Occurrence of Campylobacter in raw chicken and beef from retail outlets in SAo Paulo, Brazil

Autor(es)

Lopes, Graciela Volz ^[1] ; Landgraf, Mariza ^[2] ; Destro, Maria Teresa ^[2]

Afiliação do(s) autor(es)

^[1] Univ Fed Pelotas, Dept Sci & Food Technol, Fac Agron, Food Microbiol Lab, Campus Capao do Leao, BR-96010900 Pelotas, RS - Brazil

^[2] Univ Sao Paulo, Fac Pharmaceut Sci, Dept Food & Expt Nutr, Ave Prof Lineu Prestes 580, BR-05058000 Sao Paulo, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF FOOD SAFETY; v. 38, n. 3 JUN 2018.
• Citações Web of Science: 2

Resumo

The aim of this study was to evaluate the occurrence of Campylobacter in meat samples (120 chicken and 100 beef) and determine the antimicrobial susceptibility of the isolates. A total of 220 samples from retail outlets were purchased in the city of SAo Paulo, Brazil. Campylobacter detection was performed according to the International Organization for Standardization (ISO) method ISO-10272-1:2006. A PCR assay based on nucleotide sequence differences in the lpxA gene was used to distinguish between C.jejuni and C.coli. Antimicrobial resistance was determined by agar disc diffusion method. Campylobacter was isolated from 17 (7.7%) of 220 samples. Breast fillets exhibited the highest contamination rate (25%; 5/20), followed by wings (15%; 6/40), whole leg (15%; 3/20), drumstick (10%; 2/20), and drumette (5%; 1/20). All beef samples were negative for Campylobacter. The most prevalent species found was C.coli, followed by C.jejuni. The isolates were commonly resistant to nalidixic acid and ciprofloxacin. Data obtained confirm the need of monitoring and control of Campylobacter in poultry production chain. Practical applicationsCampylobacter spp. cause foodborne illness in humans commonly through the consumption of contaminated poultry meat. Although Brazil is the world's largest poultry meat exporter, data regarding this pathogen are limited in our country. In the present study, chicken cuts purchased from retail stores in SAo Paulo may occasionally be contaminated with Campylobacter. This underline the importance of surveillance of foodborne pathogens in retail meats, and the data can contribute to risk analyses or control measures in the meat production chain. (AU)

• Processo FAPESP: 07/05271-1 - Detecção e enumeração de Campylobacter spp. em carne bovina e cortes resfriados de frango comercializados na Cidade de São Paulo
• Beneficiário: Maria Teresa Destro
• Linha de fomento: Auxílio à Pesquisa - Regular
• Processo FAPESP: 07/05316-5 - Detecção e enumeração de Campylobacter spp. em carne bovina e cortes resfriados de frango comercializados na Cidade de São Paulo
• Beneficiário: Graciela Volz Lopes
• Linha de fomento: Bolsas no Brasil - Mestrado