Segurança dos alimentos: contaminação por Salmonella sp. no abate de suínos

Neitzke, Deisi Carine; Roza, C. R. da; Weber, Fernanda Hart

doi:10.1590/1981-6723.6315

Cited by 12 publications

(9 citation statements)

References 16 publications

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“…This high frequency of Salmonella spp. in these products may be due to the fact that these microorganisms are primarily located in foods with high moisture content and high protein percentage, and their presence in raw meat products may be the result of extensive cross-contamination in industrial plants (Neitzke et al, 2017). Regarding offal oils the low frequency may be related to the low water activity.…”

Section: Resultsmentioning

confidence: 99%

Salmonella spp. in non-edible animal products intended for the preparation of feed (meal) for industrial poultry feed

Costa

Santos

Neto

et al. 2022

RSD

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Non-edible by-products of animal origin are slaughter waste from slaughter animals that after processing give rise to animal meal which in turn is used as ingredients in the preparation of animal feed such as farm animals. Although this practice has its advantages in reducing environmental impact and meeting the nutritional needs of animals, it can serve as a vehicle for microorganisms such as Salmonella spp. Since food can play an important role in the dissemination of pathogens in the poultry production chain through feeding, the objective of the present study was to investigate the presence of Salmonella spp. samples of non-edible flours of animal origin used in the formulation of feed and also of feed produced from these by-products in slaughterhouses received from Bahia and Pernambuco states, Brazil and that are used in the industrial poultry farms of these States. Out of 649 samples of animal origin flours and feed were analyzed, of which 110 (16.9%) presented Salmonella spp. Statistical analysis, through descriptive analysis and Pearson’s chi-squase association test (X2) showed an association between the presence of Salmonella spp. and the different types of inedible foods analyzed (p<0.05).This contamination in the analyzed samples indicates failure in the microbiological control during and/or after processing of animal origin flours, making them the sources of pathogen dissemination in the poultry chain.

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Section: Resultsmentioning

confidence: 99%

Salmonella spp. in non-edible animal products intended for the preparation of feed (meal) for industrial poultry feed

Costa

Santos

Neto

et al. 2022

RSD

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“…O menor valor de contaminação foi encontrado no ponto D (após a liberação do rabo), com 3,1%. Dessa forma, os resultados demonstram que o frigorífico avaliado apresentou condições higiênicos-sanitárias satisfatórias (Neitzke;Roza & Weber, 2017). Research, Society and Development, v. 9, n. 5, e40952454, 2020 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v9i5.2454 7 Em diferentes estabelecimentos de comercialização do município de Umuarama-PR, Turci, Begotti & Merlini (2013), ao analisarem 100 amostras de pernil suíno encontraram valores negativos para 97 e positivos para 3 das amostras avaliadas para a presença de Salmonella.…”

Section: Resultsunclassified

Prevalência de salmonella spp. em produtos de origem suína

Araújo

Moura

Luz

et al. 2020

RSD

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The genus Salmonella spp. It belongs to the Enterobacteriaceae family and are bacteria that have a worldwide distribution, being present, especially, in animal production environments. About 1.9% of the cases of foodborne diseases caused by Salmonella are transmitted by pork meat and its derivatives, according to data from the Ministry of Health. In view of the above, this article aimed to investigate Salmonella in swine animals from growing meat trade and concern for public health. This study is an integrative review, covering scientific articles, monographs, theses and dissertations published in the databases: CAPES, SciELO and Google Scholar. Through studies, it is found that Salmonella spp. It is one of the main agents involved in foodborne diseases and pigs are considered important vehicles of these bacteria, acting as a source of infection, directly or indirectly, to humans. Finally, it can be concluded that the main objective of the study can be achieved, emphasizing the importance of reporting the cases of Salmonella contamination to the control departments, in order to direct the sanitary hygienic control measures, in order to ensure the safety of food of porcine origin and its derivatives, and the health of consumers.

