Abstract

Salmonella are Gram negative bacilli that cause gastric diseases and may to be transmitted by the eggs. Being a public health problem, this paper had like objective to realize an eggs bacteriological evaluation in free fairs and to evaluate the perception of consumer knowledge about the sanitary quality of the eggs. Of the 50 samples analyzed, 24% were positive in MacConkey agar and 22% in Salmonella-Shigella agar. It was found that there is little consumption of eggs and lack of knowledge about the quality and nutritional value of eggs, requiring further clarification of its features. The results shows the people not eats many eggs, the frequently of people that of eats eggs is twice or three times per week, in media 23 eggs per month. The size of the egg is important for to know if the chicken is young or old, how bigger is the egg more old is the chicken. A questionnaire was realized and 96% of interviewers answered that the size of egg is not important; but the information is important because the old chicken puts egg of soft shell and this egg have more chance of contamination. Other question was if the color do egg influence on quality of food, in general the answers were no, this affirmation is correct. Was observed that the people worries with the quality of the product, although, sometimes the consumers not knows the characteristics of a good product.