Avaliação da qualidade microbiológica de queijos tipo minas frescal comercializados na cidade de Brasília, DF

Trabalho de Conclusão de Curso (graduação)—Universidade de Brasília, Faculdade de Ceilândia, 2016.Trabalho teve como objetivo avaliar a qualidade microbiológica de diferentes marcas de queijo tipo minas frescal comercializados nos supermercados da cidade de Brasília, DF. Os resultados mostraram que em relação à microbiota deteriorativa, 5 amostras apresentaram quantidades elevadas de bactérias psicrotróficas, com valores acima 107 UFC/g. A enumeração de coliformes totais ficou acima de 1,0x103 NMP/g em 40% das amostras e todas as amostras mostraram resultados positivos para a enumeração de coliformes termotolerantes. De acordo com a legislação brasileira, as amostras 1 e 3 de queijos tipo minas frescal estavam impróprias para o consumo humano, pelo excesso de coliformes termotolerantes (enumeração acima de 1,1x103 NMP/g) na amostra 1 e pelo excesso de bactérias S. aureus na amostra 3 (contagem de 4,6x103 UFC/g). As amostras 3 e 4 apresentaram enumeração considerável de coliformes termotolerantes (3,9 a 4,9x102 NMP/g), porém dentro limites estabelecidos pela legislação. E as amostras 4 e 6 apresentaram cepas de S. aureus, porém as contagens de 1,8 a 3,7x102 UFC/g estavam dentro dos limites permitidos pela legislação. A presença de coliformes termotolerantes e de bactérias S. aureus nas amostras 1, 3, 4, e 6 indicam condições higiênicas inapropriadas. Os resultados desta pesquisa indicaram que as amostras 2, 7 e 8 mostraram boa qualidade microbiológica, as amostras 4, 5, 6, 9 e 10 (50% das amostras) estavam em condições higiênico-sanitárias aceitáveis para o consumo e as amostras 1 e 3 estavam impróprias para o consumo.The aim of this study was to evaluate the microbiological quality of different brands of cheese “Minas Frescal” (Brazilian cheese) commercialized in supermarkets in the city of Brasília, DF. The results showed that in relation to the deteriorating microbiota, 5 samples presented high quantities of psychrotrophic bacteria, with values above 107 UFC/g. The enumeration of total coliforms was above 1,0x103NMP/g in 40% of the samples and all the samples showed positive results for enumeration of thermotolerant coliforms. According to Brazilian legislation, the samples 1 and 3 were inappropriate for human consumption, due to the excess of thermotolerant coliforms (enumeration above 1,1x103 NMP/g) in sample 1 and due to the excess of S. aureus bacteria on the sample 3 (count of 4,6x103UFC/g). Samples 3 and 4 showed substantial enumeration of thermotolerant coliforms (3,9 to 4,9x102 NMP/g), however, they were within the limits established by legislation. Finally, the samples 4 and 6 showed strains of S. aureus, however the counts of 1,8 to 3,7x102 UFC/g were inside the limits allowed by the legislation. The presence of thermotolerant coliforms and of S. aureus bacteria in samples 1, 3, 4, and 6 indicated inappropriate hygienic conditions. These results indicated that the samples 2, 7 and 8 showed good microbiological quality; samples 4, 5, 6, 9 and 10 (50% of the samples) were in acceptable hygienic-sanitary conditions for consumption; and samples 1 and 3 were inappropriate for consumption

Microbiological quality of minimally processed vegetables commercialized in Brasilia, DF, Brazil

This study evaluated the microbiological quality of minimally processed vegetables commercialized in the city of Brasilia, DF, Brazil. A total of 32 samples of different vegetables were purchased from 10 supermarkets. In most samples (78.1%) the populations of psychrotrophic bacteria had a high count ranging from 106 to 108 CFU/g. Thermotolerant coliforms were found in all samples, with populations higher than 102 MPN/g in 15 samples (46.9%). After molecular analyses, E. coli was identified in 16 samples (50.0%) and Salmonella spp. in 4 samples (12.5%). S. aureus was found in 14 samples (43.8%), with counts higher than 103 CFU/g in 4 samples (12.5%). The results obtained in this study showed that 16 samples (50%) were unfit for consumption according to Brazilian legislation. These results indicated the need of adoption of better hygienic practices in the production of minimally processed vegetables to improve quality and microbiological safety

