Presença de Salmonella sp. no trato intestinal e em tonsilas/linfonodos submandibulares de suínos ao abate

Castagna, Sandra Maria Ferraz; Schwarz, Patrícia; Canal, Cláudio Wageck; Cardoso, Marisa Ribeiro de Itapema

doi:10.1590/s0102-09352004000300003

Cited by 30 publications

(32 citation statements)

References 10 publications

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“…20 In previous studies conducted in southern Brazil, the most prevalent serovars were Typhimurium, Agona, Derby, Bredeney, and Panama. 7,10 In the current study, isolates belonging to these serovars were also prevalent (Table 1); thus, serogroups B and D1 seem to be the most important in southern Brazil. For this reason, it was decided to develop an in-house ELISA test including only S. Typhimurium LPS since strains of serogroups B and D1 share at least 1 common somatic antigen (O:12) with S. Typhimurium, and a single LPS-coated ELISA is simpler to develop than a mixed ELISA, resulting in a more cost-effective test.…”

Section: Discussionsupporting

confidence: 51%

Development and Application of an Enzyme-Linked Immunosorbent Assay to Detect Antibodies against Prevalent Salmonella Serovars in Swine in Southern Brazil

et al. 2007

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Abstract. The implementation of Salmonella control programs in the pork production chain demands rapid and cost-effective methods to assess the prevalence of infection in pig herds. The objective of the present study was to develop an in-house enzyme-linked immunosorbent assay (ELISA) based on S. Typhimurium lipopolysaccharides (LPS) to measure the prevalence of infection caused by Salmonella in swine herds. Coating antigen was produced by phenol extraction of S. Typhimurium culture. After standardization of ELISA test conditions, the assay was validated by testing serum samples on different animal categories: pigs orally inoculated with S. Typhimurium and sentinel animals in contact with them, naturally infected animals, colostrum-deprived piglets, and bacterin-immunized pigs. Seroconversion was observed in inoculated pigs (7 days postinfection [DPI]) and in the sentinels (21 DPI). Nonspecific reactions were not detected in the sera of colostrum-deprived animals. Serum samples from animals immunized with Salmonella Agona, Salmonella Derby, Salmonella Panama, and Salmonella Bredeney bacterins showed marked cross-reaction with the LPS from the serovar Typhimurium. Moreover, positive results obtained with the in-house ELISA were associated with Salmonella isolation in 75 infected pig herds. Comparisons with 2 commercial kits showed a linear correlation coefficient of 0.847 between the in-house ELISA and kit A and 0.922 with kit B but a low agreement in the qualitative results. In conclusion, the newly developed in-house ELISA based on S. Typhimurium LPS can be a useful tool to determine the intensity of Salmonella sp. infection in swine herds.

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Section: Discussionsupporting

confidence: 51%

Development and Application of an Enzyme-Linked Immunosorbent Assay to Detect Antibodies against Prevalent Salmonella Serovars in Swine in Southern Brazil

et al. 2007

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“…tends to be a persistent problem in production systems. Castagna et al (2004b) reported a high percentage of pigs carrying Salmonella spp. in submandibular lymph nodes and tonsils, which may remain in the carcass after slaughter.…”

Section: Resultsmentioning

confidence: 99%

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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“…As maiores frequências de isolamento têm sido encontradas em conteúdo intestinal (55,5%) (Castagna et al, 2004) e linfonodos mesentéricos (71,6%) (Schwarz, 2009). Os suínos portadores de Salmonella podem ser encontrados em todas as fases de produção.…”

Section: Palavras-chaveunclassified

Impacto da salmonelose na suinocultura e suas implicações em saúde pública

et al. 2016

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RESUMO: O objetivo deste trabalho foi mostrar a presença da Salmonella na cadeia de produção de suínos e o risco em potencial para a saúde pública. As bactérias do gênero Salmonella são importantes agentes causadores de doenças transmitidas por alimentos (DTAs) em humanos. Estima-se que cerca de 10% do total de casos de salmonelose sejam veiculados por produtos de origem suína. A transmissão ao homem pode ocorrer pelo contato direto com animais, tanto nas granjas quanto nos frigoríficos, mas principalmente devido à ingestão de alimentos contaminados. A infecção de lotes suínos pode ocorrer em qualquer fase zootécnica e o principal ciclo de infecção é fecal-oral, podendo a bactéria se alojar nos linfonodos e ser excretada quando o animal for submetido a um fator estressante, como o transporte e/ou o reagrupamento. O uso inadequado de antimicrobianos também gera cepas multirresistentes. Os equipamentos e utensílios, de uma forma geral, estão relacionados à contaminação cruzada, agindo como veículos de propagação do micro-organismo dentro da indústria. Para garantir a segurança alimentar do consumidor, conclui-se que cuidados como limpeza, desinfecção e biossegurança devem se iniciar na granja de criação, com a utilização correta de antibióticos, passando pelo transporte evitando a superlotação e com medidas higiênico-sanitárias rigorosas durante o abate desses animais.

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Presença de Salmonella sp. no trato intestinal e em tonsilas/linfonodos submandibulares de suínos ao abate

Cited by 30 publications

References 10 publications

Development and Application of an Enzyme-Linked Immunosorbent Assay to Detect Antibodies against Prevalent Salmonella Serovars in Swine in Southern Brazil

Development and Application of an Enzyme-Linked Immunosorbent Assay to Detect Antibodies against Prevalent Salmonella Serovars in Swine in Southern Brazil

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

Impacto da salmonelose na suinocultura e suas implicações em saúde pública

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