Butcher Shops Research Articles

Identification of Sarcocystis spp. by polymerase chain reaction and microscopic examination in various beef products (minced meat, meatballs, fermented sausage)

Sarcocystis species are the most commonly encountered parasitic organisms in animals. Sarcocystis hominis (Sarcocystis bovihominis) , the species found in beef cattle, is not visible macroscopically in muscle tissue. In recent years it has been established that, in addition to being a zoonotic parasite transmitted via the consumption of beef, the parasite produces toxins and causes food poisoning. Therefore, this study was undertaken in order to determine the extent to which Sarcocystis species are present in minced meat, meatballs, and fermented sausages produced from beef and marketed in Kars. A total of 150 samples, 50 of each product, were collected in the city center from butcher's shops, from businesses that produce such items, and from general stores. In order to detect sarcocysts in the samples, the cysts revealed by an enzymatic digestion test were examined microscopically. Genomic DNA extracted from the samples was stored at -20 °C for analysis by polymerase chain reaction (PCR). The microscopic analysis revealed that the parasite was present in 2 samples of minced meat (4%) and 1 sample of meatballs (2%). Analysis by PCR revealed that the parasite was present in 14 samples of minced meat (28%), 34 samples of meatballs (68%), and 1 sample of sausage (2%). These results indicate that the use of PCR in the routine analysis of meat preparations for the presence of Sarcocystis species should be increased, since the application of this technique would provide analysts with more conclusive results than examination by microscope.

Prevalence and Antibiogram Assessment of Staphylococcus aureus in Beef at Municipal Abattoir and Butcher Shops in Addis Ababa, Ethiopia.

Objective A cross-sectional study was conducted from October 2013 to April 2014 to determine the prevalence and antibiotic resistance of Staphylococcus aureus from beef of Addis Ababa Abattoir and butcher shops in Addis Ababa. Seven hundred sixty-eight swab samples were taken from the abattoir and butcher carcasses using a systematic random sampling. One hundred twenty swab samples were also taken from hooks, cutting tables, and knives from the abattoir. Staphylococcus aureus positive isolates were taken for antibiotic susceptibility test. A questionnaire survey was conducted in the abattoir and butcher workers to assess the hygienic practice and possible risk factors regarding the contamination of meat. Results The prevalence of S. aureus in the abattoir, butcher, cutting table, hook, and knife was 9.4%, 19.8%, 15%, 15%, and 22.5%, respectively. The prevalence of S. aureus in the knife and butcher was found to be 2.8 (OR = 2.8, CI = 1.2–6.4) and 2.4 (OR = 2.4, CI = 1.6–3.6) times that of the abattoir results (p < 0.01). The antimicrobial susceptibility testing was also conducted on 133 isolates of S. aureus using the disc diffusion susceptibility method. Bacitracin, neomycin, and methicillin were found to be 100% resistant to S. aureus. To avoid the presence of pathogenic Staphylococcus isolates, preventive measures using good hygienic practices during slaughtering and handling of the beef carcasses are recommended.

English

Salmonella spp. in food products of animal origin can cause foodborne infections, and when antimicrobial-resistant strains are present, can evolve to severe disease. This study aims to determine the occurrence of Salmonella and identify the serotypes present in the beef production chain of the metropolitan region of Cuiab&aacute;, State of Mato Grosso, Brazil, and evaluate their antimicrobial resistance profile. The presence of Salmonella was determined by the ISO-6579:2002 method and evaluation of resistance to 17 antibiotics was performed by the CSLI 2014 method. The following samples were analyzed: (1) environmental samples: corral swab, bleeding, skinning and deboning knives, ribbon saw, boning bench; (2) animal samples: anal swab, internal and external carcass sponge, organ pool, boning shavings and by-products in the slaughterhouse; and (3) ground meat samples from retail sales from 10 butcher shops and permanent fair stalls. Salmonella was present in ten of the 182 samples (5.5%), five of which were Salmonella Panama detected in the corral, boning tables, meat from the butcher&#39;s shop and permanent market. These strains were sensitive to all antibiotics characteristics and similar to Salmonella enterica rough, and being isolated from the ribbon saw used in the production chain. However, Salmonella Anatum and Salmonella Infantis isolated from carcasses, bone meal and viscera presented resistance to sulfonamides, trimethoprim, sulfametazol/ trimethoprim and nitrofurantoin in relation to the use of antibiotics in animal production and the selective pressure of multiresistant Salmonella spp. in products derived from these animals. &nbsp; Key words: Serotyping, bovine meat, slaughterhouse, butcher, antibiotic resistance.

