REFLEXES AND MICROBIOLOGICAL INTERRELATIONSHIPS IN PORK PROCESSING AND BASE / REFLEXOS E INTER-RELAÇÕES MICROBIOLÓGICAS NO PROCESSAMENTO E BASE DE CARNE SUÍNA

Brazilian pork production is expanding, due to the evolution of product characteristics, international inclusion technological systems and operating procedures. The objective work evaluate microbiological quality at different stages slaughter pigs in a slaughterhouse Northwest Region Rio Grande do Sul, ensure compliance with sanitary requirements importing markets. research was carried out pig located northwest region State from October 2017 January 2018, whose daily greater than 2,000 animals. Through results presented, it can be seen that bleeding stage before scalding, form sampling points highest incidence total coliforms. lowest identified were shower passing into clean area 0% all samples followed by final 33.33% average three days sampled. contamination index found during meets limits force. A high proportion microorganisms occurred relation groups microorganisms, being aerobic mesophiles, E. coli , coliforms thermotolerants.