Resumo

The primary use of antimicrobials in dairy cattle is associated with the occurrence of mastitis and conventional dry cow therapy (CDCT). However, in many cases, antimicrobial therapy is unnecessary due to the high likelihood of spontaneous recovery or because the infection is caused by pathogens that are refractory to treatment. Our review addresses a fundamental question: how to optimize the treatment and control of mastitis in dairy cattle. We explored the combined use of microbiological culture and clinical history to enable a more targeted and effective use of antimicrobials. Customizing treatments based on specific pathogens minimizes public health risks. Additionally, we emphasized the effectiveness and safety of penicillins and cephalosporins administered intramammarily. Furthermore, we recommended the adoption of selective dry cow therapy (SDCT) as a priority in herds with rigorous mastitis control measures. This approach is essential for maintaining sustainable dairy production while ensuring public health safety, particularly in Brazil. We highlighted two key conclusions: i. microbiological culture should form the foundation of mastitis diagnosis and treatment and ii. it is necessary to demystify the belief that the success of mastitis treatment is conditioned solely on the direct action of drugs, particularly those critically important to public health. By embracing these principles, veterinarians and farmers can contribute jointly to sustainable dairy production and the protection of public health.

O uso primário de antimicrobianos em bovinos de leite está associado à ocorrência de mastite e à terapia convencional de vaca seca (TCVS). No entanto, em muitos casos, a terapia antimicrobiana é desnecessária devido à alta probabilidade de recuperação espontânea ou porque a infecção é causada por patógenos refratários ao tratamento. Essa revisão aborda uma questão fundamental: como otimizar o tratamento e o controle da mastite em bovinos de leite. Exploramos o uso combinado da cultura microbiológica e do histórico clínico para permitir um uso mais direcionado e eficaz de antimicrobianos. Personalizar os tratamentos com base em patógenos específicos minimiza os riscos à saúde pública. Além disso, enfatiza-se a eficácia e a segurança das penicilinas e cefalosporinas administradas por via intramamária. Recomendamos também a adoção da terapia seletiva de vaca seca (TSVS) como prioridade em rebanhos com medidas rigorosas de controle de mastite. Essa abordagem é essencial para manter a produção de leite sustentável, garantindo ao mesmo tempo a segurança da saúde pública, particularmente no Brasil. Destaca-se duas conclusões principais: i. a cultura microbiológica deve ser a base do diagnóstico e tratamento da mastite e ii. é necessário desmistificar a crença de que o sucesso do tratamento da mastite está condicionado exclusivamente à ação direta dos medicamentos, especialmente aqueles de importância crítica para a saúde pública. Ao adotar esses princípios, veterinários e produtores podem contribuir conjuntamente para a sustentabilidade da produção de leite e a proteção da saúde pública.

Resumo

Diversos agentes patogênicos, incluindo bactérias e fungos, podem contaminar o ejaculado suíno durante a coleta, processamento ou armazenamento das doses inseminantes, interferindo na qualidade espermática através da produção de toxinas, estresse oxidativo e biofilmes. Estas contaminações resultam em uma diminuição das taxas de fertilização, concepção e aumento das taxas de retorno e aborto espontâneo, exigindo estratégias eficazes de mitigação. A compreensão detalhada de como a contaminação bacteriana afeta os parâmetros de qualidade espermática é fundamental para o desenvolvimento de estratégias eficazes que minimizem o impacto negativo e maximizem as taxas de sucesso reprodutivo nas práticas de inseminação artificial. O objetivo desta revisão é fornecer uma análise dos principais agentes microbiológicos contaminantes do ejaculado e doses inseminantes de machos suínos, seu impacto na fertilidade bem como trazer alternativas para seu controle.(AU)

Several pathogenic agents, including bacteria and fungi, can contaminate boar ejaculates during the collection, processing, or storage of insemination doses, thereby compromising sperm quality parameters through the production of toxins, induction of oxidative stress, and biofilm formation. Such contamination can lead to reduced fertilization and conception rates, as well as increased return-to-estrus and spontaneous abortion rates, underscoring the need for effective mitigation strategies. A thorough understanding of the mechanisms by which microbial contamination affects sperm quality is essential for developing effective interventions aimed at minimizing these negative impacts and enhancing reproductive efficiency in artificial insemination systems. This review aims to provide a comprehensive overview of the major microbiological contaminants found in boar ejaculates and insemination doses, their impact on fertility, and potential control strategies.(AU)

Resumo

Myochrous armatus (Baly, 1865) (Coleoptera: Chrysomelidae) causes considerable losses to soybean crops in Brazil and several other South American countries. Applying biological insecticides can be an effective alternative to suppressing this pest. The objective of this study was to assess the efficacy of microbiological insecticides formulated from the fungi Beauveria bassiana + Metarhizium anisopliae (Bometil) and B. bassiana alone (Ballvéria), and the bacterium Bacillus thuringiensis (Acera) alone and in combination with the chemical insecticides fipronil, ethiprole and chlorpyrifos, against M. armatus adults. The insecticides based on B. bassiana + M. anisopliae were found to be more pathogenic than those based on B. bassiana, causing cumulative mortality rates in the ten days of 85.0 and 65.0% respectively. In contrast, B. thuringiensis caused 92.5% mortality. These products alone and in combination were effective for control at their lowest concentrations. Therefore, the use of microbiological insecticides individually or in combination with chemical insecticides is a promising alternative for the integrated management of M. armatus.