Characterization of Salmonella isolated from apparently healthy slaughtered cattle and retail beef in Hawassa, southern Ethiopia

The present study was conducted to determine the occurrence, serotype distribution and antimicrobial resistance of Salmonella serotypes in slaughtered cattle, slaughterhouse environment and retail beef. Cecal content (CC), mesenteric lymph nodes (MLN), spleen and carcass swab (CS) samples (each, n=150) were collected from 150 cattle slaughtered at Hawassa municipality slaughterhouse. Floor swab specimens (SHFS) were collected on 11 occasions from the slaughterhouse, and 100 beef samples were collected from 100 butcher shops. The samples were cultured for Salmonella, following standard procedures. A total of 14 Salmonella isolates belonging to 3 serotypes namely Salmonella enterica serotype Muenchen (4 isolates), S. enterica serotype 1,4,5,12:i:- (5) and S. enterica serotype Korovi (5) were recovered. All of the 5 S. enterica serotype 1,4,5,12:i:- isolates belonged to phage type 120. Four (2.7%) of the slaughtered cattle carried Salmonella in their CC and/or MLN, while none of the spleen samples were positive for Salmonella. Salmonella was isolated from four (2.7%) CC and two (1.3%) MLN samples. Out of the total of 150 CS samples, two (1.3%) were found contaminated with Salmonella, while 4 (4%) of the 100 beef samples obtained from butcher shops yielded Salmonella. Two of the 11 (18%) SHFS were positive for Salmonella. All the four isolates from beef were S. enterica serotype Muenchen, while both of the isolates from MLN were S. enterica serotype1,4,5,12:i:-. Both S. enterica serotype1,4,5,12:i:- and S. enterica serotype Korovi were isolated from CC, CS and slaughterhouse environment. All the 14 isolates recovered during the study were tested and found pan-susceptible to a panel of 14 antimicrobials. The present study helped to update the information on the occurrence, serotype distribution and antibiogram of Salmonella in slaughter cattle and beef in Ethiopia.

Meat Safety: An Evaluation of Portuguese Butcher Shops

Butcher shops are end points in the meat chain, and they can have a determinant role in cross-contamination control. This study aims to determine whether Portuguese butcher shops comply with European and Portuguese law regarding the sale of fresh meat and meat products. Butcher shops (n = 73) were assessed for meat handler and facility hygiene and for maintenance of the premises. Handlers (n = 88) were given a questionnaire composed of questions about knowledge and practice, including hazard analysis and critical control point (HACCP) and good practice in food industry, to assess their knowledge of and compliance with food safety practices. A checklist of 27 items was used to evaluate facility and meat handler hygiene and butcher shop maintenance. Our results revealed some lack of compliance in all the areas evaluated. The mean knowledge and practice score among the operators was 68.0%, and the mean "visual inspection" score for the butcher shops was 64.0%. Severe deficiencies were observed in the mandatory implementation of HACCP principles in this type of small food business. These findings indicate a need to modify training to enhance compliance with European food safety regulations at this step of the meat chain.

