Campylobacter spp. na cadeia produtiva de suínos

• Autor(a) principal: Gabriel, Mônica Ribeiro
• Data de Publicação: 2009
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da UFU
• Texto Completo: https://repositorio.ufu.br/handle/123456789/12967
• topic: Campylobacter spp; Carcaça; Fezes; Frigorífico; Suíno; Campylobacter; Epidemiologia veterinária; Carcass; Faecal; Slaughterhouse; Swine; CNPQ::CIENCIAS AGRARIAS::MEDICINA VETERINARIA

This study was done to evaluate the prevalence of Campylobacter spp. in swine productive chain, in finishing farm and slaughter. Swine faecal and carcass swabs were collected form three groups of pigs in three different segments: in finishing farm, slaughterhouse and the slaughter plant (in three points). Altogether were collected 45 samples of faecal swabs at finishing farm and 45 samples in slaughterhouse (cold storage). The 135 collected samples (carcass swabs and linfonodes) were divided in three groups during the slaughter: 45 samples after scalding/deharing; 45 samples after evisceration (linfonodes) and 45 after the splitting operation of carcass. The prevalence of Campylobacter spp in swine faecal samples was 66.6% (30/45) at finishing farm and 93.3% (42/45) at slaughter. There was a significant statistical difference in the positivity occurrence of Campylobacter spp. in evaluated swines at finishing farm and slaughterhouse (P=0,004). At slaughter, in the 135 analyzed samples of carcass swabs and linfonodes was obtained 43.7% (59/135) of positivity to Campylobacter spp.: 57.7% (26/45) after scalding/deharing, 40.0% (18/45) after evisceration (linfonodes) and 33.3% (15/45) after the splitting operation of carcass. The positivity occurrence of Campylobacter spp in collected samples in all stages during slaughter was significantly reduced from the beginning until the end of process analysis (P=0.01). It was observed that positive carcasses in all the samples were originated in positive animals before slaughter. Procedures to reduce the positivity occurrence of Campylobacter spp. must be used before animal slaughter. In this study was observed that procedures realyzed during swine slaughter can reduced the positivity rates of Campylobacter spp., but it is insufficient to confirm the absence of Campylobacter spp. in swine carcasses. The obtained results in this study permit conclude that the high positivity to Campylobacter spp. in swines of finishing farm causes propagation of this microorganism in carcasses during the slaughter process.