PREVALENCE OF SHIGA TOXIN-PRODUCING Escherichia coli IN SOUTHERN BRAZIL ISOLATED FROM GROUND BEEF AND RAW MILK
Autor(a) principal: | |
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Data de Publicação: | 2009 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Ciência animal brasileira (Online) |
Texto Completo: | https://revistas.ufg.br/vet/article/view/4008 |
Resumo: | The aim of this work was to investigate the occurrence of shiga toxin-producing Escherichia coli (STEC) in ground beef and raw milk in Southern Brazil, and to study the fate of STEC isolates from cattle faeces in ground beef and milk, and its resistance in acid and alcoholic media. Among 464 E. coli isolated from ground beef and raw milk there were no stx1 and stx2 genes. The population of STEC isolates from cattle faeces was quite stable when inoculated in ground beef and increased in inoculated milk along the 120 hours of storage at 8oC. These STEC isolates were inactivated when exposed to pH 2.5 and 3.0, but they were viable after eight hours at pH 4.0. The STEC isolates did not survive 48 hours in medium containing 12% ethanol. At 6% ethanol, STEC O174:H21, O163:H19 and O112:H2 have shown an increase in population and STEC O91:H21 and O22:H8 did not resist beyond 24 and 48 hours of incubation, respectively. The low prevalence of STEC in foods together with the attributes of the STEC found in Brazilian cattle could be among the reasons for the low prevalence of foodborne diseases caused by STEC in Brazil.KEY WORDS: Acid, ethanol, ground beef, milk, Shiga toxin-producing Escherichia coli. |
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PREVALENCE OF SHIGA TOXIN-PRODUCING Escherichia coli IN SOUTHERN BRAZIL ISOLATED FROM GROUND BEEF AND RAW MILKPREVALÊNCIA DE Escherichia coli PRODUTORA DE SHIGA TOXINAS ISOLADA DE CARNE MOÍDA E LEITE CRU NO SUL DO BRASILShiga toxin-producing Escherichia coliground beefmilkacidethanolThe aim of this work was to investigate the occurrence of shiga toxin-producing Escherichia coli (STEC) in ground beef and raw milk in Southern Brazil, and to study the fate of STEC isolates from cattle faeces in ground beef and milk, and its resistance in acid and alcoholic media. Among 464 E. coli isolated from ground beef and raw milk there were no stx1 and stx2 genes. The population of STEC isolates from cattle faeces was quite stable when inoculated in ground beef and increased in inoculated milk along the 120 hours of storage at 8oC. These STEC isolates were inactivated when exposed to pH 2.5 and 3.0, but they were viable after eight hours at pH 4.0. The STEC isolates did not survive 48 hours in medium containing 12% ethanol. At 6% ethanol, STEC O174:H21, O163:H19 and O112:H2 have shown an increase in population and STEC O91:H21 and O22:H8 did not resist beyond 24 and 48 hours of incubation, respectively. The low prevalence of STEC in foods together with the attributes of the STEC found in Brazilian cattle could be among the reasons for the low prevalence of foodborne diseases caused by STEC in Brazil.KEY WORDS: Acid, ethanol, ground beef, milk, Shiga toxin-producing Escherichia coli.O trabalho teve como objetivo determinar a ocorrência de Escherichia coli produtora de toxina Shiga (STEC) em carne moída e leite cru no sul do Brasil e estudar o comportamento de STEC isoladas de fezes de bovinos de corte e leite, verificando sua resistência em meios ácido e alcoólico. Não foram identificados genes stx1 e stx2 nas 464 E. coli isoladas de carne moída e leite cru. STEC isoladas de fezes de bovinos mantiveram populações estáveis e apresentaram crescimento, respectivamente, em carne moída e em leite experimentalmente contaminados, durante 120 horas a 8ºC. Esses isolados foram inativados quando expostos a pH 2,5 e 3,0, mas permaneceram viáveis após oito horas em pH 4,0. Os isolados de STEC não sobreviveram 48 horas em meio contendo 12% de etanol. Em 6% de etanol, STEC O174:H21, O163:H19 e O112:H2 apresentaram crescimento, ao passo que STEC O91:H21 e O22:H8 não resistiram além de 24 e 48 horas de incubação, respectivamente. A baixa prevalência de STEC em alimentos e as características das cepas encontradas em bovinos podem estar relacionadas com a baixa prevalência de enfermidades de origem alimentar causadas por STEC no Brasil.PALAVRAS-CHAVES: Ácido, carne moída, etanol, leite, Escherichia coli produtora de toxina Shiga.Universidade Federal de Goiás2009-07-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionAvaliado por paresPesquisa Científicaapplication/pdfhttps://revistas.ufg.br/vet/article/view/400810.5216/cab.v10i2.4008Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 10 No. 2 (2009); 641-649Ciência Animal Brasileira / Brazilian Animal Science; v. 10 n. 2 (2009); 641-6491809-68911518-2797reponame:Ciência animal brasileira (Online)instname:Universidade Federal de Goiás (UFG)instacron:UFGporhttps://revistas.ufg.br/vet/article/view/4008/4859Timm, Cláudio DiasConceição, Fabrício RochedoMenin, AngeloConceição, Rita SantosDellagostin, OdirAleixo, José Guimarãesinfo:eu-repo/semantics/openAccess2009-07-03T14:37:09Zoai:ojs.revistas.ufg.br:article/4008Revistahttps://revistas.ufg.br/vetPUBhttps://revistas.ufg.br/vet/oai||revistacab@gmail.com1809-68911518-2797opendoar:2024-05-21T19:55:12.410687Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG)true |
