Clostridium perfringens in ingredients of poultry feed and control of contamination by chemical treatments

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efficiency and soil contamination during underground application of insecticides: control of leaf-cutting ants with thermal foggers

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Effects of Lactobacillus Probiotic, P22 Bacteriophage and Salmonella Typhimurium on the Heterophilic Burst Activity of Broiler Chickens

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Assessment of the Removal Capacity, Tolerance, and Anatomical Adaptation of Different Plant Species to Benzene Contamination

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Microbiological quality of whole and filleted shelf-tilapia

Despite fish being a rich source of animal nutrients and having numerous associated health benefits, it is an extremely perishable food, prone to a wide range of hazards. The bacterial load associated with shelf-whole-fish organs (e.g. digestive tracts and skin) or mishandling of fish may be a vehicle of infection and become a risk to public health. The objective of this paper is to evaluate the microbiological quality of whole ungutted and filleted shelf-tilapia, as well as assess the safety for human consumption. For this purpose, in order to investigate the distribution and occurrence of bacterial populations, the count of total and thermotolerant coliforms, coagulase-positive Staphylococcus and presence of Salmonella spp. was determined. This paper shows that all fish organs were contaminated with thermotolerant coliform. Skin and fillet show higher populations and occurrence of all microorganisms analyzed. Lower bacterial populations were recovered from the gut and muscles of whole tilapia. Two samples of fillet were contaminated with coagulase-positive Staphylococcus. It can be concluded that the skin and filleted tilapia are important carriers of food-borne pathogens. In addition, fish might become an important cross and self-contamination source. (C) 2014 Elsevier B.V. All rights reserved.

Trimming and washing poultry carcass to reduce microbial contamination: A comparative study

The objective of this study was to compare the efficiency of washing and trimming broiler carcasses to reduce bacterial contamination. At the poste-visceration site, 100 broiler carcasses were collected during 4 visits to a slaughterhouse in Santa Catarina State, Brazil. Birds were from the same flock, age, and approximately 2.4 kg of weight. Groups were as follows: group 1, with fecal contamination; group 2, without fecal contamination; group 3, with fecal contamination and trimmed; group 4, with fecal contamination and washed; group 5, with fecal contamination, and washed and trimmed. Carcass washings were performed with at least 1.5 L/bird of potable water (0.5 to 1 mg/kg of residual chlorine) at room temperature (20-25 degrees C) using spray cabinets with 44 spray nozzles distributed into 2 chambers (pressure of 2 kgf/cm(2) and 4 kgf/cm(2)). Washed carcasses (trimmed or not) showed significantly (P < 0.05) lower counts of aerobic mesophiles (plate count agar) on the third evaluation, and even lower (P < 0.01) counts for total coliforms (CT) and fecal coliforms (Escherichia coli). Trimmed carcasses showed significantly lower counts (P < 0.05) for plate count agar; however, we observed higher counts for E. coli (P < 0.05). The association of both treatments (washing and trimming) showed significantly higher (P < 0.05) counts for coliforms (CT and E. coli). We can conclude that the washing method is overall more efficient than the trimming method to decontaminate chicken carcasses at the postevisceration site. Hopefully, our findings can help poultry companies to minimize production costs by applying the washing method for carcass decontamination.

Identificação de patógenos e qualidade higiênico-sanitária do caldo de cana (garapa), consumido no interior do estado de São Paulo

The state of São Paulo is the largest producer of cane sugar in Brazil, with approximately 346 million tons in 2008/2009. This great production, associated with hot weather favors trade in sugar cane juice in most cities in the state. Contamination by parasites usually occurs during production but the contamination by bacteria is related with foodhandlers, equipment (grinders) and utensils used in the extraction. Due the lack of data in Botucatu and region, the objective of this study was to analyze 50 samples of syrup, according to the microbiological requirements of RDC Nº 12 (determination of Most Probable Number of thermotolerant coliform and the presence of Salmonella sp) as well the presence of Staphylococcus aureus and Trypanosoma cruzi. Salmonella sp., Staphylococcus aureus and Trypanosoma cruzi were not found, however 82% of the samples presented a higher contamination by thermotolerant coliform than that allowed by microbiological parameters, demonstrating inadequate conditions for retail, besides the lack of hygienic instructions of the sellers

Salmonela em carcaça de aves

The genus Salmonella was characterized in 1885. It is divided into two species and six subspecies or subgenera. Belonging to the family Enterobacteriaceae is composed of Gram-negative rods, usually producing mobile gas from glucose, except in those serovars S. gallinarum and S. Pullorum. Salmonela is one of the biggest problems in public health for its wide occurrence in humans and in animals, where they occupy the center of the epidemiology of enteric salmonelosis. These are responsible for significant rates of morbidity and mortality. Several outbreaks of food transmitted diseases are described involving meat birds. Sources of salmonela in broiler chicks infected stem, feed and farm environment. Currently, S. enteritidis and S. typhimurium are the two most prevalent serovars. In this context, the sum is increased resistance to antimicrobial drugs is including the latest generation of its indiscriminate use in veterinary medicine. This fact represents risk to human and animal health. New strategies have been adopted by the Brazilian poultry industry to control salmonela in broilers, but the contamination by this pathogen is still present in slaughterhouses putting public health at risk

Perfil sanitário e pesquisa de Salmonella em frangos e lingüiças pela metodologia tradicional e pela PCR

