Study of the microbiological quality of sausages from Rio Grande do Sul and of the susceptibility profile of isolated bacteria
Autor(a) principal: | |
---|---|
Data de Publicação: | 2020 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Saúde (Santa Maria) |
Texto Completo: | https://periodicos.ufsm.br/revistasaude/article/view/40587 |
Resumo: | Objective: To analyze the microbiological quality of sausages from different regions of the state of Rio Grande do Sul, and to study the susceptibility profile of the bacteria isolated from these samples. Methods: Microbiological analysis was performed using the multiple tube technique (Most Probable Number per gram of sample) and the susceptibility profile by the Kirby-Bauer method. Results: The results of the microbiological analyzes demonstrated that 100% (16) of the analyzed samples were suitable for human consumption. The susceptibility profiles of 28 isolated bacteria were evaluated, with sensitivity in 85% of all antimicrobials tested, 2% of the profiles were considered intermediate and 13% resistant. Conclusions: Through this research were obtained information of great value for the whole community, which will help minimize and prevent food infections due to the consumption of these sausages. |
id |
UFSM-14_abf042c05ec985fb53bb374c207a4a38 |
---|---|
oai_identifier_str |
oai:ojs.pkp.sfu.ca:article/40587 |
network_acronym_str |
UFSM-14 |
network_name_str |
Saúde (Santa Maria) |
repository_id_str |
|
spelling |
Study of the microbiological quality of sausages from Rio Grande do Sul and of the susceptibility profile of isolated bacteriaEstudo da qualidade microbiológica de linguiças provenientes do Rio Grande do Sul e do perfil de suscetibilidade das bactérias isoladasBacteriaAntibiogramFood MicrobiologyBactériaantibiogramaqualidade microbiológicaObjective: To analyze the microbiological quality of sausages from different regions of the state of Rio Grande do Sul, and to study the susceptibility profile of the bacteria isolated from these samples. Methods: Microbiological analysis was performed using the multiple tube technique (Most Probable Number per gram of sample) and the susceptibility profile by the Kirby-Bauer method. Results: The results of the microbiological analyzes demonstrated that 100% (16) of the analyzed samples were suitable for human consumption. The susceptibility profiles of 28 isolated bacteria were evaluated, with sensitivity in 85% of all antimicrobials tested, 2% of the profiles were considered intermediate and 13% resistant. Conclusions: Through this research were obtained information of great value for the whole community, which will help minimize and prevent food infections due to the consumption of these sausages.Atualmente a ocorrência de doenças bacterianas transmitidas pela ingestão de alimentos contaminados, como as linguiças, é um alerta no dia a dia da população. As principais bactérias causadoras destes distúrbios são os coliformes termotolerantes, que podem apresentar um alto índice de resistência, tornando-se mais patogênicos aos seres humanos. Dessa forma, é importante a realização de um controle microbiológico em todos os alimentos antes de consumi-los. Este trabalho teve por objetivo a análise da qualidade microbiológica de linguiças, provenientes de diferentes regiões do estado do Rio Grande do Sul, e o estudo do perfil de suscetibilidade das bactérias isoladas destas amostras. A análise microbiológica foi realizada através da técnica dos tubos múltiplos (Número Mais Provável por grama de amostra) e o perfil de suscetibilidade pelo método de Kirby-Bauer. Os resultados das análises microbiológicas demonstraram que 100% (16) das amostras analisadas estavam próprias para o consumo humano. Foram avaliados os perfis de suscetibilidade de 28 bactérias isoladas, sendo que estas apresentaram sensibilidade em 85% de todos antimicrobianos testados, 2% dos perfis foram considerados intermediários e 13% resistentes. Através desta pesquisa se obteve informações de grande valia para toda a comunidade, as quais ajudarão a minimizar e prevenir infecções alimentares decorrentes do consumo destes embutidos.Universidade Federal de Santa Maria2020-04-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufsm.br/revistasaude/article/view/4058710.5902/2236583440587Saúde (Santa Maria); Revista Saúde (Santa Maria), Vol.46, n.1, jan.-abr. 2020Saúde (Santa Maria); Revista Saúde (Santa Maria), Vol.46, n.1, jan.-abr. 20202236-58340103-4499reponame:Saúde (Santa Maria)instname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMporhttps://periodicos.ufsm.br/revistasaude/article/view/40587/pdf_1Copyright (c) 2020 Saúde (Santa Maria)info:eu-repo/semantics/openAccessAngeli, MilenaMartini, RosiéliParaginski, Vanessa Teixeira KunzWeiss, Rita Denise NeiderauerStüker, BiancaErnesto, Flávia de AndradeBach, Barbara Charlotte2020-04-30T17:02:15Zoai:ojs.pkp.sfu.ca:article/40587Revistahttps://periodicos.ufsm.br/revistasaudePUBhttps://periodicos.ufsm.br/revistasaude/oairevistasaude.ufsm@gmail.com || amanda.revsaude@gmail.com || beatriz.revsaude@gmail.com2236-58342236-5834opendoar:2020-04-30T17:02:15Saúde (Santa Maria) - Universidade Federal de Santa Maria (UFSM)false |
