Your browser doesn't support javascript.
loading
Mostrar: 20 | 50 | 100
Resultados 1 - 13 de 13
Filtrar
Mais filtros

Tipo de documento
Intervalo de ano de publicação
1.
Rev. bras. ciênc. vet ; 27(1): 40-42, jan./mar. 2020. il.
Artigo em Inglês | LILACS, VETINDEX | ID: biblio-1379263

Resumo

Dulce de leche is the product obtained by concentrating milk and adding sucrose. This sweet can be contaminated by improper practices during the manufacturing process, or in the consumer's home. If manipulation is not performed in a hygienic manner the dulce de leche can be a vehicle of pathogenic bacteria, like some strains of Escherichia coli, to man. The aim of this paper was evaluate the survival capacity and the fate of Escherichia coli Enteroinvasive, Enteropathogenic and Enterohemorrhagic in pasty dulce de leche. Aliquots of this sweet were experimentally contaminated with these pathogenic microorganisms at 102bacterial cells per gram, and later analyzed to evaluate microorganism count after storage for 0, 1, 2, 3, 5, 10, 20 and 30 days. EIEC could be recovered up to 20 days post inoculation in one of the reps, count EIEC on the third day reached 1,500 MPN per g. The strains of EPEC and EHEC, did not show growth, as EIEC, therefore, seem to be more sensitive to the adversities of the medium. The survival of pathogens for long periods in this food highlights the need for strict care in the manufacture and handling of dulce de leche.


O doce de leite é um alimento obtido por concentração do leite adicionado de sacarose. Este alimento pode ser contaminado por práticas inadequadas durante o processamento. Caso a manipulação não seja realizada de maneira higiênica o alimento pode ser veículo de bactérias patogênicas, como algumas cepas de Escherichia coli, para o homem. O objetivo desse trabalho foi avaliar a capacidade de sobrevivência e o comportamento de EIEC, EPEC e EHEC em doce de leite pastoso. Alíquotas deste doce foram experimentalmente contaminadas com esse micro-organismo patogênico na concentração 102 células por grama e posteriormente analisados para avaliar a contagem bacteriana após 0, 1, 2, 3, 5, 10, 20 e 30 dias de estocagem. EIEC pôde ser recuperada até 20 dias após a inoculação em duas das três repetições. Em uma das repetições, a contagem de EIEC no terceiro dia atingiu 1.500 NMP por g. As cepas de EPEC e EHEC, não apresentaram crescimento, como EIEC, portanto, parecerem ser mais sensíveis às adversidades do meio. A sobrevivência desses patógenos durante dias neste alimento evidencia a necessidade de rigorosos cuidados na fabricação e manuseio do doce de leite pastoso.


Assuntos
Laticínios/análise , Escherichia coli , Boas Práticas de Fabricação , Carga Bacteriana , Manipulação de Alimentos/métodos
2.
Acta Vet. Brasilica ; 11(1): 29-34, mar. 2017. tab
Artigo em Inglês | VETINDEX | ID: biblio-1453085

Resumo

The aim of this study was to trace the sources of Salmonella contamination during the pig slaughter flowchart. Ten lots of pigs sent for slaughter were followed (four animals per lot), and two weeks before slaughter they were selected based on the presence or absence of Salmonella in their farm stalls. Stool samples were collected after stunning, and from the surface swabs of the carcass in different parts of the flowchart. Samples were also collected immediately after the animals left the dehairing machine, after opening the abdominal cavity, before the carcass entered the cooling chamber, and from jowl samples. The water samples used in the scalding tank were collected before commencing the slaughter process and after the passage of the animals. For the comparison of band patterns, the isolates were analyzed by rep-PCR. The percentage of isolation was 35.3% after stunning, 17.6% immediately after the animals left the dehairing machine, 17.6% after evisceration, 23.5% before entering the cooling chamber and 5.8% from the jowls. The serotypes obtained were: Senftenberg, Idikan, Typhimurium, Heidelberg, Minnesota, Panama and Salmonella group O:4,5. By repPCR analysis, it was found that Salmonella strains that reached the slaughterhouse in carrier pigs may not be eliminated during processing, thereby making its isolation from the carcasses possible. It was also observed that the strains introduced by animals can infect others in different stages of the slaughter flowchart, thus resulting in cross-contamination.


