AUTHOR: FLÁVIO BARBOSA DA SILVA
TITLE: RESEARCH ON Salmonella spp and Escherichia coli IN SEASONED CHICKEN COURTS MARKED IN RIO VERDE, GOIÁS (PESQUISA DE Salmonella spp E Escherichia coli EM CORTES DE FRANGO TEMPERADO COMERCIALIZADOS NO MUNICÍPIO DE RIO VERDE, GOIÁS)
ADVISOR: PROF. DR. CECÍLIA NUNES MOREIRA, CO-ADVISOR: PROF. DR. IDERVAL DA SILVA JÚNIOR SOBRINHO
DEFENSE DATE: 10/31/2018
Food has been a constant worldwide concern cause. With large-scale production, food contamination has its beginning in obtaining the raw material, because during handling can occur a number of factors related to the unhygienic equipment and even those who handle it. Contamination can extend to the storage, packaging and distribution stages as they allow direct exposure to the environment. Chicken meat can carry pathogens as its protein base is naturally nutritious for microorganisms. The most commonly cited biological agents in Foodborne Diseases are bacteria, viruses, toxins, parasites and toxic substances. Bacteria being the agents with the highest ratio of cases and among them Salmonella spp. and Escherichia coli. The importance of food surveillance, as well as its impact on public health, makes it necessary to identify the true microbiological quality of chicken meat, especially when sold in seasoned form, given the scarcity of studies addressing this type of analytical matrix. This may be a carrier of important pathogens due to the high consumer preference for this type of processed protein. Thus we propose with this work, to evaluate the seasoned chicken meat commercialized in Rio Verde, Goiás, using as indicators agents the Escherichia coli and Salmonella spp. as well as their risk factors and possible resistance to antibiotics.