RESUMOAvaliou-se a presença de Salmonella spp. em esfregaços superficiais em 135 carcaças de frangos, coletadas em cinco diferentes fases do abate, utilizando os métodos de microbiologia convencional, reação em cadeia de polimerase (PCR) e imunoanálise. Os três métodos resultaram em tendência semelhante de detecção de Salmonella spp. nas carcaças de frango, ao longo da linha de abate. A maior frequência de Salmonella spp. foi determinada após o chuveiro de lavagem das carcaças, localizado entre a evisceração e o pré-resfriamento. Vinte (14,8%) esfregaços foram determinados pela metodologia convencional, 52 (38,5%) pela PCR e 66 (48,8%) pela imunoanálise. A menor contaminação foi encontrada na saída do pré-resfriamento, com frequências de 3,7%, 0% e 16,7%, respectivamente. Salmonella spp. foi encontrada em todas as fases de abate, mostrando a importância do monitoramento de diferentes pontos críticos de controle eventualmente identificados no abate de frangos.Palavras-chave: Salmonella spp., frango de corte, abate, pontos críticos de controle, APPCC ABSTRACT
Three Salmonella spp. detection methodologies were evaluated in superficial chicken carcasses samples collected in a poultry slaughter. One hundred thirty-five were tested by conventional isolation procedure, 70 by immunoanalysis and 90 by polymerase chain reaction (PCR). The frequency of Salmonella spp. isolation among the methodologies was evaluated considering their applicability as monitoring tools for quality control programs, like the hazard analysis critical control point (HACCP). The immunoanalysis and PCR methods showed significant differences from the conventional isolation procedure (qui-square = 18.51; gl = 2; P < 0.0001), and they presented higher frequencies of positive results. Besides being more sensitive and specific, immunoanalysis and PCR were faster and more practical in Salmonella spp. monitoring. These characteristics make these alternative techniques more suitable as monitoring tools for quality control programs as HACCP. PRACTICAL APPLICATIONSSalmonella spp. detection in chicken during the slaughter is fundamental to assure microbiological safety, a worldwide concern. The chicken slaughter 3 Corresponding
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