Investigation of the presence of Salmonella spp. in seasoned chicken thighs sold in supermarkets: a risk factor for public health

Abstract

The objective of this study was to investigate the incidence of contamination by Salmonella spp. in refrigerated and seasoned chicken thighs in the city of Concórdia, SC. Twelve samples of chicken thighs from different batches were collected in various supermarkets and on different collection dates to conduct the research. The analyses were performed in the microbiology laboratory of the University of Contestado, using the ABNT NBR ISO 6579-1 methodology. The results indicated differences between the points of sale regarding the levels of contamination by Salmonella spp. Supermarket “A” had the highest presence rate, while supermarket “C” had the lowest rate. The results of this research highlight the need for rigorous monitoring to reduce the risk of transmission of Salmonella spp. and ensure food safety for the population.