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Salmonella spp. in poultry carcass: evaluation of sample preparation methods and effect of storage under refrigeration on pathogen recovery

dc.contributor.authorYamatogi, Ricardo Seiti [UNESP]
dc.contributor.authorPadovani, Carlos Roberto [UNESP]
dc.contributor.authorGalvão, Julia Arantes [UNESP]
dc.contributor.authorBersot, Luciano Dos Santos
dc.contributor.authorPinto, José Paes de Almeida Nogueira [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade Federal do Paraná (UFPR)
dc.date.accessioned2016-07-07T12:36:04Z
dc.date.available2016-07-07T12:36:04Z
dc.date.issued2012
dc.description.abstractThe aim of the present study was to evaluate the use of different analytical units and the influence of storage under refrigeration on the detection of Salmonella sp. in naturally contaminated poultry carcasses. One hundred and thirty samples were collected during the production process soon after chilling (postchiller phase). Fifty-five samples were analyzed in up to 2 h after collection and 65 samples were analyzed after 72 h of storage. Pathogen screening was based on three different analytical units and a comparison was made between them. Carcasses were initially rinsed with 400 mL of diluent, and three different analytical units were incubated: total rinsing volume (TRV), a single 30 mL aliquot of the rinsing volume, and 25 g of skin from different areas of the carcass. Of all samples analyzed, 60% were positive for Salmonella sp. From the samples collected at the post-chiller phase, 57% were positive for the pathogen and 52.31% of these were detected by TRV; a better statistical performance (P<0.05) when compared to the other analytical units. Of the refrigerated samples, 63% were contaminated, but there were no significant differences between analytical units (P>0.05). There were no significant differences between the number of positive samples from the post-chiller phase and after 72 h of refrigeration. It was also seen that the use of different analytical units (one for the post-chiller phase and another for the refrigerated samples) in samples coming from the same production lot may give different results.en
dc.description.affiliationUnespUniversidade Estadual Paulista, Departamento de Higiene Veterinária e Saúde Pública, Faculdade de Medicina Veterinária e Zootecnia de Botucatu
dc.description.affiliationUnespUniversidade Estadual Paulista, Departamento de Bioestatística, Instituto de Biociências de Botucatu
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.format.extent50-53
dc.identifierhttp://dx.doi.org/10.4081/mr.2012.e12
dc.identifier.citationMicrobiology Research, v. 3, n. 1, p. 50-53, 2012.
dc.identifier.doi10.4081/mr.2012.e12
dc.identifier.fileISSN2036-7481-2012-03-01-50-53.pdf
dc.identifier.issn2036-7481
dc.identifier.lattes8727897080522289
dc.identifier.urihttp://hdl.handle.net/11449/140933
dc.language.isoeng
dc.relation.ispartofMicrobiology Research
dc.rights.accessRightsAcesso aberto
dc.sourceCurrículo Lattes
dc.subjectSalmonellaen
dc.subjectPoultryen
dc.subjectRinsingen
dc.subjectAnalytical uniten
dc.titleSalmonella spp. in poultry carcass: evaluation of sample preparation methods and effect of storage under refrigeration on pathogen recoveryen
dc.typeArtigo
dspace.entity.typePublication
unesp.author.lattes8727897080522289[2]
unesp.author.orcid0000-0002-7719-9682[2]
unesp.campusUniversidade Estadual Paulista (UNESP), Faculdade de Medicina Veterinária e Zootecnia, Botucatupt
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências, Botucatupt
unesp.departmentHigiene Veterinária e Saúde Pública - FMVZpt
unesp.departmentBioestatística - IBBpt

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