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dc.contributor.authorBIER, D.
dc.contributor.authorKICH, J. D.
dc.contributor.authorDUARTE, S. C.
dc.contributor.authorSILVA, M. R.
dc.contributor.authorVALSONI, L. M.
dc.contributor.authorRAMOS, C. A. N.
dc.contributor.authorRODRIGUES, D. P.
dc.contributor.authorARAUJO, F. R.
dc.date.accessioned2018-12-22T23:37:27Z-
dc.date.available2018-12-22T23:37:27Z-
dc.date.created2018-12-20
dc.date.issued2018
dc.identifier.citationPesquisa Veterinária Brasileira, Rio de Janeiro, v. 38, n. 11, p. 2037-2043, novembro, 2018
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1102218-
dc.descriptionThe aim of the present study was to investigate the presence of Salmonella spp. in samples collected from beef meat at three points of the slaughter line (after skinning, washing and cooling) at three slaughterhouses in Brazil that export meat. Detection was based on ISO 6579:2002 and confirmed by PCR and qPCR. The isolates were typified using slide agglutination tests and PFGE. The antibiotic sensitivity profile was determined using the disk diffusion method. Contamination was detected in only one slaughterhouse. The overall frequency of contamination by Salmonella spp. was 6.7% of carcasses (6/90) and 2.6% of carcass surface samples (7/270). All isolates were confirmed by PCR and qPCR. The serological analysis and the PFGE showed a single profile: Typhimurium. The strains demonstrated 100% susceptibility to ampicillin, cefotaxime, ciprofloxacin, chloramphenicol, gentamicin and tetracycline. Positive carcasses after cooling pose a direct risk to consumers, since the meat is considered ready to be marketed after this process.
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectCarcaça bovina
dc.subjectAbatedouro-frigorífico
dc.subjectSorotipo
dc.subjectResistência a antibiótico
dc.subjectCarne bovina
dc.titleSurvey of Salmonella spp. in beef meat for export at slaughterhouses in Brazil.
dc.typeArtigo de periódico
dc.date.updated2018-12-22T23:37:27Zpt_BR
dc.subject.thesagroSalmonella spp
dc.subject.thesagroCarcaça
dc.subject.thesagroSalmonelose
dc.subject.thesagroResfriamento
dc.subject.thesagroBovino
dc.subject.nalthesaurusSlaughterhouses
dc.subject.nalthesaurusBrazil
dc.subject.nalthesaurusSerotypes
dc.subject.nalthesaurusAntibiotic resistance
dc.subject.nalthesaurusSalmonellosis
dc.subject.nalthesaurusSkinning
dc.subject.nalthesaurusCooling
dc.subject.nalthesaurusCattle
dc.description.notesTítulo em português: Pesquisa de Salmonella spp. em carcaças bovinas durante o processamento em abatedouros‑frigoríficos exportadores.
riaa.ainfo.id1102218
riaa.ainfo.lastupdate2018-12-20
dc.contributor.institutionDaniele Bier, Curso de Medicina Veterinária/Universidade Católica Dom Bosco - UCDB; JALUSA DEON KICH, CNPSA; SABRINA CASTILHO DUARTE, CNPSA; MARCIO ROBERTO SILVA, CNPGL; Luiza M. Valsoni, Curso de Medicina Veterinária/Universidade Católica Dom Bosco - UCDB; Carlos A. N. Ramos, Faculdade de Medicina Veterinária e Zootecnia - FAMEZ/Universidade Federal de Mato Grosso do Sul - UFMS; Dália P. Rodrigues, Laboratório de Enterobactérias/Instituto Oswaldo Cruz; FLABIO RIBEIRO DE ARAUJO, CNPGC.
Aparece en las colecciones:Artigo em periódico indexado (CNPGC)

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