Prevalência, quantificação e resistência a antimicrobianos de sorovares de Salmonella isolados de lingüiça frescal suína

Spricigo, Denis A.; Matsumoto, Shigeto; Espíndola, Misael Leopoldo; Ferraz, Sandra Maria

doi:10.1590/s0101-20612008000400003

Cited by 23 publications

(20 citation statements)

References 15 publications

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“…Although the reduction of contamination during sausage production may occur in Brazil, Mürmann et al (2007) reported a count ranging from 0.03 NMP g -1 to 460 NMP g -1 and Spricigo et al (2008b) found counts ranging from <3 NMP g -1 to 1100 NMP g-1 in the 54 positive samples analyzed. The Brazilian legislation defines that Salmonella spp.…”

Section: Resultsmentioning

confidence: 96%

Detection of Salmonella spp. and diarrheagenic Escherichia coli in fresh pork sausages

Cavalin

Puño-Sarmiento

Kobayashi

et al. 2018

SCA

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The presence of pathogenic microorganisms in meat products may result in foodborne diseases and economic losses to their producers. Small industries in the region of Londrina, Paraná, produce sausages that are commercialized in free fairs, small markets, bars, and restaurants in the city. Although these industries are inspected by the Municipal Inspection Service of Londrina, there are no data about the pathogenic microorganisms present in these products. The objective of this study was to investigate the presence of Salmonella spp. in sausages produced and sold in the region of Londrina, Paraná, and identify eae, bfp, stx1, stx2, hlyA, ipaH, elt, est, aggR, aap, and AA probe genes in Escherichia coli strains isolated from these samples. Forty-six samples of three types of sausages (fresh pork, Tuscan, and Calabresa) produced by four different producers (brands A, B, C, and D) were analyzed. Salmonella spp. was isolated from 13 (28.3%) and E. coli from 33 (71.3%) of the analyzed samples. Seven (53.8%) of 13 samples contaminated with Salmonella spp. were from brand A. Salmonella spp. contamination was the highest in the Tuscan sausage samples (8/17, 41.7%) when compared with the fresh pork sausage samples of all brands analyzed. E. coli was isolated from 12 of 13 samples contaminated with Salmonella spp. One sample of Calabresa sausage was contaminated with atypical enteropathogenic E. coli serotype O108:H9 that has the eae and hlyA genes. The results suggest contamination of the processing plant and/or raw meat used in the manufacture of sausages. A better inspection of the industries is required to ensure that Good Manufacturing Practices are followed by which the contamination of products by pathogenic bacteria can be prevented. Key words: Pork meat. Enteropathogenic bacteria. Virulence genes. ResumoA presença de microrganismos patogênicos em produtos cárneos pode levar a doenças de origem alimentar e perdas econômicas aos seus produtores. Pequenas indústrias da região de Londrina, Paraná, produzem embutidos que são comercializados em feiras livres, pequenos mercados, bares e restaurantes da cidade. Embora essas indústrias sejam fiscalizadas pelo Serviço de Inspeção Municipal de Londrina, não existem dados sobre microrganismos patogênicos presentes nesses produtos. Os objetivos deste estudo foram pesquisar a presença de Salmonella spp. em amostras de linguiças produzidas e comercializadas na região de Londrina, Paraná, e identificar os genes de virulência eae, bfp, stx1, stx2, hlyA, ipaH, elt, est, aggR, aap e AA probe das cepas de E. coli isoladas dessas amostras. Quarenta e seis amostras de três tipos de linguiça (suína fresca, toscana e calabresa) produzidas por quatro diferentes produtores (marcas A, B, C e D) foram analisadas. Salmonella spp. foi isolada em 13 (28.3%) amostras e E. coli em 33 (71.3%) amostras. Das 13 amostras contaminadas com Salmonella spp., sete (53.8%) foram da marca A. A contaminação por Salmonella spp. foi maior nas amostras de linguiça toscana (8/17 -41.7%) quando comparad...

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Section: Resultsmentioning

confidence: 96%

Detection of Salmonella spp. and diarrheagenic Escherichia coli in fresh pork sausages

Cavalin

Puño-Sarmiento

Kobayashi

et al. 2018

SCA

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“…No Brasil, destacam-se estudos sobre sorovares isolados na região sul (Castagna et al 2001, Bandeira et al 2007, Spricigo et al 2008, Michael et al 2008, Müller et al 2009, Kich et al 2011) e centro-oeste ) onde são observadas diferenças entre os sorovares isolados em cada estudo, possivelmente devido a extensão do país e a variedade da produção animal.…”

Section: Resultsunclassified

Número mais provável miniaturizado e microbiologia convencional para isolamento de Salmonella spp. em abatedouros de frangos de corte

et al. 2015

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ABSTRACT.-Santos L.A., Mion L., Marotzki M., Parizotto L., Rodrigues L.B., Nascimento V. Poultry products can be important modes of transmission of Salmonella spp. to humans and, among several parameters used to determine food quality, microbiological characteristics play an essential role. The aim of this study was to determine and quantify Salmonella spp. at broiler slaughtering facilities. This was done by conventional microbiology and by the miniaturized most probable number (mMPN) methods. Three federally-inspected slaughterhouses were visited, where samples were collected in triplicate from six sites: reception of live birds (cloacal swabs and sponge samples from transport cages before and after sanitation) and carcass processing (after pre-chiller, after dripping, and before primary packaging and refrigeration at -12 o C for 24h), totaling 108 samples. Three of the six surveyed sites and two of the three slaughterhouses were contaminated with Salmonella spp., showing an infection rate of 5.5% independently of the method used, and revealing that transport cages were contaminated after sanitation. No correlation could be established between the results of conventional microbiology and mMPN methods, and contamination along the slaughtering line could not quantified. This indicates the importance of combining qualitative and quantitative methods for the enumeration of Salmonella when detection rates are lower than the proposed mMPN limit (0.13 MPN/mL). Typhimurium, Panama, Lexington and Rissen, which are paratyphoid organisms and are potentially infectious to humans, were identified. However, these serovars were isolated at the reception of live birds (from cloacal swabs and from transport cages) rather than from the end products. Given that Salmonella spp. was detected in transport cages after sanitation, it is paramount that automated washing procedures currently used in slaughterhouses be reassessed and adjusted.INDEX TERMS: Salmonella spp., miniaturized most probable number, serovars, poultry slaughterhouses.

