Staphylococcus aureus isolados de linguiças suínas e de frango do tipo frescal: perfil de suscetibilidade e caracterização molecular
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| Hlavní autor: | |
|---|---|
| Datum vydání: | 2015 |
| Médium: | Master thesis |
| Jazyk: | por |
| Zdroj: | Repositório Institucional da UFG |
| Download full: | http://repositorio.bc.ufg.br/tede/handle/tede/5826 |
Shrnutí: | This study aimed to isolate and identify Staphylococcus aureus in fresh sausages that were handmade or industrially produced, and characterize isolates for susceptibility to antimicrobial agents and the presence of virulence genes. We collected 86 samples of fresh sausages, pork and chicken, in butchers of the city of Aparecida de Goiânia, Goiás. The temperature of the sausages was also measured at the time of collection. After microbiological analysis, the isolates were submitted to the antibiogram by disk diffusion technique, to typing by Pulsed Field Gel Electrophoresis and to detection of virulence genes by Polymerase Chain Reaction. Most sausages collected (68.6%) showed temperature above 4 ° C, ranging from 4.98 °C to 9.89 °C. Six samples were contaminated with Staphylococcus sp., with seven isolates, but with scores within the standard set by the Brazilian law (5.0 x 103 colony forming units per gram). Of the seven isolates obtained from different brands, collected in different butchers, three were identified as Staphylococcus aureus by detection of the femA gene, were sensitive to all antibiotics tested and showed 100% similarity by Pulsed Field. The genes encoding the hemolysins A and B, and enterotoxin H were detected in three of S. aureus strains and in one of them were already detected the genes encoding enterotoxins G and I. The survey allowed to detect S. aureus in fresh sausages, and the possibility of expression of enterotoxins genes., The presence of isolates genetically identical identified in samples obtained of distinct brands and from different butchers indicate common source of contamination or spread of particular strains in this type of food. It should be noted therefore the need to observe the product's storage conditions such as temperature when that significant amounts of toxins are not produced and become risk for the occurrence of outbreaks. |
| _version_ | 1871426315169562624 |
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| author | Bernardo, Larissa Gomes |
| author_browse | Bernardo, Larissa Gomes |
| author_facet | Bernardo, Larissa Gomes |
| author_role | author |
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| collection | Repositório Institucional da UFG |
| contributor_str_mv | André, Maria Cláudia Dantas Porfirio Borges Campos, Maria Raquel Hidalgo Souza, Keili Maria Cardoso de André, Maria Cláudia Dantas Porfirio Borges Cardoso, Juliana Lamaro Vasconcelos, Lara Stefania Netto de Oliveira Leão |
| dc.contributor.advisor1.fl_str_mv | André, Maria Cláudia Dantas Porfirio Borges |
| dc.contributor.advisor1Lattes.fl_str_mv | http://lattes.cnpq.br/1475834090578722 |
| dc.contributor.author.fl_str_mv | Bernardo, Larissa Gomes |
| dc.contributor.authorLattes.fl_str_mv | http://lattes.cnpq.br/1302698628933071 |
| dc.contributor.referee1.fl_str_mv | Campos, Maria Raquel Hidalgo |
| dc.contributor.referee2.fl_str_mv | Souza, Keili Maria Cardoso de |
| dc.contributor.referee3.fl_str_mv | André, Maria Cláudia Dantas Porfirio Borges |
| dc.contributor.referee4.fl_str_mv | Cardoso, Juliana Lamaro |
| dc.contributor.referee5.fl_str_mv | Vasconcelos, Lara Stefania Netto de Oliveira Leão |
| dc.date.accessioned.fl_str_mv | 2016-08-05T11:32:00Z |
| dc.date.issued.fl_str_mv | 2015-03-30 |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.citation.fl_str_mv | BERNARDO, L. G. Staphylococcus aureus isolados de linguiças suínas e de frango do tipo frescal: perfil de suscetibilidade e caracterização molecular. 2016. 79 f. Dissertação (Mestrado em Nutrição e Saúde) - Universidade Federal de Goiás, Goiânia, 2015. |
| dc.identifier.uri.fl_str_mv | http://repositorio.bc.ufg.br/tede/handle/tede/5826 |
