Campylobacter spp. no abate e varejo: ocorrência em carcaças de bovinos para exportação e em cortes refrigerados de aves e bovinos / Campylobacter spp. at slaughterhouse and retail: occurrence in bovine carcasses for exporting and refrigerated chicken and beef cuts

AUTOR(ES)

Graciela Volz Lopes

DATA DE PUBLICAÇÃO

2009

RESUMO

Campylobacter spp. infections are reported as a frequent cause of foodborne gastroenteritis in many countries. The thermophilic bacterial species belonging to the genus Campylobacter, particularly Campylobacter jejuni and Campylobacter coli have been isolated from feces of animals and are associated with the contamination of meat during the slaughtering process. These two species are the most frequently involved in cases of human campylobacteriosis conveyed by food. The aim of the present study was to evaluate the presence and population of Campylobacter spp. during cattle slaughter and in refrigerated chicken and beef cuts commercialized in the city of Sao Paulo/SP. A total of 198 animals were sampled in the hide after bleeding, the carcass immediately after skinning and after evisceration. Samples were obtained by swab technique in the chest area encompassing an area of 400 cm2. We also analyzed 120 refrigerated chicken cuts and 100 beef cuts. The samples were analyzed according to ISO 10272-1 and 2 methods and the isolates were confirmed as Campylobacter by PCR technique. Campylobacter was isolated only in the hide samples (45/198), and C. jejuni was the only species found. Campylobacter was isolated in 14.2% (17/120) of chicken samples. The most prevalent species in chickens was C. coli (88%), followed by C. jejuni (12%). Campylobacter spp. was not isolated from beef cuts. The counts of Campylobacter spp. was <13 CFU/cm2 in bovine carcasses, <2 CFU/g in chicken samples and <10 CFU/cm2 in beef cuts. The susceptibility to 8 antimicrobial agents of 120 isolates of chicken and bovine hide was determined using the disk-diffusion method. The resistance to quinolones (ciprofloxacin and nalidixic acid) was frequently observed in strains of C. jejuni (72.2%) and C. coli (50.8%) isolated from chickens. Among strains of C. jejuni obtained from bovine hide highest resistance rate was observed to streptomycin (32%), followed by erythromycin (16%) and nalidixic acid (14%).

ASSUNTO(S)

beef cuts microbiologia de alimentos abate de bovinos cortes bovinos meat and meat products (contamination) campylobacter spp. chicken cuts cortes de frango carne e derivados (contaminação) food microbiology campylobacter spp. contaminação de alimentos cattle slaughter food contamination

Documentos Relacionados

• Occurrence of Salmonella spp. and generic Escherichia coli on beef carcasses sampled at a brazilian slaughterhouse
• Investigação de salmonella spp. e microrganismos indicadores em carcaças bovinas durante o processamento em abatedouro - frigorífico
• Detection of Cytolethal Distending Toxin Activity and cdt Genes in Campylobacter spp. Isolated from Chicken Carcasses†
• Rendimento de cortes preparados de carcaças de bovinos e formação do preço de venda
• Aplicação de um sistema de classificação de carcaças e cortes e efeito pós abate da qualidade de cortes de frango criados no sistema alternativo.