Qualidade microbiológica de linguiças do tipo frescal e caracterização de isolados de Escherichia coli

Detalhes bibliográficos
Ano de defesa: 2015
Autor(a) principal: Georges, Samira Obeid
Orientador(a): André, Maria Cláudia Dantas Porfirio Borges lattes
Banca de defesa: Não Informado pela instituição
Tipo de documento: Dissertação
Tipo de acesso: Acesso aberto
Idioma: por
Instituição de defesa: Universidade Federal de Goiás
Programa de Pós-Graduação: Programa de Pós-graduação em Nutrição e Saúde (FANUT)
Departamento: Faculdade de Nutrição - FANUT (RG)
País: Brasil
Palavras-chave em Português:
Palavras-chave em Inglês:
Área do conhecimento CNPq:
Link de acesso: http://repositorio.bc.ufg.br/tede/handle/tede/4499
Resumo: Fresh sausages are well accepted and sold in Brazil. Even ready for consumption, they may contain some pathogenic microorganisms, featuring failure in sanitary control. The Escherichia coli stands out for being indicative of fecal contamination, due to its antimicrobial resistance and high genetic variability. The aim of this research was to evaluate the microbiological quality of pork and chicken sausages, homemade and industrial fresh type, according to Brazilian legislation. In addition, the objective was to test the antimicrobial susceptibility and to identify the genetic profile of E. coli isolated from these sausages. The samples were collected in July and August 2013 in 43 butchers of the city of Aparecida de Goiânia, Goiás and, for each of them, it was noted the manufacturing process, whether homemade or industrial. In addition, the temperature of exposure counters and sausages was measured. The samples were submitted to microbiological analysis according to RDC nº 12 of January 2, 2001, following the methodology proposed by the American Public Health Association. The susceptibility testing to antibiotics followed the diffusion technique in Müeller-Hinton agar and the genetic variability was observed by the technique of Pulsed Field Gel Electrophoresis. Were obtained from sausages, eight isolates of E. coli and seven of Staphylococcus aureus. The homemade sausages, as well as pork sausages were more contaminated than the industrialized and chicken. The chicken sausages presented lower average temperatures than strains pork sausages (6,0 and 6,5ºC, respectively), whereas homemade sausages showed higher average temperatures compared to industrialized (5,7 and 6,8ºC, respectively). The most strains of E. coli (71,4%) were resistant to at least one antibiotic tested. Higher resistance profile were observed to tetracycline and ampicillin, while 100,0% of the isolates were susceptible to ceftazidime, ciprofloxacin, aztreonam and imipenen. There was observed a high genetic variability among isolates by PFGE technique. The sausages were according to the Brazilian law, although the results may indicate failure in sanitary control, antibiotic-resistant strains and high genetic diversity among the isolates, indicating different sources of contamination.