The alimentary toxinfections of microbial source have been recognized as a larger health public problem. Protein perishable products are considered important in relation to the sanitary-hygiene control. Therefore, the objective of this study was to analyze the microbiological quality of the procedure of roast chicken. The monitoring of roast chicken preparation was carried out through microbiological analyses of swabs counters, vessels, handlers as row and roast chicken. The bacteriological study was developed in a totality of 96 samples that were submitted to the following microbiological analyses: total and fecal Coliforms, coagulase positive Staphylococcus and Salmonella ssp., and Clostridium only in roast chicken. Microbial analyses of counters, vessels and handlers after the hygiene and roast chicken demonstrated no evidence of the microorganisms analyzed. In 9.9% of the row chicken samples, the presence of fecal Coliform were found (>15.000 NMP - law limit) and 6.6% of the samples presented coagulase positive Staphylococcus. All the samples did not present Salmonella ssp. It was detected fecal Coliform contamination in the counters and hands during the handling of the chicken and it was related to the raw material. The results showed that the processing stage were microbiological quality appropriate, guarantying the safety end product.
quality control; alimentary toxinfections; microorganisms
