Qualidade microbiológica de linguiças do tipo frescal e caracterização de isolados de Escherichia coli
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFG |
Texto Completo: | http://repositorio.bc.ufg.br/tede/handle/tede/4499 |
Resumo: | Fresh sausages are well accepted and sold in Brazil. Even ready for consumption, they may contain some pathogenic microorganisms, featuring failure in sanitary control. The Escherichia coli stands out for being indicative of fecal contamination, due to its antimicrobial resistance and high genetic variability. The aim of this research was to evaluate the microbiological quality of pork and chicken sausages, homemade and industrial fresh type, according to Brazilian legislation. In addition, the objective was to test the antimicrobial susceptibility and to identify the genetic profile of E. coli isolated from these sausages. The samples were collected in July and August 2013 in 43 butchers of the city of Aparecida de Goiânia, Goiás and, for each of them, it was noted the manufacturing process, whether homemade or industrial. In addition, the temperature of exposure counters and sausages was measured. The samples were submitted to microbiological analysis according to RDC nº 12 of January 2, 2001, following the methodology proposed by the American Public Health Association. The susceptibility testing to antibiotics followed the diffusion technique in Müeller-Hinton agar and the genetic variability was observed by the technique of Pulsed Field Gel Electrophoresis. Were obtained from sausages, eight isolates of E. coli and seven of Staphylococcus aureus. The homemade sausages, as well as pork sausages were more contaminated than the industrialized and chicken. The chicken sausages presented lower average temperatures than strains pork sausages (6,0 and 6,5ºC, respectively), whereas homemade sausages showed higher average temperatures compared to industrialized (5,7 and 6,8ºC, respectively). The most strains of E. coli (71,4%) were resistant to at least one antibiotic tested. Higher resistance profile were observed to tetracycline and ampicillin, while 100,0% of the isolates were susceptible to ceftazidime, ciprofloxacin, aztreonam and imipenen. There was observed a high genetic variability among isolates by PFGE technique. The sausages were according to the Brazilian law, although the results may indicate failure in sanitary control, antibiotic-resistant strains and high genetic diversity among the isolates, indicating different sources of contamination. |
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André, Maria Cláudia Dantas Porfirio Borgeshttp://lattes.cnpq.br/1475834090578722Borges, Liana JaymeGeorges, Samira Obeid2015-05-08T14:13:12Z2015-01-19GEORGES, S. O. Qualidade microbiológica de linguiças do tipo frescal e caracterização de isolados de Escherichia coli. 2015. 109 f. Dissertação (Mestrado em Nutrição e Saúde) - Universidade Federal de Goiás, Goiânia, 2015.http://repositorio.bc.ufg.br/tede/handle/tede/4499ark:/38995/0013000007bxhFresh sausages are well accepted and sold in Brazil. Even ready for consumption, they may contain some pathogenic microorganisms, featuring failure in sanitary control. The Escherichia coli stands out for being indicative of fecal contamination, due to its antimicrobial resistance and high genetic variability. The aim of this research was to evaluate the microbiological quality of pork and chicken sausages, homemade and industrial fresh type, according to Brazilian legislation. In addition, the objective was to test the antimicrobial susceptibility and to identify the genetic profile of E. coli isolated from these sausages. The samples were collected in July and August 2013 in 43 butchers of the city of Aparecida de Goiânia, Goiás and, for each of them, it was noted the manufacturing process, whether homemade or industrial. In addition, the temperature of exposure counters and sausages was measured. The samples were submitted to microbiological