Salmonella sp. e o abate de frangos: pontos críticos de controle
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Data
2012-06
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Editor
Centro Científico Conhecer
Resumo
Salmonella sp. is one of the key factors related to foodborne illnesses, causing outbreaks around the world. poutry are important reservoirs of this pathogen, being responsible for its introduction and spread in the slaughterhouses. In order to ensure control of this microorganism strategic measures have been
developed. Among these measures, we can highlight the Hazard Analysis and Critical Control Points (HACCP), which aims to establish actions that aim to control, reduce or eliminate this danger. Market demands, nationally and internationally, are clear about the zero tolerance for Salmonella sp. carcasses and edible offal. Therefore, quality tools such as HACCP are essential to ensure the safety of food
that will be marketed.
Descrição
Palavras-chave
Salmonellose, APPCC, Aves, DVA’s, HACCP, Poultry, Foodborne illnesses
Citação
OLIVEIRA, Aline Pedrosa de; SOLA, Marília Cristina; FEISTEL, Janaina Costa; REZENDE, Cíntia Silva Minafra e; FAYAD, André Ribeiro. Salmonella sp. e o abate de frangos: pontos críticos de controle. Enciclopédia Biosfera, Goiânia, v. 8, n. 14, p. 865-875, jun. 2012.