Salmonella spp. isoladas em abatedouro frigorífico de suínos: resistência a sanitizantes e antimicrobianos
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| Autor Principal: | |
|---|---|
| Data de Publicación: | 2018 |
| Formato: | Master thesis |
| Idioma: | por |
| Fonte: | Repositório Institucional da UPF |
| Download full: | https://repositorio.upf.br/handle/123456789/1611 |
Summary: | Brazil is the fourth largest pork producer and exporter of the world, besides, the swine productive chain represents a very important economic base for the country. However, the sector faces difficulties like detecting bacteria from the Salmonella gender in the swine herd and slaughterhouses, because this bacteria is one of the most important agent related to foodborne diseases and pork meat has been associated as an important food vehicle. To know the major risk points of contamination by Salmonella spp. at the different slaughtering steps is crucial to properly control the process, as well as the correct realization of cleaning and sanitizing, essential to control the environment microorganisms, all of these with the final intention to produce pork meat products safe for consumption. The dissemination of bacterial resistance to antimicrobials and sanitizers has been concerning authorities worldwide, at animal and human health level. In this context, it was identified the presence of Salmonella spp. at the different steps in a swine slaughterhouse and evaluated the action of sanitizers (peracetic acid 0,5% e 1%, and quaternary ammonium 0,5%) and antimicrobials (enrofloxacin 5mcg, florfenicol 30mcg, amoxicillin 10mcg, cephaclor 30mcg, lincomycin 2mcg, azithromycin 15 mcg, doxycycline 30mcg and chloramphenicol 30mcg) against these isolates. It was evaluated 150 samples, 60 from the lairage floor (environment samples) and 90 from the carcass surface at the studied slaughterhouse. From de environment samples, 38% (23/60) were positive for Salmonella spp., which 53% (16/30) were from before de cleaning process and 23% (7/30) after de cleaning process. About the carcass sampling, 21% (19/90) were positive for Salmonella spp. The exsanguination stage was the most positive point (46,7%), followed by the final carcass wash (16,7%), and there was no isolation at all after the carcass cooling. About the sanitizers, the peracetic acid at both concentration was efficient at all exposure times, however de quaternary ammonium 0,5% was efficient at all exposure times with 26,9% of the isolates, 5 (19,2%) were resistant with 5 minutes of exposure, 6 (23%) were resistant up to 10 minutes of exposure and 8 (30,7%) were resistant to all the exposure times. For the antimicrobial test, 48% of the samples were multiresistant. Lincomycin (100%), amoxicillin (80%) and chloramphenicol (40%) had the highest resistance level. All the samples were sensitive to enrofloxacin. Due to the difficulty to control Salmonella at the swine herds, it makes indispensable to maintain the control of the slaughter operations, cleaning and disinfection procedures, as also employees qualification, with the objective of reduce the presence of Salmonella spp. at acceptable levels or eliminate it, providing safe pork meat products. Furthermore, monitoring de sensibility profile of the most used antimicrobial products at the swine chain is fundamental to take decisions about the correct use of these medications. |
| _version_ | 1871607632817553408 |
|---|---|
| author | Quadros, Caroline Luneli de |
| author_browse | Quadros, Caroline Luneli de |
| author_facet | Quadros, Caroline Luneli de |
| author_role | author |
| collection | Repositório Institucional da UPF |
| dc.contributor.author.fl_str_mv | Quadros, Caroline Luneli de |
| dc.contributor.none.fl_str_mv | Santos, Luciana Ruschel dos http://lattes.cnpq.br/1928638169048096 |
| dc.date.none.fl_str_mv | 2018-08-24 2025-05-07T00:27:12Z |
| dc.format.none.fl_str_mv | application/pdf application/pdf |
| dc.identifier.uri.fl_str_mv | QUADROS, Caroline Luneli de. Salmonella spp. isoladas em abatedouro frigorífico de suínos: resistência a sanitizantes e antimicrobianos. 2018. 40 f. Dissertação (Mestrado em Agronomia) - Universidade de Passo Fundo, Passo Fundo, RS, 2019. https://repositorio.upf.br/handle/123456789/1611 |
| dc.language.iso.fl_str_mv | por |
| dc.publisher.none.fl_str_mv | Universidade de Passo Fundo Faculdade de Agronomia e Medicina Veterinária – FAMV Brasil UPF Programa de Pós-Graduação em Bioexperimentação |
