(GRAVESEN et al., 2000;UHITIL et al., 2004). L. monocytogenes é a principal espécie de Listeria envolvida em doenças em humanos (ROUCOURT; SEELIGER, 1985;FARBER;PETERKIN, 1991), entretanto, as outras espécies são importantes por apresentarem ecologia semelhante à deste patógeno, podendo ser consideradas indicadoras de sua presença (DELGADO et al., 1998;VITAS, AGUADO;GARCIA-JALON 2004).Um importante aspecto a ser considerado nas indústrias de alimentos é o fato de existirem cepas de L. monocytogenes persistentes, as quais são capazes de permanecer meses, ou até anos, no ambiente de processamento, podendo assim provocar contaminações recorrentes no produto final (MARKKULA et al., 2005). A dificuldade em eliminar esse microrganismo das indústrias é potencializada pelas condições de umidade, temperatura e presença de matéria orgânica nas plantas de processamento, que aliadas à habilidade do patógeno em produzir biofilmes, podem desencadear a colonização de superfícies de equipamentos e utensílios (UHITIL et al., 2004).
AbstractListeria monocytogenes is a pathogenic bacterium which has become a huge challenge to the food industries, including the poultry industry, and to the health surveillance agencies. Although poultry production is in expansion in southern of Rio Grande do Sul, Brazil, there are not reports about this pathogen thus this study aimed at assessing the prevalence of L monocytogenes and its serotypes in the several segments of this productive chain. In the broilers flocks L. monocytogenes were isolated in 2.9% (1/35) from cloacal swabs samples. This microorganism was not isolated from broiler houses samples. In the abattoir, 11% of the samples presented L. monocytogenes contamination, and in the chilled chicken from retailers its prevalence was 33.3% (15/45). It was observed that 51.6% (16/31) from L. monocytogenes strains belonged to serotype 1/2b, 22.5% (7/31) to serotype 4e, 16,1% (5/31) to serotype 1/2a, 6,4% (2/31) to serotype 4b, and 3,2% (1/31) to serotype 1/2c. The spread of L. monocytogenes in the poultry production chain in southern Rio Grande do Sul and the presence of poultry serotypes in cases/outbreaks of listeriosis cause concern to public health. Keywords: Listeria monocytogenes; Listeria spp.; poultry establishments; slaughterhouse; chilled chicken.
ResumoListeria monocytogenes é uma bactéria patogênica que se tornou um grande desafio para as indústrias de alimentos, entre elas a de frangos, assim como para os órgãos de vigilância sanitária. Apesar da produção de frangos estar em expansão na região sul do Rio Grande do Sul, não há relatos sobre esse patógeno, dessa forma, objetivou-se avaliar a prevalência de L. monocytogenes e de seus sorotipos nos diversos segmentos dessa cadeia produtiva. Nos aviários isolou-se L. monocytogenes em 2,9% (1/35) das amostras de swabs cloacais, não se isolando o microrganismo em amostras provenientes das camas de aviários. No abatedouro, 11,7% (15/128) das amostras apresentaram contaminação por L. monocytogenes e nos frangos resfriados procedentes do c...
-The present study was conducted to assess carcass features, physicochemical and sensory parameters of meat from steers finished on three types of pastures: natural pasture; natural pasture improved, fertilized and oversown with winter species; and annual summer grassland. The experiment was conducted from December 14, 2009 to November 30, 2010, with treatments distributed in a completely randomized design with a different number of replicates. Animals were used as experimental units. Experimental animals were Aberdeen Angus steers with twenty months of initial age and 354±27.4 kg of live weight, on average. The highest average daily gains were obtained for the annual summer grassland.There was no effect of treatments on carcass conformation. The highest carcass yield was obtained on the improved natural pasture. Forequarter yield, side cut yield and longissimus muscle area were similar between the pastures. Moisture and total lipids were not affected by the pasture. Thawing and cooking losses were higher in improved natural pasture and lower in sorghum pasture. Regardless of the treatment, the meat had luminosity ranging from intermediate to dark, high in red, high in yellow, and considered within the normal range for beef. Meat of higher shear force was found in natural pasture, and lower shear force was observed in meat from annual summer grassland. Average live weight daily gain explained 18% of the shear force. Sensory evaluation by duo-trio test showed differences between samples from distinct pastures in flavor.All the studied systems allow for desirable characteristics in carcass and meat.
Lamb meat showed better results for color quality traits. Hoggets had more appealing results, given the less acidic taste of their meat. Maize grain provided superior meat quality in terms of instrumental traits. Sorghum grain provided softer meat with lower strange-aroma perception.
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