Antimicrobial resistance profile of Salmonella Heidelberg isolated from a poultry slaughterhouse in 2005 and 2009 / Perfil de resistência a antimicrobianos por Salmonella Heidelberg isoladas de abatedouro avícola em 2005 e 2009

Background: Salmonella spp. is recognized as being one of the most common bacterial causes of food-borne illness spreadon poultry production due to easy adaptation to environment and diffi cult to eradicate. In poultry production system antimicrobials are added in feed as growth promoters in continuous and sub-therapeutic doses, inducing a selective pressure andconsequent antimicrobial resistance. This management causes public health problems to disseminate resistant pathogensthrough food chain and reduce the options of treatment of bacterial infections.Materials, Methods & Results: The samples were isolated in a poultry slaughterhouse under Federal Inspection in amonitoring, research and quantifi cation project of Salmonella spp in critical control points in slaughterhouse. Adaptedmethodology was used for quantifi cation of Salmonella as follows: swabs and cages were placed in 50 mL of peptonewater buffered 1% (PW 1%) and incubated at 37ºC for 12 h; for the analysis of water 100 mL were inoculated in 50 mL ofpeptone water buffered in triple concentration and incubated at 37ºC for 12 h; the chickens and carcasses were packed insterile bags with a capacity of 4000 mL, added 150 mL of peptone water buffered 1%, agitated manually for one minuteand the rinsing broth incubated by 12 h at 37ºC. After hatching were made decimal dilutions Rapapport Vassiliadis broth(RV), inoculated 1 mL in 9 mL of RV broth until 10-3 dilution and incubation for 12 h at 41°C in a water bath with agitation. After this period 100 µL of RV broth were seeded in Agar Rambach and Agar XLD and the plates incubated at 37ºCfor 12 h. Salmonella-like growth were placed in Agar Rambach and confi rmed as Salmonella to biochemical tests (TSI,LIA, urea broth) and assayed for polyvalent antiserum to Salmonella. The fi nal identifi cation of the samples was carriedout by the Polymerase Chain Reaction (PCR, Premi® Test Salmonella DSM). Were selected 20 samples of Salmonella...(AU)

Isolamento de Salmonella na tecnologia de abate de suínos como subsídio para o sistema appcc / Salmonella isolation in a pig slaughtering technology as allowance for the system haccp / Aislamiento de Salmonella en la tecnología de matanza de porcinos como subsidio para el sistema appcc

A Salmonella pode estar presente em carcaças suínas ao final da tecnologia de abate, sendo que não existem procedimentos de inspeção especificamente direcionados para o controle desta bactéria, consideradas um risco potencial para a saúde pública. O objetivo do trabalho foi verificar a presença de Salmonella em carcaças suínas e caracterizar os pontos críticos de controle (PCCs) da tecnologia de abate como subsídio ao sistema APPCC. Foram realizados swabs de carcaças após a escaldagem/depilação, antes da evisceração, após evisceração e serragem da carcaça e após 24 horas de refrigeração, gerando 120 amostras (30 carcaças de cinco lotes). Isolou-se Salmonella em 53,3% dos PCs analisados, sendo 40% antes da eviscerarão e 30% após a escaldagem/depilação e evisceração/serragem. Nas carcaças resfriadas por 24 horas não foi isolada Salmonella. Os sorovares identificados foram Typhimurium (96,7 %) e Panama (3,22%). O isolamento de Salmonella reforça a necessidade de programas de monitoria da bactéria, desde as granjas até os abatedouros, enquanto o não isolamento nas carcaças resfriadas indica a importância da lavagem final e adequação da cadeia do frio, o que minimiza a contaminação pela intensificação das medidas de higiene e controle de pontos críticos para subsidiar o sistema APPCC.(AU)

Salmonella can be present in swine carcasses at the end of slaughtering and there is no specifically guided inspection procedure for the control of this bacterium, considered a potential risk for public health. The objective of this paper is to verify the presence of Salmonella in carcasses and to characterize the critical points of control (CPCs) of the slaughtering technology as a subsidy to the HACCP system. The carcasses were swabbed at different points during the slaughtering process, ant after 24 hours of refrigeration, generating 120 samples (30 carcasses from five different batches). Salmonella was isolated in 53.3% of the CPs analyzed, being 40% before evisceration and 30% after scalding/depilation and evisceration/ sawing. No Salmonella was isolated in the carcasses refrigerated for 24 hours. Typhimurium (96.7%) and Panama (3.22%) were the serovars identified. Salmonella isolation indicates the need of programs to monitor the bacterium from the farms to the slaughterhouse, while the non-isolation in the refrigerated carcasses shows the relevance of the cold chain, which minimizes the contamination by the intensification of hygiene measures and the control of critical points to subsidize the HACCP system.(AU)

