Avaliação da presença de Salmonella SPP em carcaças de frango comercializadas no Município de Maringá-PR

Abstract

Chicken is the most consumed meat in Brazil, that the leader in the world ranking of export of this food. Its high consumption is due to the low price and the great nutritional value. But the meat of chicken is exposed to several contaminants during its processing, causing concern for the potential of production of alimentary toxinfections. The most important contaminant is Salmonella spp, which has characteristics that facilitate its development and the production of toxins both in the food and in the gastrointestinal tract. Therefore, the objective of this work was to evaluate the presence of this bacterium in chicken carcasses marketed in the city of Maringá-PR. The collection and analysis of samples was carried out in accordance with Normative Instruction No. 20, dated October 21, 2016 of the Ministry of Livestock and Supply. Sixteen samples of chicken carcasses purchased in commercial establishments, were randomly collected and transported in a thermal box to the microbiology laboratory of Unicesumar. Weighed 25 grams of skin and muscle from each carcass and both were seeded in enrichment medium and in the media XLD agar, SS agar and Hektoen agar. Of the colonies suspected of Salmonella spp confirmation of the bacterium through biochemical identification. Thirteen of the 16 samples (81,2%) had growth of characteristic colonies were contaminated with Salmonella spp. Due to the high percentage of contaminated samples, chicken meat marketed in the municipality poses risks to consumers' health. Better control and monitoring of the handling and commercialization of these foods is necessary, as well as further research on the subject.