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Item Condições físico-funcionais e higienicossanitárias das unidades de alimentação e nutrição de escolas da região Centro-Oeste, Brasil(Universidade Federal de Goiás, 2013-07-01) Almeida, Kênia Machado de; Campos, Maria Raquel Hidalgo; André, Maria Cláudia Dantas Porfirio Borges; http://lattes.cnpq.br/1475834090578722; Borges, Liana Jayme; Carvalho, Ana Clara Martins e Silva Carvalho; André, Marai Cláudia Dantas Porfírio Borges; Sousa, Lucilene Maria de; Correia, Márcia Helena SacchiIn Brazil, the human right to food is a constitutional rule and it should be guaranteed, without interruption, by the state, to all citizens. So as the effectiveness of a food and nutrition security, which is the right of everyone to access quality food in sufficient quantity, without compromising other essential needs. The Brazilian School Nutrition Program (PNAE) and the Health and Education Ministries Resolution 1.010/2010 are strategies to ensure these rights. In addition in determining the supply of nutritionally healthy school meals, they also determine the adoption of quality control in the acquisition of raw materials and the obligation to ensure food safety, according to the standards of the Food and Nutrition Security. The Resolution 1.010/2010 determines suitability for Good Handling Practices, meeting the demands of the Brazilian Health Surveillance Agency - ANVISA Resolution nº 216/2004. However, in a large extent, Brazilian Food and Nutrition School Units present non-compliance in their hygienic and sanitary conditions, which contributes in increasing the risk of foodborne illness in the school environment. Thus, this research sought to check the hygienic, sanitary and physical-functional conditions of these Units at public schools. It is a cross-sectional study, conducted between February and June of 2012 in 296 public schools located in the Midwest of Brazil. A semi-structured check list was applied at these Units, with questions related to structural conditions, availability of equipment, performance of food handlers, processes and procedures, and environmental hygiene. Considering the provisions of Brazilian current health law, the compliance of these variables was assessed. In all Units participating of the study were identified inadequacies, especially in the aspects of the conditions of the buildings and facilities in the area where the food is prepared, where it had the highest frequency of non-compliances, like: inadequate food storage conditions; walls, floor, ceiling and lining precariousness; doors and windows without protection against insects entrance; and others. Among the processes and procedures, the main inadequacy was the lack of temperature control of the food ready for consumption. Thus, the Units surveyed presented unsatisfactory conditions for the production of safe food from the hygienic and sanitary point of view, which can compromise the quality of the meals and the effectiveness of the Brazilian School Nutrition Program, the Food and Nutrition Safety, and the human right to adequate food.Item Staphylococcus aureus isolados de linguiças suínas e de frango do tipo frescal: perfil de suscetibilidade e caracterização molecular(Universidade Federal de Goiás, 2015-03-30) Bernardo, Larissa Gomes; André, Maria Cláudia Dantas Porfirio Borges; http://lattes.cnpq.br/1475834090578722; Campos, Maria Raquel Hidalgo; Souza, Keili Maria Cardoso de; André, Maria Cláudia Dantas Porfirio Borges; Cardoso, Juliana Lamaro; Vasconcelos, Lara Stefania Netto de Oliveira LeãoThis study aimed to isolate and identify Staphylococcus aureus in fresh sausages that were handmade or industrially produced, and characterize isolates for susceptibility to antimicrobial agents and the presence of virulence genes. We collected 86 samples of fresh sausages, pork and chicken, in butchers of the city of Aparecida de Goiânia, Goiás. The temperature of the sausages was also measured at the time of collection. After microbiological analysis, the isolates were submitted to the antibiogram by disk diffusion technique, to typing by Pulsed Field Gel Electrophoresis and to detection of virulence genes by Polymerase Chain Reaction. Most sausages collected (68.6%) showed temperature above 4 ° C, ranging from 4.98 °C to 9.89 °C. Six samples were contaminated with Staphylococcus sp., with seven isolates, but with scores within the standard set by the Brazilian law (5.0 x 103 colony forming units per gram). Of the seven isolates obtained from different brands, collected in different butchers, three were identified as Staphylococcus aureus by detection of the femA gene, were sensitive to all antibiotics tested and showed 100% similarity by Pulsed Field. The genes encoding the hemolysins A and B, and enterotoxin H were detected in three of S. aureus strains and in one of them were already detected the genes encoding enterotoxins G and I. The survey allowed to detect S. aureus in fresh sausages, and the possibility of expression of enterotoxins genes., The presence of isolates genetically identical identified in samples obtained of distinct brands and from different butchers indicate common source of contamination or spread of particular strains in this type of food. It should be noted therefore the need to observe the product's storage conditions such as temperature when that significant amounts of toxins are not produced and become risk for the occurrence of outbreaks.Item Caracterização fenotípica e genotípica de staphylococcus aureus isolados de queijo minas frescal industrial e artesanal(Universidade Federal de Goiás, 2015-08-28) Ferreira, Mariana de Andrade; André, Maria Cláudia Dantas Porfirio Borges; http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4700034D1; Campos, Maria Raquel