Myochrous armatus (Baly, 1865) (Coleoptera: Chrysomelidae) causa perdas consideráveis ​​às lavouras de soja no Brasil e em vários outros países da América do Sul. A aplicação de inseticidas biológicos pode ser uma alternativa eficaz para suprimir esta praga. O objetivo deste estudo foi avaliar a eficácia de inseticidas microbiológicos formulados a partir dos fungos Beauveria bassiana + Metarhizium anisopliae (Bometil) e B. bassiana (Ballvéria), e bactéria Bacillus thuringiensis (Acera) isoladamente e em combinação com os inseticidas químicos fipronil, etiprole e clorpirifós, contra adultos de M. armatus. Os inseticidas à base de B. bassiana + M. anisopliae foram mais patogênicos que os à base de B. bassiana, causando taxas de mortalidade acumuladas nos dez dias com 85,0 e 65,0% respectivamente. Em contraste, B. thuringiensis causou 92,5% de mortalidade. Estes produtos sozinhos e em combinação foram eficazes para o controlo nas suas concentrações mais baixas. Portanto, o uso de inseticidas microbiológicos individualmente ou em combinação com inseticidas químicos é uma alternativa promissora para o manejo integrado de M. armatus.

Resumo

O objetivo do trabalho foi desenvolver mortadela de carne mecanicamente separada (CMS) de codornas poedeiras (Coturnix japonica) de descartes enriquecida com diferentes níveis de pó de casca de ovo e avaliar os aspectos físicos, químicos, microbiológicos, sensoriais, juntamente com a aceitação e intenção de compra. Produziu-se quatro produtos, com diferentes níveis de inclusão de pó de casca de ovos sendo eles: tratamento 1 = mortadela controle, com 0%; tratamento 2 = mortadela com adição de 2%; tratamento 3 = mortadela com adição de 4% e tratamento 4 = mortadela com adição de 6% de pó de casca de ovo. Os produtos foram submetidos as análises microbiológicas, composição química, pH e sensorial. Os resultados foram satisfatórios, visto que todos os tratamentos estavam aptos ao consumo humano. A inclusão de pó de casca de ovo aumentou o teor de umidade, porém quando adicionado 2%, o produto apresentou melhor aceitação e menor valor calórico. Conclui-se que adicionando o pó de casca de ovo em mortadelas elaboradas com CMS de codornas de poedeiras de descarte ocorreu redução do valor calórico, apresentando melhor qualidade nutricional e aceitação para os atributos avaliados quando incluído 2% de pó de casca de ovo, levando o produto a possibilidade de comercialização, assim como, se tornando uma excelente alternativa de alimento.(AU)

The objective of this study was to develop mortadella from mechanically separated meat (MSM) of discarded laying quails (Coturnix japonica) enriched with different levels of eggshell powder and to evaluate the physical, chemical, microbiological, and sensory aspects, along with acceptance and purchase intent. Four products were produced with varying levels of eggshell powder inclusion: treatment 1 = control mortadella, with 0%; treatment 2 = mortadella with 2% addition; treatment 3 = mortadella with 4% addition; and treatment 4 = mortadella with 6% addition of eggshell powder. The products were subjected to microbiological, chemical composition, pH, and sensory analyses. The results were satisfactory, and all treatments were suitable for human consumption. The inclusion of eggshell powder increased the moisture content; however, when 2% was added, the product showed better acceptance and lower caloric value. It was concluded that adding eggshell powder to mortadella made with MSM from discarded laying quails reduced the caloric value, resulting in better nutritional quality and acceptance for the evaluated attributes when 2% eggshell powder was included, making the product commercially viable and an excellent alternative food.(AU)

El objetivo del estudio fue desarrollar mortadela a partir de carne mecánicamente separada (CMS) de codornices ponedoras (Coturnix japonica) descartadas, enriquecida con diferentes niveles de polvo de cáscara de huevo, y evaluar los aspectos físicos, químicos, microbiológicos y sensoriales, junto con la aceptación y la intención de compra. Se produjeron cuatro productos con diferentes niveles de inclusión de polvo de cáscara de huevo: tratamiento 1 = mortadela control, con 0%; tratamiento 2 = mortadela con adición del 2%; tratamiento 3 = mortadela con adición del 4%; y tratamiento 4 = mortadela con adición del 6% de polvo de cáscara de huevo. Los productos fueron sometidos a análisis microbiológicos, composición química, pH y pruebas sensoriales. Los resultados fueron satisfactorios, y todos los tratamientos fueron aptos para el consumo humano. La inclusión de polvo de cáscara de huevo aumentó el contenido de humedad; sin embargo, al agregar el 2%, el producto mostró una mejor aceptación y menor valor calórico. Se concluyó que al añadir polvo de cáscara de huevo en mortadelas elaboradas con CMS de codornices ponedoras de descarte se redujo el valor calórico, presentando mejor calidad nutricional y aceptación para los atributos evaluados cuando se incluyó un 2% de polvo de cáscara de huevo, lo que hace al producto viable para comercialización y una excelente alternativa alimentaria.(AU)

