In the last years the demand for safe food has turned into an increasing necessity for market. Besides, the absence of any microorganism responsible for zoonosis is a requirement of national and international rules. However, even with technological development broiler meat is still susceptible to bacteria contamination, especially Salmonella. The aim of this research was to study the occurrence of Salmonella in broiler carcasses, from São Paulo slaughter plants ready to be distributed to the market. The research classified the samples according to presence or absence of Salmonella in 25g of the product. One hundred and sixteen frozen broiler carcasses were collected and analyzed, using a conventional culture method, during one year (July 2006 - June 2007). A total of two (1.7%) samples presented Salmonella spp and one (0.8%) Salmonella Enteritidis, numbering three positive samples (2.5%). Although this research showed a lower contamination rate comparing to other studies, the results are still a concern to public health.
Salmonella; broiler; carcass