analysis according to RDC nº 12 of January 2, 2001, following the methodology proposed by the American Public Health Association. The susceptibility testing to antibiotics followed the diffusion technique in Müeller-Hinton agar and the genetic variability was observed by the technique of Pulsed Field Gel Electrophoresis. Were obtained from sausages, eight isolates of E. coli and seven of Staphylococcus aureus. The homemade sausages, as well as pork sausages were more contaminated than the industrialized and chicken. The chicken sausages presented lower average temperatures than strains pork sausages (6,0 and 6,5ºC, respectively), whereas homemade sausages showed higher average temperatures compared to industrialized (5,7 and 6,8ºC, respectively). The most strains of E. coli (71,4%) were resistant to at least one antibiotic tested. Higher resistance profile were observed to tetracycline and ampicillin, while 100,0% of the isolates were susceptible to ceftazidime, ciprofloxacin, aztreonam and imipenen. There was observed a high genetic variability among isolates by PFGE technique. The sausages were according to the Brazilian law, although the results may indicate failure in sanitary control, antibiotic-resistant strains and high genetic diversity among the isolates, indicating different sources of contamination.A linguiça do tipo frescal é bem aceita e comercializada no Brasil. Mesmo pronta para o consumo, pode apresentar alguns micro-organismos patogênicos, caracterizando possível falha no seu controle higienicossanitário. A bactéria Escherichia coli destaca-se por ser indicativa de contaminação fecal, por apresentar resistência a antimicrobianos e alta variabilidade genética. O objetivo da presente pesquisa foi avaliar a qualidade microbiológica de linguiças suínas e de frango, artesanais e industriais, do tipo frescal, segundo a legislação brasileira vigente. Além disso, objetivou-se testar a susceptibilidade a antimicrobianos e identificar o perfil genético dos isolados de E. coli destas linguiças. As amostras foram coletadas nos meses de julho a agosto de 2013, em 43 açougues do Município de Aparecida de Goiânia, Goiás e, para cada uma delas, anotou-se o processo de fabricação, isto é, se artesanal ou industrial. Além disso, aferiu-se a temperatura das linguiças e de seus respectivos balcões de exposição à venda. As amostras foram submetidas à análise microbiológica de acordo com a RDC nº 12 de dois de janeiro de 2001, seguindo metodologia preconizada pela American Public Health Association. O teste de susceptibilidade a antimicrobianos seguiu a técnica de disco difusão em ágar Müeller–Hinton e a variabilidade genética foi observada pela técnica do Pulsed Field Gel Electrophoresis. Obtiveram-se oito isolados de E. coli e sete de Staphylococcus aureus. As linguiças artesanais, assim como as suínas estiveram mais contaminadas do que as industrializadas e de frango. Estas últimas apresentaram temperaturas médias menores do que as amostras suínas (6,0 e 6,5ºC, respectivamente), enquanto que linguiças artesanais apresentaram temperaturas médias superiores às industriais (6,8 e 5,7ºC, respectivamente). A maioria dos isolados de E. coli (71,4%) foi resistente a, no mínimo, um antibiótico testado. Apresentaram ainda maior resistência à tetraciclina e ampicilina (71,4%) e 100,0% apresentaram sensibilidade à ceftazidima, ciprofloxacina, aztreonam e imipenem. Observou-se ainda, alta variabilidade genética entre os isolados pela técnica do PFGE. As linguiças estiveram, em sua maioria, próprias ao consumo humano de acordo com a legislação brasileira, embora os resultados possam indicar falha no controle higienicossanitário, cepas resistentes a antibióticos e alta diversidade genética entre os isolados, indicando fontes diferentes de contaminação.Submitted by Luciana Ferreira (lucgeral@gmail.com) on 2015-05-08T14:01:51Z No. of bitstreams: 2 Dissertação - Samira Obeid Georges - 2015.pdf: 3115879 bytes, checksum: d0827bc72104594da4d318d17d927b3b (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5)Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2015-05-08T14:13:12Z (GMT) No. of bitstreams: 2 Dissertação - Samira Obeid Georges - 2015.pdf: 3115879 bytes, checksum: d0827bc72104594da4d318d17d927b3b (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5)Made available in DSpace on 2015-05-08T14:13:12Z (GMT). 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dc.title.por.fl_str_mv |