| dc.rights.driver.fl_str_mv | info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | reponame:Repositório Institucional da UPF instname:Universidade de Passo Fundo (UPF) instacron:UPF |
| dc.subject.por.fl_str_mv | Suíno - Criação Salmonela Agentes antiinfeccios CIENCIAS AGRARIAS::MEDICINA VETERINARIA |
| dc.title.none.fl_str_mv | Salmonella spp. isoladas em abatedouro frigorífico de suínos: resistência a sanitizantes e antimicrobianos Salmonella spp. insulated in slaughterhouse of swine: resistance to sanitizers and antimicrobials |
| dc.type.driver.fl_str_mv | info:eu-repo/semantics/masterThesis |
| dc.type.status.fl_str_mv | info:eu-repo/semantics/publishedVersion |
| description | Brazil is the fourth largest pork producer and exporter of the world, besides, the swine productive chain represents a very important economic base for the country. However, the sector faces difficulties like detecting bacteria from the Salmonella gender in the swine herd and slaughterhouses, because this bacteria is one of the most important agent related to foodborne diseases and pork meat has been associated as an important food vehicle. To know the major risk points of contamination by Salmonella spp. at the different slaughtering steps is crucial to properly control the process, as well as the correct realization of cleaning and sanitizing, essential to control the environment microorganisms, all of these with the final intention to produce pork meat products safe for consumption. The dissemination of bacterial resistance to antimicrobials and sanitizers has been concerning authorities worldwide, at animal and human health level. In this context, it was identified the presence of Salmonella spp. at the different steps in a swine slaughterhouse and evaluated the action of sanitizers (peracetic acid 0,5% e 1%, and quaternary ammonium 0,5%) and antimicrobials (enrofloxacin 5mcg, florfenicol 30mcg, amoxicillin 10mcg, cephaclor 30mcg, lincomycin 2mcg, azithromycin 15 mcg, doxycycline 30mcg and chloramphenicol 30mcg) against these isolates. It was evaluated 150 samples, 60 from the lairage floor (environment samples) and 90 from the carcass surface at the studied slaughterhouse. From de environment samples, 38% (23/60) were positive for Salmonella spp., which 53% (16/30) were from before de cleaning process and 23% (7/30) after de cleaning process. About the carcass sampling, 21% (19/90) were positive for Salmonella spp. The exsanguination stage was the most positive point (46,7%), followed by the final carcass wash (16,7%), and there was no isolation at all after the carcass cooling. About the sanitizers, the peracetic acid at both concentration was efficient at all exposure times, however de quaternary ammonium 0,5% was efficient at all exposure times with 26,9% of the isolates, 5 (19,2%) were resistant with 5 minutes of exposure, 6 (23%) were resistant up to 10 minutes of exposure and 8 (30,7%) were resistant to all the exposure times. For the antimicrobial test, 48% of the samples were multiresistant. Lincomycin (100%), amoxicillin (80%) and chloramphenicol (40%) had the highest resistance level. All the samples were sensitive to enrofloxacin. Due to the difficulty to control Salmonella at the swine herds, it makes indispensable to maintain the control of the slaughter operations, cleaning and disinfection procedures, as also employees qualification, with the objective of reduce the presence of Salmonella spp. at acceptable levels or eliminate it, providing safe pork meat products. Furthermore, monitoring de sensibility profile of the most used antimicrobial products at the swine chain is fundamental to take decisions about the correct use of these medications. |
| eu_rights_str_mv | openAccess |
| format | masterThesis |
| id | UPF_6c2a331453a4fa60a3f5f9b75cfde01c |
| identifier_str_mv | QUADROS, Caroline Luneli de. Salmonella spp. isoladas em abatedouro frigorífico de suínos: resistência a sanitizantes e antimicrobianos. 2018. 40 f. Dissertação (Mestrado em Agronomia) - Universidade de Passo Fundo, Passo Fundo, RS, 2019. |
| instacron_str | UPF |
| institution | UPF |
| instname_str | Universidade de Passo Fundo (UPF) |
| language | por |
| network_acronym_str | UPF |
| network_name_str | Repositório Institucional da UPF |
| oai_identifier_str | oai:repositorio.upf.br:123456789/1611 |
| publishDate | 2018 |
| publishDateSort | 2018 |
