Inspected and non-inspected chilled chicken carcasses commercialized in Viçosa, MG, Brazil: microbiological parameters and Salmonella spp. occurrence

Cossi, Marcus Vinícius Coutinho; Almeida, Michelle Vieira de; Dias, Mariane Rezende; Pinto, Paulo Sérgio de Arruda; Nero, Luís Augusto

doi:10.1590/s0103-84782012000900025

Cited by 8 publications

(4 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Berends et al (3) highlighted the relevance of continuous cleaning procedures for Salmonella control in butcher shop environments and identified cutting boards as a relevant source of contamination by this foodbome pathogen, as found in the present study. In previous studies, various sources of Salmonella have been identified in butcher shop environments, including cutting boards, knives, tables, and finished products such as pork cuttings and poultry (7,9,29).…”

Section: Resultsmentioning

confidence: 99%

Antimicrobial Resistance and Virulence Profiles of Salmonella Isolated from Butcher Shops in Minas Gerais, Brazil

Cossi

Burin

Lopes

et al. 2013

Journal of Food Protection

Self Cite

View full text Add to dashboard Cite

Salmonella can contaminate finished products of butcher shops, mainly through cross-contamination of utensils exposed to raw materials. To identify the main sources of contamination with this foodborne pathogen in four butcher shop environments, surface samples were obtained from employees' hands, cutting boards, knives, floor of the refrigeration room, meat grinders, and meat tenderizers (32 samples per area) and analyzed for Salmonella using the International Organization for Standardization method 6579, with modifications. Suspect isolates were identified by PCR (targeting ompC), and confirmed Salmonella isolates were subjected to pulsed-field gel electrophoresis (after treatment with restriction enzyme XbaI), analyzed for the presence of virulence genes (invA, sefA, and spvC), and screened for resistance to 12 antimicrobials. Salmonella isolates was identified only on cutting boards (five samples) from three butcher shops. Fifteen isolates were confirmed as Salmonella belonging to four pulse types (similarity of 71.1 to 100%). The invA gene was detected in 13 isolates, and the sefA was found in 8 isolates; no isolate carried spvC. All tested isolates were resistant to clindamycin and sensitive to amikacin and cefotaxine, and all isolates were resistant to at least 3 of the 12 antimicrobials tested. The results indicate the importance of cutting boards as a source of Salmonella contamination in butcher shops. The presence of multidrug-resistant Salmonella strains possessing virulence genes highlights the health risks for consumers.

show abstract

Section: Resultsmentioning

confidence: 99%

Antimicrobial Resistance and Virulence Profiles of Salmonella Isolated from Butcher Shops in Minas Gerais, Brazil

Cossi

Burin

Lopes

et al. 2013

Journal of Food Protection

Self Cite

View full text Add to dashboard Cite

show abstract

“…The MPN/g values for fecal coliforms in this study were outside the limits established by Normative Instruction n. 60/19, which complements RDC n. 331 of 2019from ANVISA (Brasil, 2019. When assessing the prevalence of microorganisms in chicken carcasses, supervised or not in the city of Viçosa, Brazil, Cossi et al (2012) also identified high numbers of coliforms (2.99 log CFU / g) in the inspected samples and (2.54 log CFU / g) in non-inspected samples, suggesting that these results indicated poor hygienic and sanitary conditions. According to Adzitey et al (2020) the contamination of meat samples by coliforms and E. coli indicates that lapses occurred during the slaughter, transport and commercialization of the meat, since when the animal is slaughtered, the muscles are exposed and can be contaminated by microorganisms such as E. coli from the gastrointestinal tract that rupture during evisceration.…”

Section: Resultsmentioning

confidence: 93%

Impact of different marketing conditions on the bacteriological quality of meat products