Qualidade microbiológica de linguiças do tipo frescal e caracterização de isolados de Escherichia coli |
dc.title.alternative.por.fl_str_mv |
Microbiological quality of fresh sausages and characterization if isolates of Escherichia coli |
title |
Qualidade microbiológica de linguiças do tipo frescal e caracterização de isolados de Escherichia coli |
spellingShingle |
Qualidade microbiológica de linguiças do tipo frescal e caracterização de isolados de Escherichia coli Georges, Samira Obeid Microbiologia de alimentos Controle de qualidade Manipulação de alimento Food microbiology Quality control Food handling CIENCIAS DA SAUDE::NUTRICAO |
title_short |
Qualidade microbiológica de linguiças do tipo frescal e caracterização de isolados de Escherichia coli |
title_full |
Qualidade microbiológica de linguiças do tipo frescal e caracterização de isolados de Escherichia coli |
title_fullStr |
Qualidade microbiológica de linguiças do tipo frescal e caracterização de isolados de Escherichia coli |
title_full_unstemmed |
Qualidade microbiológica de linguiças do tipo frescal e caracterização de isolados de Escherichia coli |
title_sort |
Qualidade microbiológica de linguiças do tipo frescal e caracterização de isolados de Escherichia coli |
author |
Georges, Samira Obeid |
author_facet |
Georges, Samira Obeid |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
André, Maria Cláudia Dantas Porfirio Borges |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/1475834090578722 |
dc.contributor.advisor-co1.fl_str_mv |
Borges, Liana Jayme |
dc.contributor.author.fl_str_mv |
Georges, Samira Obeid |
contributor_str_mv |
André, Maria Cláudia Dantas Porfirio Borges Borges, Liana Jayme |
dc.subject.por.fl_str_mv |
Microbiologia de alimentos Controle de qualidade Manipulação de alimento |
topic |
Microbiologia de alimentos Controle de qualidade Manipulação de alimento Food microbiology Quality control Food handling CIENCIAS DA SAUDE::NUTRICAO |
dc.subject.eng.fl_str_mv |
Food microbiology Quality control Food handling |
dc.subject.cnpq.fl_str_mv |
CIENCIAS DA SAUDE::NUTRICAO |
description |
Fresh sausages are well accepted and sold in Brazil. Even ready for consumption, they may contain some pathogenic microorganisms, featuring failure in sanitary control. The Escherichia coli stands out for being indicative of fecal contamination, due to its antimicrobial resistance and high genetic variability. The aim of this research was to evaluate the microbiological quality of pork and chicken sausages, homemade and industrial fresh type, according to Brazilian legislation. In addition, the objective was to test the antimicrobial susceptibility and to identify the genetic profile of E. coli isolated from these sausages. The samples were collected in July and August 2013 in 43 butchers of the city of Aparecida de Goiânia, Goiás and, for each of them, it was noted the manufacturing process, whether homemade or industrial. In addition, the temperature of exposure counters and sausages was measured. The samples were submitted to microbiological analysis according to RDC nº 12 of January 2, 2001, following the methodology proposed by the American Public Health Association. The susceptibility testing to antibiotics followed the diffusion technique in Müeller-Hinton agar and the genetic variability was observed by the technique of Pulsed Field Gel Electrophoresis. Were obtained from sausages, eight isolates of E. coli and seven of Staphylococcus aureus. The homemade sausages, as well