Ocorrência de Salmonella spp e Escherichia coli O157:H7 em carnes cruas comercializadas na cidade de São Paulo, Brasil e tolerância a baixas temperaturas em carne moída
Palavras-chave:
Salmonella spp., Escherichia coli O157:H7, carne crua, resistência, congelamento, refrigeração
Resumo
Mundialmente, as salmoneloses são consideradas um grande problema de saúde pública. Escherichiacoli O157:H7 é outro importante patógeno devido ao aumento da incidência de doenças em humanos e suaassociação com vários tipos de alimentos, principalmente os de origem animal. Foi determinada a incidênciade Salmonella spp. e E. coli O157:H7 em 253 amostras de carnes cruas (bovina, suína e de frango)comercializadas em São Paulo, Brasil. Vinte e três amostras (9,1%) foram positivas para Salmonella spp.Entre estas 11 diferentes sorovares foram identificados e S. Enteritidis foi o mais prevalente. Todas asamostras foram negativas para E. coli O157:H7. A sobrevivência de S. Enteritidis (o sorovar predominante)e E. coli O157:H7 foi avaliada em carne bovina moída mantida sob refrigeração (4ºC) por 120 horas econgelamento (-18ºC) por até 90 dias de armazenamento. E. coli O157:H7 foi mais sensível que aS. Enteritidis nas temperaturas de refrigeração e congelamento, mas os dois patógenos se mantiveramviáveis até 90 dias de estocagem sob congelamento.Referências
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syndrome from Escherichia coli O157:H7 in fresh-pressed apple cider.
J. Am. Med. Assoc. 269:2217-20,1993.
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Campylobacter jejuni in raw poultry. J. Food Prot. 58: 326-44, 1995.
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Escherichia coli (STEC) in healthy cattle in Rio de Janeiro State,
Brazil. Vet. Microbiol. 70:11-21,1999.
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shell eggs in Korea. J. Food Prot. 63:655-658, 2000.
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from retail fresh meats and poultry. Appl. Environ. Microbiol.
53:2394-6,1987.
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dissemination of Salmonella serotypes along the slaugthering process
in Brazilian small poultry slaughterhouses. J. Food Prot. 63:1749-
53, 2000.
12. Griffin, P.M.; Tauxe, R.V. The epidemiology of infections caused by
Escherichia coli O157:H7, other enterohemorrhagic E. coli, and the
associated hemolytic uremic syndrome. Epidemiol. Rev. 13:60-98,1991
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coli its toxins. In: Vanderzant, C.; Splittstroesser, D.F. (Eds),
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of foods, 3rd. Washington, DC: APHA p.325-369, 1992.
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methods of Enumeration. 2nd ed. Intern. Comm. on Microbiolog.
Spec. for Foods. Univ. of Toronto Press, Toronto, Ontario,
Canada, 1988.
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Brazil. Emerging Infect. Dis. 8: 446-7, 2002.
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Salmonella. Intern. Org. for Standardization 6579, Geneva,
Switzerland, 2002.
17. Jakabi, M. et al. Observações laboratoriais sobre surtos alimentares
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18. Jay, J.M. Modern Food Microbiology. 4th ed., Chapman & Hall,
New York, p.314-34, 1992.
19. López, E.L. et al. Perspectives on Shiga-like toxin infection in
Argentina. J. Food Prot. 60:1458-1462,1997.
20. Machado, J.; Bernardo, F. Prevalence of Salmonella in chicken
carcasses in Portugal. J. Appl. Bacteriol. 69:477-80,1990
21. OPS. Almeida et al. (Eds), Contaminación microbiana de los
alimentos vendidos en la vía pública. p.25-8,1996.
22. Paula, A.M.R. et al. Detection of Salmonella in foods using Tecra
Salmonella Via and Tecra Salmonella Unique Rapid Immunoassays
and a cultural procedure. J. Food Prot. 65:552-555, 2002.
23. Peeler, J.T.; Houghtby, G.A.; Rainosek, A.P. The most probable number
tecnhique. In: Vanderzant, C.; Splittstroesser, D.F. (Eds.) Compendium
of methods for the microbiological examination of foods, 3rd.
Washington, D.C. APHA p. 105-120, 1992.
24. Peresi, J.T.M. et al. Surtos de enfermidades transmitidas por
alimentos causados por Salmonella Enteritidis. Rev. Saúde
Pública 32:477-83,1998.
25. Pessoa, G.V.A.; Silva, E.A.M. Meios de Rugai e lisina – motilidade
combinados em um só tubo para a identificação de enterobactérias.
