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1.
Ci. Rural ; 49(8): e20181040, Aug. 2019. ilus, tab
Artigo em Inglês | VETINDEX | ID: vti-15083

Resumo

The research intends to detect sources of contamination by Yersinia enterocolitica in the abattoir flowchart and endeavors to study its relation with the contamination in the farm. For this purpose, sixty pigs were followed up. In order to carry out the study, samples of faeces were collected from the animal farm, where the animals were originally kept and from the abattoir, directly from the animals rectum, after desensitization. Additionally, samples were also collected from the carcass, after passage into the hair removal machine, after evisceration, prior to entry into the cold chambre, from the jowls, and water of the scald tank, before the commencement of the abattoir as well as after the passage of the animals. Further, the isolates were obtained through microbiological analyzes, upon being identified by PCR and compared via rep-PCR. Basically, Yersinia enterocolitica was isolated from three bays in the original farm (20 %) and from 20 samples (6.67 %), obtained in the abattoir flowchart. Comparison made via rep-PCR revealed that the contaminated pigs on the farm could carry the microorganism to different points in the abattoir flowchart. However, apart from the farm, other sources of the contamination were reported to be more frequent and diverse. Indeed, the chins and the carcass at the entrance of the cold chamber were identified as the most critical points. Therefore, we concluded that Y. enterocolitica present in the gastrointestinal tract of pigs on the farm, cannot be eliminated throughout theabattoir flowchart and remain in the chambers intended for the cold room.(AU)


O objetivo deste estudo foi detectar fontes de contaminação por Yersinia enterocolitica no fluxograma de abate e sua relação com a contaminação na granja. Sessenta suínos foram acompanhados. Foram coletadas amostras de fezes dos animais na granja de origem e durante o abate, diretamente do reto, após a insensibilização. Também foram coletadas amostras da carcaça após a passagem na depiladeira, após a evisceração, antes da entrada na câmara fria, da papada e da água do tanque de escaldagem antes de iniciar o abate e após a passagem dos animais. Os isolados foram obtidos através de análises microbiológicas, identificados por PCR e comparados através de rep-PCR. Yersinia enterocolitica foi isolada de três baias na granja de origem (20%) e de 20 amostras (6,67%) obtidas no fluxograma de abate. Após a rep-PCR, observou-se que os suínos contaminados na granja podem carrear o micro-organismo para diferentes pontos do fluxograma de abate. No entanto, outras fontes de contaminação que não a granja são mais frequentes e diversas. A papada e a carcaça na entrada da câmara fria são os pontos mais críticos. Conclui-se que Y. enterocolitica presente no trato gastrointestinal de suínos na granja pode não ser eliminada ao longo de todo o fluxograma de abate e permanecer na carcaça destinada à câmara fria.(AU)


Assuntos
Animais , Suínos/microbiologia , Yersinia enterocolitica/isolamento & purificação , Yersiniose/veterinária , Abate de Animais , Matadouros , Reação em Cadeia da Polimerase/veterinária
2.
Acta sci. vet. (Impr.) ; 46: 1-6, 2018. tab
Artigo em Português | VETINDEX | ID: biblio-1457856

Resumo

Background: Coagulase-Positive Staphylococcus (SCP) are important pathogens related to foodborne illness associated with pork consumption. The isolation of SCP from pork products has been reported in several countries, including Brazil. Therefore, the identification of the sources of contamination of the pork products is fundamental to ensure the food safety. Although the animals remain in the holding pens during the pre-slaughter, these facilities have not been studied as a possible source of contamination for pigs. The aim of this study was to determine the importance of holding pens as sources of contamination of SCP to pigs and to identify other sources in the slaughter flowchart.Materials, Methods & Results: It was followed four pigs from ten different lots sent to slaughter. Prior to slaughter, samples were collected from the floors of the holding pens in the slaughterhouse. During slaughter, samples from seven different points were collected: 1) stool from the rectum immediately after stunning; 2) external surface of the carcass after dehairing; 3) internal surface of the carcass after evisceration; 4) external surface of the half-carcass prior to entry into the cold chamber; 5) tongue surface; 6) jowls; and 7) mesenteric lymph nodes. The strains were obtained through microbiological analysis. To compare the similarity between the strains, rep-PCR was performed. Of the ten samples collected in the holding pens, four (40%) were contaminated with SCP. At slaughter, 280 samples were collected and 56 (20%) SCP isolates were obtained. The lymph nodes were the point of greatest isolation (19.6%), followed by the surface of the carcass at the entrance to the cold chamber (17.8%), the rectum after desensitization (16.1%), carcass surface after opening of the abdominal cavity (16.1%), jowls (12.5%), carcass surface after dehairing (8.9%) and tongue surface (8.9%).[...]


