PESQUISA E QUANTIFICAÇÃO DE Listeria sp. EM CARCAÇAS SUÍNAS ANTES E APÓS O PROCESSO DE RESFRIAMENTO EM CÂMARA FRIA

Abstract

RESUMO:A Listeria monocytogenes tem sido reconhecido como um importante patógeno transmitido por alimentos, em decorrência de vários surtos de listeriose. Esta bactéria tem ainda a capacidade de sobreviver em condições adversas de temperatura e pH e a detecção de células estressadas em alimentos é importante, pois injúrias sub-letais às células podem provocar aumento de sua patogenicidade. O objetivo deste trabalho é determinar e quantificar a presença de Listeria monocytogenes em carcaças suínas antes e após a câmara fria. As coletas de amostras foram realizadas em um frigorífico localizado no Estado de Santa Catarina. Foram coletadas 226 amostras de carcaças. Foram utilizadas esponjas para a coleta das amostras em quatro pontos de 100 cm 2 nas carcaças, totalizando uma área de 400 cm 2 . Os pontos de coleta foram no pernil, lombo, barriga e papada. No laboratório, as amostras foram acrescidas de 100 mL de caldo de pré-enriquecimento UVM e homogeneizadas no caldo. O caldo foi incubado a 30°C/24h e posteriormente repicado 0,1 mL da cultura para o caldo Fraser, e incubado a 36ºC/24h. As amostras presuntivamente positivas foram repicadas para Ágar ALOA para isolamento (36°C/24h). As colônias suspeitas foram identificadas por meio de provas bioquímicas e CAMP-teste. Para a quantificação foi utilizada a técnica de Número Mais Provável em série de 10 tubos. Das amostras analisadas, 0,44% (1) SEARCH AND QUANTIFICATION OF LISTERIA SP. IN PIG CARCASSES BEFORE AND AFTER THE COOLING PROCESS IN COOL CHAMBERABSTRACT: Listeria monocytogenes has been recognized as an important pathogen transmitted by food, due to several outbreaks of listeriosis. This bacterium also has the ability to survive under adverse conditions of temperature and pH and the detection of stressed cells in foods is important because sub-lethal cell injury may lead to increased pathogenicity. The objective of this study is to determine and quantify the presence of Listeria monocytogenes in pig carcasses before and after the cool chamber. Material sampling was carried out at one processing plant located in the State of Santa Catarina. 226 samples were collected from carcasses. Sampling was performed by means of sponge and the smear sampling area which covered a defined area of 100 cm 2 per sampling, totaling an area of 400 cm 2 . The points were in the ham, loin, belly and jowl. At the laboratory, samples were added to 100 ml of pre-enrichment broth UVM (University of Vermont) and homogenized in the broth. The broth was incubated at 30°C/24h and subsequently peaked 0.1 ml of culture to Fraser broth and incubated at 36° C/24h. The samples presumptively positive were peaked for ALOA Agar for isolation (incubation at 36°C/24h). The suspected colonies were identified by biochemical tests and test-CAMP. For quantification we used the technique of Most Probable Number. From the samples analyzed within the establishments A, 0.44% (1/226) samples were positive for L. monocytogene. An increase of positive results for Listeria sp. was found on the pig carcases after...

Contamination by aerobic mesophilal and enterobacteriaceae bacteria in a pig refrigerator

“…National legislation and international standards, regarding to the hygiene of products of animal origin, indicate the need to direct actions to all stages of the pork production chain, in order to protect the consumers' health (Martins et al, 2014). In the production process, the effectiveness of cleaning and disinfection must be monitored by regular controls, based on microbiological tests on surfaces, equipment and instruments, essential for the manufacture of safe foods (Bari & Kawasaki, 2014).…”