dc.title.none.fl_str_mv |
PREVALENCE OF SHIGA TOXIN-PRODUCING Escherichia coli IN SOUTHERN BRAZIL ISOLATED FROM GROUND BEEF AND RAW MILK PREVALÊNCIA DE Escherichia coli PRODUTORA DE SHIGA TOXINAS ISOLADA DE CARNE MOÍDA E LEITE CRU NO SUL DO BRASIL |
title |
PREVALENCE OF SHIGA TOXIN-PRODUCING Escherichia coli IN SOUTHERN BRAZIL ISOLATED FROM GROUND BEEF AND RAW MILK |
spellingShingle |
PREVALENCE OF SHIGA TOXIN-PRODUCING Escherichia coli IN SOUTHERN BRAZIL ISOLATED FROM GROUND BEEF AND RAW MILK Timm, Cláudio Dias Shiga toxin-producing Escherichia coli ground beef milk acid ethanol |
title_short |
PREVALENCE OF SHIGA TOXIN-PRODUCING Escherichia coli IN SOUTHERN BRAZIL ISOLATED FROM GROUND BEEF AND RAW MILK |
title_full |
PREVALENCE OF SHIGA TOXIN-PRODUCING Escherichia coli IN SOUTHERN BRAZIL ISOLATED FROM GROUND BEEF AND RAW MILK |
title_fullStr |
PREVALENCE OF SHIGA TOXIN-PRODUCING Escherichia coli IN SOUTHERN BRAZIL ISOLATED FROM GROUND BEEF AND RAW MILK |
title_full_unstemmed |
PREVALENCE OF SHIGA TOXIN-PRODUCING Escherichia coli IN SOUTHERN BRAZIL ISOLATED FROM GROUND BEEF AND RAW MILK |
title_sort |
PREVALENCE OF SHIGA TOXIN-PRODUCING Escherichia coli IN SOUTHERN BRAZIL ISOLATED FROM GROUND BEEF AND RAW MILK |
author |
Timm, Cláudio Dias |
author_facet |
Timm, Cláudio Dias Conceição, Fabrício Rochedo Menin, Angelo Conceição, Rita Santos Dellagostin, Odir Aleixo, José Guimarães |
author_role |
author |
author2 |
Conceição, Fabrício Rochedo Menin, Angelo Conceição, Rita Santos Dellagostin, Odir Aleixo, José Guimarães |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Timm, Cláudio Dias Conceição, Fabrício Rochedo Menin, Angelo Conceição, Rita Santos Dellagostin, Odir Aleixo, José Guimarães |
dc.subject.por.fl_str_mv |
Shiga toxin-producing Escherichia coli ground beef milk acid ethanol |
topic |
Shiga toxin-producing Escherichia coli ground beef milk acid ethanol |
description |
The aim of this work was to investigate the occurrence of shiga toxin-producing Escherichia coli (STEC) in ground beef and raw milk in Southern Brazil, and to study the fate of STEC isolates from cattle faeces in ground beef and milk, and its resistance in acid and alcoholic media. Among 464 E. coli isolated from ground beef and raw milk there were no stx1 and stx2 genes. The population of STEC isolates from cattle faeces was quite stable when inoculated in ground beef and increased in inoculated milk along the 120 hours of storage at 8oC. These STEC isolates were inactivated when exposed to pH 2.5 and 3.0, but they were viable after eight hours at pH 4.0. The STEC isolates did not survive 48 hours in medium containing 12% ethanol. At 6% ethanol, STEC O174:H21, O163:H19 and O112:H2 have shown an increase in population and STEC O91:H21 and O22:H8 did not resist beyond 24 and 48 hours of incubation, respectively. The low prevalence of STEC in foods together with the attributes of the STEC found in Brazilian cattle could be among the reasons for the low prevalence of foodborne diseases caused by STEC in Brazil.KEY WORDS: Acid, ethanol, ground beef, milk, Shiga toxin-producing Escherichia coli. |
publishDate |
2009 |
dc.date.none.fl_str_mv |
2009-07-03 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Avaliado por pares Pesquisa Científica |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://revistas.ufg.br/vet/article/view/4008 10.5216/cab.v10i2.4008 |
url |
https://revistas.ufg.br/vet/article/view/4008 |
identifier_str_mv |
10.5216/cab.v10i2.4008 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://revistas.ufg.br/vet/article/view/4008/4859 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Goiás |
publisher.none.fl_str_mv |
Universidade Federal de Goiás |
dc.source.none.fl_str_mv |
Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 10 No. 2 (2009); 641-649 Ciência Animal Brasileira / Brazilian Animal Science; v. 10 n. 2 (2009); 641-649 1809-6891 1518-2797 reponame:Ciência animal brasileira (Online) instname:Universidade Federal de Goiás (UFG) instacron:UFG |
instname_str |
Universidade Federal de Goiás (UFG) |
instacron_str |
UFG |
institution |
UFG |
reponame_str |
Ciência animal brasileira (Online) |
collection |
Ciência animal brasileira (Online) |
repository.name.fl_str_mv |
Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG) |
repository.mail.fl_str_mv |
||revistacab@gmail.com |
_version_ |
1799874784603930624 |