Enterobacteriaceae contamination in raw chicken meat from Amazonas, Brazil: implications for food hygiene

Raw chicken meat is widely consumed and serves as an important vehicle for foodborne pathogens when hygienic-sanitary controls at the retail level are insufficient. This cross-sectional study evaluated the occurrence of Enterobacteriaceae in 88 raw chicken meat samples collected from supermarkets, butcher shops, and street fairs across the four urban zones of Manaus, Amazonas, Brazil, between June and September 2025. Detection of Salmonella spp. was performed according to ISO 6579-1:2017, followed by biochemical identification of Salmonella spp., Escherichia coli, and other Enterobacteriaceae, including Citrobacter freundii, Proteus spp., and Shigella spp. Salmonella spp. was detected in 32.9% of samples, E. coli in 42.0%, and other Enterobacteriaceae in 11.4%. Higher contamination frequencies were observed in samples sold at room temperature and in street fairs, which exhibited poorer hygienic-sanitary conditions, whereas supermarkets generally showed lower contamination rates and better adherence to cold chain and hygiene practices. No significant differences were observed among chicken cuts or urban zones. Hygienic-sanitary assessments of 49 retail establishments revealed inconsistent use of personal protective equipment, inadequate cleaning of surfaces and utensils, and the presence of synanthropic vectors. These findings highlight the potential public health risks associated with raw chicken sold in informal retail settings in Amazon and emphasize the need for strengthened sanitary surveillance, improved vendor training, and targeted educational interventions to reduce consumer exposure to foodborne pathogens.