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

Denise Oliveira Pacheco¹, Jacqueline Valle de Bairros¹, Luciana Diéguez Ferreira Passos¹, Márcia Rúbia Duarte Buchweitz¹, Kelly Lameiro Rodrigues¹, Elizabete Helbig¹ and Eliezer Avila Gandra^2,

¹Postgraduate Program in Nutrition and Food, School of Nutrition, Federal University of Pelotas, Pelotas, Brazil

²Center of Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Pelotas, Brazil

Cite this paper:
Denise Oliveira Pacheco, Jacqueline Valle de Bairros, Luciana Diéguez Ferreira Passos, Márcia Rúbia Duarte Buchweitz, Kelly Lameiro Rodrigues, Elizabete Helbig and Eliezer Avila Gandra. Total and Thermo-Tolerant Coliforms, Salmonella spp., Escherichia coli, Pseudomonas spp and Listeria monocytogenes in Broilers Chicken Meat Processing Chain in Southern Brazil. Journal of Food and Nutrition Research. 2017; 5(11):867-873. doi: 10.12691/jfnr-5-11-11

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.

Keywords:
pathogenic microorganisms chicken industrial hygienic Listeria monocytogenes

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