Revisão de literatura: resistência microbiana em carne de frango no Brasil

Abstract

The microbiota of chicken meat that reaches the consumer is very varied and it is known that most of the microorganisms that affect fresh refrigerated meat are bacteria. Many microorganisms isolated from chicken meat cause infections, intoxications or food poisoning and a part of these pathogens are resistant to the usual antibiotics, a very comprehensive public health problem in the world. The objective of this work was to demonstrate, through a bibliographic review, the impact of the resistance of these microorganisms in chicken-based foods, damages caused to consumer health, to point out the analytical methods and the current legislation, as well as to emphasize the new alternatives used to prevention of the occurrence of resistance of these microorganisms through advances in the area of replacement of antibiotics and new growth promoters in poultry. Antibiotics are important for poultry farming, but they need to be used cautiously, rationally, correctly and safely. Currently, it is necessary to develop strategies aimed at controlling and reducing the use of antimicrobials in order to reduce the risk of emergence of resistant microorganisms.