EVZ - Escola de Veterinária e Zootecnia
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Item Listeria spp. E Listeria monocytogenes NA PRODUÇÃO DE SALSICHAS TIPO HOT DOG E HÁBITOS DE CONSUMO(Universidade Federal de Goiás, 2008-12-12) CESAR, Alessandra Paro Rodrigues; NUNES, Iolanda Aparecida; http://lattes.cnpq.br/2555738917312914; PRADO, Cristiano Sales; http://lattes.cnpq.br/1661902818272650Listeria monocytogenes is a gram-positive bacterium, anaerobic facultative, that grows under refrigerator temperature and it can cause listeriosis in human and animals. It is widely distributed in the environment and it has been isolated from food of animal and vegetal origin that was associated to outbreaks of high lethality in many coutries. Thus, this bacterium represents an important pathogen to the public health. Ready-to-eat products, like cooked stuffed food, within them, frankfurters are associated to human listeriosis in many countries. Taking into consideration the importance of the subject and the need of data about it, the occurrence of Listeria spp. and L. monocytogenes in industrial plants, in meat raw materials, in slurry and frankfurters was investigated. Theses samples were harvest in this two production plants with FIS; in one of them GMP, HACCP and SOP were implemented. The results of the microbiological analysis were submitted to the program @Risk to obtain the danger analysis; the mean values results showed that 7 to 9% of the frankfurters in the market may have L. monocytogenes. After serological typification, performed by Oswaldo Cruz Institute, 88 strains of L. monocytogenes were obtained from 106 samples; among them, 76 were harvest in the industrial plants that participate in the experiment, during a day shift production and 30 were harvest in the market. In serological typification, 95% of these strains were classified as serotypes 4b, 1/2a and 1/2b. Impressions about the behavior of the population that consumes frankfurters in the matters of storage proceedings and the pattern of consumption were obtained by the application of 500 questionnaires at random. The results of these questionnaires showed that the presence of the pathogenic serotypes of L. monocytogenes in meat raw materials, as well in frankfurters commercialized by heaps, and purchased like this by about 75% of the consumers interviewed, may represent a danger to the susceptible population, especially when considering the fact of 40% of the consumers said that they eat the frankfurters directly from the package, without cooking them. Besides the consumption practices, as unknown risk factors of the presence of L. monocytogenes found in frankfurters consumed in the country, we also have lack of epidemiological data, absence of patterns as well the deficient information given to the consumer associated to the incipient relation between federal regulatory agencies and the peopleItem Mastite subclínica: patógenos isolados e respectiva sensibilidade antimicrobiana, variação da contagem de células somáticas e fatores de risco(Universidade Federal de Goiás, 2010-02-25) COSTA, Anna Carolina da; NICOLAU, Edmar Soares; http://lattes.cnpq.br/9601723963736071; JAYME, Valéria de Sá; http://lattes.cnpq.br/0603234425928309; ANDRADE, Maria Auxiliadora; http://lattes.cnpq.br/9441751521255467This study was conducted on 12 dairy farms and in laboratories Bacteriology and Quality of Milk, both of the School of Veterinary Medicine Federal University of Goias objective of this study to characterize the microorganisms in milk from cows with subclinical mastitis and relate the pathogens identified with the variation of cell count somatic (CCS), also identify the risk factors and the likely sources of infection to subclinical mastitis, by visual observations, application of questionnaires, by isolation and identification of pathogens from the hands of milkers, swabs and solutions liners and pre posdipping. The profile sensitivity to key antimicrobial and bactericidal effect of the extract of Calendula officinalis has been determined on the pathogens isolated in most cases subclinical mastitis in herds. To evaluate the variation of CCS in relation to the pathogens involved, we used analysis of frequency and Chi-square, and the risk factors were analyzed for Logistic regression to test associations between variables and increased CCS. It was found that agents with higher frequency of isolation were S. aureus (28.8% of samples), E. coli (19.8%) and Enterobacter spp. (11.3%). CCS average herd was approximately 875 x 103cél/mL, and the type etiologic agent of a significant influence on the variation in SCC. It was found that S. aureus and Streptococcus spp. were responsible for greater increase in SCC, with an average of 1192 x 1174 x 103cél/mL and 103cél/mL, respectively. This variation was