Assuntos
Animais , Abate de Animais , Indicadores de Contaminação , Salmonella/isolamento & purificação , Salmonelose Animal/diagnóstico , Suínos/microbiologia , Transmissão de Doença Infecciosa/veterinária
3.
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
4.
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
5.
Semina Ci. agr. ; 38(2): 1071-1076, mar-abr. 2017. graf
Artigo em Inglês | VETINDEX | ID: vti-16236

Resumo

The study aimed to evaluate by radiographic examination the action of electroacupuncture on gastric motility in experimental animals. We used 24 Wistar rats, three months old, that received five metallic spheres, via orogastric tube (OT), with 2mL of barium contrast, followed by treatments: electroacupuncture points E36 and BP6 (T1); electroacupuncture in stitches (T2); sterile distilled water OT (T3); metoclopramide OT (T4). After treatment, serial radiographs, hourly, were made to follow the gastric emptying time of the spheres in rats. By analyzing the time of exit of the first sphere, animals in the group T1 had an average of 3h30min; at T2 the average was higher 6 hours; in T3 was 5h18min, and T4 showed an average of 4h36min. The action of electroacupuncture was comparable to the action of metoclopramide, which is know to increase peristalsis, whereas the response of the Shan group (T2) was close to the negative control group. Considering the results it was concluded that electroacupuncture at points predetermined significantly increases gastric peristalsis, reducing gastric emptying time in rats, may be an option for the treatment of motility disorders.(AU)


O estudo objetivou avaliar através de exame radiográfico, a ação da eletroacupuntura na motilidade gástrica de animais experimentais. Foram utilizados 24 ratos Wistar, três meses de idade, que receberam cinco esferas metálicas via sonda orogástrica (SO) com 2mL de contraste baritado, seguido dos tratamentos: eletroacupuntura nos pontos BP6 e E36 (T1); eletroacupuntura em pontos falsos (T2); água destilada estéril SO (T3); metoclopramida SO (T4). Após os tratamentos, foram feitas radiografias seriadas, de hora em hora, para acompanhar o tempo de esvaziamento gástrico das esferas nos ratos. Ao analisar o momento de saída das primeiras esferas, os animais do grupo T1 apresentaram uma média de 3h30min; no T2 a média foi maior que 6h, no T3 foi de 5h18min e no T4 de 4h36min. A ação da eletroacupuntura foi comparável à ação da metoclopramida, que sabidamente aumenta o peristaltismo, enquanto que a resposta do grupo Shan (T2) aproximou-se do grupo controle negativo. Diante dos resultados conclui-se que a eletroacupuntura nos pontos pré-determinados aumenta significativamente o peristaltismo gástrico, diminuindo assim o tempo de esvaziamento gástrico em ratos, podendo ser uma opção para o tratamento de distúrbios da motilidade.(AU)


Assuntos
Animais , Ratos , Ratos Wistar/fisiologia , Motilidade Gastrointestinal , Eletroacupuntura/veterinária , Radiografia/veterinária
6.
Acta Vet. bras. ; 11(1): 29-34, mar. 2017. tab
Artigo em Inglês | VETINDEX | ID: vti-687026

