Ferreira, Maria Adélia SantosFerreira, Joana Ramos Santos2011-05-042011-05-042010http://hdl.handle.net/10400.5/3148Mestrado em Engenharia Alimentar - Instituto Superior de AgronomiaFoods 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.poreggsAspergillus fumigatuspoultrylayincubationovosincubaçãoaves de capoeiraposturamaster thesis