La Salmonella puede estar presente en carcasas porcinas al final de la matanza, siendo que no existen procedimientos de inspección específicamente direccionados para el control de esta bacteria, consideradas un riesgo potencial a la salud pública. El objetivo del trabajo ha sido verificar la presencia de Salmonella en carcasas porcinas y caracterizar los puntos críticos de control (PCCs) en la tecnología de matanza como subsidio al sistema APPCC. Se han realizado swabs de carcasas tras escaldadura/depilación, antes de evisceración, después de la evisceración y serrín de la carcasa y después de 24 horas de refrigeración, generando 120 muestras (30 carcasas de cinco lotes) Se ha aislado Salmonella en 53,3% de los PCs analizados, siendo 40% antes de evisceración y 30% después de la escaldadura/depilación y evisceración/serrín. En las carcasas enfriadas por 24 horas no se ha aislado Salmonella. Los serovares identificados fueron Typhimurium (96,7%) y Panama (3,22%). El aislamiento de Salmonella refuerza la necesidad de programas de monitoria de la bacteria, desde las granjas hasta los mataderos, el no aislamiento en las carcasas enfriadas indica la importancia del lavado final y adecuación de la cadena del frío, lo que minimiza la contaminación por la intensificación de las medidas de higiene y control de puntos críticos para subsidiar el sistema APPCC(AU)

Perfil de sensibilidade aos antimicrobianos e eficácia de sanitizantes frente aos isolados de Salmonella spp. oriundos de carcaças suínas no Rio Grande do Sul / Antimicrobial sensitivity and efficacy of sanitizers against the Salmonella spp. isolated from swine slaughterhouse in southern Brazil

Os objetivos do trabalho foram avaliar o perfil de sensibilidade a antimicrobianos e a eficácia de três sanitizantes frente a isolados de Salmonella spp. oriundos de carcaças na tecnologia de abate de suínos. Avaliaram-se 120 amostras, das quais 39 foram positivas para Salmonella spp. Os princípios ativos testados foram penicilina G 10 U, amoxicilina + ácido clavulânico 30mcg, ampicilina 10mcg, cloranfenicol 30mcg, tetraciclina 30mcg, estreptomicina 10mcg, neomicina 30mcg, gentamicina 10mcg, enrofloxacina 5mcg, sulfazotrim 25mcg, sulfonamida 300mcg e trimetropima 5mcg. Nos testes com sanitizantes utilizaram-se clorexidina, amônia quaternária e ácido peracético com tempos de contato de um, cinco, 10 e 15 minutos. Os índices de resistência aos antimicrobianos foram de 100 por cento para penicilina, 94,9 por cento para tetraciclina, 89,7 por cento para trimetropima e 87,2 por cento para ampicilina. Nenhum dos princípios ativos foi 100 por cento eficaz frente aos isolados testados, observando-se melhor ação para amoxicilina+ácido clavulânico (86,7 por cento), neomicina (86,7 por cento) e cloranfenicol (64,1 por cento). Nos testes de eficácia dos sanitizantes, o ácido peracético a 0.5 por cento foi efetivo a partir de 10 minutos (94,6 por cento) e 15 minutos (97,3 por cento) de contato; amônia quaternária a 1 por cento por 10 minutos (89,2 por cento) e 15 minutos (97,3 por cento) e clorexidina a 0.5 por cento por 10 minutos (70,3 por cento) e 15 minutos de contato (72,8 por cento). Todas as amostras testadas apresentaram multirresistência e seis [...] O sanitizante mais efetivo frente aos isolados testados foi o ácido peracético a 0.5 por cento por 15 minutos, reforçando a necessidade de monitorar também a efetividade de produtos sanitizantes frente aos isolados de Salmonella spp.(AU)

