Low occurrence of Salmonella in the beef processing chain from Minas Gerais state, Brazil: From bovine hides to end cuts

Detalhes bibliográficos
Autor(a) principal: Cossi, Marcus Vinícius Coutinho
Data de Publicação: 2014
Outros Autores: Burin, Raquel Cristina Konrad, Camargo, Anderson Carlos, Dias, Mariane Rezende, Lanna, Frederico Germano Piscitelli Alvarenga, Pinto, Paulo Sérgio de Arruda, Nero, Luís Augusto
Tipo de documento: Artigo
Idioma: eng
Título da fonte: LOCUS Repositório Institucional da UFV
Texto Completo: https://doi.org/10.1016/j.foodcont.2013.12.018
http://www.locus.ufv.br/handle/123456789/23200
Resumo: The present study aimed to track possible contamination sources of Salmonella spp. during bovine slaughtering. Three slaughterhouses located in Minas Gerais state, Brazil were selected and 836 samples were obtained by surface swabbing of 209 bovine carcasses at four steps of slaughtering: I) after bleeding (from the hide), II) after skinning, III) after evisceration, and IV) after end washing (performed with cold water). Samples were subjected to Salmonella spp. detection according to ISO 6975, and the suspected isolates were identified by PCR as Salmonella by targeting the ompC gene and performing serotyping. Twenty isolates were confirmed as Salmonella and subjected to XbaI macrorestriction and pulsed-field gel electrophoresis (PFGE). Salmonella spp. was detected in the hides of six animals, during slaughtering after skinning (one carcass), after evisceration (two carcasses), and after end washing (three carcasses). Isolates were serotyped as S. Dublin (n = 7), S. Derby (n = 8), S. Infantis (n = 1), S. Give (n = 1), and S. salamae subsp. salamae (n = 3). PFGE demonstrated identical Salmonella pulse-types from hides and slaughtering steps of skinning and evisceration, as well as from animal hides obtained from distinct slaughterhouses. The obtained data indicate a low prevalence of Salmonella spp. during bovine slaughtering in selected industries from Minas Gerais state, Brazil, but identified possible routes of contamination of pathogenic serotypes.
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spelling Cossi, Marcus Vinícius CoutinhoBurin, Raquel Cristina KonradCamargo, Anderson CarlosDias, Mariane RezendeLanna, Frederico Germano Piscitelli AlvarengaPinto, Paulo Sérgio de ArrudaNero, Luís Augusto2019-01-28T12:27:26Z2019-01-28T12:27:26Z2014-060956-7135https://doi.org/10.1016/j.foodcont.2013.12.018http://www.locus.ufv.br/handle/123456789/23200The present study aimed to track possible contamination sources of Salmonella spp. during bovine slaughtering. Three slaughterhouses located in Minas Gerais state, Brazil were selected and 836 samples were obtained by surface swabbing of 209 bovine carcasses at four steps of slaughtering: I) after bleeding (from the hide), II) after skinning, III) after evisceration, and IV) after end washing (performed with cold water). Samples were subjected to Salmonella spp. detection according to ISO 6975, and the suspected isolates were identified by PCR as Salmonella by targeting the ompC gene and performing serotyping. Twenty isolates were confirmed as Salmonella and subjected to XbaI macrorestriction and pulsed-field gel electrophoresis (PFGE). Salmonella spp. was detected in the hides of six animals, during slaughtering after skinning (one carcass), after evisceration (two carcasses), and after end washing (three carcasses). Isolates were serotyped as S. Dublin (n = 7), S. Derby (n = 8), S. Infantis (n = 1), S. Give (n = 1), and S. salamae subsp. salamae (n = 3). PFGE demonstrated identical Salmonella pulse-types from hides and slaughtering steps of skinning and evisceration, as well as from animal hides obtained from distinct slaughterhouses. The obtained data indicate a low prevalence of Salmonella spp. during bovine slaughtering in selected industries from Minas Gerais state, Brazil, but identified possible routes of contamination of pathogenic serotypes.engFood ControlVolume 40, Pages 320- 323, June 20142013 Elsevier Ltd. All rights reserved.info:eu-repo/semantics/openAccessSalmonellaBovineSlaughteringPFGELow occurrence of Salmonella in the beef processing chain from Minas Gerais state, Brazil: From bovine hides to end cutsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALartigo.pdfartigo.pdfTexto completoapplication/pdf317978https://locus.ufv.br//bitstream/123456789/23200/1/artigo.pdf30302031fafd146ab887bddc59fed71aMD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/23200/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52123456789/232002019-01-28 10:08:41.289oai:locus.ufv.br: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Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452019-01-28T13:08:41LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.en.fl_str_mv Low occurrence of Salmonella in the beef processing chain from Minas Gerais state, Brazil: From bovine hides to end cuts
