| Full text | |
| Author(s): |
Vinicius B. Ribeiro
[1]
;
Cristiano Andrigheto
[2]
;
Luciano S. Bersot
[3]
;
Vinicius Barcellos
[4]
;
Eliana F. Reis
[5]
;
Maria T. Destro
[6]
Total Authors: 6
|
| Affiliation: | [1] Universidade de São Paulo. Faculdade de Ciências Farmacêuticas. Departamento de Alimentos e Nutrição Experimental - Brasil
[2] Universidade de São Paulo. Faculdade de Ciências Farmacêuticas. Departamento de Alimentos e Nutrição Experimental - Brasil
[3] Universidade Federal do Paraná. Laboratório de Controle Microbiológico de Água e Alimentos - Brasil
[4] Universidade Federal do Paraná. Laboratório de Controle Microbiológico de Água e Alimentos - Brasil
[5] Fundação Oswaldo Cruz. Laboratório de Enterobactérias - Brasil
[6] Universidade de São Paulo. Faculdade de Ciências Farmacêuticas. Departamento de Alimentos e Nutrição Experimental - Brasil
Total Affiliations: 6
|
| Document type: | Journal article |
| Source: | Brazilian Journal of Microbiology; v. 38, n. 1, p. 178-182, 2007-03-00. |
| Abstract | |
Salmonella is one of the most important agents of foodborne disease in Brazil and in other countries, with meat and meat products being identified as important vehicles of salmonelosis. A total of 54 Salmonella strains isolated from a commercial salami processing line were first serotyped and then their antibiotic resistance and macro restriction profiles were determined. 11.1% of the strains showed resistance to 3 or more antibiotics with profile AmpCStxTe being the most frequent. PFGE generated 9 and 12 profiles with enzymes XbaI and SpeI, respectively. It was observed that different serotypes of Salmonella could be found in the different steps of the processing line. The genetic profile of the strains had low relationship indicating the genetic diversity of the tested strains. (AU) | |