Investigation of resistance of Salmonella spp. isolated from products and raw material of animal origin (swine and poultry)to antibiotics and disinfectants

Maciel, Mônica Jachetti; Machado, Gustavo; Avancini, Cesar Augusto Marchionatti

doi:10.1590/s1519-9940200162019

Cited by 6 publications

(4 citation statements)

References 20 publications

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“…The strains identified in our study that were tolerant to different sanitizers suggests the inappropriate use of these agents in the routine of the industrial environment, posing a real risk of resistance and adaptation of these bacteria [ 34 ]. This can occur because of intrinsic factors of the bacteria, and the resistance may be due to repeated exposure to the agent or developed through genetic modifications [ 35 ]. In addition, there may be the appearance of cross-resistance and co-resistance between strains, from the initial resistance to a disinfectant compound, which is followed by the consequent resistance to another agent [ 35 , 36 , 37 , 38 ].…”

Section: Resultsmentioning

confidence: 99%

“…This can occur because of intrinsic factors of the bacteria, and the resistance may be due to repeated exposure to the agent or developed through genetic modifications [ 35 ]. In addition, there may be the appearance of cross-resistance and co-resistance between strains, from the initial resistance to a disinfectant compound, which is followed by the consequent resistance to another agent [ 35 , 36 , 37 , 38 ]. It can also be associated with the involvement of molecular factors, such as RpoS and Dps genes, which are linked to oxidative stress.…”

Section: Resultsmentioning

confidence: 99%

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Salmonella enterica Serovar Minnesota Biofilms, Susceptibility to Biocides, and Molecular Characterization

et al. 2021

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The presence of virulence genes, phylogenetic relationships, biofilm formation index (BFI), and ultrastructure in S. Minnesota at different temperatures (4, 25, and 36 °C) were analyzed. In addition, the ability of biocidal agents (chlorhexidine1%, sodium hypochlorite 1%, and peracetic acid 0.8%) to inhibit biofilms formed by 20 strains isolated from broiler slaughter plants from two Brazilian companies in 2009, 2010, and 2014 was determined. The presence of specific genes was evaluated by PCR and phylogeny between strains by pulsed-field gel electrophoresis. The BFI was determined using tryptone soy broth with 5% of chicken juice, and its structure was observed by scanning electron microscopy. The presence of specific genes indicated that S. Minnesota has the potential to cause disease in humans, adapting to adverse conditions. Temperatures of 25 and 36 °C favored biofilm formation, although at 4 °C, there was still biomass that could contaminate the final product. Tolerance to all biocides was identified in 12/20 (60%), representing a real risk of adaptation mechanisms development, especially regarding to resistance to sodium hypochlorite. Phylogenetic analysis indicated cross-contamination and spread among companies, which was probably related to biofilms formation. Results show the necessity of attention to this serovar considering its resistance to sodium hypochlorite, including the need for rigorous control, adopting low temperatures to prevent biofilms formation in the poultry industry.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Salmonella enterica Serovar Minnesota Biofilms, Susceptibility to Biocides, and Molecular Characterization

et al. 2021

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“…Therefore, food safety authority must control transmission of pathogen, residue of veterinary medicines, resistant bacteria, and resistant genes. Maciel et al [8] isolated resistant Salmonella spp. from swine and poultry products, and theirs results indicated that 55% of the isolated were resistant to three or more classes of antibiotics (amoxicillin, ampicillin, ceftiofur, enrofloxacin, florfenicol, gentamycin, tetracycline, and sulfa-trimethoprim).…”

Section: Introductionmentioning

confidence: 99%

Swine Production: Probiotics as an Alternative to the Use of Antibiotics

Cardelle‐Cobas¹,

Coy-Girón²,

Cepeda³

et al. 2023

Veterinary Medicine and Science

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Animal food production is one of the most powerful European economic sectors; however, this sector is facing new challenge due to the development of bacteria with resistant genes, and consequently, restriction on the administration of antibiotics. Limitation, at the moment, is focused on those antibiotics employed in human medicines. Therefore, it is necessary to improve as much as possible animals’ health and reduce diseases. Among others, alternatives include adequate animal handling, hygienic facilities, quality food, or vaccines. Probiotics also arise as a good alternative due to their already known properties as intestinal microbiota modulators, improving the immune functions and reducing the risk and the development of illness. Significant data can found scientific literature that demonstrates probiotics benefits when they are administrated to the animals through diet. However, to be able to apply all these findings in a specific animal species, at a particular production animal life stage and at a industrialize scale, it is necessary to compile and organize reported information. This chapter presents the most recent and relevant finding on the use of probiotics in swine production.