Resumo

Frutas, legumes e verduras são importantes fontes de fibras, vitaminas e minerais. Por apresentarem estrutura biológica favorável e cadeia produtiva vulnerável à contaminação e proliferação de microrganismos patogênicos, o consumo de saladas cruas está diretamente relacionado ao risco de DTA. O Ministério da Saúde estabeleceu como norma a disposição, nas unidades produtoras de alimentos, do Sistema de Análise de Perigos e Pontos Críticos de Controle (APPCC) e do Manual de Boas Práticas de Fabricação (BPF), como forma de verificação e padronização operacional. Este trabalho teve por objetivo avaliar a qualidade física e microbiológica e estabelecer pontos críticos e de controle no preparo de saladas cruas servidas em um restaurante corporativo e UAN de Marechal. Para tanto foi realizado estudo intervencional com aplicação do sistema APPCC por meio da árvore decisória, análise e identificação dos perigos microbiológicos na produção e estabelecimento de procedimentos de controle, registro e verificação com base nos resultados. As etapas de higienização e distribuição foram consideradas pontos críticos de Controle (PCC). Todas as amostras apresentaram resultados microbiológicos dentro dos parâmetros estabelecidos pela Legislação Brasileira. Concluiu-se que a adoção e adesão das medidas de controle, assim como a capacitação dos manipuladores e implantação de medidas de verificação e registro por parte do gestor, se tornam ações de suma importância para o controle microbiológico e redução da ocorrência de DTA.(AU)

Fruits, vegetables, and greens are important sources of fiber, vitamins, and minerals. Due to their favorable biological structure and vulnerability to contamination and proliferation of pathogenic microorganisms, the consumption of raw salads is directly related to the risk of Foodborne Illnesses (FTIs). The Ministry of Health has established as a standard the implementation of the Hazard Analysis and Critical Control Points (HACCP) system and the Good Manufacturing Practices (GMP) Manual in food production units as a means of verification and operational standardization. This study aimed to evaluate the fisical and microbiological quality and establish critical control points in the preparation of raw salads served in a corporate restaurant and UAN of Marechal. An interventional study was conducted, applying the HACCP system through decision trees, analysis, and identification of microbiological hazards in production, and establishing control procedures, recording, and verification based on the results. The steps of cleaning and distribution were considered Critical Control Points (CCPs). All samples presented values within the parameters established by Brazilian legislation. It was concluded that the adoption and adherence to control measures, as well as the training of handlers and implementation of verification and recording measures by the manager, are of paramount importance for microbiological control and reduction of FTI occurrence(AU)

Resumo

Consumers are increasingly demanding meat products that are natural and synthetic additive-free. This study aimed to develop a fresh pork sausage without synthetic additives and to evaluate the effects of this formulation on its physicochemical, microbiological, and sensory characteristics throughout its shelf life. Six formulations were prepared: FC = control formulation; F1 = celery extract (0.7 %) and rosemary extract with curry (0.06 %); F2 = celery extract (1 %) and rosemary extract with curry (0.06 %); F3 = celery extract (0.7 %) and rosemary extract with curry (0.1 %); F4 = celery extract (1 %) and rosemary extract with curry (0.1 %); F5 = celery extract (0.85 %) and rosemary extract with curry (0.08 %). The formulations with plant extracts exhibited a lower (p < 0.05) sodium content, and no differences (p > 0.05) were observed in the levels of lipid oxidation compared to FC. No direct relation was observed between the concentration of added celery extract and the residual nitrite content. Fresh sausage with plant extracts demonstrated a microbiological pattern like the control formulation during storage. The sensory acceptance of the formulations with plant extracts was similar to that of FC. The fresh sausages containing plant extracts showed characteristics like those of the conventional product, with these similarities becoming more pronounced throughout storage.

Resumo

As falhas na higienização em um estabelecimento de alimentos podem refletir em problemas causando a contaminação ou deterioração do produto produzido. Esta pesquisa foi motivada por reclamações de consumidores informando que os queijos apresentaram fungos, mesmo estando dentro do prazo de validade e por solicitação do Serviço de Inspeção Municipal. O objetivo desta pesquisa foi avaliar a contaminação ambiental em uma agroindústria da agricultura familiar produtora de queijo colonial no Sudoeste Paranaense. Foram realizadas a contagem para aeróbios mesófilos em equipamentos e superfícies que entram em contato com o alimento e análise microbiológica ambiental de bolores e leveduras na sala de secagem dos queijos. A coleta foi realizada com método de esfregaço de suabe estéril para aeróbios mesófilos e semeadas em placas de Petri com Ágar Padrão de Contagem. Para a coleta ambiental foram expostas placas de Petri com ágar Saboraund durante 15 minutos. Os resultados demonstraram ausência de contaminação nas superfícies, mas foram encontrados bolores e leveduras de forma acentuada na sala de secagem dos queijos, o que pode contribuir para a deterioração do produto, diminuindo sua validade. Para minimizar as perdas por contaminação é necessário que o processo de higienização dos ambientes seja realizado de forma eficiente.

Failures in hygiene in a food establishment can result in problems causing contamination or deterioration of the product produced. This research was motivated by complaints from consumers reporting that the cheeses had mold, even though they were within their expiration date and at the request of the Municipal Inspection Service. This research was to evaluate environmental contamination in an agroindustry in the family farm producing colonial cheese in Southwest Paraná. For the microbiological assessment of environmental contamination, counting for mesophilic aerobes was carried out on equipment and surfaces that come into contact with food and, environmental microbiological analysis of molds and yeast in the cheese drying room. The collection was carried out using the sterile swab smear for mesophilic aerobes and seeded in Petri dishes with Counting Standard Agar. For environmental collection, sheets of Petri with Saboraund agar for 15 minutes. The results demonstrated absence of contamination on surfaces. But the presence of molds and yeasts in the drying room cheeses, which can contribute to the deterioration of the product and thus reduce the validity. To minimize losses due to contamination, it is It is necessary that the process of cleaning and disinfecting environments is carried out efficiently.

