OLIVEIRA, A. B.; http://lattes.cnpq.br/7284665161514477; OLIVEIRA, Alexandro Veras Barreto de.
Resumo:
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.