Pontos críticos de controle de Salmonella spp. no abate de frangos

Ruckert, Dimitri Aleksander Saldanha Von; Pinto, P.S.A.; Santos, B. M.; Moreira, Maria Aparecida Scatamburlo; Rodrigues, Augusto César Almeida

doi:10.1590/s0102-09352009000200007

Cited by 23 publications

(16 citation statements)

References 7 publications

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“…This finding can be explained by the small size of the facility and small volume of processed chicken, resulting in a slower slaughtering process when compared to Sl1, and allowing some control of the procedures and easiness in correcting eventual failures. Similar results were found by Von Rückert et al (2009). who reported high contamination by Salmonella spp.…”

Section: Resultssupporting

confidence: 91%

“…Different steps of poultry slaughtering can contribute to carcass contamination, such as shipping, de-feathering, evisceration, and carcasses pre-chilling (Corry et al 2002;Goksoy et al 2004;Heyndrickx et al 2002;Nogrady et al 2008;Olsen et al 2003;Rasschaert et al 2007;Rasschaert et al 2008;Rodrigues et al 2008;Von Rückert et al 2009). Thus, investigation of the occurrence and distribution of Salmonella spp.…”

Section: Introductionmentioning

confidence: 99%

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Molecular tracking of Salmonella spp. in chicken meat chain: from slaughterhouse reception to end cuts

et al. 2015

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Due to the importance of Salmonella spp. in poultry products, this study aimed to track its main contamination routes since slaughtering reception to processing of chicken end cuts. Samples from different steps of slaughtering and processing (n = 277) were collected from two chicken slaughterhouses (Sl1 and Sl2) located in Minas Gerais state, Brazil, and subjected to Salmonella spp. detection. The obtained isolates were subjected to serological identification and tested by PCR for specific Salmonella spp. genes (ompC and sifB). Also, Salmonella spp. isolates were subjected to XbaI macrorestriction and pulsed-field gel electrophoresis (PFGE). Sixty-eight samples were positive for Salmonella spp. and 172 isolates were obtained. Sl1 and Sl2 presented similar frequencies of Salmonella spp. positive samples during reception, slaughtering and processing (p > 0.05), except for higher frequencies in Sl1 for chicken carcasses after de-feathering and evisceration (p < 0.05). PFGE allowed the identification of cross contamination and persistence of Salmonella spp. strains in Sl1. The results highlighted the relevance of the initial steps of chicken slaughtering for Salmonella spp. contamination, and the pre-chilling of carcasses as an important controlling tool. In addition, the presence of Salmonella spp. in chicken end cuts samples represents a public health concern.

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Section: Resultssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Molecular tracking of Salmonella spp. in chicken meat chain: from slaughterhouse reception to end cuts

et al. 2015

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“…La contaminación de Salmonella procedente de contenido gastrointestinal puede ocurrir durante las operaciones de sacrificio, ocasionando la contaminación de las carcasas, lo que podría justificar los patrones de resistencia en las muestras. Estudios similares han reportado un aumento en la contaminación de las carcasas después de la evisceración (Von Rückert, et al 2009, Wang et al 2013, Giombelli et al 2015.…”

Section: Losunclassified

Presencia y Resistencia a los Antimicrobianos de serovariedades de Salmonella enterica aisladas en una empresa avícola integrada del Ecuador

Villagómez-Estrada¹,

Pilataxi²,

Vinueza-Burgos³

2017

REMCB

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RESUMEN.-A nivel mundial Salmonella es la responsable de causar millones de casos de gastroenteritis humana y más de cien mil defunciones cada año. Una de las principales fuentes de contagio esta bacteria son los productos de origen aviar. La utilización generalizada de antimicrobianos en la industria avícola ha favorecido el surgimiento de cepas de Salmonella multirresistentes. Dichas cepas podrían transmitirse al ser humano a través del consumo de productos cárnicos contaminados. El objetivo de esta investigación fue identificar serotipos y patrones de resistencia antimicrobiana de cepas de Salmonella aisladas en una empresa avícola integrada en Ecuador. Al final del período de muestreo se recolectaron 289 muestras que fueron analizadas en base a la norma NTE INEN-ISO 6579 Anexo D. El 20.1% de las muestras fueron positivas a Salmonella, identificándose 4 diferentes serovariedades, siendo S. Infantis (74.1%) el serotipo más frecuente. La mayoría de cepas de Salmonella presentaron resistencia a nitrofurantoína (94.8 %), tetraciclina (82.8%), cloranfenicol (79.3%) y trimetopin-sulfametoxazol (81%). Los resultados de este estudio indican que Salmonella puede estar presente en los diferentes procesos de la industria avícola ecuatoriana, además la resistencia antibacteriana de cepas aisladas en carne de pollo puede representar un riesgo para la salud pública. PALABRAS CLAVES:Ecuador, Industria Avícola, Resistencia a los antimicrobianos, Salmonella, Serotipo.ABSTRACT.-Salmonella is the cause of millions of cases of human gastroenteritis worldwide and over one hundred thousand deaths each year. A major source of this bacteria are poultry products. The widespread use of antibiotics in poultry industry has favored the emergence of multidrug-resistant strains of Salmonella. Such strains could be transmitted to humans through consumption of contaminated meat products. The objective of this research was to identify serotypes and antimicrobial resistance patterns of Salmonella strains isolated from an integrated poultry company in Ecuador. A total of 289 samples were analyzed with the ISO 6579 Annex D protocol. The results showed 20.1% of positive samples. Four serotypes were found from which S. Infantis (86.2%) was the most frequent serotype. Most Salmonella strains were resistant to nitrofurantoin (94.8 %), tetracycline (82.8%), chloramphenicol (79.3%) and trimetopin-sulfamethoxazole (81%). The results shown in this study indicate that Salmonella may be present in different processes of Ecuador's poultry industry and that antibacterial resistance strains isolated from chicken meat may represent a risk to public health.

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“…in slaughterhouses, especially at critical control points, since contamination can be caused during several slaughter operations such as scalding, plucking and evisceration (VON RUCKERT et al, 2009). Another critical point of contamination can be inputs from feed of animal origin such as bone meal and feathers, fish and offal.…”

Section: Resultsmentioning

confidence: 99%

Antimicrobial susceptibility of Salmonella serovars isolated from edible offal and carcasses of slaughtered poultry in the state of Tocantins, Brazil

et al. 2015

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Pontos críticos de controle de Salmonella spp. no abate de frangos

Cited by 23 publications

References 7 publications

Molecular tracking of Salmonella spp. in chicken meat chain: from slaughterhouse reception to end cuts

Molecular tracking of Salmonella spp. in chicken meat chain: from slaughterhouse reception to end cuts

Presencia y Resistencia a los Antimicrobianos de serovariedades de Salmonella enterica aisladas en una empresa avícola integrada del Ecuador

Antimicrobial susceptibility of Salmonella serovars isolated from edible offal and carcasses of slaughtered poultry in the state of Tocantins, Brazil

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