Characterization of microbial ecology, Listeria monocytogenes, and Salmonella sp. on equipment and utensil surfaces in Brazilian poultry, pork, and dairy industries.

This study aimed to evaluate the level of counting by indicator microorganisms, identify the microbial ecology, detect Listeria monocytogenes and Salmonella sp., and determine the presence of virulence genes and biofilm formation. A total of 480 samples were collected from the surfaces of the equipment and utensils using sterile swabs for the detection of L. monocytogenes and Salmonella sp. and counting mesophilic aerobes, Enterobacteriaceae, Escherichia coli, and Pseudomonas sp. The microbial ecology was evaluated by sequencing the 16S rRNA gene. Genes for virulence and biofilm formation were analyzed and adhesion capacity was evaluated for L. monocytogenes and Salmonella sp. The mesophilic aerobe count was the highest in the dairy processing facility, followed by the pork and poultry slaughterhouses. L. monocytogenes was detected in all facilities, with the highest detection in the pork slaughterhouse, followed by the poultry and dairy facilities. Salmonella sp. was only detected in the dairy. Isolates of L. monocytogenes and Salmonella sp. showed poor adhesion to polystyrene surfaces, virulence genes, and biofilm formation. The frequent contaminants in the slaughterhouses were Pseudomonas, Acinetobacter, and Aeromonas in poultry, Acinetobacter, Pseudomonas, and Brevundimonas in pork, and Pseudomonas, Kocuria, and Staphylococcus in dairy. Our results provide useful information to understand the microbiological risks associated with contamination.

Combination of the electronic nose with microbiology as a tool for rapid detection of Salmonella.

Salmonella is one of the most important foodborne pathogens and its analysis in raw and processed products is mandatory in the food industry. Although microbiological analysis is the standard practice for Salmonella determination, these assays are commonly laborious and time-consuming, thus, alternative techniques based on easy operation, few manipulation steps, low cost, and reduced time are desirable. In this paper, we demonstrate the use of an e-nose based on ionogel composites (ionic liquid + gelatine + Fe3O4 particles) as a complementary tool for the conventional microbiological detection of Salmonella. We used the proposed methodology for differentiating Salmonella from Escherichia coli, Pseudomonas fluorescens, Pseudomonas aeruginosa, and Staphylococcus aureus in nonselective medium: pre-enrichment in brain heart infusion (BHI) (incubation at 35 °C, 24 h) and enrichment in tryptone soy agar (TSA) (incubation at 35 °C, 24 h), whereas Salmonella differentiation from E. coli and P. fluorescens was also evaluated in selective media, bismuth sulfite agar (BSA), xylose lysine deoxycholate agar (XLD), and brilliant green agar (BGA) (incubation at 35 °C, 24 h). The obtained data were compared by principal component analysis (PCA) and different machine learning algorithms: multilayer perceptron (MLP), linear discriminant analysis (LDA), instance-based (IBk), and Logistic Model Trees (LMT). For the nonselective media, under optimized conditions, taking merged data of BHI + TSA (total incubation time of 48 h), an accuracy of 85% was obtained with MLP, LDA, and LMT, while five separated clusters were presented in PCA, each cluster corresponding to a bacterium. In addition, for evaluation of the e-nose for discrimination of Salmonella using selective media, considering the combination of BSA + XLD and total incubation of 72 h, the PCA showed three separated and well-defined clusters corresponding to Salmonella, E. coli, and P. fluorescens, and an accuracy of 100% was obtained for all classifiers.

Food handling in the domestic environment: an online questionnaire study with respondents from 24 of 26 Brazilian states / Manipulação de alimentos no ambiente doméstico: um estudo realizado com emprego de questionário online respondido por habitantes de 24 dos 26 estados brasileiros

Using an online questionnaire, this study evaluated the profile of a Brazilian population's food handling practices in the home environment. The questionnaire, containing questions about domestic behavior in terms of hygiene and food handling, was built and available through social media sites. Information about the participants' profiles, their food pre-preparation, food preparation, and food post-preparation practices, and the occurrence of foodborne diseases (FBDs) was included in the questionnaire. A total of 701 responses were obtained. The interviewees included 78.31% female participants and 21.68% male participants, with an average age of 31.2 years. Nearly all (94.3%) had a complete or incomplete higher education. In the pre-preparation stage, the participants evaluated the shelf life (97.28%) and storage temperature (44.79%) of the products while purchasing them. Regarding food handling practices, only a few participants washed the food packages before storing them (31.95%) or removed hand jewelry or other adornments when washing food (61.48%). Most participants washed their hands (91.58%) and washed vegetables (99.28%). But a group of interviewees reported washing raw meat (27.81%) before preparing it. Cutting surfaces such as plastic (50.36%) and glass (49.36%) tops were the most prevalent in the study. Most respondents did not know how long they had been using their cutting boards (67.62%) and mentioned using the same surface to handle both raw and ready-to-eat products (84.17%). As for the preparation, most interviewees declared they did not check the food temperature during preparation (86.31%), ignoring the ideal cooking temperature (88.26%). Regarding the occurrence of FBDs, 79.17% of the interviewees reported having suspicious clinical signs associated with contaminated foods and 65.59% did not seek medical help. Thus, the participants demonstrated ignorance about adequate practices for food safety in the home environment, highlighting the need to conduct health education programs within the Brazilian population.(AU)