Resumo

The aim of this study was to trace the sources of Salmonella contamination during the pig slaughter flowchart. Ten lots of pigs sent for slaughter were followed (four animals per lot), and two weeks before slaughter they were selected based on the presence or absence of Salmonella in their farm stalls. Stool samples were collected after stunning, and from the surface swabs of the carcass in different parts of the flowchart. Samples were also collected immediately after the animals left the dehairing machine, after opening the abdominal cavity, before the carcass entered the cooling chamber, and from jowl samples. The water samples used in the scalding tank were collected before commencing the slaughter process and after the passage of the animals. For the comparison of band patterns, the isolates were analyzed by rep-PCR. The percentage of isolation was 35.3% after stunning, 17.6% immediately after the animals left the dehairing machine, 17.6% after evisceration, 23.5% before entering the cooling chamber and 5.8% from the jowls. The serotypes obtained were: Senftenberg, Idikan, Typhimurium, Heidelberg, Minnesota, Panama and Salmonella group O:4,5. By repPCR analysis, it was found that Salmonella strains that reached the slaughterhouse in carrier pigs may not be eliminated during processing, thereby making its isolation from the carcasses possible. It was also observed that the strains introduced by animals can infect others in different stages of the slaughter flowchart, thus resulting in cross-contamination.(AU)


Assuntos
Animais , Suínos/microbiologia , Salmonella/isolamento & purificação , Salmonelose Animal/diagnóstico , Indicadores de Contaminação , Abate de Animais , Transmissão de Doença Infecciosa/veterinária
7.
Arq. Inst. Biol ; 82: 1-6, 2015.
Artigo em Português | LILACS, VETINDEX | ID: biblio-1026538

Resumo

Staphylococcus hyicus é um micro-organismo de importância em Medicina Veterinária e saúde pública, tendo em vista sua capacidade de causar doenças em animais e seres humanos. O presente trabalho teve como objetivo realizar uma revisão de literatura a fim de reunir as informações mais atuais sobre o S. hyicus. Para tanto, foram abordados: características da espécie, fatores de patogenicidade e sua ocorrência em animais, alimentos e seres humanos.(AU)


Staphylococcus hyicus is an important micro organism Veterinary Medicine and public health, because of its ability to cause disease in animals and humans. The present study aims to conduct a literature review to bring together the most current information about S. hyicus. Thus, the specie's characteristics, the pathogenicity factors and their occurrence in animals, food and humans were approached.(AU)


Assuntos
Humanos , Animais , Virulência , Staphylococcus hyicus/patogenicidade , Microbiologia de Alimentos , Doenças Transmitidas por Alimentos/microbiologia , Doenças Transmitidas por Alimentos/virologia , Infecções
8.
Arq. Inst. Biol ; 82: 01-06, 2015.
Artigo em Português | VETINDEX | ID: biblio-1462299

Resumo

Staphylococcus hyicus is an important microorganism Veterinary Medicine and public health, because of its ability to cause disease in animals and humans. The present study aims to conduct a literature review to bring together the most current information about S. hyicus. Thus, the species characteristics, the pathogenicity factors and their occurrence in animals, food and humans were approached.


Staphylococcus hyicus é um micro-organismo de importância em Medicina Veterinária e saúde pública, tendo em vista sua capacidade de causar doenças em animais e seres humanos. O presente trabalho teve como objetivo realizar uma revisão de literatura a fim de reunir as informações mais atuais sobre o S. hyicus. Para tanto, foram abordados: características da espécie, fatores de patogenicidade e sua ocorrência em animais, alimentos e seres humanos.


Assuntos
Humanos , Animais , Doenças Transmitidas por Alimentos/microbiologia , Doenças Transmitidas por Alimentos/virologia , Infecções , Microbiologia de Alimentos , Staphylococcus hyicus/patogenicidade , Virulência
9.
Artigo em Português | LILACS-Express | VETINDEX | ID: biblio-1462362

Resumo

ABSTRACT:Staphylococcus hyicus is an important micro organism Veterinary Medicine and public health, because of its ability to cause disease in animals and humans. The present study aims to conduct a literature review to bring together the most current information about S. hyicus. Thus, the specie's characteristics, the pathogenicity factors and their occurrence in animals, food and humans were approached.


RESUMO:Staphylococcus hyicus é um micro-organismo de impor tância em Medicina Veterinária e saúde pública, tendo em vista sua capacidade de causar doenças em animais e seres humanos. O pre sente trabalho teve como objetivo realizar uma revisão de literatura a fim de reunir as informações mais atuais sobre o S. hyicus. Para tanto, foram abordados: características da espécie, fatores de pato- genicidade e sua ocorrência em animais, alimentos e seres humanos.

