaughter handling, and especially inadequate thermal control during pre-chilling. After training, operational improvements were observed, such as hanging in cycles, better control of hanging time and bleeding duration, and the elimination of birds submerged in the stunning tank. In the pre-chilling stage, the addition of ice to the water ensured 100% compliance with final carcass temperature requirements. It is concluded that technical training, combined with operational adjustments compatible with the reality of a teaching slaughterhouse, contributed to improved process control, enhanced animal welfare, and increased hygienic-sanitary and technological compliance, reinforcing the importance of continuous monitoring and frequent training.