Detection of Salmonella spp. and diarrheagenic Escherichia coli in fresh pork sausages

Detalhes bibliográficos
Autor(a) principal: Cavalin, Paola Bianca Barbosa
Data de Publicação: 2018
Outros Autores: Sarmiento, Juan Josue Puño, Kobayashi, Renata Katsuko Takayama, Nakazato, Gerson, Ocaña, Armando Navarro, Oliveira, Tereza Cristina Rocha Moreira
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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spelling 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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