Resumo

This study investigated the effects of dietary aqueous extract of red propolis (AERP) on the performance, egg quality, antioxidant capacity, and fecal microbiota of laying quails. A total of 120 52-day-old laying quails were randomly divided into four dietary treatments, each consisting of six replicates of 5 animals. The dietary treatments were a control basal diet and basal diets with of 1g of AERP, 2g of AERP, and 0.01g of enramycin per kg of feed for 63 days. Productive performance results such as percentage of egg production, feed intake per quail per day, average egg weight, egg mass, and feed conversion rate showed no significant difference between treatments. On the other hand, eggs from quails fed with red propolis showed darker yolk, higher intensity of red, and lower intensity of yellow (p<0.05); as well as lower pH in the yolk. Moreover, microbiological counts on the surface of eggs and feces from diets containing propolis were lower in comparison with other treatments. It is possible to conclude that 1 g of AERP showed promising results as a feed additive for laying quails, since it maintained the productive performance of these animals and caused qualitative enhancements in the physicochemical and microbiological characteristics of the eggs. Therefore, it could be used as a more natural way to improve quails' egg production.(AU)

Resumo

Good manufacturing practices in production facilities are necessary to control microbiological growth and prevent foodborne illnesses. Among the various foods that can be contaminated by intensive handling, meat products such as fresh sausages stand out. With this in mind, the aim of this study was to establish a microbiological profile of the fresh sausages produced in the municipality of Alegrete-RS, Brazil, as part of the SIM/SISBI inspection between 2014 and 2016 and to promote and evaluate the producing establishments in terms of compliance with good manufacturing practices. Samples were regularly taken from 10 businesses in the city and tested for thermotolerant coliform bacteria, sulphitereducing Clostridium, coagulase-positive Staphylococcus and Salmonella spp. In addition, the adequacy of good manufacturing practices was assessed and measures in the form of questionnaires, guidelines and training to improve the production chain were implemented in these companies. Over the years, significant improvements in compliance with good manufacturing practices have been observed in the production units. The microbial count of thermotolerant coliforms, sulphite-reducing Clostridium, coagulase-positive Staphylococcus and Salmonella spp. decreased significantly, indicating that the interventions contributed to improving the microbiological profile of the fresh sausage produced in the community.

Boas Práticas de Fabricação nas agroindústrias são necessárias para controlar a multiplicação de microrganismos e prevenir a ocorrência de doenças veiculadas por alimentos. Dentre os diversos alimentos que podem ser contaminados pela manipulação intensiva, destacam-se os produtos cárneos, como a linguiça frescal. Com base no exposto, objetivou-se avaliar o nível de contaminação de linguiças frescais produzidas no município de Alegrete (RS) no âmbito da fiscalização do SIM/SISBI entre 2014 e 2016 e correlacionar ao atendimento das Boas Práticas de Fabricação (questionários, orientações e treinamentos). Amostras regulares foram coletadas em 10 estabelecimentos da cidade e testadas para coliformes termotolerantes, Clostridium sulfito redutor, Staphylococcus coagulase positiva e Salmonella spp. A quantificação microbiana de coliformes termotolerantes, Clostridium sulfito redutor, Staphylococcus coagulase positiva e Salmonella spp. diminuiu significativamente, indicando que as intervenções contribuíram para melhorar o perfil microbiológico da linguiça frescal produzida na cidade.

Resumo

A contaminação de superfícies e do ar em cozinhas domésticas representa um grave problema de saúde pública, com microrganismos prejudiciais podendo se alojar em bancadas, utensílios e equipamentos, sendo transferidos através do contato com alimentos crus, resíduos alimentares e sujeira, além de serem dispersos pelo ar, onde os aerossóis podem se espalhar ou se depositar. O objetivo deste estudo foi avaliar a presença de Escherichia coli e Salmonella spp. em superfícies de contato em cozinhas domésticas, bem como a contagem total de microrganismos no ar. Foram coletadas amostras de superfície em seis cozinhas residenciais, utilizando swabs friccionados em maçanetas de geladeira, botões/alças/portas de eletrodomésticos (Airfryer, liquidificador, micro-ondas), portas de armários de mantimentos e gavetas de talheres utilizados no preparo de alimentos. Além disso, a amostragem passiva do ar foi realizada em três períodos de exposição, com os resultados quantificados em Unidades Formadoras de Colônias (UFC). Os resultados indicaram que 72% das amostras estavam contaminadas com bactérias entéricas, sendo 8,3% especificamente contaminadas com Salmonella spp. e E. coli, principalmente na gaveta de talheres e na porta da geladeira. Ficou evidente a importância da limpeza e desinfecção adequadas dessas superfícies para prevenir a contaminação e garantir a segurança dos alimentos. Observou-se também que as superfícies menos higienizadas apresentavam maior contaminação. Ademais, a legislação local em vigor destaca a qualidade microbiológica do ar, considerada de péssima qualidade neste estudo em comparação com os padrões da literatura. Para prevenir a contaminação de superfícies de contato em cozinhas domésticas, é crucial adotar práticas simples, como lavar as mãos com frequência, manter a limpeza e desinfecção regular das superfícies, separar utensílios e equipamentos usados para alimentos crus e cozidos, e armazenar alimentos adequadamente.(AU)

