Detalhes bibliográficos
| Ano de defesa: |
2017 |
| Autor(a) principal: |
Ribeiro, Maria Luiza Rezende
 |
| Orientador(a): |
André, Maria Cláudia Dantas Porfirio Borges
|
| Banca de defesa: |
André, Maria Cláudia Dantas Porfírio Borges
,
Cardoso, Juliana Lamaro,
Campos , Maria Raquel Hidalgo,
Correia, Márcia Helena Sacchi,
Martins, Karine Anusca |
| 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: |
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| Palavras-chave em Inglês: |
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| Área do conhecimento CNPq: |
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| Link de acesso: |
http://repositorio.bc.ufg.br/tede/handle/tede/7133
|
Resumo: |
The ingestion of foods contaminated with Campylobacter spp. results in campylobacteriosis in humans. This disease is the main cause of diarrhea in the United States and European Union. The most common reservoirs of this microorganism are chickens and the consumption of their meat, raw or undercooked, is the main source of contamination to humans. The most prevalent species involved in infections are Campylobacter jejuni, Campylobacter coli and Campylobacter lari that can contaminate carcasses during the slaughter and handling of chickens. The aim of this study was to determine the prevalence of thermotolerant Campylobacter in chilled and later frozen chicken carcasses commercialized in the city of Goiânia, Goiás. With the support of the Municipal Sanitary Surveillance Department and the Goiás Agency for Agricultural and Farming Defense, forty cooled and frozen carcasses samples were collected in abattoirs and its retail outlets, from May to September/2015. The microbiological analysis was performed according to the methods of the International Organization for Standardization 10272-1:2006. For molecular identification, the Polymerase Chain Reaction technique was performed to detect the hipO (Campylobacter jejuni) and glyA genes (Campylobacter coli and Campylobacter lari). It was found a contamination prevalence of 17.5 % (n=7) of Campylobacter spp.. Between the 24 samples collected from slaughterhouses, 12.5% (n = 3) were contaminated. Among the 16 collected in points of sale, 25.0% (n = 4) presented positivity for the bacterium. Campylobacter lari was not detected in the evaluated samples. The results show that the bacteria remains viable at all stages of the chicken production chain, representing a risk for outbreaks of gastroenteritis. The presence of bacteria in chicken from market reinforces the need for education of poultry farmers and traders regarding the public health risk that these products represent. Awareness raising is needed to improve management, as well as preventive and corrective measures in the production and marketing of these products. In addition, the prevalence found in the present study reinforces the need to establish legal standards that determine the research of the microorganism in this type of food. |
