Salmonella Isolated from "curd" of cheese: serological characterization and resistance to antimicrobial agents - Recife (PE)
Vol. 58 No. 1 (1999), ORIGINAL ARTICLE
Vol. 58 No. 1 (1999)

Salmonella Isolated from "curd" of cheese: serological characterization and resistance to antimicrobial agents - Recife (PE)

ORIGINAL ARTICLE
https://doi.org/10.53393/rial.1999.58.36649
Published 1999-06-30
Maria José de Sena
Universidade Federal Rural de Pernambuco
Mônica M. O. P. Cerqueira
Universidade Federal de Minas Gerais
Deise A. dos Santos
Pontifícia Universidade Católica de Minas Gerais
Geraldo Leocadio Filho
Fundação Ezequiel Dias - Belo Horizonte-MG
Ricardo Souza Dias
Fundação Ezequiel Dias - Belo Horizonte-MG
pdf (Português (Brasil))

Keywords

white cheese
Salmonella
Antibiotic Sensibility

How to Cite

1.
José de Sena M, M. O. P. Cerqueira M, A. dos Santos D, Leocadio Filho G, Souza Dias R. Salmonella Isolated from "curd" of cheese: serological characterization and resistance to antimicrobial agents - Recife (PE) . Rev Inst Adolfo Lutz [Internet]. 1999 Jun. 30 [cited 2024 May 18];58(1):13-7. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/36649
ACM ACS APA ABNT Chicago Harvard IEEE MLA Turabian Vancouver

Download Citation

Endnote/Zotero/Mendeley (RIS) BibTeX

Abstract

One hundred and seven samples of white cheese collected from January to May 1997 in retail trade of Recife (PE) were examined for the presence of Salmonella. The isolated Salmonella were then checked for antibiotic sensibility. The samples collected, were stored for sale at room temperature varying from 29.0 to 33.0°C and sent to Belo Horizonte city (MO) in plastic container by air mail under refrigeration immediately submited to microbiological analises. The methodology used to identify Salmonella was according to VANDERZANT & SPLITTSTOESSER (1992). Salmonella was detected in 8,41 % (9/107) of the samples as following: Salmonella I (O11:-: 1,6 ; 018 ; 6,7:k:- ; 3,1O:y:- ; 6,7:-:enz-15 ;13,23:z:-;), Salmonella sp. Salmonella enteritidis was detected in 11.11% (1/9) of the samples and Salmonella ente rica subspI (grupo13.23:z:-) in 22.22% (2/9). Resistance against Ampicilin, Tetracyclin Cephotaxin, Sulphametropin, Trimetoprine, Sulfazotrin was verified in 37.5% (6/16)of the strains tested. Sensitivity to Cyprofoxacine, Tobramicin, Ceftazidine, Amoxacilin, Polimixin B, Gentarnicin, Clorafenicol, Amicacin, Ofloxacin, Cefoxitin was observed in 62.5% (l0/16) of the strains tested.

https://doi.org/10.53393/rial.1999.58.36649
pdf (Português (Brasil))

References

1. BENENSON, A S. Salmonellosis in: El Control de Ias Enfermedades Transmissibles en el Hombre Washington D. C: (OSP-Pubicación Científica,
538), Organización Panamericana de la Salud, p. 458 - 63, 1992.

2. CALZADA,c. T., NEME, S.N., IRINO,K., KANO, E., DIAS,AM.G., FERNANDEZ,S.A, VAZ,
T.M.I., PESSOA,G.V.A, Sorotipos de Salmonella identificados no período de 1977-1982, no Instituto Adolfo Lutz, São Paulo, Brasil. Revista do Instituto Adolfo Lutz; v.44, n.1, p.1-8, 1984.

3. CARMO, L.S & BERGDOLL, M.S. Staphylococcal food poisoning in Belo Horizonte (Brazil). Revista de Microbiologia, v.21, n4, p.320 323. 1990.

4. CARMO ,L.S. do.; VIEIRA,C.A; REIS, D'ARC.P. dos. Staphylocoi ccus aureus and Salmonella enteritidis present in food implicated in food poinsong. Revista de Microbiologia, v.27, p.122-25,1996.

5. CERQUEIRA, M.M.O.P.; SOUZA,M.R.;FONSECAL.M. Surto epidêmico de toxinfecção alimentar envolvendo queijo tipo minas frescal em Pará de Minas. Arquivo Brasileiro de Veterinária e Zootecnia, v46,n.6,p. 723728.1994.

6. DIAZ DE AGUAYO, M.E.;LEON DUARTE, A B. & MONTES DE OCA CASTILHO. Incidence of multiple antibiotic resistant organisms isolated from retail milk products in Hemosillo, México. Journal of Food protection, v.55,n.5, p.370-373, 1992.

7. GUSTAFSON, R., H. Use of antibiotics in livestock and human health cancers. Journal Dairy Science, v.74, n4, p.1428 - 1432,1991.

8. PAPADOPOULOU, c., MAIPA,V.; DIMITRIOU,D.; PAPPAS, C.; VOUTSINAS,L. MALATOU,H. Behaviour of Salmonella enteritidis during the manufacture, ripening, and storage of feta cheese made from unpasteurized ewe's milk. Journal of Food Protection, v.56 ,n.1 p. 25-8, 1993.

9. SANTOS, E.C.; GENIGEORGIS, C. & FARVERT,T.B. Prevalence of Staphylococcus aureus in raw and pasteurized milk used for commmercial manufactured Brazilian mina cheese. Journal Food Protection, v44, n.3, p.177 - 178.1981.

10. SANTOS, F.A.; NOGUEIRA, N. A; & CUNHA, G.M.A. Aspectos microbiológicos do queijo tipo "coalho"comercializado em Fortaleza (CE). Boletim do CEPPA, v.13, n.1, p.31-36. 1995.

11. M.C.C.; CASTRO, D.G. Ocorrência de surto de toxinfecção alimentar causada por queijo tipo "Minas". in: CONGRESSO NACIONAL DE LATICÍNIOS, 13, 1995, Juiz de Fora (MG). ILCT, 1995, p.145 - 147.

12. SCHOTHORST,M.V. RENAUD, A M. Dynamics of Salmonella isolation with modified rappaport's medi um (RlO). Journal of Applied Bacteriology, v.54, n.2, p.209-215, 1983.

13. TAVARES,W. Resistência Bacteriana. Manual de Antibiótico para Estudantes de Medicina. Rio de Janeiro: Livraria Atheneu, 1988.p.81-98.

14. RABULSI, L.R. MICROBIOLOGIA, Rio de Janeiro. Livraria Atheneu Editora, 2ed. 1991. 386p.

15. VALQUEZ-MORENO,L. Antibiotic residues and drug resistant bacteria in beef and chicken tissues. Journal Food Science, v.55, n.3, p.632634,1990.

16. VANDERZANT,C.& SPLITTSTOESSER,D.T. COMPENDIUM FOR THE MICROBIOLOGICAL EXAMINATION OF FOODS, Washington. DC- American Public Health Association. 1992. 1219p.
Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Copyright (c) 1999 Instituto Adolfo Lutz Journal

Downloads

Download data is not yet available.