Identificação, perfil de resistência a antimicrobianos e caracterização molecular de Aeromonas spp. isoladas de queijos de coalho tipo A comercializados na cidade de Recife - PE

• Autor(a) principal: LUNA, Rejane de Oliveira
• Data de Publicação: 2012
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UFRPE
• Texto Completo: http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/5821
• topic: Queijo coalho; Aeromonas; Saúde pública; CIENCIAS AGRARIAS::MEDICINA VETERINARIA

he coalho cheese is a traditional product of the Northeast region of Brazil, produced since the colonization of the country. It is classified in coalho cheese type A made with the pasteurized milk, whole or skimmed, raw pressed mass, and coalho cheese type B that produced with raw milk. Contamination of milk by bacteria including Aeromonas can happen in obtaining or during processing, if procedures are not complied with health and safety as pasteurization and proper use of water quality in the cleaning of equipment. The objective was to evaluate the hygienic-sanitary profile of coalho cheese type A, with respect to quantification of Aeromonas, isolation and identification of species obtained in periods of summer and rainy, and check the resistance profile of isolates against antibiotics. We obtained mean Aeromonas counts ranging from 1.0 x 103 to 1.6 x 1010, and the highest counts observed during the rainy season. The species isolated were A. hydrophila (54.8%), A. caviae (24.7%) and A. sobria (17.8%), species frequently incriminated as causes of acute diarrhea, and less frequently, A. veronii (2.7%). All isolated strains showed resistance to multiple antimicrobial drugs, is resistant to at least three of the eight antibiotics tested. The coalho cheese type A may pose a risk to public health due to a high population of Aeromonas spp., presenting resistance to multiple antibiotics.