Performance of distinct phenotypic methods for carbapenemase detection: The influence of culture media.

We evaluated the performance of five phenotypic tests [Modified Hodge Test (MHT); combined-disk test (CDT) using phenylboronic acid, EDTA, and cloxacillin; CarbaNP and CarbAcinetoNP; Blue-Carba, Carbapenembac™ and Carbapenembac Metallo™] for carbapenemase detection in Gram-negative bacilli (GNB). A total of 73 carbapenemase producers and 27 non-carbapenemase producers were tested. All GNB were subcultured onto Müeller-Hinton agar (MHA), MacConkey agar (MAC), and sheep blood agar (SBA). High sensitivity (100%) and specificity (100%) was observed for MHA using CarbaNP, Blue-Carba, and Carbapenembac™. The sensitivity and specificity of CarbaNP (98.6%/100%), Blue-Carba (97.1%/91.0%), and Carbapenembac™ (100%/96.5%) were slightly lower for SBA. In contrast, unacceptable sensitivity rates of CarbaNP (71.1%) and Blue-Carba (66.6%), but not Carbapenembac™ (97.3%), were observed for MAC. The colorimetric methods showed high sensitivity and specificity to detect carbapenemase production from isolates grown on MHA or SBA. However, colonies obtained from MAC must not be tested for carbapenemase detection by colorimetric methods.

Listeria spp. em carpaccio de carne bovina e perfil de resistência aos agentes antimicrobianos / Listeria ssp. in beef carpaccio and resistance profile to antimicrobial agents

O presente estudo foi conduzido com o objetivo de veri-ficar a ocorrência de Listeria spp. em 50 amostras de carpaccio de carne bovina comercializados em bares e restaurantes do município de Niterói, Rio de Janeiro, e avaliar o perfil de resistência dos isola-dos aos agentes antimicrobianos utilizados no tratamento de infec-ções. Constataram-se que 20% das amostras obtidas de restaurantes e 35% de bares estavam contaminadas com Listeria spp. Dentre as espécies, L. welshimeri foi isolada com maior frequência (81,82%), seguida de L. grayi, (13,66%) e L. monocytogenes(4,55%), sendo o ágar Oxford o meio de plaqueamento mais eficiente para isolamento. Foi verificada a ocorrência de resistência dos isolados frente a todos os agentes antimicrobianos testados, exceto à tetraciclina, diante da qual 95,5% dos isolados apresentaram sensibilidade. A multirresistência foi verificada em 68,75% das estirpes analisadas. Desta forma, concluiu-se que o consumo de carpaccio de carne bovina representa risco potencial, constituindo um grave problema de saúde coletiva, especialmente devido à confrmação de estirpes patogênicas e resistentes aos principais agentes antimicrobianos utilizados no tratamento de listeriose.(AU)

The present study was conducted to verify the occurrence of Listeria spp. in 50 samples of beef carpaccio sold in bars and restaurants; and to evaluate the resistance profile to antimicrobial agents used in the routine treatment of infections. It was found that 20% of samples from restaurants and 35% from bars were contaminated with Listeria spp. Among the species, L. welshimeri was most frequently isolated (81.82%), followed by L. grayi, (13.66%) and L. monocytogenes(4.55%). The Oxford agar plating medium was the most efficient. The resistant behavior occurred to all antimicrobial agents tested, except tetracycline, to which 95.5% of the strains were sensitive. Multidrug resistance was observed in 68.75% of the strains analyzed. Thus, it is concluded that the consumption of beef carpaccio represents a potential risk, and a serious public health problem, especially due to the confirmation of pathogenic strains that are resistant to major antimicrobial agents used in the treatment of listeriosis.(AU)