Detecção de Salmonella Albany, Staphylococcus coagulase positivos e micro-organismos mesófilos em carcaças de frango in natura

Brito, Dulce; Alves, Lúcia Maria Coelho; Costa, Francisca Neide

doi:10.1590/1808-1657v77p1492010

Cited by 2 publications

(3 citation statements)

References 5 publications

(2 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Albany stands out as the serovar with the second highest occurrence, isolated almost exclusively in chicken carcasses. Brito et al (2010) also detected this serovar in 12.5% of newly slaughtered chicken carcasses in markets of Maranhão State. Despite being considered as a rare serovar and often associated with chicken meat in other countries (CHEN et al, 2010;ELGROUD et al, 2015;THAI et al, 2012;ZAIDI et al, 2006), in Brazil, the presence of Salmonella ser.…”

Section: Resultsmentioning

confidence: 71%

“…The occurrence of Salmonella spp. in chicken meat tends to be higher in samples collected from artisanal slaughterhouses present in markets and fairs in Brazil (BARROS et al, 2014;BRITO et al, 2010;MOURA FILHO et al, 2010). Research carried out in other countries, where the artisanal slaughter of chickens is recorded in traditional city markets, indicate high rates of contamination by Salmonella spp.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Sources of paratyphoid Salmonella in the production chain of broilers in the Northern mesoregion of Maranhão State, Brazil

Brito

Sousa

Souza

et al. 2019

SCA

View full text Add to dashboard Cite

Paratyphoid Salmonella significantly impacts modern poultry farming, because it is one of the main causes of foodborne diseases in the world. Efforts have been made by the government and poultry industry to reduce the existence of Salmonella in the entire poultry production chain through sanitary programs. The aim of this work was to investigate the occurrence of Salmonella spp. and its serovars in environmental sources of production, poultry, and carcasses slaughtered in an artisanal manner in the northern mesoregion of Maranhão State, Brazil. A total of 520 samples were collected, comprising drag swabs (n = 60), prope (n = 60), cecal feces (n = 60), feed of feeder (n = 60), and cloacal swabs (n = 100) of poultry sent for slaughter, and newly slaughtered carcasses (n = 180). The samples were subjected to culture and isolation of Salmonella spp. and serotyping. The occurrence of the genus Salmonella was 25.0% (15/60) in drag swabs, 16.6% (10/60) in prope, 1.7% (1/60) in cecal feces, absent (0/60) in the feed, 7% (7/100) in cloacal swabs, and 48.9% (88/180) in poultry carcasses. Fifteen Salmonella enterica serovars were identified in the samples, with the highest occurrence in the Schwarzengrund (28.09%; 34/121), Albany (19.83%; 24/121), Enteritidis (7.43%; 9/121), and Heidelberg (7.43%; 9/121). Salmonella ser. Schwarzengrund showed higher predominance in the poultry production chain, with greater isolation in carcass samples (34 isolates), while Salmonella ser. Enteritidis had the highest occurrence in the initial production chain. The results of our study indicate the need to implement sanitary control in farms for paratyphoid salmonella and that artisanal poultry slaughter can increase bacterial dissemination in the final product, representing a public health risk.

show abstract

Section: Resultsmentioning

confidence: 71%

Section: Resultsmentioning

confidence: 99%

Sources of paratyphoid Salmonella in the production chain of broilers in the Northern mesoregion of Maranhão State, Brazil

Brito

Sousa

Souza

et al. 2019

SCA

View full text Add to dashboard Cite

show abstract

“…Albany, literature reports that this serovar is not often correlated to infections in humans and animals. However, it has been isolated from chickens, as described in the studies by Luiz et al (2004) , Moreira et al (2008) and Brito et al (2010) . Besides those correlations, Zaidi et al (2006) monitored the Salmonella serotypes most commonly isolated from infected people and food supplies in Yucatan, Mexico, between 2000 and 2002.…”

Section: Resultsmentioning

confidence: 99%

Elimination of coliforms and Salmonella spp. in sheep meat by gamma irradiation treatment

Henriques¹,

Henry²,

Barbosa³

et al. 2013

Braz. J. Microbiol.

View full text Add to dashboard Cite

This study aimed at evaluating the bacteriological effects of the treatment of sheep meat contaminated with total coliforms, coliforms at 45 °C and Salmonella spp. by using irradiation at doses of 3 kGy and 5 kGy. Thirty sheep meat samples were collected from animals located in Rio de Janeiro State, Brazil, and then grouped in three lots including 10 samples: non-irradiated (control); irradiated with 3 kGy; and irradiated with 5 kGy. Exposure to gamma radiation in a 137Cs source-driven irradiating facility was perfomed at the Nuclear Defense Section of the Brazilian Army Technological Center (CTEx) in Rio de Janeiro. The samples were kept under freezing temperature (−18 °C) until the analyses, which occurred in two and four months after irradiation. The results were interpreted by comparison with the standards of the current legislation and demonstrated that non-irradiated samples were outside the parameters established by law for all groups of bacteria studied. Gamma irradiation was effective in inactivating those microorganisms at both doses tested and the optimal dose was achieved at 3 kGy. The results have shown not only the need for sanitary conditions improvements in slaughter and processing of sheep meat but also the irradiation effectiveness to eliminate coliform bacteria and Salmonella spp.

show abstract

Detecção de Salmonella Albany, Staphylococcus coagulase positivos e micro-organismos mesófilos em carcaças de frango in natura

Cited by 2 publications

References 5 publications

Sources of paratyphoid Salmonella in the production chain of broilers in the Northern mesoregion of Maranhão State, Brazil

Sources of paratyphoid Salmonella in the production chain of broilers in the Northern mesoregion of Maranhão State, Brazil

Elimination of coliforms and Salmonella spp. in sheep meat by gamma irradiation treatment

Contact Info

Product

Resources

About