Navegando por Assunto "antimicrobiano"
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Item Efeito de filme ativo incorporado com óleo essencial de alecrim (Rosamrinus officinalis L.) na conservação de carne de frango resfriada(Universidade Federal de Goiás, 2010-08-20) MELO, Adriane Alexandre Machado de; TORRES, Maria Célia Lopes; http://lattes.cnpq.br/2328345152247024; GERALDINE, Robson Maia; http://lattes.cnpq.br/2481483559763643The chilled chicken is highly perishable food that requires the application of conservation and storage methods. Studies on packaging that are able not only to protect, but also to interact with the food have been increasing, as antimicrobial packaging for example that, due to the presence of preservatives, are able to retard or inhibit the growing of microorganisms in the packed product. The objectives of this study were to develop biodegradable packaging embedded with natural antimicrobial agent (active film); assess its mechanical properties and its effect in vitro on the mesophilic microorganisms and assess the counts of psychrotrophic and total coliforms and the physical and chemical characteristics of chilled chicken packed in it. It was produced cellulose-based active films embedded with different concentrations (10, 20, 30, 40 and 50%, v/w) of rosemary (Rosmarinus officinalis L.) essential oil and analysis of variance and mean comparison tests (Tukey p<0.05) were performed on the results. Films embedded with 10, 20 and 30% were shown to be the most resistant ones, and the films with 10 and 20% were also the hardest ones, while the elongation weren´t shown to have variation among treatments. In vitro analysis of the films showed that the concentrations between 10 and 20% of essential oil were necessary in order to reduce the growing of mesophilic collected in samples of chicken chest and that the microbial growth on the films was the same of the four biggest concentrations. However, films embedded with 20% of essential oil and alternated in samples of chicken chest didn´t show any significant effect on the control of psychrotrophic microorganisms or total coliforms during the storage period (9 days, 2 ± 2ºC), but films embedded with 50% of essential oil were shown to be efficient on the control of microorganisms growth of coliform groups, during the storage of the samples (6 days, 2 ± 2ºC), without color alteration. The essential oil of rosemary concentration on the films influenced its mechanical properties and also affected the mesophilic microorganisms growth in vitro and, with 50% the film reduced the coliforms growth in chilled chicken chest.Item Salmonella sp. em frango e ambiente de abate(Universidade Federal de Goiás, 2012-02-29) Oliveira , Aline Pedrosa de; Andrade, Maria Auxiliadora; http://lattes.cnpq.br/9441751521255467; Mesquita, Albenones José de; http://lattes.cnpq.br/3180029815183858; Rezende, Cintia Silva Minafra e; http://lattes.cnpq.br/5841210447886226Poultry food products are identified as being important backers of Salmonella sp. and cause of salmonellosis, which can occur all over the world. In consequence of the impact of this agent to public health and the economy, its monitoring and control should be established in poultry slaughtering. In relevance has been observed the emergence of resistant strains isolated from food to antibiotics in treatment failures reflect the lack of effective response to the principle of the pathogen antimicrobial elected. In this context, the aim of this work was to verify the occurrence of Salmonella sp. in broilers slaughtered in 15 batches from four industries of the state of Goias. The plots were composed of six different samples of carcasses, hearts, gizzards, livers, defeathering and evisceration gutters, using the methods conventional bacterial isolation and enzyme immunoassay VIDAS® for investigation. The susceptibility profile of isolates was determined. Observed the occurrence of Salmonella sp. in 53.33% (8/15) of the lots analyzed and it was found that among the 300 samples analyzed, 21 (7%) were contaminated by the agent. Samples of heart and gizzard showed a higher positivity rate (8.90%), followed by carcass samples (8%), evisceration gutters (6.70%), liver and defeathering showed lower percentages of isolation (4.45 %). In all categories of samples was the isolation of the pathogen, which characterizes the presence of the agent in food and environment slaughter and processing of poultry products. The most frequently isolated serovar of Salmonella Schwarzengrund was (22.41%), followed by serovars Salmonella Cerro (20.69%) and Salmonella Typhimurium (20.69%), Salmonella Livingstone (10, 34%), Salmonella Infantis (5.17%), Salmonella Enteritidis (3.45%), Salmonella Mbandaka (3.45%), Salmonella Saintpaul (3.45%), Salmonella Anatum (1.72%), Salmonella O: 9.15 (1.72%), Salmonella Ohio (1.72%) and Salmonella reacted, but did not conform RDNC (5,17%). Profile of antimicrobial susceptibility, it was observed that 100% of the strains were resistant to erythromycin, 56,89% to nalidixic, 13,79% enrofloxacin, 6,90% to cefotaxime, 3,45% cephalothin and cefoxitin, none of the strains were resistant to sulfazotrim and chloramphenicol. It was observed that 35 (60.34%) were resistant to more than one rule, and one of the isolates was resistant to six of the eight principles antimicrobials. By this results, obtained by evaluated plots, it can concluded that poultry food “in natura” realeased to contain Salmonella consumption, it is also present in the environment of slaughter. This finding supports the need for monitoring food consumption and the environment slaughtering of broilers. Isolates strains denoted different profiles of susceptibility to antimicrobials, occurring multiple resistance and cross-resistance to be considered when evaluated the risk of pathogen in foods.