Salmonella spp. An important pathogenic agent disseminated by eggs in Brazil: a systematic bibliographic review

The egg is a food of great acceptability for human consumption because it is rich in nutrients in its composition and has low market value, thus becoming a common food in the table of the Brazilian population. The article analyzes works published in the last five years, with emphasis on microbiological contamination by Salmonella spp. in eggs, through a systematic bibliographic review of articles in electronic databases such as Scielo, Science Direct and Google Scholar. The objective of this study was to relate the studies on the quality and contamination of eggs in published articles using as criteria of selection the year of publication, the database found, the information contained, besides selecting seven articles for discussion. From the data obtained it was observed that the contamination by Salmonella spp. occurs mainly through poor storage and inadequate temperatures. It is necessary the quality control in the production of eggs, improvements in hygienic-sanitary conditions, temperature and the form of storage to reverse the data found.