title Low occurrence of Salmonella in the beef processing chain from Minas Gerais state, Brazil: From bovine hides to end cuts
spellingShingle Low occurrence of Salmonella in the beef processing chain from Minas Gerais state, Brazil: From bovine hides to end cuts
Cossi, Marcus Vinícius Coutinho
Salmonella
Bovine
Slaughtering
PFGE
title_short Low occurrence of Salmonella in the beef processing chain from Minas Gerais state, Brazil: From bovine hides to end cuts
title_full Low occurrence of Salmonella in the beef processing chain from Minas Gerais state, Brazil: From bovine hides to end cuts
title_fullStr Low occurrence of Salmonella in the beef processing chain from Minas Gerais state, Brazil: From bovine hides to end cuts
title_full_unstemmed Low occurrence of Salmonella in the beef processing chain from Minas Gerais state, Brazil: From bovine hides to end cuts
title_sort Low occurrence of Salmonella in the beef processing chain from Minas Gerais state, Brazil: From bovine hides to end cuts
author Cossi, Marcus Vinícius Coutinho
author_facet Cossi, Marcus Vinícius Coutinho
Burin, Raquel Cristina Konrad
Camargo, Anderson Carlos
Dias, Mariane Rezende
Lanna, Frederico Germano Piscitelli Alvarenga
Pinto, Paulo Sérgio de Arruda
Nero, Luís Augusto
author_role author
author2 Burin, Raquel Cristina Konrad
Camargo, Anderson Carlos
Dias, Mariane Rezende
Lanna, Frederico Germano Piscitelli Alvarenga
Pinto, Paulo Sérgio de Arruda
Nero, Luís Augusto
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Cossi, Marcus Vinícius Coutinho
Burin, Raquel Cristina Konrad
Camargo, Anderson Carlos
Dias, Mariane Rezende
Lanna, Frederico Germano Piscitelli Alvarenga
Pinto, Paulo Sérgio de Arruda
Nero, Luís Augusto
dc.subject.pt-BR.fl_str_mv Salmonella
Bovine
Slaughtering
PFGE
topic Salmonella
Bovine
Slaughtering
PFGE
description The present study aimed to track possible contamination sources of Salmonella spp. during bovine slaughtering. Three slaughterhouses located in Minas Gerais state, Brazil were selected and 836 samples were obtained by surface swabbing of 209 bovine carcasses at four steps of slaughtering: I) after bleeding (from the hide), II) after skinning, III) after evisceration, and IV) after end washing (performed with cold water). Samples were subjected to Salmonella spp. detection according to ISO 6975, and the suspected isolates were identified by PCR as Salmonella by targeting the ompC gene and performing serotyping. Twenty isolates were confirmed as Salmonella and subjected to XbaI macrorestriction and pulsed-field gel electrophoresis (PFGE). Salmonella spp. was detected in the hides of six animals, during slaughtering after skinning (one carcass), after evisceration (two carcasses), and after end washing (three carcasses). Isolates were serotyped as S. Dublin (n = 7), S. Derby (n = 8), S. Infantis (n = 1), S. Give (n = 1), and S. salamae subsp. salamae (n = 3). PFGE demonstrated identical Salmonella pulse-types from hides and slaughtering steps of skinning and evisceration, as well as from animal hides obtained from distinct slaughterhouses. The obtained data indicate a low prevalence of Salmonella spp. during bovine slaughtering in selected industries from Minas Gerais state, Brazil, but identified possible routes of contamination of pathogenic serotypes.
publishDate 2014
dc.date.issued.fl_str_mv 2014-06
dc.date.accessioned.fl_str_mv 2019-01-28T12:27:26Z
dc.date.available.fl_str_mv 2019-01-28T12:27:26Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://doi.org/10.1016/j.foodcont.2013.12.018
http://www.locus.ufv.br/handle/123456789/23200
dc.identifier.issn.none.fl_str_mv 0956-7135
identifier_str_mv 0956-7135
url https://doi.org/10.1016/j.foodcont.2013.12.018
http://www.locus.ufv.br/handle/123456789/23200
dc.language.iso.fl_str_mv eng
language eng
dc.relation.ispartofseries.pt-BR.fl_str_mv Volume 40, Pages 320- 323, June 2014
dc.rights.driver.fl_str_mv 2013 Elsevier Ltd. All rights reserved.
info:eu-repo/semantics/openAccess
rights_invalid_str_mv 2013 Elsevier Ltd. All rights reserved.
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Food Control
publisher.none.fl_str_mv Food Control
dc.source.none.fl_str_mv reponame:LOCUS Repositório Institucional da UFV
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str LOCUS Repositório Institucional da UFV
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