Este estudo teve como objetivo avaliar o perfil das práticas de manipulação de alimentos no ambiente domiciliar no Brasil utilizando um questionário online. Um questionário contendo perguntas sobre comportamento doméstico em nível de higiene e manipulação de alimentos foi construído e disponibilizado por redes sociais. O questionário continha informações sobre o perfil dos participantes, suas práticas de pré-preparo, preparo e pós-preparo de alimentos e a ocorrência de doenças transmitidas por alimentos (DTA). Obteve-se 701 respostas, os entrevistados foram 78,31% do sexo feminino e 21,68% do sexo masculino, com média de idade de 31,2 anos. A maioria (94,3%) possuia ensino superior completo ou incompleto. Na etapa de pré-preparo, os participantes avaliam o prazo de validade (97,28%) e a temperatura de armazenamento (44,79%) dos produtos no momento da compra. Em relação às práticas de manipulação dos alimentos, apenas alguns participantes lavavam as embalagens dos alimentos antes de armazená-los (31,95%) ou retiravam adornos ao lavar os alimentos (61,48%). A maioria dos participantes lavam as mãos (91,58%) e os vegetais (99,28%); entretanto, um grupo de entrevistados relatou lavar carne crua (27,81%) antes de prepará-la. Superfícies de corte como tábuas de plástico (50,36%) e de vidro (49,36%) foram os mais prevalentes no estudo. A maioria dos entrevistados não sabe há quanto tempo usa as tábuas de corte (67,62%) e utilizam a mesma superfície para manusear produtos crus e prontos para o consumo (84,17%). Quanto ao preparo, a maioria dos entrevistados declarou não verificar a temperatura dos alimentos durante o preparo (86,31%), ignorando a temperatura ideal de cozimento (88,26%). Em relação à ocorrência de DVA, 79,17% dos entrevistados relataram que já apresentaram sinais clínicos suspeitos associados a alimentos contaminados e 65,59% não procuraram atendimento médico. Nesse sentido, os participantes demonstraram desconhecimento sobre as práticas adequadas para a segurança dos alimentos no ambiente domiciliar, evidenciando a necessidade de realização de programas de educação em saúde com a população brasileira.(AU)

Presence of Listeria monocytogenes and Salmonella spp. in lamb meat commercialized in Uruguaiana, Rio Grande do Sul, Brazil.

The aim of this study was to evaluate the hygienic-sanitary quality of lamb meat sold in the city of Uruguaiana, Rio Grande do Sul (RS) by counting the indicator microorganisms and detecting pathogens such as Salmonella spp. and Listeria monocytogenes. Thirty-nine lamb meat samples were collected from 10 commercial establishments in Uruguaiana. The samples were subjected to counts of aerobic mesophilic microorganisms and enterobacteria, and to the detection of Salmonella spp. and L. monocytogenes, all following standard methods. The average counts of mesophilic microorganisms and enterobacteria were 6.08 log CFU/g (minimum 4.07 and max 6.87) and 4.73 log CFU/g (minimum 0 and max 5.88), respectively. For pathogens, L. monocytogenes was isolated from five samples (12.82%), with three samples in the same location. Only two samples (5.13%) were positive for Salmonella spp. The results demonstrated unsatisfactory hygienic-sanitary conditions because high counts of pathogens such as Salmonella spp. and L. monocytogenes. The counts of enterobacteria showed poor hygiene conditions during the various stages of production. The results also indicated fecal contamination, as Salmonella spp. and L. monocytogenes are present in the intestinal tract of both humans and animals. The high count of mesophilic microorganisms obtained could be owing to contaminated raw material or unsatisfactory processing, including unsanitary conditions and the inappropriate use of binomial time/temperature during storage.