| dc.language.iso.fl_str_mv | por |
| dc.publisher.country.fl_str_mv | Brasil |
| dc.publisher.department.fl_str_mv | Faculdade de Nutrição - FANUT (RG) |
| dc.publisher.initials.fl_str_mv | UFG |
| dc.publisher.none.fl_str_mv | Universidade Federal de Goiás |
| dc.publisher.program.fl_str_mv | Programa de Pós-graduação em Nutrição e Saúde (FANUT) |
| dc.relation.cnpq.fl_str_mv | 6837776116037956682 |
| dc.relation.confidence.fl_str_mv | 600 600 600 600 |
| dc.relation.department.fl_str_mv | 9028001981735587154 |
| dc.relation.program.fl_str_mv | -3010970718164250106 |
| dc.relation.sponsorship.fl_str_mv | 2075167498588264571 |
| dc.rights.driver.fl_str_mv | http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | reponame:Repositório Institucional da UFG instname:Universidade Federal de Goiás (UFG) instacron:UFG |
| dc.subject.cnpq.fl_str_mv | CIENCIA DE ALIMENTOS::VALOR NUTRITIVO DE ALIMENTOS |
| dc.subject.eng.fl_str_mv | Products meat Staphylococcus aureus Microbiological analysis Microbial sensitivity tests Reaction polymerase chain Virulence |
| dc.subject.por.fl_str_mv | Produtos da carne Staphylococcus aureus Análise microbiológica Tetes de sensibilidade microbiana Reação em cadeia da polimerase Virulência |
| dc.title.alternative.eng.fl_str_mv | Staphylococcus aureus isolated from fresh pork and chicken sausages: profile of susceptibility and molecular characterization |
| dc.title.por.fl_str_mv | Staphylococcus aureus isolados de linguiças suínas e de frango do tipo frescal: perfil de suscetibilidade e caracterização molecular |
| dc.type.driver.fl_str_mv | info:eu-repo/semantics/masterThesis |
| dc.type.status.fl_str_mv | info:eu-repo/semantics/publishedVersion |
| description | This study aimed to isolate and identify Staphylococcus aureus in fresh sausages that were handmade or industrially produced, and characterize isolates for susceptibility to antimicrobial agents and the presence of virulence genes. We collected 86 samples of fresh sausages, pork and chicken, in butchers of the city of Aparecida de Goiânia, Goiás. The temperature of the sausages was also measured at the time of collection. After microbiological analysis, the isolates were submitted to the antibiogram by disk diffusion technique, to typing by Pulsed Field Gel Electrophoresis and to detection of virulence genes by Polymerase Chain Reaction. Most sausages collected (68.6%) showed temperature above 4 ° C, ranging from 4.98 °C to 9.89 °C. Six samples were contaminated with Staphylococcus sp., with seven isolates, but with scores within the standard set by the Brazilian law (5.0 x 103 colony forming units per gram). Of the seven isolates obtained from different brands, collected in different butchers, three were identified as Staphylococcus aureus by detection of the femA gene, were sensitive to all antibiotics tested and showed 100% similarity by Pulsed Field. The genes encoding the hemolysins A and B, and enterotoxin H were detected in three of S. aureus strains and in one of them were already detected the genes encoding enterotoxins G and I. The survey allowed to detect S. aureus in fresh sausages, and the possibility of expression of enterotoxins genes., The presence of isolates genetically identical identified in samples obtained of distinct brands and from different butchers indicate common source of contamination or spread of particular strains in this type of food. It should be noted therefore the need to observe the product's storage conditions such as temperature when that significant amounts of toxins are not produced and become risk for the occurrence of outbreaks. |
| eu_rights_str_mv | openAccess |
| format | masterThesis |
| id | UFG-2_053eccdaecf94821ae310dfd0542ea7e |
| identifier_str_mv | BERNARDO, L. G. Staphylococcus aureus isolados de linguiças suínas e de frango do tipo frescal: perfil de suscetibilidade e caracterização molecular. 2016. 79 f. Dissertação (Mestrado em Nutrição e Saúde) - Universidade Federal de Goiás, Goiânia, 2015. |
| instacron_str | UFG |
| institution | UFG |
| instname_str | Universidade Federal de Goiás (UFG) |
| language | por |