Presence of Tetracycline and Sulfonamide Resistance Genes in Salmonella spp.: Literature Review

Tetracyclines and sulfonamides are broad-spectrum antibacterial agents which have been used to treat bacterial infections for over half a century. The widespread use of tetracyclines and sulfonamides led to the emergence of resistance in a diverse group of bacteria. This resistance can be studied by searching for resistance genes present in the bacteria responsible for different resistance mechanisms. Salmonella is one of the leading bacteria causing foodborne diseases worldwide, and its resistance to tetracyclines and sulfonamides has been widely reported. The literature review searched the Virtual Health Library for articles with specific data in the studied samples: the resistance genes found, the primers used in PCR, and the thermocycler conditions. The results revealed that Salmonella presented high rates of resistance to tetracycline and sulfonamide, and the most frequent samples used to isolate Salmonella were poultry and pork. The tetracycline resistance genes most frequently detected from Salmonella spp. were tetA followed by tetB. The gene sul1 followed by sul2 were the most frequently sulfonamide resistance genes present in Salmonella. These genes are associated with plasmids, transposons, or both, and are often conjugative, highlighting the transference potential of these genes to other bacteria, environments, animals, and humans

Qualidade microbiológica de linguiças de frango do tipo frescal comercializadas no Distrito Federal, Brasil

Fresh sausages are one of the meat products most consumed by the Brazilian population due to their affordable price. This study evaluated the microbiological quality of fresh chicken sausages marketed in the Federal District. The analyzes performed were: total count of mesophilic and psychrotrophic bacteria, determination of total coliforms and thermotolerant coliforms, count of Staphylococcus aureus and research of Salmonella spp. The results showed that of the 16 samples of chicken sausage analyzed, 10 samples (62.5%) were unfit for consumption according to Brazilian legislation, with 9 samples (56.3%) showing a high count of mesophilic microorganisms (˃ 6.0 log CFU / g) and 4 samples (25.0%) were contaminated with Salmonella spp. The bacteria Salmonella spp. were genetically confirmed by detection of the Inva gene by PCR. Of the 16 samples of chicken sausage analyzed in this study, 9 samples (56.3%) were contaminated by S. aureus bacteria (confirmed genetically through the detection of Nuc gene by PCR), and 3 samples (18.8%) presented high count of these bacteria (3.9-4.0 log CFU/g). Thus, the use of contaminated raw materials, the lack of hygiene during processing and the inadequate storage of fresh sausages compromises their quality and may pose a risk to consumer health, as the presence of pathogenic bacteria can lead to food-borne diseases.As linguiças frescais estão entre os embutidos cárneos mais consumidos pela população brasileira devido ao preço acessível. Esse estudo avaliou a qualidade microbiológica de linguiças de frango frescais comercializadas no Distrito Federal. As análises realizadas foram: contagem total de bactérias mesófilas e psicrotróficas, determinação de coliformes totais e coliformes termotolerantes, contagem de Staphylococcus aureus e pesquisa de Salmonella spp. Os resultados mostraram que das 16 amostras de linguiça de frango analisadas, 10 amostras (62,5%) estavam impróprias para o consumo de acordo com a legislação brasileira, sendo que 9 amostras (56,3%) apresentaram elevada contagem de microrganismos mesófilos (˃ 6,0 log UFC/g) e 4 amostras (25,0%) estavam contaminadas com Salmonella spp. As bactérias Salmonella spp. foram geneticamente confirmadas através da detecção de gene Inva por PCR. Das 16 amostras de linguiça de frango analisadas neste estudo, 9 amostras (56,3%) estavam contaminadas por bactérias S. aureus (confirmadas geneticamente através da detecção de gene Nuc por PCR), sendo que 3 amostras (18,8%) apresentaram elevada contagem dessas bactérias (3,9-4,0 log UFC/g). Assim, o uso de matérias primas contaminadas, a falta de higiene durante o processamento e o armazenamento inadequado da linguiça frescal comprometem a sua qualidade e podem trazer risco a saúde do consumidor, pois a presença de bactérias patogênicas pode causar doenças de origem alimentar