Re-evaluation of critical control point configuration for non-thermal process such as meat packaging plant and butcher shop

Re-evaluation of critical control point configuration for non-thermal process such as meat packaging plant and butcher shop

Evaluation of rabbit meat microbiota from the viewpoint of marketing method

Microbiological analysis was performed on carcasses of rabbits coming from domestic slaughter, purchased at butcher shops, vacuum-packaged and purchased in supermarkets, as well as frozen. The total number of analysed rabbits was 20. For all samples the following microbiological parameters were determined: total microorganisms count (TAC), the count of lactic acid bacteria (LAB), psychrotropic microorganisms, moulds and yeasts, as well as bacteria of the Enterobacteriaceae family. Total microorganisms count was the highest (p &lt;0.05) in rabbit meat from butcher shops (5.34 log CFU.g-1). The counts of lactic acid bacteria (LAB) in rabbit meat originating from domestic breeding was 2.58 log CFU.g-1, in vacuum-packaged rabbits 3.18 log CFU.g-1, in frozen rabbits 2.29 log CFU.g-1, and in rabbit meat purchased from butcher shops 3.58 log CFU.g-1. The highest count (p &lt;0.05) of Enterobacteriaceae was observed in samples from butcher shops, namely 2.91 log CFU.g-1. In contrast the lowest count (p &lt;0.05) was in rabbit meat from home slaughtering at 1.47 log CFU.g-1 and in frozen ones at 1.36 log CFU.g-1. The lowest counts (p &lt;0.05) of moulds and yeasts were observed in rabbit meat from domestic slaughter, namely 1.12 log CFU.g-1. The highest counts (p &lt;0.05) were in rabbit meat from butcher shops 2.97 log CFU.g-1. The highest counts (p &lt;0.05) of psychrotrophic microorganisms were detected in rabbit meat from butcher shops, namely 4.98 log CFU g-1 and the lowest ones (p &lt;0.05) in the meat of domestically slaughtered rabbits at 2.52 log CFU.g-1. In all monitored microbiological indicators, we have found differences (p &lt;0.05) in their counts on the surface and inside the muscle tissue, both on the front and rear parts of the rabbit carcass

Prevalence and toxin type of Clostridium perfringens in beef from four different types of meat markets in Seoul, Korea.

Beef is the primary source of foodborne poisoning caused by Clostridium perfringens. We investigated the prevalence of C. perfringens in retail beef from four different types of meat markets in Seoul using a standard culture method and real-time PCR assay. From June to September 2015, 82 beef samples were collected from 6 department stores (n=12), 14 butcher shops (n=28), 16 traditional markets (n=32), and 5 supermarkets (n=10). The culture method and real-time PCR assay revealed that 4 (4.88%) and 10 (12.20%) samples were positive for C. perfringens, respectively. The beef purchased from the department store showed the highest prevalence (16.67%), followed by the traditional market (3.12%), butcher shop (3.57%), and supermarket (0%) (p>0.05). All isolates were type A and negative for the enterotoxin gene. In conclusion, the real-time PCR assay used in this study could be useful for rapid detection and screening of C. perfringens in beef.

Contamination by Salmonella spp., Campylobacter spp. and Listeria spp. of most popular chicken- and pork-sausages sold in Reunion Island

One of the most popular meat products of the local “cuisine” is sausage composed with 100% chicken or 100% pork. In this study, we aimed to determine the presence of Salmonella spp., Campylobacter spp. and Listeria spp. in chicken- and pork-sausages, quantify Salmonella spp. population and identify the factors that could be associated with contamination in the outlets. Two hundred and three batches of pork and chicken sausages were randomly collected from 67 local outlets (supermarkets, groceries and butcher shops). Salmonella spp. was detected in 11.8% (95% confidence interval (CI): [10.0; 13.5]) of samples, Campylobacter spp. in 1.5% [0.7; 4.2] and Listeria monocytogenes in 5.9% [4.4; 7.3]. Most probable number of Salmonella spp. varied between 6cfu per gram to 320cfu per gram. Salmonella serotypes isolated from pork and chicken sausages were S. Typhimurium (45.8%), S. London (20.8%), S. Derby (16.7%), S. Newport (8.33%), S. Blockley (4.2%) and S. Weltevreden (4.17%). Using a logistic (mixed-effect) regression model, we found that Salmonella spp. contamination was positively associated with sausages sold in papers or plastic bags and no control of rodents. Chicken sausages were associated with a decreasing risk of Salmonella contamination. Listeria monocytogenes contamination was positively associated with the presence of fresh rodent droppings in the outlet and negatively when the staff was cleaning regularly their hands with soap and water or water only. All the sampled outlets of Reunion Island were not equivalent in terms of food safety measures. Increasing awareness of these traders remains a cornerstone to limit the presence of Salmonella spp. and Listeria spp. in sausages, particularly in a tropical context (high temperature and humidity).