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“…Nesse estudo, que utilizou uma técnica bacteriológica convencional para detecção, a bactéria pôde ser isolada em 9,72% das amostras de SC. Neitzke et al (2017), a partir da análise microbiológica, obtiveram uma frequência total de isolamento de Salmonella sp. igual a 7,75% do total de amostras, em um frigorífico do Estado do Rio Grande do Sul, no período de abril a agosto de 2014.…”

Section: Methodsunclassified

Prevalência de Salmonella spp. em suínos abatidos em um frigorífico do Distrito Federal determinada pela técnica de PCR

Silva

Gonçalves

Lazzari

et al. 2018

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Prevalência de Salmonella spp. em suínos abatidos em um frigorífico do Distrito Federal determinada pela técnica de PCR Prevalence of Salmonella spp. in slaughtered swine in the Federal District of Brazil, as determined by the PCR technique ResumoA cadeia de produção suína vem crescendo assim como a exigência do fornecimento de produtos de qualidade, isentos de qualquer risco para os consumidores. A Salmonella spp. representa um risco biológico e é apontada como o agente responsável por diversos casos de doenças transmitidas por alimentos. O suíno é considerado um importante reservatório de Salmonella spp., o que torna imprescindível o conhecimento da dinâmica dessa bactéria em toda a cadeia de produção suína. Este trabalho foi realizado com o objetivo de determinar a prevalência de Salmonella spp. em suínos abatidos no Distrito Federal. Para isso, foram coletadas 240 amostras de linfonodos mesentéricos (LM) e 240 swabs de carcaça (SC) em um abatedouro com inspeção distrital. As amostras foram submetidas à PCR (Reação em Cadeia de Polimerase) para detecção da bactéria, revelando uma prevalência de 68,75% em LM de suínos abatidos e de 29,17% em SC suína. A análise dos dados obtidos demonstrou que a distância entre granja de origem e abatedouro apresentou correlação positiva moderada com a prevalência de Salmonella spp. em LM de suínos abatidos. Foi constatada, ainda, uma correlação positiva fraca entre a prevalência de Salmonella spp. em LM de suínos abatidos e a prevalência de Salmonella spp. em SC. Esses resultados apontam a necessidade da implantação de programas de controle para diminuir a prevalência nos animais destinados ao abate, bem como evitar a contaminação cruzada nos estabelecimentos manipuladores de alimentos. Palavras-chave:Método de diagnóstico; Porco; Reação em cadeia da polimerase; Bactéria. AbstractThe production of pork has been increasing in recent years as well as the requirement for quality products, free of any hazard for consumers. Salmonella spp. represents a biological hazard and has been identified worldwide as the agent responsible for many cases of foodborne diseases. Swine are considered to be an important reservoir of Salmonella spp. and hence knowledge of the dynamics of the bacteria throughout the pork production chain is essential. The objective of this study was to determine the prevalence of Salmonella spp. in pigs slaughtered in the Federal District of Brazil. A total of 240 samples of mesenteric lymph nodes (LM) were collected and also 240 carcass swabs (SC), in a slaughterhouse submitted to official inspection. The samples were subjected to the PCR (Polymerase Chain Reaction) assay for bacterial detection, revealing a prevalence of 68.75% in the mesenteric lymph nodes of the slaughtered pigs and 29.17% in the SC. Moreover, the data analysis rev...

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Segurança dos alimentos: contaminação por Salmonella sp. no abate de suínos

Cited by 12 publications

References 16 publications

Salmonella spp. in non-edible animal products intended for the preparation of feed (meal) for industrial poultry feed

Salmonella spp. in non-edible animal products intended for the preparation of feed (meal) for industrial poultry feed

Prevalência de salmonella spp. em produtos de origem suína

Prevalência de Salmonella spp. em suínos abatidos em um frigorífico do Distrito Federal determinada pela técnica de PCR

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