Adelino da Cunha Neto

Staphylococcus enterotoxigênicos em alimentos in natura e processados no estado de Pernambuco, Brasil

Food contamination has increased in the recent years and actually represents a serious risk for human health. The occurrence of Staphylococcus spp. in nature and processed foods were identified by Gram test, catalase, coagulase, DNAase, acetoin production (AP) and by assays of carbohydrate metabolism (glucose, maltose and mannitol). Strains of Staphylococcus spp were selected by thermonuclease reaction and analysis of staphylococcal enterotoxins, detected by immunoenzymatic assays (VIDAS - Staph Enterotoxin - bio Merieux). Positive reaction for staphylococci enterotoxin was produced by S. aureus in shrimps; farmhouse cheese and macaroni mass; S intermedius in cooked fish and garlic paste. SCP (Staphylococci Coagulase Positive) were observed in farmhouse cheese. Contamination by Staphylococcus sppoccurred during food production and storage. We can conclude that practices of hygiene need to be observed during food production and storage.

Enterotoxigenicidade de Staphylococcus spp. isolados de leite in natura

Foods are susceptible to contamination for different etiological agents, which can take to manifested diseases by action of pathogenic microorganisms or their toxins. It was researched the occurrence of strains of Staphylococcus and your capacity in producing enterotoxins in milk in natura, that have been produced or commercialized in the State Pernambuco, Brazil. 109 strains of Staphylococus positive and negative coagulase of milk in natura were selected. The identification of the isolated strains was accomplished through morphologic and biochemical tests as: catalase, coagulase, haemolysins, DNAse, thermonuclease, acetoin production (VP) and carbohydrates metabolism (glucose, maltose and mannitol). From the 77 coagulase positive strains 30 were identified as S. aureus, 3 as S. hyicus, 16 as S. intermedius, 13 as S. aureus identification presumptive and 15 as SCP. Among 32 coagulase negative strains 2 were identified as S. capitis, 1 as S. carnosus, 6 as S. chromogenes, 1 as S. hyicus, 1 as S. schleiferi and 21 as SCN. Fourty-three strains that presented very evident thermonuclease reaction, were selected in order to perform for staphylococcal enterotoxins analysis by the immuno enzimatic test (ELFA). 10 strains showed negative reaction for enterotoxins: S. aureus (4), S. carnosus (1), S. chromogenes (2), S. hyicus (2) and S. intermedius (1). Strains that gave positive results, were S. aureus (17), S. chromogenes (2), S. hyicus (1), S. intermedius (8), S. aureus identified presumptively (2) and of the groups SCP (1) and SCN (2). The species that presented larger number of enterotoxigenics strains were S. aureus and S. intermedius. Results can be attributed to the inadequate manipulation or food recontamination during the storage and distribution.

Evaluation of the Sanitary Conditions of Head Meat, Esophagus, Diaphragm Meat, and Boning Scrap Processing

Enterobacteriaceae, coliforms, and Escherichia coli counts are important hygiene indicators and may be pathogenic. Thus, the aim of the present study was to determine microbiological contamination in head meat, the esophagus, diaphragm, and boning scraps and evaluate the hygienic conditions of the processing of these products. The Petrifilm® (3M) method for determining Enterobacteriaceae, total coliforms, and E. coli was applied for 104 samples. APHA, European Union, PAHO/WHO, and Brazil/MAPA recommendations were followed. Bleeding and skinning knives were contaminated with E. coli (61.5%). Regarding the meat cuts, 30.76% samples from head meat, the esophagus and the boning flap showed the presence of E. coli in counts up to 2 log CFU/g, while 15.3% of the diaphragm samples showed up to 1.85 log CFU/g. The analyzed comminuted meat was, therefore, shown to be contaminated with E. coli during processing, indicating that end-products from this raw material can offer biological risks.

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 Cuiabá, in the State of Mato Grosso, Brazil

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 Cuiaba, 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 butchers 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.

Determinação de microrganismos indicadores de condições higiênicas sanitárias nas mãos de manipuladores de alimentos

Este estudo objetivou verificar se manipuladores de estabelecimentos que produzem e comercializam alimentos em Cuiaba, MT, higienizaram adequadamente as maos antes da preparacao de alimentos. Para tanto, com swabs coletou-se da mao dominante de 36 manipuladores de cinco estabelecimentos (A, B, C, D e E), amostras para contagem de microrganismos indicadores, e assim classificar o nivel de contaminacao das maos destes em leve, moderada e pesada. Um total de 21 manipuladores (58,3%) nao higienizava adequadamente as maos, pois se detectou a presenca de Staphylococcus coagulase positiva com contagens superiores a 10 2 UFC/mao, deste total 2/21 (9,5%) estava com contagens > 10 4 UFC/mao, e 11/21 (52,4%) > 10 3 UFC/mao, enquanto 8/21 (38,1%) estavam entre 10 3 e 10 2 UFC/mao. Estes resultados foram observados em 25, 60, 90 e 100% dos manipuladores dos estabelecimentos A, E, D e B, respectivamente. Embora 50% de manipuladores do estabelecimento B apresentaram Coliformes a 45oC nas maos, nao foi detectada Salmonella spp . em nenhuma das maos examinadas. Os manipuladores na sua maioria tiveram as maos classificadas como contaminadas 21/36 (58,3%) e somente 15/36 (41,7%) como “maos limpas”. A contaminacao das maos foi classificada em: leve 8/36 (22,2%), moderada 13/36 (33,3%) e 1/36 (2,8%) com contaminacao pesada. As condicoes higienico-sanitarias insatisfatorias das maos representam riscos de desenvolvimento de toxi-infeccao alimentar para os consumidores dos alimentos manipulados por estes colaboradores.