O objetivo foi avaliar a qualidade higiênico-sanitária da carne de cordeiro comercializada na cidade de Uruguaiana, Rio Grande do Sul (RS) através da contagem dos microrganismos indicadores e detecção de patógenos como Salmonella spp. e Listeria monocytogenes. Trinta e nove amostras de carne de cordeiro foram coletadas em 10 estabelecimentos comerciais em Uruguaiana. As amostras foram submetidas a contagens de microrganismos aeróbios mesofilos e enterobactérias e à detecção de Salmonella spp. e L. monocytogenes, todas seguindo metodologias padrão. As contagens médias de microrganismos mesófilos e enterobactérias foram 6,08 log UFC/g (mínimo 4,07 e máximo 6,87) e 4,73 log UFC/g (mínimo 0 e máximo 5,88), respectivamente. Para os patógenos, L. monocytogenes foi isolado de cinco amostras (12,82%), com três amostras no mesmo local. Apenas duas (5,13%) foram positivas para Salmonella spp. Os resultados demonstraram condições higiênico-sanitárias insatisfatórias, baseado nas altas contagens de patógenos como Salmonella spp. e L. monocytogenes. As contagens de enterobactérias indicaram más condições de higiene durante as várias etapas de produção. Os resultados também indicaram contaminação fecal, uma vez que Salmonella spp. e L. monocytogenes estão presentes no trato intestinal de humanos e animais. A alta contagem de microrganismos mesófilos obtidos pode ser devida a matéria-prima contaminada ou processamento insatisfatório, incluindo condições insalubres e uso inadequado do binômio tempo/temperatura durante o armazenamento.

Assessment of the microbiological quality of pattern minas cheese commercialized in Uberlândia and Patos de Minas, Minas Gerais / Avaliação microbiológica de queijo minas padrão comercializado em Uberlândia e Patos de Minas, Minas Gerais

Pattern minas cheese is a product developed with pasteurized milk, fermented with mesophilic cultures, and with the final addition of rennet. This cheese undergoes an artisanal maturation process and possesses a firm shell of yellowish color and striking and acidic flavor. Our study objective was to evaluate the microbiological quality of pattern minas cheese. We collected 40 samples from two micro regions (Uberlândia and Patos de Minas) of the Triângulo Mineiro and Alto Paranaíba mesor regions of the State of Minas Gerais, Brazil. The microbiological test results were recorded as counts of enterobacteria, Escherichia coli, coliforms at 35°C, coagulase-positive Staphylococcus and Salmonella spp. In the Patos de Minas micro region, the results were 45%, 35%, 20%, and 20% higher than 103 CFU/g for the counts of enterobacteria, Escherichia coli, coliforms at 35°C, and Staphylococcus coagulase-positive, respectively. Five percent of the analyzed samples were positive for Salmonella spp. in the Uberlândia micro region. Based on the findings of the microbiota in the cheese analyzed from the micro regions (Uberlândia and Patos de Minas), we concluded that the hygiene conditions in the manufacturing, handling, transport, and storage stages were precarious, requiring the implementation of Good Manufacturing Practices (GMP) systems, including Hazard Analysis and Critical Control Points (HACCP).(AU)

O queijo minas padrão é um produto elaborado com leite pasteurizado, fermentado com culturas mesófilas e adição de coalho. Esse queijo passa por um processo de maturação artesanal, possui uma casca firme de cor amarelada e sabor ácido. O presente trabalho avaliou a qualidade microbiológica de queijo minas padrão comercializado em duas microrregiões (Uberlândia e Patos de Minas) da mesorregião do Triângulo Mineiro e Alto Paranaíba do estado de Minas Gerais, Brasil. Foram examinadas 40 amostras de queijo. Os ensaios microbiológicos foram contagens de enterobactérias, Escherichia coli, coliformes a 35 oC, Staphylococcus coagulase positiva e pesquisa de Salmonella spp. Na microrregião de Patos de Minas, os resultados foram de 45%, 35%, 20% e 20% superiores a 103 CFU/g para as contagens de enterobactérias, Escherichia coli, coliformes a 35oC e Staphylococcus coagulase positiva, respectivamente. Cinco por cento das amostras analisadas foram positivas à pesquisa de Salmonella spp. Considerando a microrregião analisada (Uberlândia e Patos de Minas), a conclusão obtida foi que na região estudada, as condições de higiene nas etapas de fabricação, manuseio, transporte e armazenamento do queijo minas padrão são precárias, sendo necessária a implementação de sistemas de Boas Práticas de Fabricação (GMP), incluindo Análise de Perigos e Pontos Críticos de Controle (HACCP).(AU)

A influência da pasteurização nos parâmetros físico-químicos do leite humano / The influence of pasteurization on the physical-chemical parameters of human milk

A fim de garantir a inocuidade do leite humano (LH) ordenhado, os bancos de LH realizam a sua pasteurização lenta, eliminando, dessa maneira, 100 % dos micro-organismos patogênicos passíveis de estarem presentes. O objetivo desse trabalho foi avaliar a influência da pasteurização clássica realizada pelos hospitais sobre os parâmetros físico-químicos do LH. Analisou-se um total de 38 amostras de LH, divididas em pasteurizado (LHP) e não pasteurizado (LHNP), quanto à sua acidez, conteúdo energético, gordura, sólidos não gordurosos, densidade, proteína, lactose, cinzas, índice de crioscopia e pesquisa das enzimas peroxidase e fosfatase. Os resultados apresentaram uma diferença significativa (p < 0,05) para os teores de gordura e proteína, e presença da enzima peroxidase em 21,05 % das amostras de LHP, envolvendo problemas na homogeneização e na temperatura da pasteurização do LH.