2017-04-062017-04-062006-03TAVARES, Talissa de Moraes; SERAFINI, Álvaro Bisol. Carnes de hambúrgueres prontas para consumo aspectos legais e riscos bacterianos. Revista de Patologia Tropical, Goiânia, v. 35, n. 3, p. 1-21, jan./abr. 2006. Disponível em: <https://www.revistas.ufg.br/iptsp/article/view/1888/1803>.0301-0406http://repositorio.bc.ufg.br/handle/ri/11733The present review describes the necessary basic aspects to assure the hygienic-sanitary quality of bovine meat, more specifically regarding the ready-to-eat ground beef hamburger, which is currently one of the foods more produced in large scale and increasingly consumed in Brazil. The microbiological limits and patterns which must be adopted to guarantee a correct interpretation among the results of microbiological analysis, the factors that contribute to the occurrence of foodborne disease outbreaks and the need to implement good practice production systems which aim to identify the microbiological hazards and risks were important parameters approached throughout this work. Furthermore, the legal aspects and the bacterial hazards that compromise the quality of these provisions exposed for selling or consumption are described, with the intention of, above all, preventing or minimizing the number of foodborne diseases, having seen that these represent one of the most disseminated problems within public health worldwide.porAcesso AbertoHambúrgueresMicrorganismosEnfermidades transmitidas por alimentosHamburgersMicroorganismsFood transmitted diseasesArtigo