Novos hábitos alimentares da população e as mudanças nos sistemas de produção e distribuição dos alimentos podem estar fortemente relacionados aos casos de doenças transmitidas pelo consumo de alimentos contaminados por microorganismos. Isso faz com que a preocupação com a qualidade microbiológica dos alimentos aumente mundialmente. Dentre os principais patógenos, destaca-se a Salmonella sp, que pertence à microbiota gatrentestinal de animais silvestres e de animais domésticos criados para o consumo humano (aves, bovinos e suínos). Este fato torna o problema de grande relevância para as autoridades de saúde pública, pois esses microrganismos podem estar associados às infecções ou surtos provocados pela ingestão de alimentos contaminados. Foram coletadas 35 amostras de lingüiças e 25 cortes de frango, nos principais supermercados do município de Botucatu-SP e avaliados quanto à qualidade higiênico-sanitária através da determinação do número mais provável de coliformes termotolerantes (CT), além da presença de Salmonella sp. Os resultados obtidos mostram que 31% das lingüiças e 84% das amostras de frango estavam fora dos padrões higiênico-sanitários estabelecido pela ANVISA (RDC n° 12), que determina uma quantidade máxima de 5x103 CT/g em lingüiça e 104 /g em carne de aves. Em relação à Salmonella sp, estabeleceu-se a ausência dessa bactéria em 25g de lingüiça e não determina nenhum parâmetro para o frango. Entre as 25 amostras de frango analisadas, duas (8%) foram positivas pela metodologia tradicional. Esse... (Resumo completo, clicar acesso eletrônico abaixo)

Metodologia Microbiológica Convencional e Reação em Cadeia pela Polimerase (PCR) na detecção de Salmonella spp em carcaças de frango

Salmonella is the etiological agent responsible for one of the most important Food Borne Disease (FBD), Salmonellosis, which generates significant economic consequences in several countries, including Brazil. Poultry meat is one of the most important disseminators of the pathogen. Accordingly, several countries have developed programs trying to reduce the prevalence of Salmonella in poultry meat. Such programs are based on the research of the pathogen in the carcasses, establishing a maximum limit of positive samples at each set of analysis. The Salmonella scans are usually made using the conventional microbiological methods, which tend to be expensive and time consuming. In recent years were developed rapid methods such as polymerase chain reaction (PCR), which can greatly shorten the results time, showing greater sensitivity and specificity than conventional methodology

Análise higiênico-sanitária de produtos cárneos comercializados na cidade de Botucatu

Brazil is one of the largest producers of animal protein. In 2010, the production of meat (beef, pork and poultry) was estimated at 24.5 million tons and 75% was consumed in the country. The meat is a primary source of water and fat and contains between 20% and 35% protein, providing all essential amino acids and several micronutrients and vitamins. Due to the large consumption of this food, its quality is extremely important and the research of some indicators microorganism become essential in order to ensure the hygienic and sanitary quality, indicating contamination of fecal origin, with the possible presence of pathogens or to identify food spoilage. Thus, the aim of study was to determine the microbiological quality of 90 samples handled meat products and pre- prepared marketed in Botucatu city, according to the parameters required by ANVISA (RDC  12, 2001). Among the samples analyzed, all of them were negative for Staphylococcus coagulase positive and were within the limit allowed by ANVISA for the Clostridium sulfite reducer (up to 3 x 103 CFU/ g). The presence of Salmonella was confirmed in only one sample (1.1%), against to the legal parameters. About thermotolerant coliforms, 54.4% of the samples were outside the acceptable limit by law (up to 5 x 103 MPN/g). Therefore, the presence of these microorganisms indicates inadequate hygiene conditions of foodhandlers and equipment used in the, which are considered inadequate for consumption

Imunidade de aves (Gallus gallus) para Salmonella enterica subesp. enterica Sorovar Gallinarum biovar Gallinarum

Pós-graduação em Medicina Veterinária - FCAV

Histórico e aspectos tecnológicos do processamento da linguiça cuiabana

This paper reports the data on the cuiabana sausage historical aspect, and from the study performed on its technical/sensory characteristics. Four formulations of cuiabana-type sausage were prepared, varying the basic raw material (bovine, chicken and swine meats). For processing these sausages, the raw meats (beef, chicken and pork) were cut into cubes and together with the other ingredients (garlic, cheese, pepper and chives) they were weighed and homogenized. The resulting mixture was refrigerated for 24 hours for intensifying the flavor. Thereafter, it was stuffed into natural casings. These prepared samples were characterized on the physical-chemical profile and on the shelf life under refrigeration for over a seven day-storage in order to assess the microbiological contamination (total coliforms and fecal thermotolerant bacteria), sulphite-reducing clostridium, Salmonella spp., coagulase-positive Staphylococcus), and pH. The sensory evaluation and statistics analysis were carried out on the different types of laboratory- processed cuiabana sausage. Introducing over time changes in the cuiabana sausages formulation are positive factors; therefore, variations in the formulations it is feasible to get a better final product than that original one, and it might be resulted from the market demand.

Microbiota contaminante em bebidas lácteas fermentadas comerciais

Lately, the acceptability of fermented dairy beverages has been increased, due to the nutritional benefits, the practical consumption and the low cost of product for the manufacturers, and consequently for final market price to the consumers. During the manufacturing process, these products can be susceptible to microbiological contamination. The present study investigated the contaminant microbiota in fermented dairy beverages produced by small- and medium-sized companies, by means of analyses on moulds and yeasts counting, determination of the Most Probable Number (MPN) of total and thermo tolerant coliforms, Escherichia coli and Salmonella spp. detection, and determination of pH value. In spite of the absence of Salmonella spp., a high counts of yeasts and moulds were found, and E. coli was detected in five samples (16.67 %); and the sample were classified as “products in poor sanitary conditions”, because they showed thermo-tolerant coliforms counting higher than the standard established by the legislation in force. Therefore, quality programs such as Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP) should be employed to prevent any contamination risk, in order to provide safe products to consumers.

Study of Salmonella typhimurium mutagenicity assay of (Z)-piplartine by the Ames test

Processo FAPESP