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“…A salmonelose é considerada uma infecção zoonótica e geralmente ocorre a partir do consumo de água, produtos de origem animal ou vegetal contaminados por estirpes de Salmonella. Esse microrganismo age de forma intracelular, principalmente nos enterócitos, causando gastroenterites com quadro de diarreia, náusea e vômito, bem como problemas respiratórios e sepse (Jay, 2005;Maciel et al, 2019).…”

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Perfil de sensibilidade antimicrobiana de Escherichia coli e Salmonella isolados de água de coco “in natura” comercializadas no norte-mato-grossense

et al. 2021

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A água de coco é um alimento rico em sais minerais, vitaminas, aminoácidos e glicídios. Embora a água de coco seja estéril, o mecanismo de obtenção desse produto pode favorecer à contaminação por microrganismos. Entre os agentes causadores de doenças alimentares, destacam-se as estirpes de Escherichia coli e Salmonella as quais possuem linhagens patogênicas causadoras de gastroenterites em humanos. Além disso, essas bactérias podem apresentar diferentes perfis de resistência a antimicrobianos, sendo considerado um problema de saúde coletiva. Assim, o presente estudo teve como objetivo isolar cepas de E. coli e Salmonella provenientes de 18 amostras de água de coco ‘’in natura’’ comercializada no município de Sinop – Mato Grosso e avaliar o perfil de sensibilidade desses microrganismos frente aos antimicrobianos pela técnica de disco-difusão, comparando os resultados as classificações estabelecidas pelo BrCAST e CLSI. Das 18 amostras, em uma foi isolada E. coli e em outra Salmonella. Foi observado que todas as cepas (5/5) de E. coli foram resistentes a Cefalotina, Norfloxacina e Ciprofloxacina. Dessas cepas, duas ainda apresentaram resistência a Amoxicilina + Ácido Clavulânico e uma para Ampicilina, sendo caracterizadas como multirresistentes a antimicrobianos. Em relação a Salmonella foi isolada uma cepa multirresistente a Ampicilina, Cefalotina e Amoxicilina + Ácido Clavulânico. A presença desses microrganismos em alimentos representa um agravo a saúde pública devido à grande possibilidade de propagação de cepas resistentes, conferindo uma maior dificuldade no tratamento clínico das doenças causadas essas bactérias. Os protocolos BrCAST e CLSI mostraram-se semelhantes, havendo diferença quanto ao comportamento de três cepas de E. coli frente a Ampicilina e a Amoxicilina + Ácido Clavulânico. Uma cepa foi classificada pelo BrCAST como sensível e pelo CLSI com sensibilidade intermediária frente a Ampicilina. As outras duas foram classificadas pelo BrCAST como resistente e pelo CLSI com sensibilidade intermediária em relação a Amoxicilina + Ácido Clavulânico. Esses resultados demonstram que é necessária a continuidade da construção de um padrão brasileiro para que os tratamentos com antimicrobianos seja mais eficaz. Diante do exposto, destaca-se a necessidade de expandir o controle quanto a boas práticas de higiene e manipulação da água de coco a fim de reduzir o risco de saúde do consumidor e diminuir a disseminação de estirpes resistentes

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Investigation of resistance of Salmonella spp. isolated from products and raw material of animal origin (swine and poultry)to antibiotics and disinfectants

Cited by 6 publications

References 20 publications

Salmonella enterica Serovar Minnesota Biofilms, Susceptibility to Biocides, and Molecular Characterization

Salmonella enterica Serovar Minnesota Biofilms, Susceptibility to Biocides, and Molecular Characterization

Swine Production: Probiotics as an Alternative to the Use of Antibiotics

Perfil de sensibilidade antimicrobiana de Escherichia coli e Salmonella isolados de água de coco “in natura” comercializadas no norte-mato-grossense

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