| Autor: |
Ristori CA; 1 Food Microbiology Laboratory, Food Center Adolfo Lutz Institute , Sao Paulo, Brazil ., Rowlands REG; 1 Food Microbiology Laboratory, Food Center Adolfo Lutz Institute , Sao Paulo, Brazil ., Martins CG; 1 Food Microbiology Laboratory, Food Center Adolfo Lutz Institute , Sao Paulo, Brazil ., Barbosa ML; 1 Food Microbiology Laboratory, Food Center Adolfo Lutz Institute , Sao Paulo, Brazil ., Dos Santos LF; 2 Center of Bacteriology, Adolfo Lutz Institute , Sao Paulo, Brazil ., Jakabi M; 1 Food Microbiology Laboratory, Food Center Adolfo Lutz Institute , Sao Paulo, Brazil ., de Melo Franco BDG; 3 Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo , Sao Paulo, Brazil . |
| Abstrakt: |
Meat products may be vehicles of bacterial pathogens to humans, and Salmonella spp., Campylobacter spp., and Shiga toxin-producing Escherichia coli (STEC) are the most relevant. The aim of this study was to generate data on prevalence of these three pathogens in 552 samples of meat products (hot dogs, pork sausages, raw ground beef, and raw chicken legs) sold at retail in the city of Sao Paulo, Brazil. Salmonella spp. was detected in 5.8% (32/552) of samples, comprising pork sausages 62.5% (20/32) and chicken legs 37.5% (12/32). The counts of Salmonella spp. were low, ranging from < 0.3 to 9.3 × 10 most probable number per gram and the most frequent serovars were Salmonella Typhimurium (28.1%), Salmonella I 4,[5],12:i:- (15.6%), Salmonella Enteritidis (12.5%), Salmonella Derby, and Salmonella Brandenburg (9.4%). Campylobacter spp. was detected in 33 samples (6.0%), comprising chicken legs (82%) and ground beef (18%). All samples were negative for STEC. These results suggest that meat products when subjected to inadequate cooking and/or cross-contamination with other products ready for consumption can lead to occurrence of outbreaks, highlighting the risks associated with them. |