significantly higher (p <0.05) when compared to the average SCC in milk were the other isolates microorganisms: S. coagulase negative, Pseudomonas spp., E. coli and Enterobacter spp. It was found that the risk factors that showed significant association with increased SCC were unsatisfactory hygiene environment and milker, inadequate drying of the teats, and factors related to milking equipment, such as poor maintenance and inadequate cleaning. The hands of the milkers and the sets of liners were able to convey both the infectious agents as the environment, important in epidemiology of bovine mastitis. It was also concluded that the extract of marigold showed bactericidal activity in vitro against S. aureus isolates, and antimicrobial agents used showed variation in the spectrum of sensitivity.Item PERFIS DE ERIC-PCR DE Escherichia coli E E. coli O157:H7 EM MEIAS-CARCAÇAS BOVINAS(Universidade Federal de Goiás, 2008-08-27) COSTA, Joice Vinhal; NUNES, Iolanda Aparecida; http://lattes.cnpq.br/2555738917312914There are different sorotypes of Escherichia coli responsable for enteric disfunctions, and in the most of time those are related with meat consume or contaminated food that had not been cooked with an efficient thermal treatment before been ingested. In Brazil there aren t inform data of possible outbreaks caused by E. coli O157:H7, but this pathogen has been frequently isolated from cattle s feces, and it was recently isolated from bovine carcass at two slaughterhouses in Goiás. The present study has the objective to characterize by ERIC-PCR E. coli and E. coli O157:H7 detected at bovine carcass surfaces and check the power of this methodology to identify different isolates of E. coli and E. coli O157:H7. ERIC-PCR was used to characterize 111 samples, and it was obtained 32 fingerprints separated in 90 isolates of E. coli and eight fingerprints separated in 16 isolates of E. coli O157:H7. From the total of 111 samples, two isolates of E. coli and five of E. coli O157:H7 were non-tipables. The fingerprints varies from one to 18 bands. The discrimination between the samples was high, showing the big power of ERIC-PCR to discriminate isolates from one specie. The discriminatory index between E. coli and E. coli O157:H7 obtained was 0,96.Item INFLUÊNCIA DA ESTIMULAÇÃO ELÉTRICA E DA VELOCIDADE DE RESFRIAMENTO NA COR E NA MACIEZ DA CARNE BOVINA(Universidade Federal de Goiás, 2008-12-16) MENEZES, Roberta; LAGE, Moacir Evandro; http://lattes.cnpq.br/2053334263459111; PADUA, João Teodoro; http://lattes.cnpq.br/0308044304591375; PRADO, Cristiano Sales; http://lattes.cnpq.br/1661902818272650The technology of animal origin products increase considerably, and the meat with its commercial importance is the main focus in the technologic development, searching for less costs production, major regiment and mainly better quality of the final product, however, some aspects are not totally clear, among them it finds the electrical stimulation effect and the freezing temperature influencing in the meat quality. The aim of this research was to evaluate the electrical stimulation effect and the freezing speed, about aspects that influences the meat quality. Twenty Nellore bovines non gelding bred were slaughter, around 24 months, kept in feedlot. After bleeding, half animals of each group were electrically stimulated. The carcass were submitted to one of the freezing treatment, conventional and slowly. During the freezing it were registered the curves of temperature reduction and the carcass pH reduction. After the opening of the cameras, the animals were taken to the room where the bones were taken out and then strip loin (longissimus dorsi muscle) of 2.5 cm of thickness approximately, and strip loin steaks with 1.0 cm close to. After 30 minutes it were evaluated the steak color using the portable colorímetro in the structure CIE L*, a* and b*. The steaks were vacuum packed and kept in the stock camera in 0oC for 24 hours. After this period it was analyzed for cooking loss, shear force and length sarcomere. There was (p<0.05) effect of the cooling and the electrical stimulation method in the sarcomere length measure. The sample slowly freezing without electrical stimulation showed biggest lengths sarcomere than the ones freezing by the conventional method, however, in the conventional freezing with the electrical stimulation, the samples stimulated had biggest length sarcomere than the samples of carcass no electrically stimulated. There was effect (p<0.05) of the freezing method in the shear force. The sample freezing slowly had smaller force of shear force considering the same way of freezing. There was not effect (p>0.05) of the freezing method and the electrical stimulation use in the loss cooking and in the values of luminosity L*, a*, b* in the strip loin samples.