Qualidade das carcaças de frango de abatedouros e pontos de venda de Goiás: pesquisa de Campylobacter termotolerantes
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2017-02-15
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Universidade Federal de Goiás
Resumo
The ingestion of foods contaminated with Campylobacter spp. results in
campylobacteriosis in humans. This disease is the main cause of diarrhea in the
United States and European Union. The most common reservoirs of this
microorganism are chickens and the consumption of their meat, raw or undercooked,
is the main source of contamination to humans. The most prevalent species involved
in infections are Campylobacter jejuni, Campylobacter coli and Campylobacter lari
that can contaminate carcasses during the slaughter and handling of chickens. The
aim of this study was to determine the prevalence of thermotolerant Campylobacter
in chilled and later frozen chicken carcasses commercialized in the city of Goiânia,
Goiás. With the support of the Municipal Sanitary Surveillance Department and the
Goiás Agency for Agricultural and Farming Defense, forty cooled and frozen
carcasses samples were collected in abattoirs and its retail outlets, from May to
September/2015. The microbiological analysis was performed according to the
methods of the International Organization for Standardization 10272-1:2006. For
molecular identification, the Polymerase Chain Reaction technique was performed to
detect the hipO (Campylobacter jejuni) and glyA genes (Campylobacter coli and
Campylobacter lari). It was found a contamination prevalence of 17.5 % (n=7) of
Campylobacter spp.. Between the 24 samples collected from slaughterhouses,
12.5% (n = 3) were contaminated. Among the 16 collected in points of sale, 25.0% (n
= 4) presented positivity for the bacterium. Campylobacter lari was not detected in
the evaluated samples. The results show that the bacteria remains viable at all
stages of the chicken production chain, representing a risk for outbreaks of
gastroenteritis. The presence of bacteria in chicken from market reinforces the need
for education of poultry farmers and traders regarding the public health risk that these
products represent. Awareness raising is needed to improve management, as well as
preventive and corrective measures in the production and marketing of these
products. In addition, the prevalence found in the present study reinforces the need
to establish legal standards that determine the research of the microorganism in this
type of food.
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RIBEIRO, M. L. R. Qualidade das carcaças de frango de abatedouros e pontos de venda de Goiás: pesquisa de Campylobacter termotolerantes. 2017. 67 f. Dissertação (Mestrado em Nutrição e Saúde) - Universidade Federal de Goiás, Goiânia, 2017.