Viability of Campylobacter spp. in frozen and chilled broiler carcasses according to real-time PCR with propidium monoazide pretreatment

• Autor(a) principal: Andrea Guicheney Salgado e Almeida Castro
• Data de Publicação: 2018
• Outros Autores: Elaine Maria Seles Dorneles, Ethiene Luiza Souza Santos, Telma Maria Alves, Guilherme Resende da Silva, Tadeu Chaves de Figueiredo, Débora Cristina Sampaio de Assis, Andrey Pereira Lage, Silvana de Vasconcelos Cançado
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UFMG
• Texto Completo: https://doi.org/10.3382/ps/pey020; http://hdl.handle.net/1843/56417; https://orcid.org/0000-0002-2753-1296; https://orcid.org/0000-0001-7562-9813; https://orcid.org/0000-0002-3388-6501; https://orcid.org/0000-0002-9325-5728; https://orcid.org/0000-0003-0268-7603
• topic: Chicken meat; Foodborne disease; DNA intercalator; Campylobacteriosis; Frango de corte; Carne de ave - Análise; Carne congelada; Doenças transmitidas por alimentos; Infecções por campylobacter

The aim of this study was to evaluate the viability of Campylobacter spp. in frozen and chilled broiler carcasses using real-time PCR with propidium monoazide (PMA) pretreatment. Sixty broiler carcasses were collected: 30 frozen and 30 chilled. Each carcass was submitted to 2 real-time PCR protocols to detect and quantify Campylobacter spp.: one using pretreatment with PMA, which blocks the amplification of DNA from dead bacteria, and the other without PMA. The results showed that PMA-pretreated carcasses, either frozen or chilled, had a lower positivity rate compared to untreated samples (P < 0.001). Regarding storage temperatures, PMA-pretreated frozen carcasses that tested positive were in a lesser number than chilled carcasses (P < 0.05). However, the quantification of total and live bacteria in PMApretreated frozen carcasses that tested positive showed no significant difference compared to chilled carcasses. It was concluded that the real-time PCR with PMA pretreatment was a sensitive method for evaluating the viability of Campylobacter spp. in broiler carcasses. Chilled broiler carcasses would represent greater hazard to public health concerning Campylobacter transmission.