Detecção de Salmonella Enteritidis em ovos de codornas japonesas (Coturnix coturnix japonica - Temminck e Schlegel, 1849) submetidas a estresse cíclico pelo calor

• Autor(a) principal: Katayama, Edson Ryuiti
• Data de Publicação: 2012
• Outros Autores: Donato, Taís Cremasco [UNESP], Vercese, Francine [UNESP], Garcia, Edivaldo Antonio [UNESP], Okamoto, Adriano Sakai [UNESP], Andreatti Filho, Raphael Lucio [UNESP]
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://www.fmvz.unesp.br/rvz/index.php/rvz/article/view/477; http://hdl.handle.net/11449/140494
• topic: Salmonella Enteritidis; Public health; Quail eggs; Food microbiology; Salmonella Enteritidis; Salud pública; Huevos de codorniz; Microbiología de los alimentos; Salmonella Enteritidis; Saúde pública; Ovos de codorna; Microbiologia de alimentos

Eggs or foods eaten raw without using adequate treatment were identified as responsible for outbreaks of human infection by Salmonella spp. The quality of shell eggs influences the entry of Salmonella spp. present on the surface of the shell to the inside of the eggs. Eggs with low specific gravity values are more susceptible to penetration by Salmonella. Layers under conditions of heat stress may have reduced feed intake and specific gravity of eggs. Thus, the objective was to evaluate the contamination of Salmonella enterica serotype Enteritidis (SE) in eggs of Japanese quail subjected to cyclic heat stress. Were used 144 eggs from Japanese quail subjected to two treatments as it follows: T1 - quail at room temperature of 21 ° C and T2 - birds and increasing cyclic temperature, starting from 21 ° C until it reaches 33 ° C, and end of this period the eggs were collected. During periods of zero, 24, 96 and 168 hours after immersion of eggs in broth containing SE, the eggs were examined to check the amount of SE in shell and internal contents. The amount of SE in shell during storage at 25 ° C was decreasing. In periods of 96 and 168 hours of storage, only at T2 (33 ° C) was detected SE in the internal content of the eggs in the experimental conditions, demonstrating that the eggs of quail kept under conditions of heat stress presents greater risks for public health.