Acceso usuarios
Salmonella spp. is one of the primary foodborne pathogens and is a problem for public health and poultry farming. This study aimed to evaluate the sanitary management of a small poultry farm of a family farming company under female management in Jataí-GO and how such management affects the presence of Salmonella spp. Samples were collected for microbiological analysis from the environment of two batches of chicks at the entrance (D0), on the 28th (D28) and the 60th (D60) day of the chicks; from the carcass, from the evisceration table and the chicken plucker. The presence of Salmonella spp. was not detected in any of the samples, which were taken from the bottoms of the transport boxes, from eggshell residues, from the growth and fattening rations, from shoe covers, from chicken litter, from the reception sheds, from the feeders and water fountains, from the walls and screens, from the external area of the shed, from the compost pile and the carcasses. The pH, water chlorine, ambient temperature, and carcass temperature were assessed using a good production practices monitoring form and were considered adequate. The descriptive analysis of the data considered the current legislation. Therefore, strict monitoring of the standards underlying the Good Manufacturing Practices (GMP) and Standard Hygiene Operating Procedures (SHOP) programs controlled the spread of Salmonella spp. in the poultry meat rearing and processing process and also ensured the quality of the final product for consumption.
