PADRÕES MICROBIOLÓGICOS DA CARNE DE FRANGO DE CORTE - REFERENCIAL TEÓRICO

Consumers are increasingly demanding, quality and safety of food products that they buy; it is important proximate and microbiological analysis of meat as a way to ensure the consumer a quality product. Chicken meat is very rich in iron and B vitamins, low fat (2% maximum) and features rich protein content of good quality. The contamination of carcasses of broiler chickens has important implications for the safety and shelf life of the product. The microorganisms from the animal products come from surface microflora, their respiratory and gastrointestinal surgery. Different microorganisms have been isolated from chicken meat, as Escherichia coli, Pseudomonas sp, Staphylococcus sp, Klebsiella sp, Salmonella sp, Citrobacter sp, Micrococcus sp, Streptococcus sp, Bacillus sp e Campylobacter sp. Ordinance n°. 451/97 of the Health Ministry established the standard for poultry meat to Salmonella