Avaliação microbiológica de carnes de frangos de corte comercializadas em granjas produtoras no município de Patos - PB.

Abstract

The contamination of carcasses of broilers chicken has important implications for the safety and the shelf life of the product. The microorganisms from the products of animal origin shall of its microbiota superficial, their respiratory and gastrointestinal tube. Different microorganisms have been isolated in chicken meat, such as Escherichia coli, Pseudomonas sp, Staphylococcus sp, Klebsiella sp, Salmonella sp, Citrobacter sp, Micrococcus sp, Listeria sp, Streptococcus sp, Bacillus sp and Campylobacter sp. The objective of this work was to evaluate the quality of chicken meat produced and marketed in the Patos district – Paraiba state. Collections were performed weekly, totaling 25 chickens from five commercial establishments during five weeks. Three parties noble of the carcass were selected of Chickens collected: breast, thigh and on-thigh, constituting 75 samples analyzed. It was observed that between of the poultry farm evaluated there were significant differences (P<0.05) for all microbiological parameters evaluated, with the exception molds and yeasts. The results of standard number of mesophilic aerobic bacteria (CTM) ranged among the 75 samples with the maximum value found 14.52 x 104 CFU/g for chicken breast and the minimum value was 1.06 x 104 CFU/g for hip and on-thigh of chicken. All samples presented-with values above 103 CFU/g for Staphylococcus coagulase positive, but not exceeded the value of 104 CFU/g recommended by the Sanitary Surveillance National Agency (ANVISA) by resolution number 12, of January 2, 2001 laying down the health control in the area of food. There was variation in temperature of the parties of chickens evaluated when compared between the poultry farms, submitted some samples training ice crystals. For molds and yeasts, verified-greater contamination for on-thigh (72.89 x 103) and the lowest contamination thigh of chicken (0.33 x 103). As to contamination by Salmonella for the cutting thigh of Poultry farm 4 was not found the presence, and the other parties presenting contamination between 5 and 99 MPN/g. For total or 35°C coliforms microorganisms contamination ranged between 2.04 x 102 MPN/g for breast and 9.72 x 102 MPN/g for onthigh, and for coliforms at 45 degrees or the fecal values ranged between 0.7 x102 MPN/g for breast and 9.28 x 102 MPN/g for hip, but for both microorganisms studied values did not have exceeded 103 values considered by many authors as marginal indices in this parameter. In all the parties examined were found strains of Escherichia coli. Current legislation must consider in addition to more specific standards, the practice of regular analyzes to determine the absence of Salmonella, Staphylococus sp, and other pathogens as well as, maximum figures for Colony Forming Units (CFU) and pH with a view to ensuring the quality of meat for the consumer.