Abstract
Enteropathogens such as Salmonella spp. and Escherichia coli are important health challenges in the poultry production chain, because when installed in the production chain, they impair the safety of food supply. The determination of the microbiological quality of chicken meat, especially when marketed in spiced form, is necessary, given that consumer prefer this type of processed protein. This work aims to evaluate the microbiological quality of the meat of seasoned chicken marketed in the municipality of Rio Verde, Goias, using Salmonella spp. and Escherichia coli as target microorganisms, and considering as variables the type of establishment, validity date and presence of municipal inspection seal. From 80 analyzed samples, 30% (24/80) of samples were positive for Salmonella spp. and 55% (44/80) for E. coli. Regarding the type of establishment, it was observed that 27.45% (14/51) of supermarket samples and 34.48% (10/29) of meat store samples were contaminated by Salmonella spp. Considering E. coli, 49.01% (25/51) of supermarket samples and 65.55% (19/29) of meat store samples were positive for this pathogen. 80% (64/80) of the samples had the municipal inspection seal (MIS), and 83.75% (67/80) contained the expiration date on the label. The legislation in its narrative guarantee’s protection for the consumer with regard to the presence of pathogenic serotypes of these agents, however, it is worth noting that the effective action of health surveillance, and the constant laboratory investigation of the products are necessary.
Highlights
The production of high-quality food that is safe for consumers represents the greatest challenge for food sector
This work aims to evaluate the microbiological quality of the meat of seasoned chicken marketed in the municipality of Rio Verde, Goias, using Salmonella spp. and Escherichia coli as target microorganisms, and considering as variables the type of establishment, validity date and presence of municipal inspection seal
According to conventional bacterial isolation, it was observed that 30% (24/80) of the seasoned chicken meat samples were positive for Salmonella spp. and 55% (44/80) were positive for E. coli
Summary
The production of high-quality food that is safe for consumers represents the greatest challenge for food sector. Facing this challenge requires a high degree of commitment of all Research, Society and Development, v. Diseases of food transmission have been the cause of investigations and researches for etiological agents and related factors to be identified and analyzed (Medeiros et al 2017). Foodborne diseases have triggered investigations and researches to identify and analyze the etiologic agents and related factors (Medeiros et al 2017). With large-scale production, food contamination can begin in the production of the raw material itself. Contamination can extend to storage, packaging and distribution stages, as these allow direct exposure to the environment (Pereira et al 2016)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have