The bacteria Aeromonassp. are naturally reported in aquatic ecosystems and possess pathogenic potential, being considered as emerging pathogens in humans and animals. They also cause considerable losses in fish farming and, through water, can contaminate numerous foods. This study quantified and analyzed the antimicrobial resistance profile of Aeromonassp. in fish. A total of 72 samples of two fish varieties (leather fish, Pseudoplatystomafasciatumx Leiariusmarmoratusand round fish, Colossomamacropomumx Piaractusmesopotamicusand Colossomamacropomumx Piaractusbrachypomus) were purchased from two types of sources (fresh and frozen) and three commercial establishments (supermarket, market, and fishmonger). The 55 isolated Aeromonascultures were evaluated for their antimicrobial resistance profile by the disc diffusion method. Upon quantification, the count of Aeromonassp. ranged from 4.22 to 6.00 Log CFU/g; ten different species, including A. eucrenophila, A. hydrophila, A. caviae, A. media, A. jandaei, A. veroniibv. sobria, A. trota, A. schubertii, A. veroniibv. veronii, and A. shigelloides, were identified. Among the 55 isolates, 64.45% showed resistance to Ampicillin-sulbactam, and 75% were sensitive to gentamicin and ciprofloxacin. It was concluded that 100% of the evaluated samples were contaminated by Aeromonassp., which may present a risk to consumer health since bacteria can be etiological agents of Foodborne Diseases. The antimicrobial resistance profile showed resistance to ampicillin and multi-resistance to different classes of antimicrobials, demonstrating problems with choosing an antimicrobial for treatment of any disease.

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Análise microbiológica de queijo curado ralado comercializado no mercado do porto no município de Cuiabá-MTMicrobiological analysis of grated cured cheese commercialized in the port market in the municipality of Cuiabá-MT RESUMO A exposição em condições inadequadas, pode comprometer a qualidade de produtos comercializados em feiras livres, principalmente os de origem animal, como é o caso dos queijos feitos com leite de vaca. Sabendo-se dos riscos de contaminação microbiana desses alimentos e do perigo à saúde humana, o presente trabalho objetivou avaliar a qualidade microbiológica de amostras de queijo curado ralado comercializado no mercado do porto no município de Cuiabá-MT. Foram coletadas no mercado do porto, três amostras de queijo curado ralado e as análises microbiológicas seguiram a metodologia de Silva et al. (2017). Comparando os resultados obtidos com a RDC/ANVISA Brazilian Journal of Development Braz. 10449 n°12/2001, identificou-se valores inaceitáveis para coliformes a 45°C (Q1 e Q2), estafilococos coagulase positivo (Q1 e Q2) e ausência de Salmonella nas três amostras. Conclui-se que das três amostras analisadas, duas delas (Q1 e Q2) apresentam inconformidades com os padrões preconizados pela legislação e que se faz necessária uma fiscalização mais efetiva para garantia da segurança alimentar.ABSTRACT Exposure in inadequate conditions can compromise the quality of products sold in open markets, especially those of animal origin, as is the case with cheeses made with cow's milk. Knowing the risks of microbial contamination of these foods and the danger to human health, the present study aimed to evaluate the microbiological quality of samples of grated cured cheese marketed in the port market in the city of Cuiabá-MT.Three samples of grated cured cheese were collected in the port market and the microbiological analyzes followed the methodology of Silva et al. (2017). Comparing the results obtained with RDC/ANVISA nº12/2001, unacceptable values were identified for coliforms at 45 ° C (Q1 and Q2), coagulase positive staphylococci (Q1 and Q2) and absence of Salmonella in the three samples. It is concluded that of the three samples analyzed, two of them (Q1 and Q2) have non-conformities with the standards recommended by the legislation and that a more effective inspection is necessary to guarantee food security.

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