Silva

Cunha

Silva³

et al. 2022

RSD

View full text Add to dashboard Cite

Animal foods, such as meat and meat products, are among the main sources of infection and spread of Foodborne Diseases, where marketing conditions are an important factor to be evaluated. Forty-eight samples of meat products sold under outdoor fairs, butcher shops and supermarkets were collected. The presence of microorganisms indicating hygienic and sanitary quality (fecal coliforms and Clostridium perfringens) was investigated, as well as the species Pseudomonas aeruginosa. The results showed a high presence of C. perfringens in 83.33% of the samples, fecal coliforms in 73% and P. aeruginosa in 100% of meat products, in all commercial points. As for marketing conditions, the difference in the food contamination index was significant (p ≤ 0.05) only for C. perfringens (X2 (2) = 8.5; p= 0.0143), where meat sold in fairs were more susceptible to contamination by C. perfringens than meats sold in supermarkets. The meat products analyzed did not show quality from a bacteriological point of view, given the high presence of fecal coliforms, P. aeruginosa and C. perfringens, leading to question mainly the form of trade that can generate unsafe products for consumption.

show abstract

“…In their research on the prevalence of microorganisms in chicken carcasses which had been supervised or not in the city of Viçosa, Brazil, Cossi et al [12] identified high rates of total coliforms. Mean total coliforms amounted to 2.99 log CFU/g for inspected samples and 2.54 log CFU/g for non-inspected ones, suggesting that high total coliform rates indicated improper hygiene and sanitary conditions in the production and commercialization of food.…”

Section: Resultsmentioning

confidence: 99%

Patogenic and Indicator Microorganisms in Chicken Cuts Sold in the Recôncavo-Bahia-Brazil

Lima¹,

Barros²,

Silva³

et al. 2017

FNS

View full text Add to dashboard Cite

Hygiene-sanitary conditions, the presence of Salmonella spp. and indicator microorganisms of chicken cuts sold on the market in the Recôncavo da Bahia area, are analyzed and their co-relationship with conditions of commercialization is verified. Sixty samples were collected between May and August 2016 at informal selling sites (fairs, butcher shops, abattoirs) and in supermarkets of ten municipalities of the Recôncavo da Bahia region. Hygiene and sanitary conditions were assessed through a check list. Total coliforms, Escherichia coli, mesophylls, psychrotrophic organisms, molds and yeast, and Salmonella spp. were counted. Results revealed statistical difference for total coliforms and Escherichia coli only, featuring greater concentration rates in fairs, butcher shops and abattoirs. Further, 31.7% of samples indicated 31.7% Salmonella spp. and 16.6% of samples failed to comply with sanitary legislation on Escherichia coli. Observational analysis demonstrated that 61.83% and 38.1% of the samples respectively on informal sites and in supermarkets did not comply with legislation and indicated a co-relationship of some variables with the growth of total coliforms, Escherichia coli and mesophylls. Pathogenic and indicator microorganisms suggest flaws in hygiene and sanitary conditions in the commercialization of chicken cuts and health risks to consumers.

show abstract

Inspected and non-inspected chilled chicken carcasses commercialized in Viçosa, MG, Brazil: microbiological parameters and Salmonella spp. occurrence

Abstract: Inspected and non-inspected chilled chicken carcasses commercialized in

Cited by 8 publications

References 14 publications

Antimicrobial Resistance and Virulence Profiles of Salmonella Isolated from Butcher Shops in Minas Gerais, Brazil

Antimicrobial Resistance and Virulence Profiles of Salmonella Isolated from Butcher Shops in Minas Gerais, Brazil

Impact of different marketing conditions on the bacteriological quality of meat products

Patogenic and Indicator Microorganisms in Chicken Cuts Sold in the Recôncavo-Bahia-Brazil

Contact Info

Product

Resources

About

Inspected and non-inspected chilled chicken carcasses commercialized in Viçosa, MG, Brazil: microbiological parameters and Salmonella spp. occurrence

Abstract: Inspected and non-inspected chilled chicken carcasses commercialized in

Cited by 8 publications

References 14 publications

Antimicrobial Resistance and Virulence Profiles of Salmonella Isolated from Butcher Shops in Minas Gerais, Brazil

Antimicrobial Resistance and Virulence Profiles of Salmonella Isolated from Butcher Shops in Minas Gerais, Brazil

Impact of different marketing conditions on the bacteriological quality of meat products

Patogenic and Indicator Microorganisms in Chicken Cuts Sold in the Rec&#244;ncavo-Bahia-Brazil

Contact Info

Product

Resources

About

Patogenic and Indicator Microorganisms in Chicken Cuts Sold in the Recôncavo-Bahia-Brazil