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Proposta de medidas para estabelecimento de um plano de controlo do fungo Aspergillus fumigatus numa empresa de multiplicação avicola
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Autores
Orientador(es)
Resumo(s)
Foods that reach the consumer must be safe and with quality. To obtain a safe product is
important the control not only at the end of process, but all along the entire chain Production
chain, it means, from “farm to fork”.The poultry industry is an example that clarifies the
application of a control system of that type.
This study was conducted in an industry of poultry multiplication and aims to propose a plan
where process points are identified as critica and special measures must be taken to control
the proliferation of a pathogenic fungus that belongs to the species Aspergillus fumigatus.
Microbiological analyses were made in points identified as favouble to fungal growth, inside
the exploration of breeding and hatchery, through the methods of Petri dishes exposure and
surface swabs followed by plating onto a selective agar medium.
The fungus was found in the hatchery and in the nests of the poultry farm multiplication.
Measures most effective for control this fungus are prevention, cleaning and disinfections with a
chemical product that has enilconazol as active substance, during the months of the year when
temperatures are favourable.
Descrição
Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
Palavras-chave
eggs Aspergillus fumigatus poultry lay incubation ovos incubação aves de capoeira postura