Salmonella spp. contamination in fresh pork and chicken sausages marketed in Niterói and Rio de Janeiro, Brazil

Cabral, Claudius Couto; Conté-Júnior, Carlos Adam; Silva, Joab Trajano; Paschoalin, Vânia Margaret Flosi

doi:10.1007/s00003-014-0901-0

Cited by 10 publications

(9 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In Niteroi, Rio de Janeiro, the percentage of fresh sausages contaminated with Salmonella spp. was higher than that found in the present study and ranged from 37.0% (10/27) to 53.0% (58/91) (LIMA et al, 2011;CABRAL, et al, 2014). However, in other studies conducted in Brazil, the contamination of pork meat and its derivatives was much lower, with percentages ranging from 5.0 to 17.9% (CHAVES et al, 2000;LOBO et al, 2001;SPRICIGO et al, 2008a;BEZERRA et al, 2012).…”

Section: Resultscontrasting

confidence: 54%

“…These results indicated that the contamination probably occurred due to the use of pork raw meat contaminated with Salmonella. In another study conducted by Cabral et al (2014), there was no statistical difference in the Salmonella contamination of sausages analyzed in their original packaging compared to those repackaged by the market itself or sold in bulk to the consumer. These authors have suggested that food handling and storage in retail outlets appear to play a minor role in the contamination of sausages and that the main cause of contamination of the product is the contaminated raw pork meat used in the manufacture of sausages.…”

Section: Resultsmentioning

confidence: 99%

“…in pork meat and its derivates (MÜRMANN et al, 2007;LIMA et al, 2011;CHARIMBA et al, 2012;RANTSIOU et al, 2012;CABRAL et al, 2014). According to the Brazilian Health Ministry, 6,848 outbreaks of foodborne diseases were reported between 2007 and 2016 that resulted in 121,283 cases of illness, 17,517 hospitalizations (14.5%), and 111 deaths (0.09%).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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

Cavalin

Puño-Sarmiento

Kobayashi

et al. 2018

SCA

View full text Add to dashboard Cite

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...

show abstract

Section: Resultscontrasting

confidence: 54%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

Cavalin

Puño-Sarmiento

Kobayashi

et al. 2018

SCA

View full text Add to dashboard Cite

show abstract

“…When our results were compared with studies from other countries, the Salmonella prevalence at slaughterhouses was similar that observed in Vietnam (22%) but higher than reported in Naples (15.9%), Parma (10.9%) and Rio de Janeiro (10.5%) (Yokomo et al, 2016;Piras et al, 2014;Bonardi et al, 2013;Cabral et al, 2016). The Salmonella prevalence in pork sausage ("chorizo") at retail markets was consistent to other study in Brazil, with a similar pork production chain (26%) (Cabral et al, 2014).…”

Section: Discussionsupporting

confidence: 90%

Prevalence and associated risk factors of Salmonella spp. On the pork production chain in Córdoba, Argentina

Vico

Aleu

Zogbi

et al. 2017

International Conference on the Epidemiology and Control of Biological, Chemical and Physical Hazards in Pigs and Pork

View full text Add to dashboard Cite

Salmonella is considered a major pathogen in Public Health. Córdoba is an important region for the production of pork. In this study we estimated the prevalence and risk factors associated with Salmonella at different stages of pig production chain (farms, slaughterhouses and pork sausages industries). The observed prevalence of farms in this study was higher than reported by EU. The main Risk Factors could be linked to the lack of good manufacturing practices in the whole pork chain in the region.

show abstract

“…In this context, microbiological evaluations performed on utensils, environment, and carcasses of cattle, pigs, and sheep in the slaughterhouse of Australia (Bakhtiary et al, 2016), in Mato Grosso (Santos et al, 2017) and Rio de Janeiro (Cabral et al, 2014), Brazil have been reported. In these studies, the occurrence of microorganisms was observed which are indicators of fecal contamination, belonging to the Enterobacteriaceae family, species such as Escherichia coli, and Salmonella enterica in utensils, environment, and carcasses indicating hygiene problems in the slaughter process.…”

Section: Resultsmentioning

confidence: 99%

Serotypes and antimicrobial resistance profiles of Salmonella isolated from fresh beef processing and chilled fresh beef samples produced and marketed in the metropolitan region of Cuiab, in the State of Mato Grosso, Brazil

Neto¹,

Castro²,

Carvalho³

et al. 2017

Afr. J. Microbiol. Res.

View full text Add to dashboard Cite

Salmonella spp. in food products of animal origin can cause foodborne infections, and when antimicrobial-resistant strains are present, can evolve to severe disease. This study aims to determine the occurrence of Salmonella and identify the serotypes present in the beef production chain of the metropolitan region of Cuiabá, State of Mato Grosso, Brazil, and evaluate their antimicrobial resistance profile. The presence of Salmonella was determined by the ISO-6579:2002 method and evaluation of resistance to 17 antibiotics was performed by the CSLI 2014 method. The following samples were analyzed: (1) environmental samples: corral swab, bleeding, skinning and deboning knives, ribbon saw, boning bench; (2) animal samples: anal swab, internal and external carcass sponge, organ pool, boning shavings and by-products in the slaughterhouse; and (3) ground meat samples from retail sales from 10 butcher shops and permanent fair stalls. Salmonella was present in ten of the 182 samples (5.5%), five of which were Salmonella Panama detected in the corral, boning tables, meat from the butcher's shop and permanent market. These strains were sensitive to all antibiotics characteristics and similar to Salmonella enterica rough, and being isolated from the ribbon saw used in the production chain. However, Salmonella Anatum and Salmonella Infantis isolated from carcasses, bone meal and viscera presented resistance to sulfonamides, trimethoprim, sulfametazol/ trimethoprim and nitrofurantoin in relation to the use of antibiotics in animal production and the selective pressure of multiresistant Salmonella spp. in products derived from these animals.

show abstract

Salmonella spp. contamination in fresh pork and chicken sausages marketed in Niterói and Rio de Janeiro, Brazil

Cited by 10 publications

References 20 publications

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

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

Prevalence and associated risk factors of Salmonella spp. On the pork production chain in Córdoba, Argentina

Serotypes and antimicrobial resistance profiles of Salmonella isolated from fresh beef processing and chilled fresh beef samples produced and marketed in the metropolitan region of Cuiab, in the State of Mato Grosso, Brazil

Contact Info

Product

Resources

About