Contamination of surfaces and air in household kitchens poses a significant public health concern, as harmful microorganisms can adhere to countertops, utensils, and equipment, and can be transferred through contact with raw food, food waste, and dirt, as well as dispersed through the air, where aerosols can spread or settle. The aim of this study was to assess the presence of Escherichia coli and Salmonella spp. on contact surfaces in domestic kitchens, along with the total count of microorganisms in the air. Surface samples were collected from six residential kitchens, using swabs rubbed on refrigerator handles, buttons/handles/doors of household appliances (Airfryer, blender, microwave), pantry cabinet doors, and cutlery drawers used in food preparation. Additionally, passive air sampling was conducted in three exposure periods, with results quantified in Colony Forming Units (CFU). The findings revealed that 72% of the samples were contaminated with enteric bacteria, with 8.3% specifically contaminated with Salmonella spp. and E. coli, predominantly in the cutlery drawer and on the refrigerator door. The importance of proper cleaning and disinfection of these surfaces to prevent contamination and ensure food safety became apparent. It was also noted that less sanitized surfaces exhibited greater contamination. Furthermore, current local legislation emphasizes the microbiological quality of the air, which was deemed poor in this study compared to literature standards. To mitigate contamination of touch surfaces in home kitchens, it is imperative to adopt straightforward practices such as frequent handwashing, regular cleaning and disinfection of surfaces, segregation of utensils and equipment used for raw and cooked foods, and appropriate food storage.(AU)

Resumo

A higienização é um procedimento importante na indústria de alimentos e sua realização deve ocorrer rotineiramente para evitar que os alimentos sejam contaminados. Além disso, todos os manipuladores de alimentos devem receber treinamentos de modo a entender como ocorrem as contaminações e como evitá-las, para que não ocorra deterioração antecipada dos alimentos e para que não exponham os consumidores ao risco de doenças transmitidas por alimentos em caso de contaminação. Esta pesquisa avaliou o processo de higienização e sua eficiência em superfícies presentes em uma agroindústria da agricultura familiar produtora de embutidos cárneos. Apesar de ter instalações adequadas a agroindústria apresentava inadequações quanto aos produtos utilizados e a frequência inadequada para uma higienização eficiente. Foi realizada análise microbiológica das superfícies dos equipamentos para contagem de aeróbios mesófilos e notou-se uma elevada carga microbiana que indicou uma baixa eficiência no processo de higienização. Sugeriu-se melhorias na higiene ambiental associado à instrução dos colaboradores, para contribuir na promoção da qualidade dos produtos, aumento dos lucros e salvaguardando a saúde do consumidor.

Hygiene is an important procedure in the food industry, and its performance must occur routinely to prevent food from being contaminated. In addition, all food handlers must receive training in order to understand how contamination occurs and how to avoid it, so that there is no anticipated deterioration of food and that consumers are not exposed to the risk of foodborne diseases. in case of contamination by pathogenic microorganisms. Thus, this research evaluated the cleaning process and its efficiency on surfaces present in a family farming agroindustry that produces meat products, which despite having adequate facilities, had some difficulties such as product use and inadequate frequency for eficiente cleaning. After performing a microbiological analysis to count surface mesophilic aerobes, a high level of contamination was noted, relating to low efficiency in the cleaning process. Improvements in environmental hygiene are suggested, associated with the instruction of employees for the implementation of the Standard Operating Hygiene Procedure, promoting improvements in product quality, increasing profits and safeguarding consumer health.

Resumo

A truta arco-íris é essencial na dieta andina, especialmente em comunidades onde a qualidade da água é fundamental para a sua saúde e crescimento. Nossa pesquisa se concentra em como as condições ambientais do rio Chalhuanca afetam a saúde física, o estresse crônico e a capacidade imunológica da truta arco-íris, e qual é a relação desses efeitos com a segurança alimentar nas comunidades locais. Foram examinadas trutas juvenis do rio Chalhuanca, coletando 36 amostras em três pontos: antes de Cotaruse, depois de Caraibamba e passando por Chalhuanca. Os peixes foram medidos, pesados e amostras de sangue foram coletadas para avaliar componentes como glóbulos vermelhos, brancos, hemoglobina, hematócrito, glicose e cortisol. Também foi analisada a capacidade dos peixes de combater a bactéria E. colie foram medidos parâmetros físico-químicos e microbiológicos da água. Os resultados mostraram diferenças significativas na saúde das trutas entre as áreas. As trutas de Chalhuanca apresentaram pior condição corporal e anemia microcítica hipocrômica (hemoglobina: 6.1 g/dL, hematócrito: 29%). Além disso, observou-se uma alta proporção de estresse crônico nesta área. A qualidade da água também mostrou variações, com maiores concentrações de coliformes fecais (1200 UFC/100 mL) e menores níveis de oxigênio dissolvido (4.5 mg/L) em Chalhuanca, indicando um maior grau de contaminação.

Rainbow trout is essential in the Andean diet, especially in communities where water quality is essential for their health and growth. Our research focuses on how the environmental conditions of the Chalhuanca River affect the physical health, chronic stress, and immunological capacity of rainbow trout, and what the relationship of these effects is to food security in local communities. Juvenile trout from the Chalhuanca River were examined, collecting 36 samples at three points: before Cotaruse, after Caraibamba and passing Chalhuanca. The fish were measured, weighed and blood was drawn to evaluate components such as red and white blood cells, hemoglobin, hematocrit, glucose and cortisol. The ability of the fish to combat the E. colibacteria was also analyzed and physicochemical and microbiological parameters of the water were measured. The results showed significant differences in trout health between areas. Chalhuanca trout presented worse body condition and hypochromic microcytic anemia (hemoglobin: 6.1 g/dL, hematocrit: 29%). Furthermore, a high proportion of chronic stress was observed in this area. Water quality also showed variations, with higher concentrations of fecal coliforms (1200 CFU/100 mL) and lower levels of dissolved oxygen (4.5 mg/L) in Chalhuanca, indicating a higher degree of contamination.

