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1.
Lett Appl Microbiol ; 71(4): 394-399, 2020 Oct.
Artigo em Inglês | MEDLINE | ID: mdl-32557652

RESUMO

The aims of the present study were to examine the occurrence of Staphylococcus spp. in the tonsils of slaughtered pigs in a regional slaughterhouse in Greece, the antibiotic resistance of the Staphylococcus spp. isolates, and the enteroxigenicity of the S. aureus isolates. Staphylococcus spp. were isolated in 70 (48·61%) out of the total 144 tonsil samples. The predominant species was S. aureus in coagulase-positive staphylococci (CoPS), while the predominant species were Staphylococcus epidermidis and Staphylococcus saprophyticus in the coagulase-negative staphylococci (CoNS). Staphylococcus spp. isolates presented high antibiotic resistance frequencies to tetracycline (97·1%) or clindamycin (80·0%) and low antibiotic resistance frequencies to fusidic acid (14·3%). No methicillin-resistant S. aureus (MRSA) strains were identified, and all Staphylococcus spp. isolates were susceptible to vancomycin. Among the 26 S. aureus isolates, 21 (80·76%) possessed staphylococcal enterotoxin genes with seven different enterotoxin gene profiles. The predominant enterotoxin profile was seg, sei and sej with seven S. aureus isolates. The occurrence of multidrug resistant Staphylococcus spp. in pig tonsils indicate public health risk to pork consumers and handlers in developing antimicrobial resistance.


Assuntos
Farmacorresistência Bacteriana , Enterotoxinas/metabolismo , Tonsila Palatina/microbiologia , Infecções Estafilocócicas/veterinária , Staphylococcus/isolamento & purificação , Doenças dos Suínos/microbiologia , Matadouros/estatística & dados numéricos , Animais , Antibacterianos/farmacologia , Clindamicina/farmacologia , Grécia/epidemiologia , Staphylococcus aureus Resistente à Meticilina/efeitos dos fármacos , Testes de Sensibilidade Microbiana , Infecções Estafilocócicas/epidemiologia , Infecções Estafilocócicas/microbiologia , Staphylococcus/classificação , Staphylococcus/efeitos dos fármacos , Staphylococcus/genética , Suínos , Doenças dos Suínos/epidemiologia
2.
Int J Food Microbiol ; 137(2-3): 175-80, 2010 Feb 28.
Artigo em Inglês | MEDLINE | ID: mdl-20060188

RESUMO

The antimicrobial effect of oregano essential oil (EO) at 0.6 or 0.9%, nisin at 500 or 1000 IU/g, and their combination against Salmonella Enteritidis was studied in minced sheep meat during storage at 4 degrees or 10 degrees C for 12 days. Sensory evaluation showed that the addition of oregano EO at 0.6 or 0.9% in minced sheep meat was organoleptically acceptable, and attribute scores were higher for the EO at 0.6 than 0.9%. According to compositional analysis of the oregano EO, the phenols carvacrol (80.15%) and thymol (4.82%) were the predominant components. Treatment of minced sheep meat with nisin at 500 or 1000 IU/g, proved insufficient to act against S. Enteritidis. The combination of the oregano EO at 0.6% with nisin at 500 IU/g showed stronger antimicrobial activity against S. Enteritidis than the oregano EO at 0.6% but lower than the combination with nisin at 1000 IU/g, which in turn was lower than that of the oregano EO at 0.9%. In its turn, oregano EO at 0.9% showed lower antimicrobial activity than its combinations with nisin at 500 or 1000 IU/g, which showed a bactericidal effect against the pathogen. The inhibition percentages of all treatments against S. Enteritidis at 10 degrees C were higher than those at 4 degrees C.


Assuntos
Antibacterianos/farmacologia , Carne/microbiologia , Nisina/farmacologia , Óleos Voláteis/farmacologia , Origanum/química , Refrigeração , Salmonella enteritidis/efeitos dos fármacos , Animais , Antibacterianos/química , Temperatura Baixa , Contagem de Colônia Microbiana , Cimenos , Interações Medicamentosas , Monoterpenos/análise , Óleos Voláteis/química , Ovinos , Timol/análise
3.
Vet J ; 184(2): 194-200, 2010 May.
Artigo em Inglês | MEDLINE | ID: mdl-19268613

