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

Abstract

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.

Impact of different marketing conditions on the bacteriological quality of meat products

“…Most traders did not use Personal Protective Equipment (PPE's) and all handled meat and money simultaneously during the sale. Similar practices were observed by Lima et al (2017) when evaluating the hygienic and sanitary conditions in chicken cuts sold in Recôncavo da Bahia. They identified a correlation between the marketing conditions of informal retailers (fairs and butcher shops) with the presence of Salmonella spp., E. coli and total coliforms.…”

Cortes de carne de frango in natura: qualidade física e microbiológica / Natural chicken meat cuts: physical and microbiological quality

“…Resultados semelhantes utilizando estes bioindicadores também foram relatados por Lima et al (2017) ao observarem níveis insatisfatórios com contagem média de 4,73 log UFC g -1 nos cortes de frango provenientes de dez municípios do Recôncavo da Bahia, De acordo com RDC n°12 de 2001, a contagem de coliformes a 45° C aceitável para carnes de aves "in natura" resfriadas e congeladas é de até 4,0 log UFC g -1 (BRASIL, 2001). A contagem de coliformes 45°C está acima do limite aceitável em todos os mercados, no entanto o mercado A foi responsável pela maior média 4,61 log UFC g -1 (Tabela 1).…”

“…A carne de frango é um dos alimentos mais consumidos e comercializados no mundo, devido ao seu menor percentual calórico, altos valores nutritivos e sensoriais, além do menor custo (LIMA et al, 2017;PEREIRA et al, 2020). O consumo mundial de carne de frango atingiu 14,2 kg per capita por ano e deve ser colocado em primeiro lugar até 2022 entre as proteínas da carne (TSAFRAKIDOU et al, 2021).…”

Microbiological Quality of Organic Chicken Meat

“…The detection of an indicator in food or the presence of this indicator microorganism above a certain limit in the food indicates that food may be contaminated with pathogenic microorganisms. Coliform and E. coli bacteria are the most widely used indicator microorganisms (Rangel 2005, Lima et al 2017.…”