2017-09-112017-09-112017ALMEIDA, Ana Paula de; CRUVINEL, Nathália Teixeira. Pesquisa de Campylobacter spp. em carcaça de frango comercializado em Goiânia, Goiás. 2017. 32 f. Trabalho de Conclusão de Curso (Graduação) - Faculdade de Nutrição, Universidade Federal de Goiás, Goiânia, 2017.http://repositorio.bc.ufg.br/handle/ri/12329Campylobacteriosis is a disease transmitted by food contaminated by bacteria of the genus Campylobacter and constitutes a serious public health problem. It is a major cause of diarrhea in the US and European Union, being associated with severe sequelae such as Guillain-Barré syndrome. One of the largest reservoirs of this bacterium are poultry, and the consumption of raw or undercooked chicken meat is the main source of contamination for humans. The most prevalent species involved in infections are C. jejuni, C. coli and C. lari. Objective: To determine the prevalence of Campylobacter in chickens carcasses commercialized in Goiânia. Material and methods: 40 samples of chilled chicken carcasses were collected from Goiania abattoirs and their outlets in the municipality. To evaluate the viability of the microorganism after freezing, half of the samples from the slaughterhouses were frozen for 21 days in a conventional freezer. The methodology for isolation and identification obeyed the rules of ISSO 10272-2. Results: Of the 40 samples collected, 37.5% (15) were contaminated with Campylobacter species. Of these, 20.0% (8) were contaminated by Campylobacter jejuni, 10.0% (4) by Campylobacter lari and 7.5% (3) by Campylobacter coli. The cooled specimens presented 41.6% (5) of contamination and the frozen samples 33.3% (4). Conclusions: The high prevalence of Campylobacter shows a compromised microbiological quality of chicken carcasses, representing a threat to the health of the population and points out the need to establish control parameters of this bacterium in food.porAcesso AbertoCampylobacterFrangosAbatedourosTCC