The aim of this study was to evaluate the antimicrobial sensitivity and efficacy of three sanitizers against Salmonella spp. isolated from carcasses in swine slaughterhouse. Thirty nine of 120 samples were positive for Salmonella spp. The antimicrobials tested included: penicillin G 10 U, amoxicillin + clavulanic acid 30mcg, ampicillin 10mcg, chloramphenicol 30mcg, tetracycline 30mcg, streptomycin 10mcg, gentamicin 10mcg, neomycin 30mcg, enrofloxacin 5mcg, sulfazotrim 25mcg, sulfonamide 300mcg and trimetropim 5mcg. In the tests with sanitizers were used chlorhexidine, quaternary ammonia and peracetic acid, which were put in contact intervals of 1, 5, 10 and 15 minutes. Antimicrobial resistance was observed using penicillin (100 percent), tetracycline (94.9 percent), trimetropim (89.7 percent), and ampicillin (87.2 percent). None of the antimicrobials was 100 percent effective against the samples tested. Amoxicillin + clavulanic acid (86.7 percent), neomycin (86.7 percent) and chloramphenicol (64.1 percent) showed better antimicrobial action. In tests of efficacy of sanitizers, 0.5 percent peracetic acid was effective at 10 minutes (94.6 percent) and 15 minutes (97.3 percent) of contact; 1 percent quaternary ammonia at 10 minutes (89.2 percent) and 15 minutes (97.3 percent) and 0.5 percent chlorhexidine at 10 minutes (70.3 percent) and 15 minutes (72.8 percent). All samples tested were multidrug resistance and six (15.3 percent) showed resistance to ampicillin, chloramphenicol, streptomycin, sulfonamide and tetracycline (ACSSuT group) indicating the need to monitor the spread of antimicrobial resistance of Salmonella spp. isolated from swine. The most effective sanitizing against the bacteria tested was 0.5 percent peracetic acid per 15 minutes, reinforcing the need to monitor the effectiveness of products sanitizers against Salmonella spp.(AU)

Antimicrobial resistance profile of Salmonella Heidelberg isolated from a poultry slaughterhouse in 2005 and 2009 / Perfil de resistência a antimicrobianos por Salmonella Heidelberg isoladas de abatedouro avícola em 2005 e 2009

Background: Salmonella spp. is recognized as being one of the most common bacterial causes of food-borne illness spreadon poultry production due to easy adaptation to environment and diffi cult to eradicate. In poultry production system antimicrobials are added in feed as growth promoters in continuous and sub-therapeutic doses, inducing a selective pressure andconsequent antimicrobial resistance. This management causes public health problems to disseminate resistant pathogensthrough food chain and reduce the options of treatment of bacterial infections.Materials, Methods & Results: The samples were isolated in a poultry slaughterhouse under Federal Inspection in amonitoring, research and quantifi cation project of Salmonella spp in critical control points in slaughterhouse. Adaptedmethodology was used for quantifi cation of Salmonella as follows: swabs and cages were placed in 50 mL of peptonewater buffered 1% (PW 1%) and incubated at 37ºC for 12 h; for the analysis of water 100 mL were inoculated in 50 mL ofpeptone water buffered in triple concentration and incubated at 37ºC for 12 h; the chickens and carcasses were packed insterile bags with a capacity of 4000 mL, added 150 mL of peptone water buffered 1%, agitated manually for one minuteand the rinsing broth incubated by 12 h at 37ºC. After hatching were made decimal dilutions Rapapport Vassiliadis broth(RV), inoculated 1 mL in 9 mL of RV broth until 10-3 dilution and incubation for 12 h at 41°C in a water bath with agitation. After this period 100 µL of RV broth were seeded in Agar Rambach and Agar XLD and the plates incubated at 37ºCfor 12 h. Salmonella-like growth were placed in Agar Rambach and confi rmed as Salmonella to biochemical tests (TSI,LIA, urea broth) and assayed for polyvalent antiserum to Salmonella. The fi nal identifi cation of the samples was carriedout by the Polymerase Chain Reaction (PCR, Premi® Test Salmonella DSM). Were selected 20 samples of Salmonella...

Avaliação in vitro de clorexidina, amônia quaternária e ácido peracético frente a amostras de Salmonella Heidelberg isoladas de abatedouro avícola em 2005 e 2009 / In vitro evaluation of chlorhexidine, quaternary ammonium and peracetic acid against Salmonella Heidelberg isolated from poultry slaughterhouse in 2005 and 2009

