eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2017-11-20 5 11 867 873 10.12691/jfnr-5-11-11 JFNR201751111 article Denise Oliveira Pacheco 1 Jacqueline Valle de Bairros 1 Luciana Diéguez Ferreira Passos 1 Márcia Rúbia Duarte Buchweitz 1 Kelly Lameiro Rodrigues 1 Elizabete Helbig 1 Eliezer Avila Gandra gandraea@hotmail.com, eliezer.gandra@ufpel.edu.br 2 Postgraduate Program in Nutrition and Food, School of Nutrition, Federal University of Pelotas, Pelotas, Brazil Center of Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Pelotas, Brazil 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. http://pubs.sciepub.com/jfnr/5/11/11/jfnr-5-11-11.pdf pathogenic microorganisms chicken industrial hygienic Listeria monocytogenes