| network_acronym_str | UFG-2 |
| network_name_str | Repositório Institucional da UFG |
| oai_identifier_str | oai:repositorio.bc.ufg.br:tede/5826 |
| publishDate | 2015 |
| publishDateSort | 2015 |
| publisher.none.fl_str_mv | Universidade Federal de Goiás |
| reponame_str | Repositório Institucional da UFG |
| repository.mail.fl_str_mv | grt.bc@ufg.br |
| repository.name.fl_str_mv | Repositório Institucional da UFG - Universidade Federal de Goiás (UFG) |
| repository_id_str | oai:repositorio.bc.ufg.br:tede/1234 |
| rights_invalid_str_mv | http://creativecommons.org/licenses/by-nc-nd/4.0/ |
| spelling | André, Maria Cláudia Dantas Porfirio Borgeshttp://lattes.cnpq.br/1475834090578722Campos, Maria Raquel HidalgoSouza, Keili Maria Cardoso deAndré, Maria Cláudia Dantas Porfirio BorgesCardoso, Juliana LamaroVasconcelos, Lara Stefania Netto de Oliveira Leãohttp://lattes.cnpq.br/1302698628933071Bernardo, Larissa Gomes2016-08-05T11:32:00Z2015-03-30BERNARDO, L. G. Staphylococcus aureus isolados de linguiças suínas e de frango do tipo frescal: perfil de suscetibilidade e caracterização molecular. 2016. 79 f. Dissertação (Mestrado em Nutrição e Saúde) - Universidade Federal de Goiás, Goiânia, 2015.http://repositorio.bc.ufg.br/tede/handle/tede/5826This study aimed to isolate and identify Staphylococcus aureus in fresh sausages that were handmade or industrially produced, and characterize isolates for susceptibility to antimicrobial agents and the presence of virulence genes. We collected 86 samples of fresh sausages, pork and chicken, in butchers of the city of Aparecida de Goiânia, Goiás. The temperature of the sausages was also measured at the time of collection. After microbiological analysis, the isolates were submitted to the antibiogram by disk diffusion technique, to typing by Pulsed Field Gel Electrophoresis and to detection of virulence genes by Polymerase Chain Reaction. Most sausages collected (68.6%) showed temperature above 4 ° C, ranging from 4.98 °C to 9.89 °C. Six samples were contaminated with Staphylococcus sp., with seven isolates, but with scores within the standard set by the Brazilian law (5.0 x 103 colony forming units per gram). Of the seven isolates obtained from different brands, collected in different butchers, three were identified as Staphylococcus aureus by detection of the femA gene, were sensitive to all antibiotics tested and showed 100% similarity by Pulsed Field. The genes encoding the hemolysins A and B, and enterotoxin H were detected in three of S. aureus strains and in one of them were already detected the genes encoding enterotoxins G and I. The survey allowed to detect S. aureus in fresh sausages, and the possibility of expression of enterotoxins genes., The presence of isolates genetically identical identified in samples obtained of distinct brands and from different butchers indicate common source of contamination or spread of particular strains in this type of food. It should be noted therefore the need to observe the product's storage conditions such as temperature when that significant amounts of toxins are not produced and become risk for the occurrence of outbreaks.Este estudo teve como objetivo isolar e identificar Staphylococcus aureus em linguiças frescais, fabricadas artesanalmente ou de modo industrial, e caracterizar os isolados quanto à suscetibilidade a antimicrobianos e à presença de genes de virulência. Foram coletadas 86 amostras de linguiças frescais, suína e de frango, em açougues do Município de Aparecida de Goiânia, Goiás. A temperatura das linguiças foi aferida no momento da coleta. Após análise microbiológica, realizou-se o antibiograma pela técnica de disco-difusão, tipagem microbiana por eletroforese em gel em campo pulsado e detecção de genes de virulência pela Reação em Cadeia de Polimerase. A maioria das linguiças coletadas (68,6%) apresentaram temperatura superior a 4 ºC, variando de 4,98 ºC a 9,89 ºC. Seis amostras estavam contaminadas por Staphylococcus sp., sendo obtidos sete isolados, porém com contagens conforme o padrão estabelecido pela legislação brasileira em vigor (5,0 x 103 unidades formadoras de colônia por grama). Dos sete isolados, três obtidos de amostras de marcas distintas, coletados em açougues diferentes, foram identificados como Staphylococcus aureus pela detecção do gene femA, apresentaram sensibilidade a todos os antibióticos testados e 100% de similaridade pela técnica de Pulsed Field. Foi detectada a presença de genes que codificam as hemolisinas A e B e a enterotoxina H nos três isolados de S. aureus e em um deles ainda foram detectados os genes que codificam as enterotoxinas G e I. A pesquisa permitiu detectar S. aureus em linguiças frescais e a possibilidade de expressão de genes de enterotoxinas. A presença de isolados semelhantes geneticamente, identificados em amostras oriundas de açougues diferentes e de marcas distintas, indicam origem comum de contaminação ou difusão de linhagens particulares neste tipo de alimento. Ressalta-se portanto, a necessidade de se observar as condições de armazenamento do produto como a temperatura, para que quantidades expressivas de toxinas não sejam produzidas e se tornem risco para a ocorrência de surtos de origem alimentar.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESapplication/pdfporUniversidade Federal de GoiásPrograma de Pós-graduação em Nutrição e Saúde (FANUT)UFGBrasilFaculdade de Nutrição - FANUT (RG)http://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessProdutos da carneStaphylococcus aureusAnálise microbiológicaTetes de sensibilidade microbianaReação em cadeia da polimeraseVirulênciaProducts meatStaphylococcus aureusMicrobiological analysisMicrobial sensitivity testsReaction polymerase chainVirulenceCIENCIA DE ALIMENTOS::VALOR NUTRITIVO DE ALIMENTOSStaphylococcus aureus isolados de linguiças suínas e de frango do tipo frescal: perfil de suscetibilidade e caracterização molecularStaphylococcus aureus isolated from fresh pork and chicken sausages: profile of susceptibility and molecular characterizationinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesis-3010970718164250106600600600600902800198173558715468377761160379566822075167498588264571reponame:Repositório Institucional da UFGinstname:Universidade Federal de Goiás (UFG)instacron:UFGLICENSElicense.txtlicense.txttext/plain; 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| spellingShingle | Staphylococcus aureus isolados de linguiças suínas e de frango do tipo frescal: perfil de suscetibilidade e caracterização molecular Bernardo, Larissa Gomes Produtos da carne Staphylococcus aureus Análise microbiológica Tetes de sensibilidade microbiana Reação em cadeia da polimerase Virulência Products meat Staphylococcus aureus Microbiological analysis Microbial sensitivity tests Reaction polymerase chain Virulence CIENCIA DE ALIMENTOS::VALOR NUTRITIVO DE ALIMENTOS |
| status_str | publishedVersion |
| title | Staphylococcus aureus isolados de linguiças suínas e de frango do tipo frescal: perfil de suscetibilidade e caracterização molecular |
| title_full | Staphylococcus aureus isolados de linguiças suínas e de frango do tipo frescal: perfil de suscetibilidade e caracterização molecular |
| title_fullStr | Staphylococcus aureus isolados de linguiças suínas e de frango do tipo frescal: perfil de suscetibilidade e caracterização molecular |
| title_full_unstemmed | Staphylococcus aureus isolados de linguiças suínas e de frango do tipo frescal: perfil de suscetibilidade e caracterização molecular |
| title_short | Staphylococcus aureus isolados de linguiças suínas e de frango do tipo frescal: perfil de suscetibilidade e caracterização molecular |
| title_sort | Staphylococcus aureus isolados de linguiças suínas e de frango do tipo frescal: perfil de suscetibilidade e caracterização molecular |
| topic | Produtos da carne Staphylococcus aureus Análise microbiológica Tetes de sensibilidade microbiana Reação em cadeia da polimerase Virulência Products meat Staphylococcus aureus Microbiological analysis Microbial sensitivity tests Reaction polymerase chain Virulence CIENCIA DE ALIMENTOS::VALOR NUTRITIVO DE ALIMENTOS |
| url | http://repositorio.bc.ufg.br/tede/handle/tede/5826 |