dc.title.none.fl_str_mv |
Study of the microbiological quality of sausages from Rio Grande do Sul and of the susceptibility profile of isolated bacteria Estudo da qualidade microbiológica de linguiças provenientes do Rio Grande do Sul e do perfil de suscetibilidade das bactérias isoladas |
title |
Study of the microbiological quality of sausages from Rio Grande do Sul and of the susceptibility profile of isolated bacteria |
spellingShingle |
Study of the microbiological quality of sausages from Rio Grande do Sul and of the susceptibility profile of isolated bacteria Angeli, Milena Bacteria Antibiogram Food Microbiology Bactéria antibiograma qualidade microbiológica |
title_short |
Study of the microbiological quality of sausages from Rio Grande do Sul and of the susceptibility profile of isolated bacteria |
title_full |
Study of the microbiological quality of sausages from Rio Grande do Sul and of the susceptibility profile of isolated bacteria |
title_fullStr |
Study of the microbiological quality of sausages from Rio Grande do Sul and of the susceptibility profile of isolated bacteria |
title_full_unstemmed |
Study of the microbiological quality of sausages from Rio Grande do Sul and of the susceptibility profile of isolated bacteria |
title_sort |
Study of the microbiological quality of sausages from Rio Grande do Sul and of the susceptibility profile of isolated bacteria |
author |
Angeli, Milena |
author_facet |
Angeli, Milena Martini, Rosiéli Paraginski, Vanessa Teixeira Kunz Weiss, Rita Denise Neiderauer Stüker, Bianca Ernesto, Flávia de Andrade Bach, Barbara Charlotte |
author_role |
author |
author2 |
Martini, Rosiéli Paraginski, Vanessa Teixeira Kunz Weiss, Rita Denise Neiderauer Stüker, Bianca Ernesto, Flávia de Andrade Bach, Barbara Charlotte |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Angeli, Milena Martini, Rosiéli Paraginski, Vanessa Teixeira Kunz Weiss, Rita Denise Neiderauer Stüker, Bianca Ernesto, Flávia de Andrade Bach, Barbara Charlotte |
dc.subject.por.fl_str_mv |
Bacteria Antibiogram Food Microbiology Bactéria antibiograma qualidade microbiológica |
topic |
Bacteria Antibiogram Food Microbiology Bactéria antibiograma qualidade microbiológica |
description |
Objective: To analyze the microbiological quality of sausages from different regions of the state of Rio Grande do Sul, and to study the susceptibility profile of the bacteria isolated from these samples. Methods: Microbiological analysis was performed using the multiple tube technique (Most Probable Number per gram of sample) and the susceptibility profile by the Kirby-Bauer method. Results: The results of the microbiological analyzes demonstrated that 100% (16) of the analyzed samples were suitable for human consumption. The susceptibility profiles of 28 isolated bacteria were evaluated, with sensitivity in 85% of all antimicrobials tested, 2% of the profiles were considered intermediate and 13% resistant. Conclusions: Through this research were obtained information of great value for the whole community, which will help minimize and prevent food infections due to the consumption of these sausages. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-04-29 |
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://periodicos.ufsm.br/revistasaude/article/view/40587 10.5902/2236583440587 |
url |
https://periodicos.ufsm.br/revistasaude/article/view/40587 |
identifier_str_mv |
10.5902/2236583440587 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://periodicos.ufsm.br/revistasaude/article/view/40587/pdf_1 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2020 Saúde (Santa Maria) info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2020 Saúde (Santa Maria) |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria |
dc.source.none.fl_str_mv |
Saúde (Santa Maria); Revista Saúde (Santa Maria), Vol.46, n.1, jan.-abr. 2020 Saúde (Santa Maria); Revista Saúde (Santa Maria), Vol.46, n.1, jan.-abr. 2020 2236-5834 0103-4499 reponame:Saúde (Santa Maria) instname:Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
instname_str |
Universidade Federal de Santa Maria (UFSM) |
instacron_str |
UFSM |
institution |
UFSM |
reponame_str |
Saúde (Santa Maria) |
collection |
Saúde (Santa Maria) |
repository.name.fl_str_mv |
Saúde (Santa Maria) - Universidade Federal de Santa Maria (UFSM) |
repository.mail.fl_str_mv |
revistasaude.ufsm@gmail.com || amanda.revsaude@gmail.com || beatriz.revsaude@gmail.com |
_version_ |
1799944001338474496 |