|
|
| Julião,T.A.; Cortezi,A.M.; Rossi,G.A.M.; D’Abreu,L.F.; Balieiro,J.C.C.; Vidal,A.M.C.. |
| ABSTRACT This study focused on assessing the microbiology of conveyor belts surfaces, cleaned or not with pressurized water, and verification of the influence of this process on the microbiological quality of poultry meat. A reduction on mesophilic, psychrotrophic and Enterobacteriaceae counts (P<0.05) on dry conveyor belts compared to wet ones was observed. For the chicken leg (consisting of drumstick and thigh) samples, no statistically significant differences were detected on counts of indicators of microorganisms on poultry legs (composed by drumstick and thigh). For poultry meat conducted on wet or dry conveyor belts, 99% and 86%, were positive for Listeria spp, respectively. Only one sample of chicken leg was positive for presence of L.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Enterobacteriaceae; Listeria monocytogenes; Food microbiology; Staphylococcus spp.. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352018000401325 |
| |