Charakterystyka porównawcza zachowań nabywczych polskich konsumentów mięsa na tle porównań międzynarodowych

Mięso jest jednym z podstawowych produktów żywnościowych, który we współczesnych czasach wzbudza wiele kontrowersji. Z jednej strony docenia się jego walory odżywcze, a szczególnie zawartość pełnowartościowego białka, związków mineralnych i witamin. Z drugiej strony uważa się, że jego nadmierne spożycie może przyczynić się do powstawania chorób cywilizacyjnych. Celem artykułu była analiza zachowań nabywczych polskich konsumentów mięsa świeżego ogółem, mięsa wieprzowego, drobiowego i wołowego w Polsce na tle wybranych przykładów pochodzących z innych krajów. Szczególną uwagę zwrócono na wybór miejsca zakupu, ocenę częstotliwości nabywania, a także na czynniki determinujące wybór poszczególnych rodzajów mięs przez konsumentów. Oceniono również wpływ producenta na podejmowanie decyzji przez konsumentów o zakupie mięsa. Stwierdzono, że w Polsce, niezależnie od rodzaju mięsa, wzrasta popularność specjalistycznych sklepów mięsnych, czego nie odnotowuje się w innych krajach. Przeprowadzona analiza asocjacji dowiodła, że polscy konsumenci podejmując decyzje o nabyciu mięsa zwracają przede wszystkim uwagę na jego cenę, wygląd ogólny oraz barwę.

Prevalence and antimicrobial susceptibility of Escherichia coli O157 in beef at butcher shops and restaurants in central Ethiopia

BackgroundEthiopia bears the largest burden of foodborne diseases in Africa, and diarrheal diseases are the second leading causes of premature deaths. Enterohemorrhagic Escherichia coli O157 causes an asymptomatic infection to severe diarrhea and/or hemolytic-uremic syndrome in humans.MethodsA total of 440 beef carcass and in-contact surface swabs from 55 butcher shops and 85 minced beef samples from 40 restaurants in central Ethiopia were collected and examined for the presence of E. coli O157. Standard microbiological methods were used to isolate and identify E. coli O157 and to characterize the antimicrobial resistance of the isolates.ResultsE. coli O157 was detected in 4.5% carcass swabs (n = 5) and 3.6% cutting board swabs (n = 4) samples from butcher shops. E. coli O157 was not detected in any of the minced beef samples obtained from restaurants. All isolates (n = 9) were 100% susceptible to five drugs, but five isolates were resistant to amoxicillin, two isolates to streptomycin and three isolates to chloramphenicol. One isolate was resistant to two drugs and another to three drugs.ConclusionsThe present study shows a low prevalence of E. coli O157 in beef sold at butcher shops. Nevertheless, given the low infective dose of this pathogen and the deep-rooted tradition of consuming raw or undercooked beef, the current prevalence should not be considered lightly from a public health perspective.

Paula Brown Glick: A Retrospective

Paula Brown Glick: A Retrospective

Hazard analysis approaches for certain small retail establishments in view of the application of their food safety management systems.

Under current European hygiene legislation, food businesses are obliged to develop and implement food safety management systems (FSMS) including prerequisite programme (PRP) activities and hazard analysis and critical control point principles. This requirement is especially challenging for small food retail establishments, where a lack of expertise and other resources may limit the development and implementation of effective FSMS. In this opinion, a simplified approach to food safety management is developed and presented based on a fundamental understanding of processing stages (flow diagram) and the activities contributing to increased occurrence of the hazards (biological, chemical (including allergens) or physical) that may occur. The need to understand and apply hazard or risk ranking within the hazard analysis is removed and control is achieved using PRP activities as recently described in the European Commission Notice 2016/C278, but with the addition of a PRP activity covering ‘product information and customer awareness’. Where required, critical limits, monitoring and record keeping are also included. Examples of the simplified approach are presented for five types of retail establishments: butcher, grocery, bakery, fish and ice cream shop.

