Aspecto Higiênico-Sanitário De Sorvetes Artesanais E Industriais: Análise Da Variabilidade Genética E Da Resistência a Antimicrobianos Em Escherichia Coli Isoladas

Abstract

Objective: The aim of the present study was to verify the Hygienicsanitary aspect of artisanal and industrial ice creams and antimicrobial resistance in Escherichia coli isolated. Methods: 27 ice cream samples were purchase, detecting total coliforms at 30-35 °C by fermentation in multiple tubes. The tubes with positivity were inoculated in EC Broth and SS agar for the detection of Escherichia coli and Salmonella spp, respectively. To antimicrobial tests, plaque diffusion technique was used, discriminating levels of resistance. Genetic variability was diagnosed by the PCR-RAPD and ERIC-PCR techniques through the polymorphic degree determined by the band pattern. Results and Discussion: From the microbiological samples, there was positivity for E. coli (48%) and Salmonella spp (22%). The antimicrobial resistance tests in E. coli diagnosed resistance to 85% of the samples obtained, whereas 34% were multiresistant. A high degree of polymorphism was found in the PCR-RAPD and ERIC-PCR tests, demonstrating the great genetic variability between the bacteria. Conclusion: The samples presented unsatisfactory conditions, offering hazards to the consumers' health. The antibiogram test expressed resistance and multiresistance, while the PCR-RAPD and ERIC-PCR tests indicated great genetic variability among the bacteria, considering multiple sources of contamination. Therefore, measures to control contamination prevention are considered important.