Hygiene-sanitary conditions, the presence of Salmonella spp. and indicator microorganisms of chicken cuts sold on the market in the Rec?ncavo da Bahia area, are analyzed and their co-relationship with conditions of co...Hygiene-sanitary conditions, the presence of Salmonella spp. and indicator microorganisms of chicken cuts sold on the market in the Rec?ncavo da Bahia area, are analyzed and their co-relationship with conditions of commercialization is verified. Sixty samples were collected between May and August 2016 at informal selling sites (fairs, butcher shops, abattoirs) and in supermarkets of ten municipalities of the Rec?ncavo da Bahia region. Hygiene and sanitary conditions were assessed through a check list. Total coliforms, Escherichia coli, mesophylls, psychrotrophic organisms, molds and yeast, and Salmonella spp. were counted. Results revealed statistical difference for total coliforms and Escherichia coli only, featuring greater concentration rates in fairs, butcher shops and abattoirs. Further, 31.7% of samples indicated 31.7% Salmonella spp. and 16.6% of samples failed to comply with sanitary legislation on Escherichia coli. Observational analysis demonstrated that 61.83% and 38.1% of the samples respectively on informal sites and in supermarkets did not comply with legislation and indicated a co-relationship of some variables with the growth of total coliforms, Escherichia coli and mesophylls. Pathogenic and indicator microorganisms suggest flaws in hygiene and sanitary conditions in the commercialization of chicken cuts and health risks to consumers.展开更多
文摘Hygiene-sanitary conditions, the presence of Salmonella spp. and indicator microorganisms of chicken cuts sold on the market in the Rec?ncavo da Bahia area, are analyzed and their co-relationship with conditions of commercialization is verified. Sixty samples were collected between May and August 2016 at informal selling sites (fairs, butcher shops, abattoirs) and in supermarkets of ten municipalities of the Rec?ncavo da Bahia region. Hygiene and sanitary conditions were assessed through a check list. Total coliforms, Escherichia coli, mesophylls, psychrotrophic organisms, molds and yeast, and Salmonella spp. were counted. Results revealed statistical difference for total coliforms and Escherichia coli only, featuring greater concentration rates in fairs, butcher shops and abattoirs. Further, 31.7% of samples indicated 31.7% Salmonella spp. and 16.6% of samples failed to comply with sanitary legislation on Escherichia coli. Observational analysis demonstrated that 61.83% and 38.1% of the samples respectively on informal sites and in supermarkets did not comply with legislation and indicated a co-relationship of some variables with the growth of total coliforms, Escherichia coli and mesophylls. Pathogenic and indicator microorganisms suggest flaws in hygiene and sanitary conditions in the commercialization of chicken cuts and health risks to consumers.
