Daniel Oster Ritter

Listeria spp. em carpaccio de carne bovina e perfil de resistência aos agentes antimicrobianos

The present study was conducted to verify the occurrence of Listeria spp. in 50 samples of beef carpaccio sold in bars and restaurants; and to evaluate the resistance profile to antimicrobial agents used in the routine treatment of infections. It was found that 20% of samples from restaurants and 35% from bars were contaminated with Listeria spp. Among the species, L. welshimeri was most frequently isolated (81.82%), followed by L. grayi, (13.66%) and L. monocytogenes (4.55%). The Oxford agar plating medium was the most efficient. The resistant behavior occurred to all antimicrobial agents tested, except tetracycline, to which 95.5% of the strains were sensitive. Multidrug resistance was observed in 68.75% of the strains analyzed. Thus, it is concluded that the consumption of beef carpaccio represents a potential risk, and a serious public health problem, especially due to the confirmation of pathogenic strains that are resistant to major antimicrobial agents used in the treatment of listeriosis.

Avaliação da Qualidade de Pintado Amazônico (Pseudoplatystoma Fasciatum X Leiarius Marmoratus) Eviscerado e Estocado em Gelo

Marilu Lanzarin, Daniel Oster Ritter, Edivaldo Sampaio de Almeida Filho, Eliane Teixeira Marsico, Monica Queiroz de Freitas. Avaliacao da Qualidade de Pintado Amazonico (Pseudoplatystoma Fasciatum X Leiarius Marmoratus) Eviscerado e Estocado em Gelo. In: Anais do 12o Congresso Latinoamericano de Microbiologia e Higiene de Alimentos MICROAL 2014 [= Blucher Food Science Proceedings, num.1, vol.1]. Sao Paulo: Editora Blucher, 2014. DOI 10.5151/foodsci-microal-223 Avaliacao da Qualidade de Pintado Amazonico (Pseudoplatystoma Fasciatum X Leiarius Marmoratus) Eviscerado e Estocado em Gelo