Abstract:Processing of poultry products requires a severe microbiological quality control, considering they are one of the main sources of foodborne infections. The objective of this research was to perform the isolation of enterobacteria in broiler carcasses from commercial establishments in the Metropolitan Region of Fortaleza in Ceará State, Brazil. Broiler carcasses were collected and selected as fresh (n = 14), refrigerated (n = 18) and frozen (n = 19). Carcasses were submitted to a rinsing method, followed by pre… Show more
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