Patogenic and indicator microorganisms in chicken cuts sold in the Recôncavo da Bahia area, Brazil

• Autor(a) principal: Lima, Wanessa Karine da Silva; Universidade Federal do Ceará
• Data de Publicação: 2017
• Outros Autores: Barros, Ludmilla Ludmilla Santana Soares; Universidade Federal do Recôncavo da Bahia, Silva, Ricardo Mendes da; Universidade Federal do Recôncavo da Bahia, Deus, Tamiles Barreto de; Universidade Federal do Recôncavo da Bahia, Silva, Adriana dos Santos; Universidade Federal do Recôncavo da Bahia, Lima, Danuza das Virgens; Universidade Federal do Recôncavo da Bahia
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista brasileira de higiene e sanidade animal
• Texto Completo: http://www.higieneanimal.ufc.br/seer/index.php/higieneanimal/article/view/401
• topic: microbiological contamination; hygiene and sanitary conditions; Salmonella; chickens.

Hygiene-sanitary conditions, the presence of Salmonella spp. and indicator microorganisms of chicken cuts sold on the market in the Recôncavo da Bahia area, are analyzed and their co-relationship with conditions of commercialization is verified. Sixty samples were collected between May and August 2016 at informal selling sites (fairs, butcher shops, abattoirs) and in supermarkets of ten municipalities of the Recôncavo da Bahia region. Hygiene and sanitary conditions were assessed through a check list. Total coliforms, Escherichia coli, mesophylls, psychrotrophic organisms, molds and yeast, and Salmonella spp. were counted. Results revealed statistical difference for total coliforms and Escherichia coli only, featuring greater concentration rates in fairs, butcher shops and abattoirs. Further, 31.7% of samples indicated 31.7% Salmonella spp. and 16.6% of samples failed to comply with sanitary legislation on Escherichia coli. Observational analysis demonstrated that 61.83% and 38.1% of the samples respectively on informal sites and in supermarkets did not comply with legislation and indicated a co-relationship of some variables with the growth of total coliforms, Escherichia coli and mesophylls. Pathogenic and indicator microorganisms suggest flaws in hygiene and sanitary conditions in the commercialization of chicken cuts and health risks to consumers.