as pork sausages were more contaminated than the industrialized and chicken. The chicken sausages presented lower average temperatures than strains pork sausages (6,0 and 6,5ºC, respectively), whereas homemade sausages showed higher average temperatures compared to industrialized (5,7 and 6,8ºC, respectively). The most strains of E. coli (71,4%) were resistant to at least one antibiotic tested. Higher resistance profile were observed to tetracycline and ampicillin, while 100,0% of the isolates were susceptible to ceftazidime, ciprofloxacin, aztreonam and imipenen. There was observed a high genetic variability among isolates by PFGE technique. The sausages were according to the Brazilian law, although the results may indicate failure in sanitary control, antibiotic-resistant strains and high genetic diversity among the isolates, indicating different sources of contamination. |
publishDate |
2015 |
dc.date.accessioned.fl_str_mv |
2015-05-08T14:13:12Z |
dc.date.issued.fl_str_mv |
2015-01-19 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
GEORGES, S. O. Qualidade microbiológica de linguiças do tipo frescal e caracterização de isolados de Escherichia coli. 2015. 109 f. Dissertação (Mestrado em Nutrição e Saúde) - Universidade Federal de Goiás, Goiânia, 2015. |
dc.identifier.uri.fl_str_mv |
http://repositorio.bc.ufg.br/tede/handle/tede/4499 |
dc.identifier.dark.fl_str_mv |
ark:/38995/0013000007bxh |
identifier_str_mv |
GEORGES, S. O. Qualidade microbiológica de linguiças do tipo frescal e caracterização de isolados de Escherichia coli. 2015. 109 f. Dissertação (Mestrado em Nutrição e Saúde) - Universidade Federal de Goiás, Goiânia, 2015. ark:/38995/0013000007bxh |
url |
http://repositorio.bc.ufg.br/tede/handle/tede/4499 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.program.fl_str_mv |
-3010970718164250106 |
dc.relation.confidence.fl_str_mv |
600 600 600 600 |
dc.relation.department.fl_str_mv |
9028001981735587154 |
dc.relation.cnpq.fl_str_mv |
-1073001350029933100 |
dc.relation.sponsorship.fl_str_mv |
2075167498588264571 |
dc.rights.driver.fl_str_mv |
http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Goiás |
dc.publisher.program.fl_str_mv |
Programa de Pós-graduação em Nutrição e Saúde (FANUT) |
dc.publisher.initials.fl_str_mv |
UFG |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Faculdade de Nutrição - FANUT (RG) |
publisher.none.fl_str_mv |
Universidade Federal de Goiás |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da UFG instname:Universidade Federal de Goiás (UFG) instacron:UFG |
instname_str |
Universidade Federal de Goiás (UFG) |
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UFG |
institution |
UFG |
reponame_str |
Repositório Institucional da UFG |
collection |
Repositório Institucional da UFG |
bitstream.url.fl_str_mv |
http://repositorio.bc.ufg.br/tede/bitstreams/7b84d8c9-23ff-4a13-9de7-892cffe75209/download http://repositorio.bc.ufg.br/tede/bitstreams/5fb05e80-8286-443d-a645-0698af1e330b/download http://repositorio.bc.ufg.br/tede/bitstreams/c5900ed6-e249-42f6-af5c-a2268fa40a61/download http://repositorio.bc.ufg.br/tede/bitstreams/89e44a88-5aaa-425e-bfa3-0db4d1d5bfef/download http://repositorio.bc.ufg.br/tede/bitstreams/36b9d6f0-e510-4834-8117-a9b61f966d64/download http://repositorio.bc.ufg.br/tede/bitstreams/474adb51-760a-451e-a592-80c7349dcacc/download http://repositorio.bc.ufg.br/tede/bitstreams/2aee0d8b-f420-4cee-8edb-f5571c54cc7e/download |
bitstream.checksum.fl_str_mv |
bd3efa91386c1718a7f26a329fdcb468 4afdbb8c545fd630ea7db775da747b2f fda13080e892f3f68def2b8b70227968 9da0b6dfac957114c6a7714714b86306 d0827bc72104594da4d318d17d927b3b 9fdfd6a6f9d2cd1cc2fdd4a77cb7d695 56f34547fee0b8f778708a7774d36e59 |
bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 MD5 MD5 MD5 MD5 MD5 |
repository.name.fl_str_mv |
Repositório Institucional da UFG - Universidade Federal de Goiás (UFG) |
repository.mail.fl_str_mv |
tasesdissertacoes.bc@ufg.br |
_version_ |
1811721433050513408 |