Resumo

Artificial insemination success in swine is mainly associated with semen dose quality. Thus, this study compared quality control parameters in 11 Brazilian boar studs after applying audit services for 24 months (1,650 boars). An extensive checklist was applied in each audit, registering 'compliance' or 'noncompliance' for 75 items. Semen doses produced were analyzed as regards volume and sperm concentration, and microbiological analyses were conducted for semen and water samples collected at distinct production stages. On average, boar studs produced 112.9 semen doses per boar per month, and the odds of raw semen contamination increased when boars were inadequately housed and doses were collected under increased temperatures, with no anti-slip rubber mat or after a poor prepuce cleaning (p < 0.05). Collection from boars with locomotor problems and no regular change of reverse osmosis filters increased the contamination odds in semen doses produced and stored at the stud (p < 0.05). As regards the water submitted to the osmosis reverse process, contamination odds increased as a result of deficient cleaning and disinfection of the purification equipment (p < 0.05). Risk factors for reduced sperm motility (< 70 %) were: no anti-slip rubber mat for semen collection, no cleaning program for automatic feeding system (drops) and bins, and inadequate intervals between semen collections (≤ 2 days or > 7 days; p < 0.05). Two boar studs had the best results for compliance with the checklist items. Constant monitoring, appropriate hygiene of facilities and equipment, and periodical staff training are highlighted as non-negotiable points for boar semen dose quality.

Resumo

An experiment was conducted for eight weeks, in a BFT system, to test different strategies for using effective microorganisms (AEM) in shrimp rearing. For that, five different treatments were tested. The treatments tested were: Control (commercial feed only), AEM in the feed (addition of AEM in the commercial feed), AEM in the water (addition of AEM directly in the rearing water), AEM in the feed and in the water (addition of AEM in the feed simultaneously with the addition of AEM in the water) and MA in the feed (addition of the microbiological activator-MA in the commercial feed, without adding microorganisms to the feed and water). The use of AEM or MA, although it did not affect the growth of the animals, stimulated the digestive process of the animals, allowing the required absorption of nutrients with a smaller intestinal area. Associated with this, the presence of AME or MA stimulated the immunological parameters of the animals and reduced the presence of Vibrio in the gut of the shrimp. The association of these factors meant that the survival of the animals that received the additives in the diet was substantially higher than the animals that did not receive the additives. The AEM supplementation strategies did not differ among themselves, and the producer could opt for the strategy of lower cost and/or less complexity of use, according to each specific case.(AU)

Resumo

The objective of the current study was to investigate the effects of different levels of andiroba oil (AO) in a bioproduct based on andiroba oil (BBAO) on the physical quality, bacteriological concentration, chemical composition, yolk lipid oxidation, and sensory characteristics when coating eggs and storing them for seven days at room temperature. The eggs were arranged in a completely randomized design, in which treatments consisted of a control group (eggs stored for seven days without the application of BBAO) and eggs covered with biofilms produced with BBAO with different levels of AO (1%, 5%, 10%, and 15%). Each treatment contained 50 eggs, and each egg was considered a replicate. Data collected were subjected to Tukey test and linear or polynomial regression at 0.05 statistical significance. The results indicate that the application of BBAO on eggs stored for 7 days at room temperature resulted in better (p<0.05) conservation of their physical quality and chemical composition, and a reduction (p<0.05) or elimination of bacteriological concentrations. This conservation effect became increasingly pronounced as the concentration of AO in the BBAO increased. However, it is crucial to consider the implications of BBAO on sensory characteristics, as higher concentrations of AO in BBAO lead to a decreased (p<0.05) sensory acceptance of the eggs. Therefore, it was concluded that the use of AO in the bioproduct, especially at high levels, can provide better conservation of the eggs for seven days at room temperature, particularly concerning the physical, chemical, and microbiological characteristics; however, it can also cause significant changes in sensory attributes.(AU)

Resumo

The association of amoxicillin and clavulanic acid has shown high efficacy to treat mastitis worldwide, also promoting a shorter milk disposal period compared to other antimicrobials. However, no previous investigations regarding its application to treat mastitis in Brazilian dairy cows were developed. This study evaluated the effectiveness of amoxicillin-clavulanic acid to treat Brazilian dairy cows with mastitis, comparing it with a reference protocol treatment combination of tetracycline, neomycin and bacitracin. Holstein cows (n = 468) from three different dairy herds in Brazil were assigned to two groups: combination of tetracycline, neomycin and bacitracin (n = 178; positive control group) and amoxicillin-clavulanic acid protocol (n = 290). Before the treatment, milk samples were collected and cultivated in chromogenic media. After finishing the antimicrobial treatment (intramammary), milk samples were also collected and cultivated in chromogenic media. Results from microbiological analysis obtained before and after treatment were compared to determine the healing rate. Nine different microbiological agents were identified: eight of environmental origin and one of contagious origin; being eight gram-positive and one gram-negative bacteria. TThe positive control group and the treatment group showed similar healing rate (86.5% and 90.3%, respectively; P > 0.05). No differences were found between the groups for the healing rate, when the causing agent was considered. Therefore, it is possible to indicate the amoxicillin-clavulanic acid-based protocol to treat intramammary mastitis in Brazilian dairy cows, achieving great healing rates and providing a substantial reduction in milk disposal.