Hidalgo; Borges, Liana Jayme; André, Maria Cláudia Dantas Porfírio BorgesStaphylococcus aureus is an important foodborne pathogen, able to produce extracellular toxins and to express antimicrobial resistance. Among the foods involved in staphylococcal food poisoning, stands out the cheese, especially when manufactured under improper hygienic and sanitary conditions. The objectives of this study were to characterize Staphylococcus aureus isolated from artisanal and industrialized Minas frescal cheeses, to determine their antimicrobial susceptibility profile as well as the genetic similarity among the isolates. The isolates were also tested for staphylococcal enterotoxins (SE) genes and other virulence factors. Fifty-six artisanal raw milk cheeses sold at street fairs and 10 industrialized cheeses commercialized in supermarkets of Goiânia, Goiás were analyzed between June and August 2014. S. aureus was confirmed in 19 samples (33.9%) of artisanal cheese by detection of femA gene, in which 29 isolates were obtained. These isolates were submitted to the antimicrobial susceptibility test and classified into nine different profiles (A - I). Thirteen isolates (44.8%) were resistant to penicillin and three (10.3%) to tetracycline, with two (7.4%) resistant to both. The Multiplex PCR technique was performed to detect virulence genes that code for the production of hemolysins (Hla and Hlb), toxic shock syndrome toxin (TSST-1), exfoliative toxins (ETa and ETb) and enterotoxins (SEA - SEE, SEG - SEJ, SEM - SEO). Genes encoding TSST-1 and exfoliative toxins were not detected. All the isolates amplified for the hla gene and 14 (48.3%) for the hbl gene. The seh gene was the most frequently detected (n=11, 37.9%) followed by seo gene (n = 3; 10.3%), seg, sem and sen genes (n = 2, 6.9%) and sec and sei genes (n = 1, 3.4%). In one isolate (3.4%), four enterotoxins genes were detected, and in another, six (3.4%). The comparison performed by Pulsed Field Gel Electrophoresis technique revealed 18 different DNA banding patterns which were grouped into five clusters. The genotyping found high genetic similarity among the isolates. Identical isolates were obtained from different samples and one sample showed more than one genetically different isolate. It was identified up to four different isolates from the same sample. The high prevalence of S. aureus in a widely consumed product like Minas fresh cheese, as well as the detection of toxin encoding genes identified in this study, warns of the necessity to reduce the contamination levels in this type of cheese through monitoring and controling the production and trade of the product.Item Qualidade microbiológica de linguiças do tipo frescal e caracterização de isolados de Escherichia coli(Universidade Federal de Goiás, 2015-01-19) Georges, Samira Obeid; Borges, Liana Jayme; André, Maria Cláudia Dantas Porfirio Borges; http://lattes.cnpq.br/1475834090578722Fresh sausages are well accepted and sold in Brazil. Even ready for consumption, they may contain some pathogenic microorganisms, featuring failure in sanitary control. The Escherichia coli stands out for being indicative of fecal contamination, due to its antimicrobial resistance and high genetic variability. The aim of this research was to evaluate the microbiological quality of pork and chicken sausages, homemade and industrial fresh type, according to Brazilian legislation. In addition, the objective was to test the antimicrobial susceptibility and to identify the genetic profile of E. coli isolated from these sausages. The samples were collected in July and August 2013 in 43 butchers of the city of Aparecida de Goiânia, Goiás and, for each of them, it was noted the manufacturing process, whether homemade or industrial. In addition, the temperature of exposure counters and sausages was measured. The samples were submitted to microbiological analysis according to RDC nº 12 of January 2, 2001, following the methodology proposed by the American Public Health Association. The susceptibility testing to antibiotics followed the diffusion technique in Müeller-Hinton agar and the genetic variability was observed by the technique of Pulsed Field Gel Electrophoresis. Were obtained from sausages, eight isolates of E. coli and seven of Staphylococcus aureus. The homemade sausages, as well as pork sausages were more contaminated than the industrialized and chicken. The chicken sausages presented lower average temperatures than strains pork sausages (6,0 and 6,5ºC, respectively), whereas homemade sausages showed higher average temperatures compared to industrialized (5,7 and 6,8ºC, respectively). The most strains of E. coli (71,4%) were resistant to at least one antibiotic tested. Higher resistance profile were observed to tetracycline and ampicillin, while 100,0% of the isolates were susceptible to ceftazidime, ciprofloxacin, aztreonam and imipenen. There was observed a high genetic variability among isolates by PFGE technique. The sausages were according to the Brazilian law, although the results may indicate failure in sanitary control, antibiotic-resistant strains and high genetic diversity among the isolates, indicating different sources of contamination.Item Qualidade das carcaças de frango de abatedouros e pontos de venda de Goiás: pesquisa de Campylobacter termotolerantes(Universidade Federal de Goiás, 2017-02-15) Ribeiro, Maria Luiza Rezende; Borges, Liana Jayme; http://lattes.cnpq.br/7394320393653597; André, Maria Cláudia Dantas Porfirio Borges; http://lattes.cnpq.br/1475834090578722; André, Maria Cláudia Dantas Porfírio Borges; http://lattes.cnpq.br/1475834090578722; Cardoso, Juliana Lamaro; Campos , Maria Raquel Hidalgo; Correia, Márcia Helena Sacchi; Martins, Karine AnuscaThe 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.