RESUMO

The objectives of this study were to investigate the early stages of experimental infection of the ovine mammary gland with Mannheimia haemolytica and to identify the lymphocyte subsets accumulating at the teat duct. M. haemolytica was inoculated into one teat of each of 25 ewes and clinical, bacteriological, cytological, haematological, physicochemical, gross pathological, histopathological and immunohistochemical examinations were carried out. Clinical signs of inflammation were evident by 8 h but had subsided 2 days after challenge. Polymorphonuclear neutrophils (PMN) predominated in milk films up to 1 day following challenge, but the proportion of lymphocytes and macrophages progressively increased thereafter. Total blood leucocyte counts decreased immediately after challenge and then rose until 1 day after challenge with immature PMNs comprising >3% of the total. The pH of the mammary secretions from the challenged side was increased (>7.0). Focal lymphoid accumulations were observed in the lamina propria at the junction of the teat duct and cistern, including CD79(+), CD3(+) and gammadelta T cells, CD68(+) and MHC-II(+) cells with a particular increase in the numbers of CD8(+) T cells from days 3 to 5 after challenge. The findings suggest that these organised lymphoid structures are inducible and contribute to the defence of the infected teat when the PMN-macrophage response is overwhelmed.


Assuntos
Subpopulações de Linfócitos/imunologia , Mannheimia haemolytica/imunologia , Mastite/veterinária , Infecções por Pasteurellaceae/veterinária , Doenças dos Ovinos/patologia , Animais , Feminino , Imuno-Histoquímica/veterinária , Glândulas Mamárias Animais/microbiologia , Glândulas Mamárias Animais/patologia , Mastite/imunologia , Mastite/microbiologia , Mastite/patologia , Infecções por Pasteurellaceae/imunologia , Infecções por Pasteurellaceae/microbiologia , Infecções por Pasteurellaceae/patologia , Ovinos , Doenças dos Ovinos/imunologia , Doenças dos Ovinos/microbiologia
4.
Food Microbiol ; 25(1): 120-7, 2008 Feb.
Artigo em Inglês | MEDLINE | ID: mdl-17993385

RESUMO

The antimicrobial effect of thyme essential oil (EO) at 0.3%, 0.6%, or 0.9%, nisin at 500 or 1000IU/g, and their combination against Listeria monocytogenes was examined in both tryptic soy broth (TSB) and minced beef meat. Thyme EO at 0.3% possessed a weak antibacterial activity against the pathogen in TSB, whereas at 0.9% showed unacceptable organoleptic properties in minced meat. Thus, only the level of 0.6% of EO was further examined against the pathogen in minced meat. Treatment of minced beef meat with nisin at 500 or 1000IU/g showed antibacterial activity against L. monocytogenes, which was dependent on the concentration level of nisin and the strains used. Treatment of minced beef meat with EO at 0.6% showed stronger inhibitory activity against L. monocytogenes than treatment with nisin at 500 or 1000IU/g. All treatments showed stronger inhibitory activity against the pathogens at 10 degrees C than at 4 degrees C. The combined addition of EO at 0.6% and nisin at 500 or 1000IU/g showed a synergistic activity against the pathogen. Most efficient among treatments was the combination of EO at 0.6% with nisin at 1000IU/g, which decreased the population of L. monocytogenes below the official limit of the European Union recently set at 2logcfu/g, during storage at 4 degrees C.


Assuntos
Conservação de Alimentos/métodos , Listeria monocytogenes/efeitos dos fármacos , Produtos da Carne/microbiologia , Nisina/farmacologia , Óleos Voláteis/farmacologia , Thymus (Planta)/química , Antibacterianos/farmacologia , Contagem de Colônia Microbiana , Relação Dose-Resposta a Droga , Sinergismo Farmacológico , Listeria monocytogenes/crescimento & desenvolvimento , Paladar , Temperatura , Fatores de Tempo
5.
Meat Sci ; 80(2): 159-66, 2008 Oct.
Artigo em Inglês | MEDLINE | ID: mdl-22063318

RESUMO

The antimicrobial effect of thyme essential oil (EO) at supplementation levels of 0.3%, 0.6% or 0.9%, nisin at 500 or 1000IU/g, and their combination, on Escherichia coli O157:H7 was examined in both tryptic soy broth (TSB) and minced beef meat. EO at 0.3% possessed a weak antibacterial activity against the pathogen in TSB, whereas at 0.9% showed unacceptable organoleptic properties in minced meat. Thus, only the level of 0.6% of EO was further examined against the pathogens in minced meat. Treatment of minced beef meat with EO at 0.6% showed an inhibitory activity against E. coli O157:H7 during storage at 10°C, but not at 4°C. Treatment of minced beef meat or TSB with nisin at 500 or 1000IU/g did not show any antibacterial activity against E. coli O157:H7. The combination of EO at 0.6% and nisin at 500 or 1000IU/g showed an additive effect against the pathogen, which was higher during storage at 10°C than at 4°C.

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