| Autor: |
Cossi MV; Departamento de Veterinária, Universidade Federal de Viçosa, Campus Universitário, 36570-000 Viçosa, Minas Gerais, Brazil., Burin RC, Lopes DA, Dias MR, Castilho NP, de Arruda Pinto PS, Nero LA |
| Jazyk: |
angličtina |
| Zdroj: |
Journal of food protection [J Food Prot] 2013 Sep; Vol. 76 (9), pp. 1633-7. |
| DOI: |
10.4315/0362-028X.JFP-13-119 |
| Abstrakt: |
Salmonella can contaminate finished products of butcher shops, mainly through cross-contamination of utensils exposed to raw materials. To identify the main sources of contamination with this foodborne pathogen in four butcher shop environments, surface samples were obtained from employees' hands, cutting boards, knives, floor of the refrigeration room, meat grinders, and meat tenderizers (32 samples per area) and analyzed for Salmonella using the International Organization for Standardization method 6579, with modifications. Suspect isolates were identified by PCR (targeting ompC), and confirmed Salmonella isolates were subjected to pulsed-field gel electrophoresis (after treatment with restriction enzyme XbaI), analyzed for the presence of virulence genes (invA, sefA, and spvC), and screened for resistance to 12 antimicrobials. Salmonella isolates was identified only on cutting boards (five samples) from three butcher shops. Fifteen isolates were confirmed as Salmonella belonging to four pulse types (similarity of 71.1 to 100%). The invA gene was detected in 13 isolates, and the sefA was found in 8 isolates; no isolate carried spvC. All tested isolates were resistant to clindamycin and sensitive to amikacin and cefotaxine, and all isolates were resistant to at least 3 of the 12 antimicrobials tested. The results indicate the importance of cutting boards as a source of Salmonella contamination in butcher shops. The presence of multidrug-resistant Salmonella strains possessing virulence genes highlights the health risks for consumers. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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