Caracter?sticas microbiol?gicas da carne de frango: uma revis?o narrativa
Microbiological characteristics of chicken meat: a narrative review
| dc.creator | Brito, Jord?nia | |
| dc.creator | Coelho, Raquel | |
| dc.date | 2022-10-26T18:58:31Z | |
| dc.date | 2022-09-21 | |
| dc.date | 2022-10-26T18:58:31Z | |
| dc.date | 2021-06-24 | |
| dc.date.accessioned | 2023-09-27T14:20:38Z | |
| dc.date.available | 2023-09-27T14:20:38Z | |
| dc.identifier | 2525-8761 | |
| dc.identifier | http://memoria.ifrn.edu.br/handle/1044/2263 | |
| dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/8921240 | |
| dc.description | 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. | |
| dc.description | A carne de frango est? amplamente dispon?vel no mercado e ? uma das mais consumidas no mundo, devido ao seu alto valor nutritivo e por ter um pre?o acess?vel. O consumo dessa prote?na tem aumentado de forma constante nas ?ltimas d?cadas, embora a prefer?ncia do consumidor por tipos de carne, incluindo bovina, su?na e de frango, varie entre pa?ses, locais e indiv?duos. ? um alimento altamente perec?vel e muito suscet?vel ? deteriora??o microbiana. Microrganismos de produtos de origem animal procedem de sua microbiota superficial, de seu trato respirat?rio e gastrointestinal, al?m disso, a carne de frango pode se tornar um ve?culo de transmiss?o de muitos deles, muitos dos quais s?o patog?nicos, destacando-se Salmonella sp., Campylobacter sp. Escherichia coli enteropatog?nica, Staphylococcus aureus, comumente associados a condi??es higi?nico sanit?rias insatisfat?rias durante o processamento de aves e por estarem expostos a pat?genos desde a cria??o, abate e manuseio de carca?as no mercado. | |
| dc.language | por | |
| dc.publisher | Instituto Federal de Educa??o, Ci?ncia e Tecnologia do Rio Grande do Norte | |
| dc.publisher | Brasil | |
| dc.publisher | Currais Novos | |
| dc.publisher | IFRN | |
| dc.relation | Brazilian Journal of Development | |
| dc.rights | Acesso Aberto | |
| dc.subject | Carne de Frango | |
| dc.subject | Microrganismo | |
| dc.subject | Deteriora??o Microbiana | |
| dc.subject | Ci?ncia e Tecnologia de Alimentos | |
| dc.title | Caracter?sticas microbiol?gicas da carne de frango: uma revis?o narrativa | |
| dc.title | Microbiological characteristics of chicken meat: a narrative review | |
| dc.type | Artigo de Peri?dico |