A refrigeração no diagnóstico de Salmonella spp. utilizando o método microbiológico tradicional e reação em cadeia da polimerase em carcaças de frango
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Data
2012-01-01
Autores
Possebon, Fabio Sossai [UNESP]
Costa, Luis Felipe Zuccolo Paschoal da [UNESP]
Yamatogi, Ricardo Seiti [UNESP]
Rodrigues, Marianna Vaz [UNESP]
Sudano, Mateus José [UNESP]
Pinto, José Paes de Almeida Nogueira [UNESP]
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Universidade Federal de Santa Maria (UFSM)
Resumo
A pesquisa de Salmonella em carcaças de aves tem mostrado resultados discrepantes, dependendo se as amostras foram colhidas ainda na indústria, imediatamente após o chiller ou no comércio varejista, quando se encontram submetidas à refrigeração por vários dias. Técnicas mais sensíveis, tais como a Reação em Cadeia pela Polimerase (PCR), podem fornecer dados importantes sobre o efeito do resfriamento sobre as células do patógeno, comparando seus resultados com os da metodologia microbiológica convencional (MC). Foram colhidas 130 carcaças de frango, sendo que 65 foram obtidas ainda na indústria (pós-chiller) e imediatamente analisadas e 65 carcaças embaladas e estocadas a 5°C por 72 horas (simulando o varejo), sendo então realizada a pesquisa do patógeno por ambas as técnicas. do total analisado (130 amostras), a PCR foi capaz de detectar 58 positivas (44,6%) e a MC 50 (38,5%). Ambas as técnicas detectaram um número superior de amostras positivas para Salmonella em carcaças colhidas ainda na indústria, quando comparadas às do varejo. A PCR detectou 50,77% de positividade em amostras da indústria e 38,46% em amostras do varejo. Para a MC, esses valores foram de 46,15% (indústria) e 30,77% (varejo). Concluímos que o resfriamento das carcaças a 5°C por 72 horas pode ser um fator limitante na detecção de Salmonella quando a pesquisa do patógeno se faz pela metodologia microbiológica convencional.
The survey of Salmonella in poultry carcasses has shown conflicting results, depending on whether the samples were taken yet in the factory, immediately after the chiller or retail market, when they are subjected to refrigeration for several days. More sensitive techniques such as Polymerase Chain Reaction (PCR) can provide important data on the effect of cooling on the cells of the pathogen by comparing their results with those of conventional microbiological methods (CM). It was collected 130 chicken carcasses, wich 65 were obtained yet in the industry (post-chiller) and immediately analyzed and 65 carcasses packaged and stored at 5°C for 72 hours (simulating retail), and then research of the pathogen was performed by both techniques. of the analyzed total (130 samples), PCR was able to detect 58 positive (44.6%) and CM, 50 (38.5%). Both techniques detected a higher number of samples positive for Salmonella on carcasses collected yet in the factory when compared to those of retail. The PCR detected 50.77% of positive industry samples and 38.46% of retail samples. CM for these values was 46.15% (factory) and 30.77% (retail). We conclude that the cooling of the carcasses for at 5°C for 72 hours can be a limiting factor in the detection of Salmonella when the pathogen research is done by conventional microbiological methods.
The survey of Salmonella in poultry carcasses has shown conflicting results, depending on whether the samples were taken yet in the factory, immediately after the chiller or retail market, when they are subjected to refrigeration for several days. More sensitive techniques such as Polymerase Chain Reaction (PCR) can provide important data on the effect of cooling on the cells of the pathogen by comparing their results with those of conventional microbiological methods (CM). It was collected 130 chicken carcasses, wich 65 were obtained yet in the industry (post-chiller) and immediately analyzed and 65 carcasses packaged and stored at 5°C for 72 hours (simulating retail), and then research of the pathogen was performed by both techniques. of the analyzed total (130 samples), PCR was able to detect 58 positive (44.6%) and CM, 50 (38.5%). Both techniques detected a higher number of samples positive for Salmonella on carcasses collected yet in the factory when compared to those of retail. The PCR detected 50.77% of positive industry samples and 38.46% of retail samples. CM for these values was 46.15% (factory) and 30.77% (retail). We conclude that the cooling of the carcasses for at 5°C for 72 hours can be a limiting factor in the detection of Salmonella when the pathogen research is done by conventional microbiological methods.
Descrição
Palavras-chave
Salmonella, frango, PCR, refrigeração, Salmonella, poultry, PCR, refrigeration
Como citar
Ciência Rural. Universidade Federal de Santa Maria (UFSM), v. 42, n. 1, p. 131-135, 2012.