Study of the microbiological quality of sausages from Rio Grande do Sul and of the susceptibility profile of isolated bacteria

Detalhes bibliográficos
Autor(a) principal: Angeli, Milena
Data de Publicação: 2020
Outros Autores: Martini, Rosiéli, Paraginski, Vanessa Teixeira Kunz, Weiss, Rita Denise Neiderauer, Stüker, Bianca, Ernesto, Flávia de Andrade, Bach, Barbara Charlotte
Tipo de documento: Artigo
Idioma: por
Título da fonte: Saúde (Santa Maria)
Texto Completo: https://periodicos.ufsm.br/revistasaude/article/view/40587
Resumo: Objective: To analyze the microbiological quality of sausages from different regions of the state of Rio Grande do Sul, and to study the susceptibility profile of the bacteria isolated from these samples. Methods: Microbiological analysis was performed using the multiple tube technique (Most Probable Number per gram of sample) and the susceptibility profile by the Kirby-Bauer method. Results: The results of the microbiological analyzes demonstrated that 100% (16) of the analyzed samples were suitable for human consumption. The susceptibility profiles of 28 isolated bacteria were evaluated, with sensitivity in 85% of all antimicrobials tested, 2% of the profiles were considered intermediate and 13% resistant. Conclusions: Through this research were obtained information of great value for the whole community, which will help minimize and prevent food infections due to the consumption of these sausages.
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spelling Study of the microbiological quality of sausages from Rio Grande do Sul and of the susceptibility profile of isolated bacteriaEstudo da qualidade microbiológica de linguiças provenientes do Rio Grande do Sul e do perfil de suscetibilidade das bactérias isoladasBacteriaAntibiogramFood MicrobiologyBactériaantibiogramaqualidade microbiológicaObjective: To analyze the microbiological quality of sausages from different regions of the state of Rio Grande do Sul, and to study the susceptibility profile of the bacteria isolated from these samples. Methods: Microbiological analysis was performed using the multiple tube technique (Most Probable Number per gram of sample) and the susceptibility profile by the Kirby-Bauer method. Results: The results of the microbiological analyzes demonstrated that 100% (16) of the analyzed samples were suitable for human consumption. The susceptibility profiles of 28 isolated bacteria were evaluated, with sensitivity in 85% of all antimicrobials tested, 2% of the profiles were considered intermediate and 13% resistant. Conclusions: Through this research were obtained information of great value for the whole community, which will help minimize and prevent food infections due to the consumption of these sausages.Atualmente a ocorrência de doenças bacterianas transmitidas pela ingestão de alimentos contaminados, como as linguiças, é um alerta no dia a dia da população. As principais bactérias causadoras destes distúrbios são os coliformes termotolerantes, que podem apresentar um alto índice de resistência, tornando-se mais patogênicos aos seres humanos. Dessa forma, é importante a realização de um controle microbiológico em todos os alimentos antes de consumi-los. Este trabalho teve por objetivo a análise da qualidade microbiológica de linguiças, provenientes de diferentes regiões do estado do Rio Grande do Sul, e o estudo do perfil de suscetibilidade das bactérias isoladas destas amostras. A análise microbiológica foi realizada através da técnica dos tubos múltiplos (Número Mais Provável por grama de amostra) e o perfil de suscetibilidade pelo método de Kirby-Bauer. Os resultados das análises microbiológicas demonstraram que 100% (16) das amostras analisadas estavam próprias para o consumo humano. Foram avaliados os perfis de suscetibilidade de 28 bactérias isoladas, sendo que estas apresentaram sensibilidade em 85% de todos antimicrobianos testados, 2% dos perfis foram considerados intermediários e 13% resistentes. Através desta pesquisa se obteve informações de grande valia para toda a comunidade, as quais ajudarão a minimizar e prevenir infecções alimentares decorrentes do consumo destes embutidos.Universidade Federal de Santa Maria2020-04-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufsm.br/revistasaude/article/view/4058710.5902/2236583440587Saúde (Santa Maria); Revista Saúde (Santa Maria), Vol.46, n.1, jan.-abr. 2020Saúde (Santa Maria); Revista Saúde (Santa Maria), Vol.46, n.1, jan.-abr. 20202236-58340103-4499reponame:Saúde (Santa Maria)instname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMporhttps://periodicos.ufsm.br/revistasaude/article/view/40587/pdf_1Copyright (c) 2020 Saúde (Santa Maria)info:eu-repo/semantics/openAccessAngeli, MilenaMartini, RosiéliParaginski, Vanessa Teixeira KunzWeiss, Rita Denise NeiderauerStüker, BiancaErnesto, Flávia de AndradeBach, Barbara Charlotte2020-04-30T17:02:15Zoai:ojs.pkp.sfu.ca:article/40587Revistahttps://periodicos.ufsm.br/revistasaudePUBhttps://periodicos.ufsm.br/revistasaude/oairevistasaude.ufsm@gmail.com || amanda.revsaude@gmail.com || beatriz.revsaude@gmail.com2236-58342236-5834opendoar:2020-04-30T17:02:15Saúde (Santa Maria) - Universidade Federal de Santa Maria (UFSM)false