A associação de amoxicilina e ácido clavulânico tem mostrado alta eficácia para o tratamento mastite em diversos países, além de promover um menor período de carência em comparação a outros antimicrobianos utilizados no tratamento da mastite. Apesar disso, estudos considerando a sua utilização para o tratamento de mastite bovina nos rebanhos leiteiros brasileiros ainda não foram realizados. Portanto, esse estudo teve o objetivo de avaliar a efetividade do uso de amoxicilina associado ao ácido clavulânico no tratamento da mastite bovina em rebanhos leiteiros do Brasil e compará-los com os resultados obtidos a partir do uso de um protocolo referência (contendo tetraciclina, neomicina e bacitracina). Um total de 468 vacas da raça Holandesa de três diferentes rebanhos brasileiros foi utilizado no estudo, sendo 178 animais designados para o grupo tetraciclina, neomicina e bacitracina (controle positivo) e 290 animais designados para o grupo amoxicilina-ácido clavulânico. Antes de iniciar o tratamento, amostras de leite foram coletadas e cultivadas em meio cromogênico. Após finalizar o tratamento com os antimicrobianos, por via intramamária, amostras de leite foram novamente coletadas e cultivadas em meio cromogênico. Os resultados das análises microbiológicas realizadas antes e após a administração foram comparados para calcular a taxa de cura dos tratamentos. Nove diferentes agentes foram identificados nas amostras de leite (oito de origem ambiental e um de origem contagiosa, sendo oito agentes gram-positivos e um gram-negativo). O grupo de vacas tratadas com amoxicilina-ácido clavulânico apresentou taxa de cura semelhante à taxa de cura dos animais do grupo controle positivo (90,3% vs. 86,5%; P > 0.05). A taxa de cura dos grupos foi semelhante também quando se considerou o agente etiológico. Portanto, é possível indicar a associação de amoxicilina com ácido clavulânico no tratamento da mastite bovina em rebanhos brasileiros, atingindo boas taxas de cura e possibilitando expressiva redução no período de descarte do leite.

Resumo

The physiological, immunological, and microbiological traits of 180 Ross-308 broiler chickens were examined in relation to supplementary soybean bioactive peptide (SBP) levels and vitamin E. Group 1 was the control group, Groups 2, 3, and 4 were given a basal diet along with 2.5, 5, and 7.5 g SBP kg-1of diet, respectively, and Group 5 was given a basal diet together with 250 mg of vitamin E kg-1of diet. An improvement in the globulin, albumin-to-globulin ratio, total antioxidant activity (except 7.5 g), SOD, and GSH-PX (except 7.5 g) activities in SBP treatment groups compared to the control. In comparison with control, feeding SBP improved bursa index, IgA, and IgG concentrations in blood serum. Feed supplementation with 5 g SBP significantly increased relative weight of spleen and IgM concentrations. Feeding SBP increased lactic acid bacteria in the ileum and caecum while decreasing E. colicounts in the ileum as compared with control. None of the selected serum biochemical indices, immune-related parameters, and total bacterial count were statistically different between the vitamin E group and the control. Therefore, 5 and 7.5 g of SBP kg-1in a broiler diet was able to boost antioxidant status, antibacterial activity, and birds' immune response.(AU)

Resumo

Yacon (Smallanthus sonchifolius) is a tuberous root with a high phenolic compounds and fibers content which has a prebiotic effect, both important for preventing and/or promoting the reduction of non-communicable chronic diseases risks. However, this root's shelf life is highly reduced and culminates the reduction of the beneficial to health compounds, which can be avoided by some strategies. In this sense, this work aimed to produce yacon beverages added with anti-browning agents (cysteine or citric acid) and evaluated the spontaneous fermentation during storage. Three yacon beverages have been produced with cysteine or citric acid (0.05% w/w) and a control beverage. Beverages were analyzed by microbiological counts, nutritional composition, physical-chemical characteristics, total phenolic compounds and phenolic acids, for 60 day storage. The data were evaluated by ANOVA and compared using the Duncan test (p≤0.05) or regression models were adjusted. Regarding microorganisms, all beverages have reached 109 CFU.ml-1 after 30 day storage. To the anti-browning agents use, the differences were occasional; however, the citric acid beverage had a desirable pH (< 4.5) for a fermented beverage, which allows inhibition of undesirable bacteria and a higher proportional initial FOS amount and less variation with 30 and 60 day storage. However, the citric acid beverage have presented smaller amount of phenolic compounds like chlorogenic and gallic acids (230.37 ± 168.63 and 40.87 ± 1.32, respectively). So, we conclued that spontaneous fermentation was a preparation technique which has added nutritional and functionals values to the yacon beverage, in special to beverage added citric acid, with a higher proportion of FOS.(AU)

