Salmonella sp e Listeria monocytogenes em presunto suíno comercializado em supermercados de Fortaleza (CE, Brasil): fator de risco para a saúde pública Salmonella sp and Listeria monocytogenes in fully cooked ham commercialized in supermarkets of Fortaleza (CE, Brazil): risk factor for public healthResumo O objetivo deste trabalho foi avaliar a ocorrência de Salmonella sp. e Listeria spp. em presunto suíno cozido sem capa de gordura, mantido sob temperatura de refrigeração, comercializado em supermercados de Fortaleza (CE). O material estudado compreendeu quarenta amostras, provenientes de oito marcas comerciais, coletadas em 26 estabelecimentos. A pesquisa de Salmonella sp. e Listeria spp. foi efetuada segundo APHA e HBP, respectivamente. Foi constatado que 30% das amostras estavam contaminadas por Salmonella sp. e 42,50%, 22,50% e 2,5% por L. monocytogenes, L. innocua e L. welshimeri, respectivamente. Foram observadas, ainda, falhas na aplicação das boas práticas de manipulação na área de frios dos supermercados. Verificou-se que 34,61%, 57,69% e 15,38% dos estabelecimentos apresentaram alguma amostra contaminada por Salmonella sp., L. monocytogenes e ambos os microrganismos, respectivamente, abrangendo a área de fiscalização das seis Secretarias Executivas Regionais (SER) do município de Fortaleza. Estes dados mostram a necessidade de um aperfeiçoa-mento quanto ao controle de qualidade em todo elo da cadeia alimentar como fator fundamental na prevenção de enfermidades transmitidas por alimentos (ETA). Palavras-chave Presunto cozido, Salmonella sp., Listeria sp., Supermercados, Boas práticas de manipulação Abstract The objective of this work was to evaluate the occurrence of Salmonella sp. and Listeria spp. in fully cooked ham without fat cover, stored under refrigeration, commercialized in supermarkets of Fortaleza (CE, Brazil). Forty samples of cooked ham, proceeding from eight trademarks, collected in 26 establishments, were analyzed according to the APHA and HBP for Salmonella sp. and Listeria spp. detection, respectively. Thirty percent of the samples were contaminated with Salmonella sp. and 42.50%, 22.50% e 2.5% with L. monocytogenes, L. innocua e L. welshimeri, respectively. It was also observed imperfections in the application of good manipulation practices in the supermarkets freezer section. It was verify that 34.61%, 57.69% e 15.38% of the establishments presented some sample contaminated with Salmonella sp., L. monocytogenes and both microorganisms respectively, including the area inspected by the six Regionals Executive General Offices of Fortaleza. These data show the necessity of a quality control improvement in all parts of food systems as an essential factor in the prevention of foodborne diseases.
Minimally processed vegetables go through various steps during their preparation, with many modifications to their natural structure. However, they must maintain the same quality as the fresh produce. The aim of the present study was to quantify mesophilic and psychrotrophic microorganisms and total and faecal coliforms, and to assess the presence of Escherichia coli, parasites, and dirt material in ready-to-eat minimally processed vegetables. Fifty-six samples of minimally processed vegetables were analysed for the presence of mesophilic and psychrotrophic microorganisms by the plate-count method. Monthly means ranged from 4.7x10 5 to 1.6x10 8 CFU/g and from 7.9x10 6 to 2.7x10 8 CFU/g, respectively for mesophilic and psychrotrophic microorganisms. Coliforms were analysed by the multiple-tube method; total coliforms ranged from <3 to ≥ 2.4x10 4 MPN/g and faecal coliforms from <3 to 1.1x10 4 MPN/g. Escherichia coli was detected in eight samples. Out of 52 samples, eight (15.3%) contained oocysts of Eimeria spp.. Dirt matter, such as insect body parts and young mites, was also found. Contamination of faecal origin was observed in these samples, suggesting that either the sanitisation of the product was unsuccessful, or soil or irrigation water could be the source of these microorganisms.
Minimally processed vegetables go through many steps before they are refrigerated, selection, washing, peeling, cutting, disinfection and finally packaging. However, if no care is taken at the origin of the raw materials and in the processing stages, there is a chance of finding pathogenic bacteria, such as Listeria monocytogenes, which are able to grow at low temperatures. The aim of this research was to verify the occurrence of Listeria sp. in minimally processed vegetables sold in Porto Alegre, Brazil, and the genetic relationship among the isolates. Minimally processed salads were sampled monthly from local supermarkets and analyzed by inoculation on Listeria Enrichment Broth and subsequent seeding on two selective media, Palcam and Modified Oxford Agar. The typical colonies were identified to species level and their intergenic region 16S-23S rDNA were amplified in order to verify the genetic variability. Species of Listeria were found in 23 of the 52 processed salad samples analyzed and L. monocytogenes was found in seven. The presence of L. monocytogenes in the samples is a health concern, as these salads are eaten without further treatment by the consumer. The amplification of the intergenic region 16S-23S rDNA, showed a great genetic diversity among the isolates, with 43 different patterns, proving the usefulness of this technique in epidemiologic studies.
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