| publisher.none.fl_str_mv | Universidade de Passo Fundo Faculdade de Agronomia e Medicina Veterinária – FAMV Brasil UPF Programa de Pós-Graduação em Bioexperimentação |
| reponame_str | Repositório Institucional da UPF |
| repository.mail.fl_str_mv | jucelei@upf.br||biblio@upf.br |
| repository.name.fl_str_mv | Repositório Institucional da UPF - Universidade de Passo Fundo (UPF) |
| repository_id_str | 1610 |
| spelling | Salmonella spp. isoladas em abatedouro frigorífico de suínos: resistência a sanitizantes e antimicrobianosSalmonella spp. insulated in slaughterhouse of swine: resistance to sanitizers and antimicrobialsSuíno - CriaçãoSalmonelaAgentes antiinfecciosCIENCIAS AGRARIAS::MEDICINA VETERINARIABrazil is the fourth largest pork producer and exporter of the world, besides, the swine productive chain represents a very important economic base for the country. However, the sector faces difficulties like detecting bacteria from the Salmonella gender in the swine herd and slaughterhouses, because this bacteria is one of the most important agent related to foodborne diseases and pork meat has been associated as an important food vehicle. To know the major risk points of contamination by Salmonella spp. at the different slaughtering steps is crucial to properly control the process, as well as the correct realization of cleaning and sanitizing, essential to control the environment microorganisms, all of these with the final intention to produce pork meat products safe for consumption. The dissemination of bacterial resistance to antimicrobials and sanitizers has been concerning authorities worldwide, at animal and human health level. In this context, it was identified the presence of Salmonella spp. at the different steps in a swine slaughterhouse and evaluated the action of sanitizers (peracetic acid 0,5% e 1%, and quaternary ammonium 0,5%) and antimicrobials (enrofloxacin 5mcg, florfenicol 30mcg, amoxicillin 10mcg, cephaclor 30mcg, lincomycin 2mcg, azithromycin 15 mcg, doxycycline 30mcg and chloramphenicol 30mcg) against these isolates. It was evaluated 150 samples, 60 from the lairage floor (environment samples) and 90 from the carcass surface at the studied slaughterhouse. From de environment samples, 38% (23/60) were positive for Salmonella spp., which 53% (16/30) were from before de cleaning process and 23% (7/30) after de cleaning process. About the carcass sampling, 21% (19/90) were positive for Salmonella spp. The exsanguination stage was the most positive point (46,7%), followed by the final carcass wash (16,7%), and there was no isolation at all after the carcass cooling. About the sanitizers, the peracetic acid at both concentration was efficient at all exposure times, however de quaternary ammonium 0,5% was efficient at all exposure times with 26,9% of the isolates, 5 (19,2%) were resistant with 5 minutes of exposure, 6 (23%) were resistant up to 10 minutes of exposure and 8 (30,7%) were resistant to all the exposure times. For the antimicrobial test, 48% of the samples were multiresistant. Lincomycin (100%), amoxicillin (80%) and chloramphenicol (40%) had the highest resistance level. All the samples were sensitive to enrofloxacin. Due to the difficulty to control Salmonella at the swine herds, it makes indispensable to maintain the control of the slaughter operations, cleaning and disinfection procedures, as also employees qualification, with the objective of reduce the presence of Salmonella spp. at acceptable levels or eliminate it, providing safe pork meat products. Furthermore, monitoring de sensibility profile of the most used antimicrobial products at the swine chain is fundamental to take decisions about the correct use of these medications.O Brasil é o quarto maior produtor e exportador mundial de carne suína e a cadeia produtiva da suinocultura representa uma importante base econômica para o país. Porém, dificuldades como a identificação de bactérias do gênero Salmonella nos rebanhos e nos abatedouros são enfrentadas pelo setor, pois esta bactéria se destaca como um dos principais agentes de doenças transmitidas por alimentos e a carne suína tem sido associada como provável fonte de contaminação em produtos de origem animal. Conhecer os pontos de risco para contaminação por Salmonella spp. nas diferentes etapas do abate é fundamental para o controle adequado do processo, assim como a realização correta dos procedimentos de higienização e sanitização, necessários no controle ambiental de