Detection of Salmonella spp. and diarrheagenic Escherichia coli in fresh pork sausages
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Semina. Ciências Agrárias (Online) |
Texto Completo: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/32068 |
Resumo: | The presence of pathogenic microorganisms in meat products may result in foodborne diseases and economic losses to their producers. Small industries in the region of Londrina, Paraná, produce sausages that are commercialized in free fairs, small markets, bars, and restaurants in the city. Although these industries are inspected by the Municipal Inspection Service of Londrina, there are no data about the pathogenic microorganisms present in these products. The objective of this study was to investigate the presence of Salmonella spp. in sausages produced and sold in the region of Londrina, Paraná, and identify eae, bfp, stx1, stx2, hlyA, ipaH, elt, est, aggR, aap, and AA probe genes in Escherichia coli strains isolated from these samples. Forty-six samples of three types of sausages (fresh pork, Tuscan, and Calabresa) produced by four different producers (brands A, B, C, and D) were analyzed. Salmonella spp. was isolated from 13 (28.3%) and E. coli from 33 (71.3%) of the analyzed samples. Seven (53.8%) of 13 samples contaminated with Salmonella spp. were from brand A. Salmonella spp. contamination was the highest in the Tuscan sausage samples (8/17, 41.7%) when compared with the fresh pork sausage samples of all brands analyzed. E. coli was isolated from 12 of 13 samples contaminated with Salmonella spp. One sample of Calabresa sausage was contaminated with atypical enteropathogenic E. coli serotype O108:H9 that has the eae and hlyA genes. The results suggest contamination of the processing plant and/or raw meat used in the manufacture of sausages. A better inspection of the industries is required to ensure that Good Manufacturing Practices are followed by which the contamination of products by pathogenic bacteria can be prevented. |
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Detection of Salmonella spp. and diarrheagenic Escherichia coli in fresh pork sausagesPesquisa de Salmonella spp. e Escherichia coli diarreiogênica em linguiças suínas frescasPork meatEnteropathogenic bacteriaVirulence genes.Carne suínaBactérias enteropatogênicasGenes de virulência.The presence of pathogenic microorganisms in meat products may result in foodborne diseases and economic losses to their producers. Small industries in the region of Londrina, Paraná, produce sausages that are commercialized in free fairs, small markets, bars, and restaurants in the city. Although these industries are inspected by the Municipal Inspection Service of Londrina, there are no data about the pathogenic microorganisms present in these products. The objective of this study was to investigate the presence of Salmonella spp. in sausages produced and sold in the region of Londrina, Paraná, and identify eae, bfp, stx1, stx2, hlyA, ipaH, elt, est, aggR, aap, and AA probe genes in Escherichia coli strains isolated from these samples. Forty-six samples of three types of sausages (fresh pork, Tuscan, and Calabresa) produced by four different producers (brands A, B, C, and D) were analyzed. Salmonella spp. was isolated from 13 (28.3%) and E. coli from 33 (71.3%) of the analyzed samples. Seven (53.8%) of 13 samples contaminated with Salmonella spp. were from brand A. Salmonella spp. contamination was the highest in the Tuscan sausage samples (8/17, 41.7%) when compared with the fresh pork sausage samples of all brands analyzed. E. coli was isolated from 12 of 13 samples contaminated with Salmonella spp. One sample of Calabresa sausage was contaminated with atypical enteropathogenic E. coli serotype O108:H9 that has the eae and hlyA genes. The results suggest contamination of the processing plant and/or raw meat used in the manufacture of sausages. A better inspection of the industries is required to ensure that Good Manufacturing Practices are followed by which the contamination of products by pathogenic bacteria can be prevented.A presença de microrganismos patogênicos em produtos cárneos pode levar a doenças de origem alimentar e perdas econômicas aos seus produtores. Pequenas indústrias da região de Londrina, Paraná, produzem embutidos que são comercializados em feiras livres, pequenos mercados, bares e restaurantes da cidade. Embora essas indústrias sejam fiscalizadas pelo Serviço de Inspeção Municipal de Londrina, não existem dados sobre microrganismos patogênicos presentes nesses produtos. Os objetivos deste estudo foram pesquisar a presença de Salmonella spp. em amostras de linguiças produzidas e comercializadas na região de Londrina, Paraná, e identificar os genes de virulência eae, bfp, stx1, stx2, hlyA, ipaH, elt, est, aggR, aap e AA probe das cepas de E. coli isoladas dessas amostras. Quarenta e seis amostras de três tipos de linguiça (suína fresca, toscana e calabresa) produzidas por quatro diferentes produtores (marcas A, B, C e D) foram analisadas. Salmonella spp. foi isolada em 13 (28.3%) amostras e E. coli em 33 (71.3%) amostras. Das 13 amostras contaminadas com Salmonella spp., sete (53.8%) foram da marca A. A contaminação por Salmonella spp. foi maior nas amostras de linguiça toscana (8/17 – 41.7%) quando comparada com a contaminação encontrada nas amostras de linguiça suína (4/22 – 18.2%), independente da marca analisada. E. coli foi isolada de 12 das 13 amostras contaminadas com Salmonella spp. Uma amostra de linguiça calabresa estava contaminada com E. coli enteropatogênica clássica atípica do sorotipo O108:H9, que apresentava genes eae e hlyA. Os resultados obtidos sugerem contaminação da planta de processamento e ou das matérias primas utilizadas na fabricação das linguiças. Uma fiscalização mais adequada das indústrias se torna necessária para que