Qualidade microbiológica de linguiças de frango do tipo frescal comercializadas no Distrito Federal, Brasil

Fresh sausages are one of the meat products most consumed by the Brazilian population due to their affordable price. This study evaluated the microbiological quality of fresh chicken sausages marketed in the Federal District. The analyzes performed were: total count of mesophilic and psychrotrophic bacteria, determination of total coliforms and thermotolerant coliforms, count of Staphylococcus aureus and research of Salmonella spp. The results showed that of the 16 samples of chicken sausage analyzed, 10 samples (62.5%) were unfit for consumption according to Brazilian legislation, with 9 samples (56.3%) showing a high count of mesophilic microorganisms (˃ 6.0 log CFU / g) and 4 samples (25.0%) were contaminated with Salmonella spp. The bacteria Salmonella spp. were genetically confirmed by detection of the Inva gene by PCR. Of the 16 samples of chicken sausage analyzed in this study, 9 samples (56.3%) were contaminated by S. aureus bacteria (confirmed genetically through the detection of Nuc gene by PCR), and 3 samples (18.8%) presented high count of these bacteria (3.9-4.0 log CFU/g). Thus, the use of contaminated raw materials, the lack of hygiene during processing and the inadequate storage of fresh sausages compromises their quality and may pose a risk to consumer health, as the presence of pathogenic bacteria can lead to food-borne diseases.As linguiças frescais estão entre os embutidos cárneos mais consumidos pela população brasileira devido ao preço acessível. Esse estudo avaliou a qualidade microbiológica de linguiças de frango frescais comercializadas no Distrito Federal. As análises realizadas foram: contagem total de bactérias mesófilas e psicrotróficas, determinação de coliformes totais e coliformes termotolerantes, contagem de Staphylococcus aureus e pesquisa de Salmonella spp. Os resultados mostraram que das 16 amostras de linguiça de frango analisadas, 10 amostras (62,5%) estavam impróprias para o consumo de acordo com a legislação brasileira, sendo que 9 amostras (56,3%) apresentaram elevada contagem de microrganismos mesófilos (˃ 6,0 log UFC/g) e 4 amostras (25,0%) estavam contaminadas com Salmonella spp. As bactérias Salmonella spp. foram geneticamente confirmadas através da detecção de gene Inva por PCR. Das 16 amostras de linguiça de frango analisadas neste estudo, 9 amostras (56,3%) estavam contaminadas por bactérias S. aureus (confirmadas geneticamente através da detecção de gene Nuc por PCR), sendo que 3 amostras (18,8%) apresentaram elevada contagem dessas bactérias (3,9-4,0 log UFC/g). Assim, o uso de matérias primas contaminadas, a falta de higiene durante o processamento e o armazenamento inadequado da linguiça frescal comprometem a sua qualidade e podem trazer risco a saúde do consumidor, pois a presença de bactérias patogênicas pode causar doenças de origem alimentar

Microbiological quality of minimally processed vegetables commercialized in Brasilia, DF, Brazil

Abstract This study evaluated the microbiological quality of minimally processed vegetables commercialized in the city of Brasilia, DF, Brazil. A total of 32 samples of different vegetables were purchased from 10 supermarkets. In most samples (78.1%) the populations of psychrotrophic bacteria had a high count ranging from 106 to 108 CFU/g. Thermotolerant coliforms were found in all samples, with populations higher than 102 MPN/g in 15 samples (46.9%). After molecular analyses, E. coli was identified in 16 samples (50.0%) and Salmonella spp. in 4 samples (12.5%). S. aureus was found in 14 samples (43.8%), with counts higher than 103 CFU/g in 4 samples (12.5%). The results obtained in this study showed that 16 samples (50%) were unfit for consumption according to Brazilian legislation. These results indicated the need of adoption of better hygienic practices in the production of minimally processed vegetables to improve quality and microbiological safety