Total and Thermo-Tolerant Coliforms<i>,</i><i> </i><i>Salmonella</i><i> </i><i>spp.,</i><i> </i><i>Escherichia</i><i> </i><i>coli,</i><i> </i><i>Pseudomonas</i><i> </i><i>spp</i><i> </i>and <i>Listeria</i><i> </i><i>monocytogenes</i><i> </i>in Broilers Chicken Meat Processing Chain in Southern

Abstract

Sixty-six samples were collected from a broiler chicken abattoir. Eighteen samples were collected from the retail market in Southern Brazil, where the slaughtered broilers were commercialized, so that the microbiological assessment of the samples in the broiler industrial chain could be undertaken. And eighteen samples submitted to clients´ common home procedures were similarly assessed. All samples were evaluated by quantifying total and thermotolerant coliforms, psycrotrophic bacteria, Pseudomonas spp, Escherichia coli and research for Salmonella spp and Listeria monocytogenes. Results on counts and on the occurrence of microorganisms in samples from specific sites in the broiler processing chain demonstrate the need for a re-assessment of hygiene practices throughout the whole process and educational activities should be direct to all people involved, including consumers.

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

“…Corroborando com os resultados da presente pesquisa, Pacheco et al (2017) analisaram as condições microbiológicas das amostras de frangos de corte na região Sul do Brasil e detectaram que 87% (47/54) das amostras analisadas apresentaram coliformes a 45° C em contagens acima do limite permitido.…”