Condições higienicos-sanitárias dos locais de comercialização de carne de frango in natura em São Bento MA

Abstract

Chicken meat is an ideal culture medium for the development of microorganisms. It is also the food most subject to contamination when the hygienic conditions of the environment and handlers are inadequate. The survival of micro-organisms is mainly due to the inadequate hygiene and temperature conditions to which food is exposed during storage and marketing. This presente work had as objective to assess the hygiene and sanitary conditions of the places where fresh chicken meat is sold in the municipality of São Bento-MA. This was a qualitative observational study with an evaluative aspect, data was collected using a research checklist related to the compliance of chicken sales outlets, adapted from the Good Manufacturing Practices checklist contained in Collegiate Board Resolution No. 275 of October 21, 2002 (BRASIL, 2002). Data was collected using descriptive statistics and percentages. The checklist was applied in and around the São Bento Street market in June 2024, and 13 cysts were evaluated. 10 establishments selling fresh chicken meat in São Bento, MA, with different hygiene and health conditions, located in different parts of the city and with compliance percentages ranging from 0% to 61%, were evaluated. It was concluded that the hygiene and sanitary conditions of the establishments visited were inadequate and unsatisfactory in general, and that they did not meet the requirements of the legislation in force and thus tended to pose a great risk to the consumer