| Autor: |
Dias MR; Departamento de Veterinária, Universidade Federal de Viçosa, Campus UFV, Viçosa, MG 36570-900 Brazil., Cavicchioli VQ; Departamento de Veterinária, Universidade Federal de Viçosa, Campus UFV, Viçosa, MG 36570-900 Brazil., Camargo AC; Departamento de Veterinária, Universidade Federal de Viçosa, Campus UFV, Viçosa, MG 36570-900 Brazil., Lanna FG; Departamento de Veterinária, Universidade Federal de Viçosa, Campus UFV, Viçosa, MG 36570-900 Brazil., Pinto PS; Departamento de Veterinária, Universidade Federal de Viçosa, Campus UFV, Viçosa, MG 36570-900 Brazil., Bersot Ldos S; Universidade Federal do Paraná, Campus Palotina, R. Pioneiro, 2153, Palotina, PR 85950-000 Brazil., Nero LA; Departamento de Veterinária, Universidade Federal de Viçosa, Campus UFV, Viçosa, MG 36570-900 Brazil. |
| Abstrakt: |
Due to the importance of Salmonella spp. in poultry products, this study aimed to track its main contamination routes since slaughtering reception to processing of chicken end cuts. Samples from different steps of slaughtering and processing (n = 277) were collected from two chicken slaughterhouses (Sl1 and Sl2) located in Minas Gerais state, Brazil, and subjected to Salmonella spp. detection. The obtained isolates were subjected to serological identification and tested by PCR for specific Salmonella spp. genes (ompC and sifB). Also, Salmonella spp. isolates were subjected to XbaI macrorestriction and pulsed-field gel electrophoresis (PFGE). Sixty-eight samples were positive for Salmonella spp. and 172 isolates were obtained. Sl1 and Sl2 presented similar frequencies of Salmonella spp. positive samples during reception, slaughtering and processing (p > 0.05), except for higher frequencies in Sl1 for chicken carcasses after de-feathering and evisceration (p < 0.05). PFGE allowed the identification of cross contamination and persistence of Salmonella spp. strains in Sl1. The results highlighted the relevance of the initial steps of chicken slaughtering for Salmonella spp. contamination, and the pre-chilling of carcasses as an important controlling tool. In addition, the presence of Salmonella spp. in chicken end cuts samples represents a public health concern. |
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