10.
Arq. Inst. Biol. ; 82: 01-06, 2015.
Artigo em Português | VETINDEX | ID: vti-18791

Resumo

Staphylococcus hyicus is an important microorganism Veterinary Medicine and public health, because of its ability to cause disease in animals and humans. The present study aims to conduct a literature review to bring together the most current information about S. hyicus. Thus, the species characteristics, the pathogenicity factors and their occurrence in animals, food and humans were approached.(AU)


Staphylococcus hyicus é um micro-organismo de importância em Medicina Veterinária e saúde pública, tendo em vista sua capacidade de causar doenças em animais e seres humanos. O presente trabalho teve como objetivo realizar uma revisão de literatura a fim de reunir as informações mais atuais sobre o S. hyicus. Para tanto, foram abordados: características da espécie, fatores de patogenicidade e sua ocorrência em animais, alimentos e seres humanos.(AU)


Assuntos
Humanos , Animais , Virulência , Infecções , Staphylococcus hyicus/patogenicidade , Microbiologia de Alimentos , Doenças Transmitidas por Alimentos/microbiologia , Doenças Transmitidas por Alimentos/virologia
11.
Artigo em Português | VETINDEX | ID: vti-743034

Resumo

ABSTRACT:Staphylococcus hyicus is an important micro organism Veterinary Medicine and public health, because of its ability to cause disease in animals and humans. The present study aims to conduct a literature review to bring together the most current information about S. hyicus. Thus, the specie's characteristics, the pathogenicity factors and their occurrence in animals, food and humans were approached.


RESUMO:Staphylococcus hyicus é um micro-organismo de impor tância em Medicina Veterinária e saúde pública, tendo em vista sua capacidade de causar doenças em animais e seres humanos. O pre sente trabalho teve como objetivo realizar uma revisão de literatura a fim de reunir as informações mais atuais sobre o S. hyicus. Para tanto, foram abordados: características da espécie, fatores de pato- genicidade e sua ocorrência em animais, alimentos e seres humanos.

12.
R. Inst. Adolfo Lutz ; 73(3): 293-297, 2014. tab
Artigo em Português | VETINDEX | ID: vti-17077

Resumo

Ambrosia is a type of Dulce de Leche hand-made with milk, eggs and sugar, widely consumed in South America, and it is commonly sold in street markets, supermarkets and candy shops. Food contamination by pathogenic micro-organisms usually occur during the processing steps, at the distribution centers, at the retail market or in the consumer home. This study aimed at evaluating the behavior of the pathogenic strains of Escherichia coli enterohemorrhagic (EHEC) ATCC 43895, enteropathogenic (EPEC) INCQS 00182 and enteroinvasive (EIEC) ATCC 43893 in ambrosia samples. Aliquots of ambrosia were experimentally contaminated by the strains analyzed in this study. Detections of the inoculated microorganisms were done at 0, 1, 2, 3, 4, 5, 10, 20 and 30 days of storage. EHEC was recovered from all of analyzed samples until five days after infection. EPEC survived in ambrosia and it was isolated until the fourth day of the experiment. EIEC strain remained viable during the 30 days of storage. The analyzed pathogenic strains of E. coli showed different behavior in ambrosia, but all of them demonstrated potential danger to the consumers health. This study works for warning to adopt appropriate hygiene and sanitary actions during the ambrosia production, packaging and manipulation.(AU)


