Caracterização microbiológica de carcaças de frangos de corte produzidas no estado de Minas Gerais

Menezes, Liliane Denize Miranda; Lima, Anderson Lazarini; Peña, Edgar Carlos Quispe; Silva, G.R.; Klein, Raphael; Silva, C.A.; Assis, Débora Cristina Sampaio de; Figueiredo, Tadeu Chaves de; Cançado, S.V.

doi:10.1590/1678-4162-9912

Cited by 8 publications

(7 citation statements)

References 3 publications

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“…The incidence of S. aureus in chicken meat varies with the management and hygienic and sanitary conditions since the pathogens found in the carcasses come from the skin, the feathers of the live birds and the gastrointestinal tract Menezes et al (2018) when analyzing the chicken carcasses, found S. aureus in all samples, but 23.8% of the samples were characterized as S. aureus coagulase positive.…”

Section: Resultsmentioning

confidence: 99%

Antimicrobial activity of Wickerhamomyces anomalus mycocins against strains of Staphylococcus aureus isolated from meats

et al. 2021

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Staphylococcus aureus is among the major pathogens involved in food poisoning, and meat contaminated with S. aureus coagulase positive is considered a public health risk because the bacterium is resistant to several conventional antimicrobials. Mycocins are substances produced by yeasts that secrete glycoproteins, which can also be called toxin killers, they have an inhibitory action on other microorganisms. The Wickerhamomyces anomalus, is one of the microorganisms capable of producing these mycocins, resulting in the action of disturbances on the cell wall of the pathogen causing deleterious effects. This work aims to evaluate the antimicrobial activity of the mycocins produced by W. anomalus WA45 against the 29 strains of S. aureus coagulase positive isolated from bovine, porcine and chicken meat and 1 standard strain. The antimicrobial action of the mycocins present on the culture supernatant of W. anomalus WA45 was tested by microdilution and the results were satisfactory, since 100% inhibition of strains of S. aureus coagulase positive. We concluded that the mycocins present in the supernatant of W. anomalus WA45 showed antimicrobial action, being candidates for the development of new products for the biocontrol and bioconservation of meat.

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Section: Resultsmentioning

confidence: 99%

Antimicrobial activity of Wickerhamomyces anomalus mycocins against strains of Staphylococcus aureus isolated from meats

et al. 2021

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“…Segundo Menezes et al (2018), das 240 amostras analisadas em sua pesquisa, 37 carcaças (15,4%) foram consideradas positivas para Listeria monocytogenes e, considerando a alta frequência de contaminação, medidas de controle devem ser implementadas, com o objetivo de minimizar o risco de contaminação cruzada e garantir, assim, a saúde pública (MENEZES et al, 2018).…”

Section: Listériaunclassified

Características microbiológicas da carne de frango: uma revisão narrativa / Microbiological characteristics of chicken meat: a narrative review

Brito¹,

Coelho²

2021

BJDV

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A carne de frango está amplamente disponível no mercado e é uma das mais consumidas no mundo, devido ao seu alto valor nutritivo e por ter um preço acessível. O consumo dessa proteína tem aumentado de forma constante nas últimas décadas, embora a preferência do consumidor por tipos de carne, incluindo bovina, suína e de frango, varie entre países, locais e indivíduos. É um alimento altamente perecível e muito suscetível à deterioração microbiana. Microrganismos de produtos de origem animal procedem de sua microbiota superficial, de seu trato respiratório e gastrointestinal, além disso, a carne de frango pode se tornar um veículo de transmissão de muitos deles, muitos dos quais são patogênicos, destacando-se Salmonella sp., Campylobacter sp. Escherichia coli enteropatogênica, Staphylococcus aureus, comumente associados a condições higiênicosanitárias insatisfatórias durante o processamento de aves e por estarem expostos a patógenos desde a criação, abate e manuseio de carcaças no mercado.

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“…No entanto, um desequilíbrio da microbiota intestinal pode ocorrer, sobretudo, em más condições criatórias, o que pode resultar em lesões intestinais, encurtamento das vilosidades, afetar a absorção de nutrientes, além de favorecer a colonização de microrganismos patogênicos (maléficos), que podem afetar diretamente a saúde do hospedeiro, bem como a saúde humana (Maiorka, 2006;Biswas & Kobayashi, 2013). Dentre os microrganismos patogênicos destacam-se os gêneros Salmonella spp., Clostridium spp., Escherichia spp., Campylobacter spp., Staphylococcus spp., Listeria spp., entre outras (Oliveira et al, 2011a;Oakley et al, 2014a;Brizio et al, 2015;CDC, 2018;Menezes et al, 2018).…”

Section: Introductionunclassified

Microbiota intestinal benéfica e prejudicial na avicultura: Revisão

Christofoli

Souza

Costa

et al. 2020

RSD

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Currently, dysbiosis, rupture of the intestinal barrier and inflammation have become concerns of industrial poultry, since they culminate in the physiological and productive impairment of birds. The objective was to discuss the role of the intestinal microbiota of birds in animal development, as well as to highlight the benefits and/or losses caused by these microorganisms. The methodology adopted was a descriptive study, with a bibliographic review of scientific papers published in different indexed bases, with a time frame of the last decades. It was found that the use of sequencing the RNA ribosomal gene (rRNA) 16S is an important tool to identify and enumerate the intestinal bacteria present in production birds. Regarding the composition of the microbiota, in the small intestine there are mainly Lactobacillus, Streptococcus, Enterococcus, Bifidobacterium, Bacterioides, Clostridium, Fusobacterium and coliforms. In the large intestine, Lactobacillus, Bacterioides, Proteobacteria, Bacillus, Clostridium and Bifidobacterium. In the small intestine, bacteria participate in metabolism by improving nutrient absorption, hydrolyze polysaccharides to produce short-chain fatty acids, which will be absorbed and participate in important metabolic pathways in the supply of carbon and energy sources to birds. Despite the benefits of the microbiota in promoting a stable intestinal environment, in unfavorable situations, such as inadequate breeding, it can act as pathogens, produce toxic metabolites and impair the productive performance of birds.

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Caracterização microbiológica de carcaças de frangos de corte produzidas no estado de Minas Gerais

Cited by 8 publications

References 3 publications

Antimicrobial activity of Wickerhamomyces anomalus mycocins against strains of Staphylococcus aureus isolated from meats

Antimicrobial activity of Wickerhamomyces anomalus mycocins against strains of Staphylococcus aureus isolated from meats

Características microbiológicas da carne de frango: uma revisão narrativa / Microbiological characteristics of chicken meat: a narrative review

Microbiota intestinal benéfica e prejudicial na avicultura: Revisão

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