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“…O sorovar Panama foi resistente à penicilina, eritromicina e sulfonamida. Ao avaliar-se estes resultados segundo os critérios do National Antimicrobial Resistance Monitoring System (USDA 2012) identificou-se que todas as amostras testadas apresentaram multirresistência (Quadro 1) e seis (15,3%) a resistência ao ACSSuT, um índice similiar ao relatado por Reis et al (2011) Spricigo et al (2008) encontraram 81,2% de resistência para sulfonamida e tetraciclina, 50% para ampicilina e 31,2% para cloranfenicol ao avaliar a sensibilidade a antimicrobianos de amostras de Salmonella spp. isoladas de suínos.…”

Section: Resultsunclassified

Perfil de sensibilidade aos antimicrobianos e eficácia de sanitizantes frente aos isolados de Salmonella spp. oriundos de carcaças suínas no Rio Grande do Sul

Colla¹,

Mion

Parizotto

et al. 2014

Pesq. Vet. Bras.

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The aim of this study was to evaluate the antimicrobial sensitivity and efficacy of three sanitizers against Salmonella spp. isolated from carcasses in swine slaughterhouse. Thirty nine of 120 samples were positive for Salmonella spp. The antimicrobials tested included: penicillin G 10 U, amoxicillin + clavulanic acid 30mcg, ampicillin 10mcg, chloramphenicol 30mcg, tetracycline 30mcg, streptomycin 10mcg, gentamicin 10mcg, neomycin 30mcg, enrofloxacin 5mcg, sulfazotrim 25mcg, sulfonamide 300mcg and trimetropim 5mcg. In the tests with sanitizers were used chlorhexidine, quaternary ammonia and peracetic acid, which were put in contact intervals of 1, 5, 10 and 15 minutes. Antimicrobial resistance was observed using penicillin (100%), tetracycline (94.9%), trimetropim (89.7%), and ampicillin (87.2%). None of the antimicrobials was 100% effective against the samples tested. Amoxicillin + clavulanic acid (86.7%), neomycin (86.7%) and chloramphenicol (64.1%) showed better antimicrobial action. In tests of efficacy of sanitizers, 0.5% peracetic acid was effective at 10 minutes (94.6%) and 15 minutes (97.3%) of contact; 1% quaternary ammonia at 10 minutes (89.2%) and 15 minutes (97.3%) and 0.5% chlorhexidine at 10 minutes (70.3%) and 15 minutes (72.8%). All samples tested were multidrug resistance and six (15.3%) showed resistance to ampicillin, chloramphenicol, streptomycin, sulfonamide and tetracycline (ACSSuT group) indicating the need to monitor the spread of antimicrobial resistance of Salmonella spp. isolated from swine. The most effective sanitizing against the bacteria tested was 0.5% peracetic acid per 15 minutes, reinforcing the need to monitor the effectiveness of products sanitizers against Salmonella spp.INDEX TERMS: Salmonella spp., antimicrobials, sanitizers, swine slaughterhouses. INTRODUÇÃOSalmonella spp. são importantes patógenos zoonóticos que podem ser disseminados na produção de suínos, uma vez que os animais podem ser assintomáticos à infecção e manter estas bactérias alojadas no trato gastrointestinal. A constante exposição da microbiota residente dos suínos aos mais variados princípios ativos antimicrobianos, muitas vezes administrados em subdosagens, tem favorecido o aparecimento de linhagens multirresistentes. Como consequência, a presença de Salmonella spp. em carnes e produtos derivados de suínos é motivo de preocupação para a cadeia produtiva e uma importante barreira sanitária às exportações (Guimarães 2010).Os avanços na área da tecnologia de alimentos têm por objetivo garantir a qualidade e a inocuidade dos mesmos, pois as doenças transmitidas por alimentos (DTAs) representam problemas de saúde pública e uma importante causa de redução da produtividade econômica (Delazari 2003, Guimarães 2010). Na indústria de carnes, a desinfecção eficaz das superfícies de contato é uma importante barreira sanitária para evitar que micro-organismos deteriorantes ou potencialmente patogênicos contaminem os alimentos (Molina 2010). Consequentemente, as normas de biossegurança, limpeza e desinfecção são fun...

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Prevalência, quantificação e resistência a antimicrobianos de sorovares de Salmonella isolados de lingüiça frescal suína

Cited by 23 publications

References 15 publications

Detection of Salmonella spp. and diarrheagenic Escherichia coli in fresh pork sausages

Detection of Salmonella spp. and diarrheagenic Escherichia coli in fresh pork sausages

Número mais provável miniaturizado e microbiologia convencional para isolamento de Salmonella spp. em abatedouros de frangos de corte

Perfil de sensibilidade aos antimicrobianos e eficácia de sanitizantes frente aos isolados de Salmonella spp. oriundos de carcaças suínas no Rio Grande do Sul

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