PREVALENCE OF SHIGA TOXIN-PRODUCING Escherichia coli IN SOUTHERN BRAZIL ISOLATED FROM GROUND BEEF AND RAW MILK

Detalhes bibliográficos
Autor(a) principal: Timm, Cláudio Dias
Data de Publicação: 2009
Outros Autores: Conceição, Fabrício Rochedo, Menin, Angelo, Conceição, Rita Santos, Dellagostin, Odir, Aleixo, José Guimarães
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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spelling 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
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