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“…The incidence of S. aureus in chicken meat varies with the management and hygienic and sanitary conditions since the pathogens found in the carcasses come from the skin, the feathers of the live birds and the gastrointestinal tract Menezes et al (2018) when analyzing the chicken carcasses, found S. aureus in all samples, but 23.8% of the samples were characterized as S. aureus coagulase positive.…”
Section: Resultsmentioning
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rupbmjkragerfmgwileyiopcupepmcmbcthiemesagefrontiersapsiucrarxivemeralduhksmucshluniversity-of-gavle
“…The incidence of S. aureus in chicken meat varies with the management and hygienic and sanitary conditions since the pathogens found in the carcasses come from the skin, the feathers of the live birds and the gastrointestinal tract Menezes et al (2018) when analyzing the chicken carcasses, found S. aureus in all samples, but 23.8% of the samples were characterized as S. aureus coagulase positive.…”
Section: Resultsmentioning
“…Segundo Menezes et al (2018), das 240 amostras analisadas em sua pesquisa, 37 carcaças (15,4%) foram consideradas positivas para Listeria monocytogenes e, considerando a alta frequência de contaminação, medidas de controle devem ser implementadas, com o objetivo de minimizar o risco de contaminação cruzada e garantir, assim, a saúde pública (MENEZES et al, 2018).…”
Section: Listériaunclassified
“…No entanto, um desequilíbrio da microbiota intestinal pode ocorrer, sobretudo, em más condições criatórias, o que pode resultar em lesões intestinais, encurtamento das vilosidades, afetar a absorção de nutrientes, além de favorecer a colonização de microrganismos patogênicos (maléficos), que podem afetar diretamente a saúde do hospedeiro, bem como a saúde humana (Maiorka, 2006;Biswas & Kobayashi, 2013). Dentre os microrganismos patogênicos destacam-se os gêneros Salmonella spp., Clostridium spp., Escherichia spp., Campylobacter spp., Staphylococcus spp., Listeria spp., entre outras (Oliveira et al, 2011a;Oakley et al, 2014a;Brizio et al, 2015;CDC, 2018;Menezes et al, 2018).…”
Section: Introductionunclassified