Özet:

The safety of food and poultry meat consists in not containing factors or elements of biological risk, which are physical and chemical harmful for the consumer and which could cause negative consequences after ingestion. In this direction leads this present work which has as target theme, the biomarker analysis of Salmonella spp. over the entire poultry department. The checking of each stage was difficult but in the same time necessary, because of the existence of so many sources of contamination, encountered during the entire process of chicken growth, a process that includes: breeding parents, the egg, the one day chicken, factors of environment from the warehouse of growth, transport, slaughter process and the storage and disposal poultry meat. The analyzed Biomarker has been present in some cases during study period, which requires rigorous control by regularly monitoring it in each segment.

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