Occurrence of plasmid-mediated quinolone resistance and virulence genes in avian Escherichia coli isolates from Algeria.

The emergence and spread of quinolone-resistant Escherichia coli in poultry products puts consumers at risk of exposure to the strains of E. coli that resist antibiotic treatment. The objective of this study was to define the prevalence and virulence potential of poultry-associated nalidixic acid (NAL)-resistant E. coli in the Annaba city, Algeria. In total, 33 samples of retail chicken meat were purchased from various butcher shops and examined for bacterial contamination with NAL-resistant E. coli. These isolates were subjected to antimicrobial susceptibility testing and were also investigated for the presence of plasmid-mediated quinolone resistance (PMQR) genes and virulence genes using conventional polymerase chain reaction (PCR) and DNA sequencing. Phylogenetic grouping of the NAL-resistant E. coli isolates was determined by the conventional multiplex PCR method. Twenty-nine (87.8%) products yielded NAL-resistant E. coli. Antibiograms revealed that 96.55% of NAL-resistant E. coli isolates were multidrug resistant (MDR). Resistance was most frequently observed against sulfamethoxazole-trimethoprim (96.6%), tetracycline (96.6%), ciprofloxacin (72%), and amoxicillin (65.5%). Group A was the most prevalent phylogenetic group, followed by groups D, B1, and B2. The PMQR determinants were detected in three isolates with qnrB72 and qnrS1 type identified. Four (13.8%) isolates carried one of the Shiga toxin E. coli-associated genes stx1, stx2, and ehxA alleles. The high prevalence of NAL-resistant E. coli isolated from retail chicken meat with detection of MDR E. coli harboring Shiga toxin genes in this study gives a warning signal for possible occurrence of foodborne infections with failure in antibiotic treatment.

Dilemmas of desert survival in an age of imperialism: Mizabi merchants in Algeria from 1830 to 1850

ABSTRACTAlgiers under Ottoman rule contained an elaborate system of barrani (literally ‘foreigner’) corporations whose members were united by occupational specialisation and ethnic or racial identity. These corporations managed their affairs semi-autonomously under the leadership of one or several of their members while remaining vulnerable to political authorities who could threaten to withdraw occupational concessions. By the early nineteenth century, the Mizabi corporation was among the most prominent at Algiers, enjoying a quasi-monopoly over commercial enterprises such as flour mills, butcher shops, and public baths. The 1830 French conquest of Algiers confronted Mizabi merchants with an excruciating dilemma. The stakes were enormous for these Muslim sectarians who (1) played a central role in the survival of their Saharan home community, (2) served as key links in Algerian communication networks, and (3) made vital economic contributions to coastal cities. The Saharan community’s political submission to an alien power seemed unthinkable; starvation resulting from French threats to cut off caravan links to the Mizab was equally unthinkable. This study examines the background and impact of the 1838 and 1850 decrees reorganising the barrani corporations of French-controlled Algeria. Buffeted and torn by the dilemmas of political accommodation and Saharan survival, Mizabi merchants demonstrated remarkable resilience during a turbulent and transitional era.

Occurrence of Escherichia coli O157:H7 in cattle feces and contamination of carcass and various contact surfaces in abattoir and butcher shops of Hawassa, Ethiopia

