Características microbiológicas da carne de frango: uma revisão narrativa

Abstract

Chicken meat is widely available on the market and is one of the most consumed in the world, due to its high nutritional value and for having an affordable price. Consumption of this protein has increased steadily in recent decades, although consumer preference for types of meat, including beef, pork and chicken, varies between countries, locations and individuals. It is a highly perishable food and very susceptible to microbial deterioration. Microorganisms from animal products come from their superficial microbiota, from their respiratory and gastrointestinal tract, in addition, chicken meat can become a vehicle for the transmission of many of them, many of which are pathogenic, especially Salmonella sp., Campylobacter sp. Enteropathogenic Escherichia coli, Staphylococcus aureus, commonly associated with unsatisfactory hygienic-sanitary conditions during poultry processing and because they are exposed to pathogens since the creation, slaughter and handling of carcasses on the market.