Característica microbiológica da carne de frango

Autores/as

  • Germana Conrado Souza Instituto Federal de Educação, Ciência e Tecnologia do Ceará - IFCE/Campus Limoeiro do Norte
  • Hyngrid Rannielle Oliveira Gonsalves Instituto Federal de Educação, Ciência e Tecnologia do Ceará - IFCE/Campus Limoeiro do Norte
  • Hyngla Emanuelle Oliveira Gonsalves Secretaria Municipal de Educação de Limoeiro do Norte
  • João Luiz Sousa Coêlho Universidade Federal Rural do Semi-Árido - UFERSA

DOI:

https://doi.org/10.30969/acsa.v10i2.353

Palabras clave:

Ciências Animais

Resumen

A carne de frango é um produto fundamental na dieta alimentar de praticamente todos os países e por tal motivo ocorre um constante crescimento da produção mundial de frango. O Brasil tornou-se o segundo maior produtor mundial de frangos, porém esta carne pode se tornar veículo de transmissão de inúmeros microrganismos, alguns deles patogênicos ao homem. A carga microbiana de carcaças de frangos e seus derivados são representados por uma microbiota oriunda, principalmente, das aves vivas ou incorporadas em qualquer uma das fases do abate, sendo as mais críticas a escaldagem, a depenagem e a evisceração. O problema se agrava pelo fato de bactérias, incluindo Salmonella, aderirem firmemente na pele da carcaça de frangos, não sendo facilmente removidas pela lavagem. A pele de aves pode carregar diversos organismos deteriorantes: Pseudomonas spp., Acinetobacter-Moraxella spp., Enterobacter spp., Shewanella putrefaciens, Brochothrix thermosphacta e Lactobacillus spp. O patógeno Campylobacter jejuni também pode estar presente na pele e, consequentemente, ser transferido para pessoas que trabalham com carne de frangos. A indústria avícola deve estar bastante consciente de que há muito por ser feito no sentido de garantir uma melhor qualidade microbiológica de seus produtos, o que certamente incluirá a adoção de práticas de implantação de tecnologia visando atingir estes objetivos, nos setores de produção, processamento, comercialização e preparo.

Biografía del autor/a

  • Germana Conrado Souza, Instituto Federal de Educação, Ciência e Tecnologia do Ceará - IFCE/Campus Limoeiro do Norte
    Tecnóloga em Alimentos, Mestre, Diretora de Ensino do IFCE/Campus Limoeiro do Norte.
  • Hyngrid Rannielle Oliveira Gonsalves, Instituto Federal de Educação, Ciência e Tecnologia do Ceará - IFCE/Campus Limoeiro do Norte
    Tecnóloga em Alimentos, Mestre, Coordenadora dos Cursos de Tecnologia de Alimentos, Panificação e Segurança Alimentar do IFCE/Campus Limoeiro do Norte.
  • Hyngla Emanuelle Oliveira Gonsalves, Secretaria Municipal de Educação de Limoeiro do Norte
    Tecnóloga em Alimentos, Especialista pela Universidade Estadual do Ceará - UECE.
  • João Luiz Sousa Coêlho, Universidade Federal Rural do Semi-Árido - UFERSA
    Graduando em Agronomia pela Universidade Federal Rural do Semi-Árido - UFERSA. Mossoró-RN.

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Publicado

2014-08-01

Número

Sección

Original Articles / Artigos de Pesquisa