Yacon (Smallanthus sonchifolius), raiz tuberosa rica em compostos fenólicos e fibras, apresenta efeitos prebióticos benéficos na prevenção e/ou redução do risco de doenças crônicas não transmissíveis. No entanto, o seu curto prazo de validade leva a uma diminuição destes compostos promotores da saúde, o que pode ser evitado através de certas estratégias. Abordando isso, nosso estudo se concentrou na produção de bebidas de yacon com agentes antiescurecimento (cisteína ou ácido cítrico) e avaliação da fermentação espontânea durante o armazenamento. Foram elaboradas três bebidas de yacon: uma com cisteína outra com ácido cítrico (ambas com 0,05% p/p) e uma bebida controle. Durante um período de armazenamento de 60 dias, essas bebidas foram submetidas a análises de contagens microbiológicas, composição nutricional, características físico-químicas, compostos fenólicos totais e ácidos fenólicos. Os dados foram avaliados por meio da ANOVA e as comparações foram feitas pelo teste de Duncan (p≤0,05) ou por meio de modelos de regressão. Em relação aos microrganismos, todas as bebidas atingiram 109 UFC.mL-1 após 30 dias de armazenamento. O impacto dos agentes antiescurecimento variou, com a bebida de ácido cítrico mantendo um pH desejável (<4,5) propício para bebidas fermentadas, inibindo bactérias indesejáveis. Também apresentou maior quantidade proporcional inicial de frutooligossacarídeos e menor variação ao longo de 30 e 60 dias de armazenamento. No entanto, esta bebida continha teores mais baixos de compostos fenólicos, como ácidos clorogênico e gálico (230,37 ± 168,63 e 40,87 ± 1,32 µg.mL-1, respectivamente). Concluindo, a fermentação espontânea provou ser uma técnica valiosa para aumentar o valor nutricional e funcional das bebidas de yacon, especialmente aquelas com adição de ácido cítrico, que apresentaram maior proporção de frutooligossacarídeos.(AU)

Resumo

The paper describes data from the study of cultural, morphological, and biochemical properties and the pathogenicity and virulence of epizootic isolates of Pasteurella multocida obtained from cattle and saigas. The study aimed to investigate the properties of P. multocida isolated from saigas and cattle during their seasonal migration, with a focus on its role in the epizootic process and potential transmission to farm animals. The research was conducted in a laboratory setting at the West Kazakhstan Agrarian-Technical University. White mice, saigas, and cattle were examined, and pathological and bacteriological analyses were performed on tissues and secretions. Pathogenicity, virulence, and toxigenicity of the isolated Pasteurella cultures were determined through biological tests on white mice. The morphological, cultural, and biochemical properties of the isolates were studied using standard microbiological methods. The study found that P. multocida isolates from both saigas and cattle exhibited high pathogenicity and virulence when tested on white mice. The isolates from sick and dead animals displayed 65.3 and 83.3% pathogenicity, respectively. The isolates were toxic to white mice, with filtrate dilutions showing 100% toxigenicity. Comparative analysis showed morphological and cultural similarities between Pasteurella isolates from saigas and cattle, confirming their identity. This research demonstrates that P. multocida, isolated from both saigas and cattle, contributes to the epizootic process and poses a threat to farm animals. Saigas, in particular, play a role in disease transmission during seasonal migrations. Understanding the ecological interactions between wild and farm animals is crucial for implementing preventive measures to control the spread of infectious diseases, emphasizing the need for comprehensive monitoring and intervention strategies.

O artigo descreve dados do estudo das propriedades culturais, morfológicas e bioquímicas e da patogenicidade e virulência de isolados epizoóticos de Pasteurella multocida obtidos de bovinos e saigas. A pesquisa foi conduzida em laboratório na Universidade Técnica Agrária do Cazaquistão Ocidental. Camundongos brancos, saigas e bovinos foram examinados, e análises patológicas e bacteriológicas foram realizadas em tecidos e secreções. A patogenicidade, virulência e toxigenicidade das culturas isoladas de Pasteurella multocida foram determinadas através de testes biológicos em camundongos brancos. As propriedades morfológicas, culturais e bioquímicas dos isolados foram estudadas utilizando métodos microbiológicos padrão. O estudo descobriu que isolados de P. multocida tanto de saigas quanto de gado exibiram alta patogenicidade e virulência quando testados em camundongos brancos. Os isolados de animais doentes e mortos apresentaram patogenicidade de 65,3 e 83,3%, respectivamente. Os isolados foram tóxicos para camundongos brancos, com diluições de filtrado apresentando 100% de toxigenicidade. A análise comparativa mostrou semelhanças morfológicas e culturais entre isolados de Pasteurella de saigas e bovinos, confirmando sua identidade. Esta pesquisa demonstra que P. multocida, isolado tanto de saigas quanto de gado, contribui para o processo epizoótico e representa uma ameaça para os animais de fazenda. As saigas, em particular, desempenham um papel na transmissão de doenças durante as migrações sazonais. Compreender as interações ecológicas entre animais selvagens e de criação é crucial para a implementação de medidas preventivas para controlar a propagação de doenças infecciosas, enfatizando a necessidade de estratégias abrangentes de monitorização e intervenção.

Resumo

Avian species are recognized as reservoirs of bacteria with potential human health risks, highlighting the need for further research into their role in spreading these pathogens, and the associated public health concerns. This study aimed to investigate the prevalence and antibiotic resistance patterns of Campylobacter jejuni and Escherichia coli among various farmed avian species. A total of 5 avian species from different farms in the district of Kasur were sampled, and fecal samples (n=250) were collected for analysis. The samples were processed using standard microbiological techniques to isolate and identify C. jejuni and E. coli. Antibiotic susceptibility testing was performed to determine the resistance patterns of these bacteria against commonly used antibiotics. The results revealed a significant prevalence of C. jejuni (56%) and E. coli (87%) among the avian species tested. Regarding antibiotic resistance, both C. jejuni and E. coli strains showed varying levels of resistance to the tested antibiotics (ciprofloxacin, tetracycline, erythromycin and amoxicillin). The findings suggest that avian species may harbor C. jejuni and E. coli, underscoring the need for surveillance, control, and effective management of antibiotic use. It was concluded that avian species are significant reservoirs for Campylobacter jejuni and Escherichia coli, which exhibited notable antibiotic resistance and multidrug-resistant strains.(AU)