Gênero arcobacter e saúde pública: revisão sobre sua importância na saúde humana, principais vias de transmissão e patogenicidade / Arcobacter genus and Public Health: review of its importance in human health, main transmission routes and pathogenicity

É apresentada uma revisão de literatura sobre o gênero Arcobacter, tratando da sua ocorrência determinando doença em humanos, da sua presença no meio ambiente e em alimentos de origem animal contaminados, bem como dos seus prováveis fatores de patogenicidade. Estes microrganismos estão dispersos no meio ambiente, sendo comumente encontrados em animais de produção e produtos de origem animal. Já foram descritos surtos decorrentes da infecção humana a partir do consumo de carne de frango, suína e leite contaminados. Este agente, além de possuir fatores de adesão e invasão para colonizar o trato gastrintestinal, produz citotoxinas que induzem o organismo do hospedeiro à resposta inflamatória.

This is a review on the Arcobacter genus, highlighting its occurrence causing disease in humans, and also its presence in the environment and in contaminated animal foods, as well what is known about its probable pathogenicity factors. These microorganisms are dispersed in the environment, being commonly found in farm animals and animal products. Outbreaks of human infection from the consumption of contaminated chicken, pork and milk have been described. This agent, presents adhesion and invasion factors for gastrointestinal tract colonization and produces cytotoxins that induces the inflammation of the host’s organism.

Gênero arcobacter e saúde pública: revisão sobre sua importância na saúde humana, principais vias de transmissão e patogenicidade / Arcobacter genus and Public Health: review of its importance in human health, main transmission routes and pathogenicity

É apresentada uma revisão de literatura sobre o gênero Arcobacter, tratando da sua ocorrência determinando doença em humanos, da sua presença no meio ambiente e em alimentos de origem animal contaminados, bem como dos seus prováveis fatores de patogenicidade. Estes microrganismos estão dispersos no meio ambiente, sendo comumente encontrados em animais de produção e produtos de origem animal. Já foram descritos surtos decorrentes da infecção humana a partir do consumo de carne de frango, suína e leite contaminados. Este agente, além de possuir fatores de adesão e invasão para colonizar o trato gastrintestinal, produz citotoxinas que induzem o organismo do hospedeiro à resposta inflamatória.(AU)

This is a review on the Arcobacter genus, highlighting its occurrence causing disease in humans, and also its presence in the environment and in contaminated animal foods, as well what is known about its probable pathogenicity factors. These microorganisms are dispersed in the environment, being commonly found in farm animals and animal products. Outbreaks of human infection from the consumption of contaminated chicken, pork and milk have been described. This agent, presents adhesion and invasion factors for gastrointestinal tract colonization and produces cytotoxins that induces the inflammation of the hosts organism.(AU)

Contamination of pigs by Yersinia enterocolitica in the abattoir flowchart and its relation to the farm / Contaminação de suínos por Yersinia enterocolitica no fluxograma de abate e sua relação com a granja

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)

Formação de biofilme por Staphylococcus aureus isolados de queijo mussarela elaborado com leite de búfala e seu efeito sobre a sensibilidade a sanitizantes / Biofilm formation by coagulase-positive staphylococcus aureus isolated from mozzarella cheese elaborated with buffalo milk and its effect on sensitivity to sanitizers

Background: The buffalo milk mozzarella cheese is a new product in the market, with high consumer acceptance and excellent prospects for trade. The cheese is rich in nutrients, which favors the proliferation of microorganisms that can cause food-borne diseases in the consumer. Staphylococcus aureus can cause gastro-enteritis in humans by the production of enterotoxins in food. One problem that may hinder the elimination of undesirable microorganisms in the food industry is the formation of biofilms. The objective of this study was to determine the effect of biofilm formation by Staphylococcus aureus isolated from buffalo mozzarella cheese on sensitivity to sanitizers.Materials, Methods & Results: Fifty samples of buffalo mozzarella cheese were analyzed to investigate the presence of S. aureus. The isolates were obtained through microbiological analysis and identified by PCR. The similarity of the strains was compared through rep-PCR. The distinct strains were tested for biofilm formation in microtiter plates. Soy Tripticase Broth (TSB) was placed in each well of the microtiter plate and overnight cultures of each strain was added. Wells without bacterial culture were used as controls. A villous cap was then placed on the plate and incubated for 48 h at 37°C. During incubation, the biofilms formed on the surface of the villi of the caps. For quantification of biofilm formation, material that remained attached to the cap was stained with crystal violet, the stained biofilm was extracted and the OD570 of each well was measured. Each strain was classified as non-biofilm forming, weak forming, moderately formed or formative strong. Strong forming and non-biofilm forming strains were tested on high density polyethylene, stainless steel and glass surfaces. Plates of 4 cm² of the different materials were placed in TSB where the culture of each isolate was inoculated separately.[...]

Pocilgas de espera como fonte de contaminação por Staphylococcus coagulase positiva de suínos destinados ao abate / Holding pens as sources of contamination of coagulase-positive Staphylococcus to pigs waiting for slaughter

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%).[...]

Pocilgas de espera como fonte de contaminação por Staphylococcus coagulase positiva de suínos destinados ao abate / Holding pens as sources of contamination of coagulase-positive Staphylococcus to pigs waiting for slaughter

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)

Formação de biofilme por Staphylococcus aureus isolados de queijo mussarela elaborado com leite de búfala e seu efeito sobre a sensibilidade a sanitizantes / Biofilm formation by coagulase-positive staphylococcus aureus isolated from mozzarella cheese elaborated with buffalo milk and its effect on sensitivity to sanitizers

Background: The buffalo milk mozzarella cheese is a new product in the market, with high consumer acceptance and excellent prospects for trade. The cheese is rich in nutrients, which favors the proliferation of microorganisms that can cause food-borne diseases in the consumer. Staphylococcus aureus can cause gastro-enteritis in humans by the production of enterotoxins in food. One problem that may hinder the elimination of undesirable microorganisms in the food industry is the formation of biofilms. The objective of this study was to determine the effect of biofilm formation by Staphylococcus aureus isolated from buffalo mozzarella cheese on sensitivity to sanitizers.Materials, Methods & Results: Fifty samples of buffalo mozzarella cheese were analyzed to investigate the presence of S. aureus. The isolates were obtained through microbiological analysis and identified by PCR. The similarity of the strains was compared through rep-PCR. The distinct strains were tested for biofilm formation in microtiter plates. Soy Tripticase Broth (TSB) was placed in each well of the microtiter plate and overnight cultures of each strain was added. Wells without bacterial culture were used as controls. A villous cap was then placed on the plate and incubated for 48 h at 37°C. During incubation, the biofilms formed on the surface of the villi of the caps. For quantification of biofilm formation, material that remained attached to the cap was stained with crystal violet, the stained biofilm was extracted and the OD570 of each well was measured. Each strain was classified as non-biofilm forming, weak forming, moderately formed or formative strong. Strong forming and non-biofilm forming strains were tested on high density polyethylene, stainless steel and glass surfaces. Plates of 4 cm² of the different materials were placed in TSB where the culture of each isolate was inoculated separately.[...](AU)