Ambrosia é um tipo de doce de leite preparado artesanalmente com leite, ovos e açúcar, muito consumido na América do Sul, e comumente comercializado em feiras livres, supermercados e docerias. A contaminação de alimentos por micro-organismos patogênicos geralmente ocorre durante as etapas de processamento, nos centros de distribuição, no mercado varejista ou na casa do consumidor. Neste trabalho foi avaliado o comportamento dos agentes patogênicos Escherichia coli: entero-hemorrágica (EHEC) ATCC 4895, enteropatogênica (EPEC) INCQS 00182 e enteroinvasiva (EIEC) ATCC 43893 em amostras de ambrosia. Alíquotas de ambrosia foram experimentalmente contaminadas com as cepas analisadas no estudo. Foram realizadas pesquisas do micro-organismo inoculado após 0, 1, 2, 3, 4, 5, 10, 20 e 30 dias de estocagem. EHEC foi recuperada de todas as amostras até cinco dias após a contaminação. EPEC sobreviveu na ambrosia e foi isolada até o quarto dia do experimento. A cepa de EIEC conseguiu permanecer viável durante os 30 dias de estocagem. As cepas patogênicas de E. coli estudadas mostraram diferente comportamento em ambrosia, mas todos representam perigo potencial para a saúde dos consumidores. Este estudo serve como alerta em relação à necessidade da adoção de medidas higiênico-sanitárias apropriadas durante a produção, embalagem e manipulação da ambrosia.(AU)


Assuntos
Escherichia coli Êntero-Hemorrágica , Escherichia coli Enteropatogênica , Doces/microbiologia , Inocuidade dos Alimentos
13.
Semina ciênc. agrar ; 38(2): 1071-1076, 2017. graf
Artigo em Inglês | VETINDEX | ID: biblio-1500728

Resumo

The study aimed to evaluate by radiographic examination the action of electroacupuncture on gastric motility in experimental animals. We used 24 Wistar rats, three months old, that received five metallic spheres, via orogastric tube (OT), with 2mL of barium contrast, followed by treatments: electroacupuncture points E36 and BP6 (T1); electroacupuncture in stitches (T2); sterile distilled water OT (T3); metoclopramide OT (T4). After treatment, serial radiographs, hourly, were made to follow the gastric emptying time of the spheres in rats. By analyzing the time of exit of the first sphere, animals in the group T1 had an average of 3h30min; at T2 the average was higher 6 hours; in T3 was 5h18min, and T4 showed an average of 4h36min. The action of electroacupuncture was comparable to the action of metoclopramide, which is know to increase peristalsis, whereas the response of the Shan group (T2) was close to the negative control group. Considering the results it was concluded that electroacupuncture at points predetermined significantly increases gastric peristalsis, reducing gastric emptying time in rats, may be an option for the treatment of motility disorders.


O estudo objetivou avaliar através de exame radiográfico, a ação da eletroacupuntura na motilidade gástrica de animais experimentais. Foram utilizados 24 ratos Wistar, três meses de idade, que receberam cinco esferas metálicas via sonda orogástrica (SO) com 2mL de contraste baritado, seguido dos tratamentos: eletroacupuntura nos pontos BP6 e E36 (T1); eletroacupuntura em pontos falsos (T2); água destilada estéril SO (T3); metoclopramida SO (T4). Após os tratamentos, foram feitas radiografias seriadas, de hora em hora, para acompanhar o tempo de esvaziamento gástrico das esferas nos ratos. Ao analisar o momento de saída das primeiras esferas, os animais do grupo T1 apresentaram uma média de 3h30min; no T2 a média foi maior que 6h, no T3 foi de 5h18min e no T4 de 4h36min. A ação da eletroacupuntura foi comparável à ação da metoclopramida, que sabidamente aumenta o peristaltismo, enquanto que a resposta do grupo Shan (T2) aproximou-se do grupo controle negativo. Diante dos resultados conclui-se que a eletroacupuntura nos pontos pré-determinados aumenta significativamente o peristaltismo gástrico, diminuindo assim o tempo de esvaziamento gástrico em ratos, podendo ser uma opção para o tratamento de distúrbios da motilidade.


Assuntos
Animais , Ratos , Eletroacupuntura/veterinária , Motilidade Gastrointestinal , Ratos Wistar/fisiologia , Radiografia/veterinária
SELEÇÃO DE REFERÊNCIAS
DETALHE DA PESQUISA