Objetivou-se avaliar a ação de três princípios ativos rotineiramente utilizados na higienização de abatedouros avícolas frente a amostras de Salmonella Heidelberg isoladas em diferentes pontos da tecnologia de abate de um mesmo frigorífico. Foram testadas 20 amostras de S. Heidelberg (14 isoladas em 2005 e seis em 2009) frente a clorexidina (0,5%), amônia quaternária (0,5%) e ácido peracético (1%) nos tempos de contato de 5, 10, 15 e 20 minutos. Todas as amostras foram sensíveis ao ácido peracético 1% em todos os tempos testados. Observou-se que 100% das amostras isoladas em 2005 foram sensíveis a amônia quaternária enquanto que as isoladas em 2009 apresentaram 33% de resistência com 5 minutos de contato e 16,6% com 10 minutos de contato. Com relação à clorexidina, 25% dos isolados em 2005 mostraram-se resistentes após 5 minutos de contato enquanto que 33% das amostras isoladas em 2009 foram resistentes neste tempo e 17% no tempo de 10 minutos de contato. Pode-se concluir que o ácido peracético teve ação in vitro sobre as amostras isoladas em 2005 e 2009, enquanto que a clorexidina e a amônia quaternária tiveram sua ação reduzida frente às amostras de 2009, indicando a progressão da resistência bacteriana frente a estes sanitizantes e a necessidade de testes periódicos e rotação de princípios ativos nos programas de higienização dos frigoríficos.(AU)

The objective of this investigation was to evaluate the in vitro sensibility of Salmonella Heidelberg to three commercially available disinfectants used for sanitization in poultry slaughterhouses. A total of 20 S. Heidelberg were tested (14 isolated in 2005 and six in 2009), and as active ingredients were used chlorhexidine (0.5%), quaternary ammonium (0.5 %) and peracetic acid (1%) at contact intervals of 5, 10, 15 e 20 minutes. All isolates were found to be sensitive to peracetic acid at four specific contact intervals. One hundred percent of S. Heidelberg isolated in 2005 was found to be sensitive to quaternary ammonium, while 33% of 2009 isolates were resistant at a 5-minute contact interval and 16.6% at 10-minutes. With respect to chlorhexidine, 25% of the 2005 isolates were resistant at a 5-minute contact interval, 33% of the 2009 isolates were resistant with the same time, and 17% at a 10-minute contact interval. It can be concluded that the highest disinfectant activity in vitro was found to be with peracetic acid for S. Heidelberg isolates in 2005 and 2009, whereas chlorhexidine and quaternary ammonium had a reduced action against 2009 isolates, indicating the progression of bacterial resistance against these sanitizers and the need for periodic evaluation and rotation of active principles for sanitization.(AU)

Elaboração de empanado com carne de rã-touro (Rana catesbeiana) / Preparation of breaded meat with bullfrog (Rana catesbeiana)

A rã é considerada um animal exótico e sua carne classificada como sendo de pescado com alto valor nutricional.Embora os avanços nas pesquisas desenvolvidas no Brasil tenham contribuído para um aumento da produtividadedo setor, ainda existe uma carência de trabalhos quanto à utilização da carne de rã como matéria-prima na indústria de alimentos. A tecnologia de empanamento permite agregar valor pela melhoria da aparência, diversificaçãode sabor e aumento da vida útil dos produtos. Os objetivos do trabalho foram elaborar um empanado com carne de rã e realizar a caracterização físico-química, microbiológica e sensorial dos produtos formulados. As análises microbiológicas de contagem de Staphylococcus aureus, coliformes a 45ºC e pesquisa de Salmonella sppestavam em conformidade com os padrões da legislação vigente. Os valores de cinzas, umidade, proteína, lipídios,pH, valor calórico total (VCT) e teor de carboidratos dos empanados encontravam- se dentre os valores exigidospela legislação. O produto empanado à base de carne de rã foi bem aceito pelo painel sensorial e apresentou características físico-químicas e microbiológicas dentro da legislação vigente, representando assim uma alternativapara o consumidor de carne de rã. (AU)

The frog is considered an exotic animal and their meat is classified as being of fish with high nutritional value.Although advances in researches developed in Brazil have contributed to an increase in productivity of industry;there is still a lack of work on the use of frogs as a raw material in the food industry. Breaded technology lets youadd value by improving the appearance, diversification of flavor and increase service life of products. This study involved the preparation of breaded frog and proximal composition; sensorial and microbiological evaluation of products prepared. Microbiological analysis of Staphylococcus aureus count, coliforms at 45 C and research of Salmonella spp. were in accord with the Brarilian legislation pattern 's. The breaded frogs made were well accepted by trained panelists and their physicochemical and microbiological properties were in compliance with the current laws, thus offering an alternative for the consumption of frogs.(AU)