dc.title.none.fl_str_mv Study of the microbiological quality of sausages from Rio Grande do Sul and of the susceptibility profile of isolated bacteria
Estudo da qualidade microbiológica de linguiças provenientes do Rio Grande do Sul e do perfil de suscetibilidade das bactérias isoladas
title Study of the microbiological quality of sausages from Rio Grande do Sul and of the susceptibility profile of isolated bacteria
spellingShingle Study of the microbiological quality of sausages from Rio Grande do Sul and of the susceptibility profile of isolated bacteria
Angeli, Milena
Bacteria
Antibiogram
Food Microbiology
Bactéria
antibiograma
qualidade microbiológica
title_short Study of the microbiological quality of sausages from Rio Grande do Sul and of the susceptibility profile of isolated bacteria
title_full Study of the microbiological quality of sausages from Rio Grande do Sul and of the susceptibility profile of isolated bacteria
title_fullStr Study of the microbiological quality of sausages from Rio Grande do Sul and of the susceptibility profile of isolated bacteria
title_full_unstemmed Study of the microbiological quality of sausages from Rio Grande do Sul and of the susceptibility profile of isolated bacteria
title_sort Study of the microbiological quality of sausages from Rio Grande do Sul and of the susceptibility profile of isolated bacteria
author Angeli, Milena
author_facet Angeli, Milena
Martini, Rosiéli
Paraginski, Vanessa Teixeira Kunz
Weiss, Rita Denise Neiderauer
Stüker, Bianca
Ernesto, Flávia de Andrade
Bach, Barbara Charlotte
author_role author
author2 Martini, Rosiéli
Paraginski, Vanessa Teixeira Kunz
Weiss, Rita Denise Neiderauer
Stüker, Bianca
Ernesto, Flávia de Andrade
Bach, Barbara Charlotte
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Angeli, Milena
Martini, Rosiéli
Paraginski, Vanessa Teixeira Kunz
Weiss, Rita Denise Neiderauer
Stüker, Bianca
Ernesto, Flávia de Andrade
Bach, Barbara Charlotte
dc.subject.por.fl_str_mv Bacteria
Antibiogram
Food Microbiology
Bactéria
antibiograma
qualidade microbiológica
topic Bacteria
Antibiogram
Food Microbiology
Bactéria
antibiograma
qualidade microbiológica
description Objective: To analyze the microbiological quality of sausages from different regions of the state of Rio Grande do Sul, and to study the susceptibility profile of the bacteria isolated from these samples. Methods: Microbiological analysis was performed using the multiple tube technique (Most Probable Number per gram of sample) and the susceptibility profile by the Kirby-Bauer method. Results: The results of the microbiological analyzes demonstrated that 100% (16) of the analyzed samples were suitable for human consumption. The susceptibility profiles of 28 isolated bacteria were evaluated, with sensitivity in 85% of all antimicrobials tested, 2% of the profiles were considered intermediate and 13% resistant. Conclusions: Through this research were obtained information of great value for the whole community, which will help minimize and prevent food infections due to the consumption of these sausages.
publishDate 2020
dc.date.none.fl_str_mv 2020-04-29
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.ufsm.br/revistasaude/article/view/40587
10.5902/2236583440587
url https://periodicos.ufsm.br/revistasaude/article/view/40587
identifier_str_mv 10.5902/2236583440587
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.ufsm.br/revistasaude/article/view/40587/pdf_1
dc.rights.driver.fl_str_mv Copyright (c) 2020 Saúde (Santa Maria)
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2020 Saúde (Santa Maria)
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Santa Maria
publisher.none.fl_str_mv Universidade Federal de Santa Maria
dc.source.none.fl_str_mv Saúde (Santa Maria); Revista Saúde (Santa Maria), Vol.46, n.1, jan.-abr. 2020
Saúde (Santa Maria); Revista Saúde (Santa Maria), Vol.46, n.1, jan.-abr. 2020
2236-5834
0103-4499
reponame:Saúde (Santa Maria)
instname:Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
instname_str Universidade Federal de Santa Maria (UFSM)
instacron_str UFSM
institution UFSM
reponame_str Saúde (Santa Maria)
collection Saúde (Santa Maria)
repository.name.fl_str_mv Saúde (Santa Maria) - Universidade Federal de Santa Maria (UFSM)
repository.mail.fl_str_mv revistasaude.ufsm@gmail.com || amanda.revsaude@gmail.com || beatriz.revsaude@gmail.com
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