Spectroscopic Analysis of Chicken Meat Contaminated with E. coli, Salmonella, and Campylobacter

Autor(es)

Courrol, Lilia Coronato ^[1] ; Vallim, Marcelo Afonso ^[2]

Afiliação do(s) autor(es)

^[1] Univ Fed Sao Paulo, Dept Fis, Campus Diadema, Diadema, SP - Brazil

^[2] Univ Fed Sao Paulo, Dept Ciencias Biol, Campus Diadema, Diadema, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: FOOD ANALYTICAL METHODS; v. 14, n. 3, p. 512-524, MAR 2021.
• Citações Web of Science: 0

Resumo

The microbiological contamination of food causes concern for public health due to the pathogenic action of microorganisms and the increasing of antimicrobial resistance observed in bacterial strains. This work considers the use of fluorescence spectroscopy to study the effects of the presence of microorganisms in the chicken's meat and therefore, how the detection of this presence can help on food safety.The fluorescence of organic boneless and skinless chicken breast pieces contaminated with variable concentrations ofE. colicells inoculated in meat (10(4), 10(5), 10(6), and 10(7)cells/mL) was measured with excitations at 340 and 410 nm. Raman spectra were obtained to investigate into conformational changes in the collagen structures, from samples kept for 48 h at 25 degrees C (non-contaminated and contaminated withE. coli, 10(5)and 10(7)cells/mL). Protoporphyrin IX fluorescence lifetime was measured in the function of an increased number ofE. colicells. The obtained results ofE. coliwere compared to the ones ofSalmonellaandCampylobactercontaminations (10(6)cells/mL). Some uncommon aspects were found in the spectra of the contaminated meat: enlargement of the collagen band at 400 nm; increase in free reduced nicotinamide adenine dinucleotide fluorescence intensity around 505 nm; and decrease of flavin emission band. A shortening in the porphyrin emission lifetime (from similar to 10 ns for uncontaminated meat to similar to 5 ns) was observed, showing a quenching process for the meat contaminated withE. coli. The presence of coproporphyrin emission band was observed in the samples contaminated withSalmonella. The singularities observed in PpIX fluorescence spectroscopy forE. coliandSalmonellacan be used to obtain a quick detection method of pathogenic bacteria. (AU)

• Processo FAPESP: 17/23686-6 - Utilização da Espectroscopia de Fluorescência na Detecção de Contaminação em Alimentos
• Beneficiário: Lilia Coronato Courrol
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 15/04400-9 - O papel da autofagia no crescimento a alta temperatura (37°C) e virulência em Cryptococcus neorformans
• Beneficiário: Marcelo Afonso Vallim
• Modalidade de apoio: Auxílio à Pesquisa - Regular