Suscetibilidade antimicrobiana de Salmonella spp e Staphylococcus aureus isolados de carnes bovinas comercializadas em Campo Grande, Mato Grosso do Sul, Brasil

Daniele Bier; Carina Elisei de Oliveira; Eduarda de Cássia Lima Brugeff; Michele Silva Areco; Isabella Nunes de Araújo Ramos; Agatha Alecxandra Pinesso Brunetta; Dhanielly Pereira Andrade

doi:10.1590/1809-6891v23e-72603E

Authors

Daniele Bier Universidade Católica Dom Bosco, Campo Grande, Mato Grosso do Sul, Brasil https://orcid.org/0000-0001-5010-3647
Carina Elisei de Oliveira Universidade Católica Dom Bosco, Campo Grande, Mato Grosso do Sul, Brasil https://orcid.org/0000-0001-9240-4376
Eduarda de Cássia Lima Brugeff Universidade Católica Dom Bosco, Campo Grande, Mato Grosso do Sul, Brasil https://orcid.org/0000-0003-0098-6140
Michele Silva Areco Universidade Católica Dom Bosco (UCDB), Campo Grande, Mato Grosso do Sul, Brasil https://orcid.org/0000-0002-7753-6992
Isabella Nunes de Araújo Ramos Universidade Católica Dom Bosco (UCDB), Campo Grande, Mato Grosso do Sul, Brasil https://orcid.org/0000-0002-7486-8326
Agatha Alecxandra Pinesso Brunetta Universidade Católica Dom Bosco (UCDB), Campo Grande, Mato Grosso do Sul, Brasil https://orcid.org/0000-0001-6286-2202
Dhanielly Pereira Andrade Universidade Católica Dom Bosco (UCDB), Campo Grande, Mato Grosso do Sul, Brasil https://orcid.org/0000-0002-3445-7338

DOI:

https://doi.org/10.1590/1809-6891v23e-72603E

Abstract

Hygiene failures in meat can be identified based on the evaluation of pathogenic microorganisms, which compromise the microbiological quality of food and can transmit food-borne diseases. The aim of the present study was to evaluate the hygienic quality of beef sold at supermarkets, butcher shops and public markets in the city of Campo Grande, state of Mato Grosso do Sul, Brazil, through the phenotypic and genotypic characterization of Salmonella spp. and Shiga toxin-producing Escherichia coli (STEC) as well as the investigation and quantification of Staphylococcus aureus. Seventy-one samples of beef from 17 commercial establishments were evaluated. Isolates were tested for antimicrobial susceptibility using the disk diffusion method recommended by the Clinical & Laboratory Standards Institute. Salmonella was found in 7.04% of the samples and 70.0% of the isolates were sensitive to the antimicrobials tested. A total of 25.35% of the samples were positive for Staphylococcus aureus, with counts ranging from 1.0 x 102 to 4.3 x 104 CFU/g; these isolates exhibited resistance to penicillin (87.5%), tetracycline (18.75%) and chloramphenicol (6.25%). None of the samples was positive for STEC. The detection of these pathogens in food poses a danger to public health, mainly due to the presence of antimicrobial-resistant isolates. These findings underscore the need for good hygiene and manufacturing practices at retail establishments.
Keywords: antibiotic; retail trade; food pathogens; resistance.

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