Laboratorio Of Microbiologia Of Alimentos
Laboratorio Of Microbiologia Of Alimentos
De Lima T.C.D.,Laboratorio Of Microbiologia Of Alimentos |
Da Silva P.H.C.,Laboratorio Of Microbiologia Of Alimentos |
De Souza S.M.,Laboratorio Of Microbiologia Of Alimentos |
Nero L.A.,Federal University of Viçosa |
Ferreira M.D.A.,Laboratorio Of Microbiologia Of Alimentos
Foodborne Pathogens and Disease | Year: 2011
This study aims to further the scientific understanding of the microbial quality and safety of grated cheese. Samples of grated cheese product (n=20) were obtained from markets in the central region of Brazil and submitted to microbiological analysis using conventional and alternative (Petrifilm™ and RIDA ® plates) methodologies. Based only on the criteria from the Brazilian Health Ministry, all samples were considered adequate for consumption. However, most samples presented foreign substances and high levels of contamination by other hygiene indicator microorganisms, indicating failures in processing and possible risks to consumers. Despite the hygienic quality of the samples, the obtained results showed good correlation indexes and similarities between the conventional and the alternative methodologies, indicating their viability for the quality control of grated cheese. © Copyright 2011, Mary Ann Liebert, Inc.
Gamboa-Marin A.,Pontifical Xavierian University |
Gamboa-Marin A.,Laboratorio Of Microbiologia Of Alimentos |
Sonia Buitrago M.,Pontifical Xavierian University |
Sonia Buitrago M.,Laboratorio Of Microbiologia Of Alimentos |
And 7 more authors.
Revista MVZ Cordoba | Year: 2012
Objective: To determine the prevalence of L. monocytogenes in pork carcasses, meat cuts, and meat products ("chorizo", sausage and ham). Materials and methods. Stratified sampling was implemented in meat-processed products. We analyzed 566 (37%) carcasses, 472 (31%) meat cuts, and 481, (32%) meat-processed products, distributed as follows: 169 (11%) sausage, 163 (11%) ham, and 149 (10%) "chorizo", for a total of 1519 (100%) samples in a period of 18 months. The samples were processed using the ISO-17604, ISO-11290-1 and the USDA/FSIS (MLG-8.03) methods. Genus and species were confirmed by multiplex-PCR. Results. We obtained isolates of L. monocytogenes from 21 carcasses (10%), 160 (76%) from meat deboning, 10 (5%) from ham, 6 (3%) from "chorizo", and 13 (6%) from sausage. The prevalence found was 3.7% and 33.9% in carcasses and meat deboning respectively. The prevalence in the meat-processed products was 4.03% in "chorizo", 6.13% in ham and 7.69% in sausage. The overall prevalence of L. monocytogenes in the study was 13.82%. Conclusions. We found L. monocytogenes in different products analyzed, with particular interest in ham and sausage since both are consumed without previous heat treatment.
Pinto T.S.,Laboratorio Of Genetica Of Microrganismos |
De Oliveira C.P.,Laboratorio Of Genetica Of Microrganismos |
Da Costa A.C.V.,Laboratorio Of Microbiologia Of Alimentos |
Lima C.O.,Laboratorio Of Genetica Of Microrganismos |
And 3 more authors.
Natural Product Research | Year: 2013
This study assessed the production of a bacteriocin-like substance by Staphylococcus pseudintermedius S28, and evaluates its inhibitory effect against isolates of S. aureus from foods. All indicator isolates were sensitive to the substance produced from S. pseudintermedius S28, showing growth inhibition zones ranging from 14.2 to 28.3 mm. The inhibitory substance has no effect against the producer strain. The inhibitory substance was affected by proteolytic enzymes, while glycolytic and lipolytic enzymes had no effect, suggesting that the active substance could be considered as a bacteriocin-like substance. From these results, S. pseudintermedius S28 could be an interesting producer of a bacteriocin-like substance capable of strongly inhibiting S. aureus. © 2013 Copyright Taylor and Francis Group, LLC.
Porto B.C.,Laboratorio Of Microbiologia Of Alimentos |
Fujimoto G.,University of Campinas |
Borges M.F.,Laboratorio Of Microbiologia Of Alimentos |
Bruno L.M.,Laboratorio Of Microbiologia Of Alimentos |
Carvalho J.D.G.,Federal University of Ceará
Revista Ciencia Agronomica | Year: 2016
The presence of Enterococcus spp. in food poses a danger to public health due to its frequent association with various clinical infections. Pathogenicity in Enterococcus is multifactorial and complex, and stems from a sequence of virulence factors. The aim of this study was to evaluate the presence of phenotypic and genotypic determinants of virulence in Enterococcus spp. isolated from curd cheese. A total of 53 strains of Enterococcus spp. were analysed as to their susceptibility to antimicrobial agents, production of hemolysins, DNAse, thermonuclease, and gelatinase, and the profile of virulence-encoding genes. It was found that 75.5% of the strains were resistant to at least one of the nine antibiotics tested, 26.42% were resistant to two, and 3.77% to three antibiotics. The presence of vancomycin-resistance phenotypes was seen in 11.33% of the strains. Haemolytic activity was observed in 100% of strains and DNAse production in only 3.8%. There was no production of thermonuclease or gelatinase. Strains resistant to vancomycin and teicoplanin were identified as E. faecium and Enterococcus spp. The profile of the genetic determinants of virulence was highly variable, and 90% of the strains harboured at least one of the nine genes being studied. The efaA gene showed the highest prevalence (70%), followed by the ace gene (50%), the esp gene and gelE gene (40%).