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Thomas, C. J. and Mcmeekin, T. A, “Effect of water immersion on the microtopography of the skin of chicken carcasses” Journal of the Science of Food and Agriculture, 33. (549-554). 1982.

has been cited by the following article:

Article

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

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


Journal of Food and Nutrition Research. 2017, Vol. 5 No. 11, 867-873
DOI: 10.12691/jfnr-5-11-11
Copyright © 2017 Science and Education Publishing

Cite this paper:
Denise Oliveira Pacheco, Jacqueline Valle de Bairros, Luciana Diéguez Ferreira Passos, Márcia Rúbia Duarte Buchweitz, Kelly Lameiro Rodrigues, Elizabete Helbig, 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.

Correspondence to: Eliezer  Avila Gandra, Center of Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Pelotas, Brazil. Email: gandraea@hotmail.com, eliezer.gandra@ufpel.edu.br

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.

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