microrganismos. A disseminação da resistência bacteriana frente a antimicrobianos e sanitizantes vem aumentando a preocupação no mundo todo, tanto na saúde animal como na humana. Nesse contexto, foi identificada a presença de Salmonella spp. em diferentes pontos de um abatedouro de suínos e avaliada a ação de sanitizantes (ácido peracético 0,5% e 1% e amônia quaternária 0,5%) e de antimicrobianos (enrofloxacina 5mcg, florfenicol 30mcg, amoxacilina 10mcg, cefaclor 30mcg, lincomicina 2mcg, azitromicina 15mcg, doxiciclina 30mcg e cloranfenicol 30mcg) frente a estes isolados. Foram avaliadas 150 amostras, sendo 60 do piso das pocilgas (amostras ambientais) e 90 de superfícies de carcaças no abatedouro avaliado. Das amostras ambientais, 38% (23/60) foram positivas para Salmonella spp., sendo 53% (16/30) antes da higienização e 23% (7/30) após a higienização. Em relação à amostragem de carcaças, 21% (19/90) foram positivas para Salmonella spp., sendo que o ponto de coleta na sangria apresentou maior positividade (46,7%), seguido pelo chuveiro final (16,7%), até não se obter nenhum isolamento após o resfriamento das carcaças. O ácido peracético, nas duas concentrações, teve ação frente aos isolados avaliados em todos os tempos de exposição (1, 5, 10 e 15 minutos). A amônia quaternária 0,5%, foi eficiente em todos os tempos frente a 26,9% dos isolados, enquanto 19,2% dos isolados foram resistentes com 5 minutos de exposição, 23% com 10 minutos e 30,7% a todos os tempos avaliados. Nos ensaios com antimicrobianos, 48% das amostras apresentaram multirresistência, sendo os maiores índices para Lincomicina (100%), amoxicilina (80%) e cloranfenicol (40%). Todas as amostras foram sensíveis à enrofloxacina. Devido à dificuldade para controlar Salmonella nos rebanhos suínos, se torna imprescindível manter o controle das operações de abate, dos procedimentos de higiene e desinfecção, e da qualificação dos empregados, a fim de reduzir a presença de Salmonella spp. a níveis aceitáveis ou eliminá-la, com o intuito de fornecer produtos de origem suína seguros para os consumidores. Da mesma forma, o monitoramento do perfil de sensibilidade aos antimicrobianos utilizados frequentemente na produção de suínos é fundamental para tomar decisões quanto ao uso correto destes medicamentos.Universidade de Passo FundoFaculdade de Agronomia e Medicina Veterinária – FAMVBrasilUPFPrograma de Pós-Graduação em BioexperimentaçãoSantos, Luciana Ruschel doshttp://lattes.cnpq.br/1928638169048096Quadros, Caroline Luneli de2025-05-07T00:27:12Z2018-08-24info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfapplication/pdfQUADROS, Caroline Luneli de. Salmonella spp. isoladas em abatedouro frigorífico de suínos: resistência a sanitizantes e antimicrobianos. 2018. 40 f. Dissertação (Mestrado em Agronomia) - Universidade de Passo Fundo, Passo Fundo, RS, 2019.https://repositorio.upf.br/handle/123456789/1611porinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UPFinstname:Universidade de Passo Fundo (UPF)instacron:UPF2025-12-30T20:46:34Zoai:repositorio.upf.br:123456789/1611Repositório InstitucionalPRIhttp://repositorio.upf.br/oai/requestjucelei@upf.br||biblio@upf.bropendoar:16102025-12-30T20:46:34Repositório Institucional da UPF - Universidade de Passo Fundo (UPF) |
| spellingShingle | Salmonella spp. isoladas em abatedouro frigorífico de suínos: resistência a sanitizantes e antimicrobianos Quadros, Caroline Luneli de Suíno - Criação Salmonela Agentes antiinfeccios CIENCIAS AGRARIAS::MEDICINA VETERINARIA |
| status_str | publishedVersion |
| title | Salmonella spp. isoladas em abatedouro frigorífico de suínos: resistência a sanitizantes e antimicrobianos |
| title_full | Salmonella spp. isoladas em abatedouro frigorífico de suínos: resistência a sanitizantes e antimicrobianos |
| title_fullStr | Salmonella spp. isoladas em abatedouro frigorífico de suínos: resistência a sanitizantes e antimicrobianos |
| title_full_unstemmed | Salmonella spp. isoladas em abatedouro frigorífico de suínos: resistência a sanitizantes e antimicrobianos |
| title_short | Salmonella spp. isoladas em abatedouro frigorífico de suínos: resistência a sanitizantes e antimicrobianos |
| title_sort | Salmonella spp. isoladas em abatedouro frigorífico de suínos: resistência a sanitizantes e antimicrobianos |
| topic | Suíno - Criação Salmonela Agentes antiinfeccios CIENCIAS AGRARIAS::MEDICINA VETERINARIA |
| url | https://repositorio.upf.br/handle/123456789/1611 |