Assuntos
Animais , Contaminação de Alimentos/análise , Matadouros , Staphylococcus/isolamento & purificação , Staphylococcus/patogenicidade , Suínos/microbiologia , Saúde Pública
3.
Acta sci. vet. (Online) ; 46: 1-6, 2018. tab
Artigo em Português | VETINDEX | ID: vti-19176

Resumo

Background: Coagulase-Positive Staphylococcus (SCP) are important pathogens related to foodborne illness associated with pork consumption. The isolation of SCP from pork products has been reported in several countries, including Brazil. Therefore, the identification of the sources of contamination of the pork products is fundamental to ensure the food safety. Although the animals remain in the holding pens during the pre-slaughter, these facilities have not been studied as a possible source of contamination for pigs. The aim of this study was to determine the importance of holding pens as sources of contamination of SCP to pigs and to identify other sources in the slaughter flowchart.Materials, Methods & Results: It was followed four pigs from ten different lots sent to slaughter. Prior to slaughter, samples were collected from the floors of the holding pens in the slaughterhouse. During slaughter, samples from seven different points were collected: 1) stool from the rectum immediately after stunning; 2) external surface of the carcass after dehairing; 3) internal surface of the carcass after evisceration; 4) external surface of the half-carcass prior to entry into the cold chamber; 5) tongue surface; 6) jowls; and 7) mesenteric lymph nodes. The strains were obtained through microbiological analysis. To compare the similarity between the strains, rep-PCR was performed. Of the ten samples collected in the holding pens, four (40%) were contaminated with SCP. At slaughter, 280 samples were collected and 56 (20%) SCP isolates were obtained. The lymph nodes were the point of greatest isolation (19.6%), followed by the surface of the carcass at the entrance to the cold chamber (17.8%), the rectum after desensitization (16.1%), carcass surface after opening of the abdominal cavity (16.1%), jowls (12.5%), carcass surface after dehairing (8.9%) and tongue surface (8.9%).[...](AU)


Assuntos
Animais , Suínos/microbiologia , Contaminação de Alimentos/análise , Staphylococcus/isolamento & purificação , Staphylococcus/patogenicidade , Matadouros , Saúde Pública
4.
Acta sci. vet. (Impr.) ; 45: 1-6, 2017. tab
Artigo em Português | VETINDEX | ID: biblio-1457644

Resumo

Background: Campylobacter spp. are among the microorganisms most commonly associated with foodborne disease. Campylobacter spp. isolation from pigs during the slaughter and final products have been reported in several countries, including Brazil. However, very little is known about the sources of contamination in the slaughtering flowchart and how these microorganisms are spread in processing plants. Considering the possibility of the pigs carry Campylobacter spp. since the farm or its products are contaminated in the slaughterhouse, this study had as aim to track Campylobacter spp. in pig slaughtering flowchart to understand the behavior of these pathogens in the production line.Materials, Methods & Results: Forty animals of 10 lots, four from each lot, were followed during slaughter. Stool samples were collected from the floor of each enclosure where the pigs were housed on the farm and immediately after stunning on slaughterhouse. Samples from carcass surface were collected after removal of the animals from scrap machine, after evisceration and before the refrigeration chamber. It was also collected surface samples from jowls and samples from the scalding tank water before and after the passage of animals. The swabs containing samples were plated onto Columbia agar supplemented with activated charcoal, oxygen reduction solution and antibiotics supplement, and incubated at 42°C for 48 h under microaerobic conditions. The colonies which presented with a shiny and moist appearance were analyzed by Gram staining for identification of Campylobacter by morphology, and then tested for catalase and oxidase. The Campylobacter isolates were identified for species C. jejuni or C. coli by PCR. Bands profiles were determined by rep-PCR and used to compare the strains. Campylobacter was isolated from 19 (9.5%) of the 200 pig samples analyzed, seven (36.8%) of the rectum, seven (36.8%) after evisceration and five (26.3%) before the refrigeration chamber.[...]


Assuntos
Animais , Campylobacter coli/isolamento & purificação , Contaminação de Alimentos , Matadouros , Suínos/microbiologia , Inocuidade dos Alimentos
5.
Acta sci. vet. (Online) ; 45: 1-6, 2017. tab
Artigo em Português | VETINDEX | ID: vti-20207

Resumo

Background: Campylobacter spp. are among the microorganisms most commonly associated with foodborne disease. Campylobacter spp. isolation from pigs during the slaughter and final products have been reported in several countries, including Brazil. However, very little is known about the sources of contamination in the slaughtering flowchart and how these microorganisms are spread in processing plants. Considering the possibility of the pigs carry Campylobacter spp. since the farm or its products are contaminated in the slaughterhouse, this study had as aim to track Campylobacter spp. in pig slaughtering flowchart to understand the behavior of these pathogens in the production line.Materials, Methods & Results: Forty animals of 10 lots, four from each lot, were followed during slaughter. Stool samples were collected from the floor of each enclosure where the pigs were housed on the farm and immediately after stunning on slaughterhouse. Samples from carcass surface were collected after removal of the animals from scrap machine, after evisceration and before the refrigeration chamber. It was also collected surface samples from jowls and samples from the scalding tank water before and after the passage of animals. The swabs containing samples were plated onto Columbia agar supplemented with activated charcoal, oxygen reduction solution and antibiotics supplement, and incubated at 42°C for 48 h under microaerobic conditions. The colonies which presented with a shiny and moist appearance were analyzed by Gram staining for identification of Campylobacter by morphology, and then tested for catalase and oxidase. The Campylobacter isolates were identified for species C. jejuni or C. coli by PCR. Bands profiles were determined by rep-PCR and used to compare the strains. Campylobacter was isolated from 19 (9.5%) of the 200 pig samples analyzed, seven (36.8%) of the rectum, seven (36.8%) after evisceration and five (26.3%) before the refrigeration chamber.[...](AU)


Assuntos
Animais , Suínos/microbiologia , Matadouros , Campylobacter coli/isolamento & purificação , Contaminação de Alimentos , Inocuidade dos Alimentos
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