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

Abstract

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...

Genotypical characterization of thermotolerant coliforms isolated from food produced by a Solidarity Economic Venture of Bahia (Brazil)

“…The result of this present study differs from the one performed by Cavalin et al (2018), that aimed to identify the virulence genes eae, bfp, stx1, stx2, hlyA, ipaH, elt, est, aggR, aap and AA probe from the isolated E. coli strains in sausage samples produced and commercialized in the region of Londrina, Paraná State, Brazil. Forty-six samples were analyzed and one calabresa sausage (a type of spicy sausage) sample was contaminated with atypical enteropathogenic E coli, from the serotype O108:H9, in which it was possible to identify the virulence genes eae and hlyA.…”

Assessment of Microbial Contamination in Products of Animal Origin: Stretched-curd Cheese, Yogurt and Fresh Sausage

“…(absent in 25 g) were not detected among contamination [33,41]. However, Salmonella sp was found in other studies in the percentage of 28.3% [42], 24.4% [43] and 17.1% [44] of samples analyzed. Fresh pork products usually do not go under thermal or fermentative processing hence the microbiological quality of raw material it is a critical control point [45,46].…”

Identification of Salmonella spp., Listeria monocytogenes, and indicator microorganisms in commercialized raw meats and fresh sausages from Uruguaiana, Rio Grande do Sul, Brazil

“…The Brazilian legislation that supports the surveillance at food-selling points established zero tolerance for S. Enteritidis, S. Typhimurium in meat products (BRASIL, 2019). Studies in Brazil have reported occurrence rates for these pathogens in meat cuts and fresh sausages at retail between 5.80% and 31.50% (BRIZIO et al, 2015;RISTORI et al 2017;BIER et al, 2018;CAVALIN et al, 2018;PERIN et al, 2019). The grinding process used to make ground beef and the ground meat to use in fresh sausages can cause contamination through interactions with remnants from previous processes or dirt, due to hygiene failures (MOLLER et al, 2016).…”

“…Salmonella spp. and L. monocytogenes are among the main bacterial pathogens responsible for foodborne disease outbreaks and, due to their ability to tolerate adverse conditions, they can be found in environments where animal and plant foods are produced, processed, and manipulated (CAVALIN et al, 2018;ESFA, 2018;gONÇALVES-TENÓRIO et al, 2018;MOHAMED et al, 2018;CDC, 2019;CUNHA-NETO et al, 2019;ZENg et al, 2019;BRASIL, 2020).…”