Rev. Inst. Adolfo Lutz. São Paulo, 32:97-100, 1972.
26. Popoff, M.Y.; Le Minor, L. Formules antigéniques des sérovars
de Salmonella. Centre Collaborateur OMS de Référence et
de Recherche pour les Salmonella, 1997, Institut Pasteur, Paris.
27. Saad, S.M.I.; Franco, B.D.G.M. Influence of raw meat natural
background flora on growth of Escherichia coli O157:H7 in ground
beef. Rev. Microbiol. 30: 272-7,1999.
28. Sage, J.R.; Inghan, S.C. Survival of Escherichia coli O157:H7
after freezing and thawing in ground beef patties. J. Food Prot.
61:1181-3,1998.
29. Silva, N. et al. Ocorrência de Escherichia coli O157:H7 em
produtos cárneos e sensibilidade dos métodos de detecção. Ciênc.
Tecnol. Aliment. 21(2):223-7, 2001.
30. Silveira, N.F.A. et al. Occurrence of Escherichia coli O157:H7 in
hamburgers produced in Brazil. J. Food Prot, 62:1333-5,1999.
31. Tavechio, A.T. et al. Changing patterns of Salmonella serovars
increase Salmonella Enteritidis in São Paulo, Brazil. Rev. Inst.
Med. Trop. 38:315-22,1996.
32. Teagasc, J.J.S. The effect of freezing on the survival of pathogens
in different meat types and effect of varying lean fat ratios.
Hygiene review, The Irish Society of Food Hygiene Technology,
1997.
33. Varnam, A.H.; Evans, M.G. Foodborne Pathogens. St. Louis:
Mosby Year Book, London: Wolfe, 1991.
O157:H7 in Ground Beef at 2 and 10ºC and Effects of Lactate,
Diacetate, and Citrate. Appl. Environ. Microbiol. 65(12): 5394-7,
1999.
2. Bean, N.H. et al. Surveillance for foodborne disease outbreaks – United
States, 1988-1992: review. J. Food Prot. 60:1265-86, 1997.
3. Besser, R.E. et al. An outbreaks of diarrhea and hemolytic uremic
syndrome from Escherichia coli O157:H7 in fresh-pressed apple cider.
J. Am. Med. Assoc. 269:2217-20,1993.
4. Bryan, F.L.; Doyle, M.P. Health risks and consequences of Salmonella and
Campylobacter jejuni in raw poultry. J. Food Prot. 58: 326-44, 1995.
5. Center of Disease Control. Escherichia coli O157:H7 outbreak linked
to commercially distributed dry cured salami Washington and California.
1994. MMWR. 44:157-60,1995.
6. Centro de Vigilância Epidemiológica / Secretaria de Estado da Saúde de São
Paulo. ftp://ftp.cve.saude.gov.br/doctec/surto dta. Acess. in jan.23, 2002.
7. Centro de Vigilância Epidemiológica / Secretaria de Estado da Saúde de
São Paulo. http://www.cve.saude.sp.gov.br/htm/hidrica/dta_estat.htm.
Acess. in mar. 10, 2005.
8. Cerqueira, A.M.F. et al. High occurrence of Shiga toxin-producing
Escherichia coli (STEC) in healthy cattle in Rio de Janeiro State,
Brazil. Vet. Microbiol. 70:11-21,1999.
9. Chiang, Y.H. Prevalence of Salmonella spp. in poultry broilers and
shell eggs in Korea. J. Food Prot. 63:655-658, 2000.
10. Doyle, M.P.; Schoeni, M.P. Isolation of Escherichia coli O157:H7
from retail fresh meats and poultry. Appl. Environ. Microbiol.
53:2394-6,1987.
11. Fuzihara, T.O.; Fernandes, S.A.; Franco, B.D.G.M. Prevalence and
dissemination of Salmonella serotypes along the slaugthering process
in Brazilian small poultry slaughterhouses. J. Food Prot. 63:1749-
53, 2000.
12. Griffin, P.M.; Tauxe, R.V. The epidemiology of infections caused by
Escherichia coli O157:H7, other enterohemorrhagic E. coli, and the
associated hemolytic uremic syndrome. Epidemiol. Rev. 13:60-98,1991
13. Hitchins, A.D.; Hartman, P.A.; Todd, E.C.D. Coliforms - Escherichia
coli its toxins. In: Vanderzant, C.; Splittstroesser, D.F. (Eds),
Compendium of methods for the microbiological examination
of foods, 3rd. Washington, DC: APHA p.325-369, 1992.