BackgroundDespite of the sanitation measures in municipal abattoirs to reduce contamination, Escherichia coli continues to be a health hazard. The present study was conducted on 150 apparently healthy slaughtered cattle at municipal abattoir and in 50 different butcher shops in Hawassa town, Ethiopia. The objectives of the study were investigating the occurrence and antimicrobial resistance of E. coli O157:H7 isolated from fecal samples, carcasses swab, contacts surfaces (swabs of meat handlers hands, knife and clothes of meat transporters) as well as from butcher shops (meat samples, swabs from cutting board swab, butcher men hand and knife surface). E. coli O157:H7 was isolated and identified using bacteriological culture, biochemical tests and Biolog identification system. All E. coli O157:H7 isolates were then checked for their antimicrobial susceptibility pattern using eleven selected antimicrobial discs.ResultsOf the entire set of 630 samples, 2.4% (15/630) (95% CI = 1.3–3.9%) were positive for E. coli O157:H7. When disaggregated by the sources of the samples, E. coli O157:H7 were prevalent in 2.8% (11 of 390) of the abattoir samples, of which 4.7% of the fecal sample and 2.7% of the carcass swabs. And E. coli O157:H7 were positive in 1.7% (4 of 240) of butcher shop specimens of which 2% of meat sample and 3.3% of Cutting board swabs. No statistically significant difference in the prevalence of E. coli 0157: H7 between sex, origin, and breed of cattle. The isolated E. coli O157:H7 were found to be100% susceptible to cefotaxime, ceftriaxone, gentamycin, kanamycin and nalidixic acid.ConclusionThis study concludes the occurrence of E. coli O157:H7 and the presence of multiple antibiotic resistance profiles in cattle slaughtered at Hawassa municipal abattoir and retail meat sold at butcher shops. This indicates high risk to public health especially in Ethiopia where many people consume raw or under cooked meat. Regulatory control of antibiotics usage in livestock production and pharmaco-epidemiological surveillance in food animals and animal products is hereby recommended to ensure consumer safety.

Characterization and Molecular Subtyping of Shiga Toxin-Producing Escherichia coli Strains in Butcher Shops.

Shiga toxin-producing Escherichia coli (STEC) are important emerging foodborne human pathogens. Ruminants are the main animal reservoir of STEC currently known, and meat can become contaminated at different stages of the production chain. The aim of this work was to subtype and establish the epidemiological relatedness of non-O157 STEC strains isolated from ground beef and the environment in butcher shops before (evaluation stage, 2010-2011 period) and after (verification stage, 2013) implementing improvement actions. Sixty-eight non-O157 STEC strains were tested for eae, saa, ehxA, iha, efa1, toxB, subAB, cdt-V, astA, aggR, and aaiC genes, and stx1 and stx2 variants were determined. Pulsed-field gel electrophoresis (PFGE) was carried out with XbaI and XmaJI. From the 68 strains, 92.6%, 75.0%, 58.8%, 53.5%, 10.3%, 7.3%, and 4.4% were positive for iha, ehxA, subAB, saa, cdt-V, astA, and eae, respectively. All strains were aggR/aaiC-negative. PFGE showed that 19 strains grouped in 9 clusters and 41 showed unique XbaI patterns. During the evaluation stage (2010-2011), we identified clonal strains in different samples, circulating clones in different butcher shops, and more than one different strain in the same butcher shop. The bovine origin of meat and its manufacturing process could not ensure the total absence of all non-O157 STEC serotypes in this foodstuff. Most strains isolated during the evaluation (2010-2011) and verification (2013) stages did not exhibit a genotypic profile associated with human disease. It is necessary to conduct periodic reviews of the new epidemiological information and verify that the analyses of non-O157 STEC in food are appropriate to identify strains affecting the population.

Microbial contamination of Raw meat in Retail Shops

This study was based on collecting 120 random samples of raw meat from Local markets, butcher shops, super markets and air condition shops at Kafer El-sheikh city (30 of each).The collected Samples were subjected to microbiological examination including Mesophilic count, cloiforms count and isolation and identification of E.coli and Salmonellae. the obtained results revealed that the mean value of Mesophilic count were 1.03 × 105 , 3.17 × 104 , 2.09 × 104 and 1.84 × 104 CFU/g at local market, butcher shop, super market and air condition shops respectively and the mean value of cloiforms count were 3.7 × 103, 1.38 × 103 , 1.04 × 103 and 4.54 × 102 CFU respectively. In addition, the incidence of E.coli isolated from examined samples were 23.33, 13.33, 6.67 and 3.33% respectively. While the incidence of Salmonellae isolated from the examined samples were 20, 16.67, 10 and 3.33% respectively at local market, butcher shops, super market and air condition shops.

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

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.

Patogenic and Indicator Microorganisms in Chicken Cuts Sold in the Rec&amp;#244;ncavo-Bahia-Brazil

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.