as Boas Práticas de Fabricação sejam atendidas e, consequentemente, prevenida a contaminação do produto por bactérias patogênicas.UEL2018-08-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/3206810.5433/1679-0359.2018v39n4p1533Semina: Ciências Agrárias; Vol. 39 No. 4 (2018); 1533-1546Semina: Ciências Agrárias; v. 39 n. 4 (2018); 1533-15461679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/32068/24019Copyright (c) 2018 Semina: Ciências Agráriasinfo:eu-repo/semantics/openAccessCavalin, Paola Bianca BarbosaSarmiento, Juan Josue PuñoKobayashi, Renata Katsuko TakayamaNakazato, GersonOcaña, Armando NavarroOliveira, Tereza Cristina Rocha Moreira2018-08-03T11:57:42Zoai:ojs.pkp.sfu.ca:article/32068Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2018-08-03T11:57:42Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Detection of Salmonella spp. and diarrheagenic Escherichia coli in fresh pork sausages Pesquisa de Salmonella spp. e Escherichia coli diarreiogênica em linguiças suínas frescas |
title |
Detection of Salmonella spp. and diarrheagenic Escherichia coli in fresh pork sausages |
spellingShingle |
Detection of Salmonella spp. and diarrheagenic Escherichia coli in fresh pork sausages Cavalin, Paola Bianca Barbosa Pork meat Enteropathogenic bacteria Virulence genes. Carne suína Bactérias enteropatogênicas Genes de virulência. |
title_short |
Detection of Salmonella spp. and diarrheagenic Escherichia coli in fresh pork sausages |
title_full |
Detection of Salmonella spp. and diarrheagenic Escherichia coli in fresh pork sausages |
title_fullStr |
Detection of Salmonella spp. and diarrheagenic Escherichia coli in fresh pork sausages |
title_full_unstemmed |
Detection of Salmonella spp. and diarrheagenic Escherichia coli in fresh pork sausages |
title_sort |
Detection of Salmonella spp. and diarrheagenic Escherichia coli in fresh pork sausages |
author |
Cavalin, Paola Bianca Barbosa |
author_facet |
Cavalin, Paola Bianca Barbosa Sarmiento, Juan Josue Puño Kobayashi, Renata Katsuko Takayama Nakazato, Gerson Ocaña, Armando Navarro Oliveira, Tereza Cristina Rocha Moreira |
author_role |
author |
author2 |
Sarmiento, Juan Josue Puño Kobayashi, Renata Katsuko Takayama Nakazato, Gerson Ocaña, Armando Navarro Oliveira, Tereza Cristina Rocha Moreira |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Cavalin, Paola Bianca Barbosa Sarmiento, Juan Josue Puño Kobayashi, Renata Katsuko Takayama Nakazato, Gerson Ocaña, Armando Navarro Oliveira, Tereza Cristina Rocha Moreira |
dc.subject.por.fl_str_mv |
Pork meat Enteropathogenic bacteria Virulence genes. Carne suína Bactérias enteropatogênicas Genes de virulência. |
topic |
Pork meat Enteropathogenic bacteria Virulence genes. Carne suína Bactérias enteropatogênicas Genes de virulência. |
description |
The presence of pathogenic microorganisms in meat products may result in foodborne diseases and economic losses to their producers. Small industries in the region of Londrina, Paraná, produce sausages that are commercialized in free fairs, small markets, bars, and restaurants in the city. Although these industries are inspected by the Municipal Inspection Service of Londrina, there are no data about the pathogenic microorganisms present in these products. The objective of this study was to investigate the presence of Salmonella spp. in sausages produced and sold in the region of Londrina, Paraná, and identify eae, bfp, stx1, stx2, hlyA, ipaH, elt, est, aggR, aap, and AA probe genes in Escherichia coli strains isolated from these samples. Forty-six samples of three types of sausages (fresh pork, Tuscan, and Calabresa) produced by four different producers (brands A, B, C, and D) were analyzed. Salmonella spp. was isolated from 13 (28.3%) and E. coli from 33 (71.3%) of the analyzed samples. Seven (53.8%) of 13 samples contaminated with Salmonella spp. were from brand A. Salmonella spp. contamination was the highest in the Tuscan sausage samples (8/17, 41.7%) when compared with the fresh pork sausage samples of all brands analyzed. E. coli was isolated from 12 of 13 samples contaminated with Salmonella spp. One sample of Calabresa sausage was contaminated with atypical enteropathogenic E. coli serotype O108:H9 that has the eae and hlyA genes. The results suggest contamination of the processing plant and/or raw meat used in the manufacture of sausages. A better inspection of the industries is required to ensure that Good Manufacturing Practices are followed by which the contamination of products by pathogenic bacteria can be prevented. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-08-02 |
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://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/32068 10.5433/1679-0359.2018v39n4p1533 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/32068 |
identifier_str_mv |
10.5433/1679-0359.2018v39n4p1533 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/32068/24019 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2018 Semina: Ciências Agrárias info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2018 Semina: Ciências Agrárias |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
UEL |
publisher.none.fl_str_mv |
UEL |
dc.source.none.fl_str_mv |
Semina: Ciências Agrárias; Vol. 39 No. 4 (2018); 1533-1546 Semina: Ciências Agrárias; v. 39 n. 4 (2018); 1533-1546 1679-0359 1676-546X reponame:Semina. Ciências Agrárias (Online) instname:Universidade Estadual de Londrina (UEL) instacron:UEL |
instname_str |
Universidade Estadual de Londrina (UEL) |
instacron_str |
UEL |
institution |
UEL |
reponame_str |
Semina. Ciências Agrárias (Online) |
collection |
Semina. Ciências Agrárias (Online) |
repository.name.fl_str_mv |
Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL) |
repository.mail.fl_str_mv |
semina.agrarias@uel.br |
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1799306079211880448 |