14. ICMSF. Microorganisms in Foods, 1. Their significance and
methods of Enumeration. 2nd ed. Intern. Comm. on Microbiolog.
Spec. for Foods. Univ. of Toronto Press, Toronto, Ontario,
Canada, 1988.
15. Irino, K. et al. O157:H7 shiga toxin-producing Escherichia coli
strains associated with sporadic cases of diarrhea in São Paulo,
Brazil. Emerging Infect. Dis. 8: 446-7, 2002.
16. ISO. Microbiology – General Guidance for the Detection of
Salmonella. Intern. Org. for Standardization 6579, Geneva,
Switzerland, 2002.
17. Jakabi, M. et al. Observações laboratoriais sobre surtos alimentares
de Salmonella sp., ocorridos na Grande São Paulo, no período de
1994 a 1997. Rev. Inst. Adolfo Lutz, 1:47-51, 1999.
18. Jay, J.M. Modern Food Microbiology. 4th ed., Chapman & Hall,
New York, p.314-34, 1992.
19. López, E.L. et al. Perspectives on Shiga-like toxin infection in
Argentina. J. Food Prot. 60:1458-1462,1997.
20. Machado, J.; Bernardo, F. Prevalence of Salmonella in chicken
carcasses in Portugal. J. Appl. Bacteriol. 69:477-80,1990
21. OPS. Almeida et al. (Eds), Contaminación microbiana de los
alimentos vendidos en la vía pública. p.25-8,1996.
22. Paula, A.M.R. et al. Detection of Salmonella in foods using Tecra
Salmonella Via and Tecra Salmonella Unique Rapid Immunoassays
and a cultural procedure. J. Food Prot. 65:552-555, 2002.
23. Peeler, J.T.; Houghtby, G.A.; Rainosek, A.P. The most probable number
tecnhique. In: Vanderzant, C.; Splittstroesser, D.F. (Eds.) Compendium
of methods for the microbiological examination of foods, 3rd.
Washington, D.C. APHA p. 105-120, 1992.
24. Peresi, J.T.M. et al. Surtos de enfermidades transmitidas por
alimentos causados por Salmonella Enteritidis. Rev. Saúde
Pública 32:477-83,1998.
25. Pessoa, G.V.A.; Silva, E.A.M. Meios de Rugai e lisina – motilidade
combinados em um só tubo para a identificação de enterobactérias.
Rev. Inst. Adolfo Lutz. São Paulo, 32:97-100, 1972.
26. Popoff, M.Y.; Le Minor, L. Formules antigéniques des sérovars
de Salmonella. Centre Collaborateur OMS de Référence et
de Recherche pour les Salmonella, 1997, Institut Pasteur, Paris.
27. Saad, S.M.I.; Franco, B.D.G.M. Influence of raw meat natural
background flora on growth of Escherichia coli O157:H7 in ground
beef. Rev. Microbiol. 30: 272-7,1999.
28. Sage, J.R.; Inghan, S.C. Survival of Escherichia coli O157:H7
after freezing and thawing in ground beef patties. J. Food Prot.
61:1181-3,1998.
29. Silva, N. et al. Ocorrência de Escherichia coli O157:H7 em
produtos cárneos e sensibilidade dos métodos de detecção. Ciênc.
Tecnol. Aliment. 21(2):223-7, 2001.
30. Silveira, N.F.A. et al. Occurrence of Escherichia coli O157:H7 in
hamburgers produced in Brazil. J. Food Prot, 62:1333-5,1999.
31. Tavechio, A.T. et al. Changing patterns of Salmonella serovars
increase Salmonella Enteritidis in São Paulo, Brazil. Rev. Inst.
Med. Trop. 38:315-22,1996.
32. Teagasc, J.J.S. The effect of freezing on the survival of pathogens
in different meat types and effect of varying lean fat ratios.
Hygiene review, The Irish Society of Food Hygiene Technology,
1997.
33. Varnam, A.H.; Evans, M.G. Foodborne Pathogens. St. Louis:
Mosby Year Book, London: Wolfe, 1991.
Publicado
2004-12-30
Como Citar
JAKABI, M., GELLI, D. S., RISTORI, C. A., DE PAULA, A. M. R., SAKUMA, H., LOPES, G. I. S., FERNANDES, S. A., & LUCHESI, R. B. (2004). Ocorrência de Salmonella spp e Escherichia coli O157:H7 em carnes cruas comercializadas na cidade de São Paulo, Brasil e tolerância a baixas temperaturas em carne moída. Revista Do Instituto Adolfo Lutz, 63(2), 238-42. https://doi.org/10.18241/rial.v63i2.34868
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