Ocorrência e resistência antimicrobiana de Salmonella spp em carcaças de frangos caipira, semi caipira e industrial na região do Triângulo Mineiro.

Abstract

Consumption of poultry meat has increased in recent years, with poultry farming accounting for most of the world's animal protein production. With increasing demand for products of this nature, the number of cases of foodborne diseases has also increased. Among these is salmonellosis, a disease transmitted by bacteria of the genus Salmonella spp, which are naturally present in the intestines of domestic animals and are related to their type of breeding. Thus, the objective of the present study was to verify the prevalence of Salmonella spp in broiler carcasses of different breeding systems and to characterize the antimicrobial resistance of the isolates. Samples were collected by superficial rinsing of chicken carcasses of each breeding origin (an intensive (n=14), semi-intensive (n=10) and hickory system (n=15)) in two stages of slaughter (A = after bleeding and immediately before scalding; = immediately after the exit from the pre-cooling stage). Confirmation of suspected isolates for Salmonella spp was done by PCR (ompC gene). Positive isolates were tested for resistance to the following antimicrobial agents: Ampicillin, Azithromycin, Cephalexin, Cefotoxime, Ceftriaxone, Ciprofloxacin, Erythromycin, Meropenem, Neomycin and Tobramycin. A less intensive system of creation was the one with the highest positivity for the pathogen (3 carcasses at step A and 2 at step B). The antimicrobial Ampicillin was the one that presented the highest percentage of inefficiency against the isolates (8/13) and the antimicrobials Meropenem, Cefotaxime, Neomycin and Ceftriaxone were the ones that presented greater efficiency with only one resistant isolate. It is concluded that all breeding systems can be a source of contamination by Salmonella spp and that many isolates obtained have resistance to the antimicrobials tested, being important the monitoring and improvement in the slaughter process to reduce the risk to the consumers of this product..