Virulência de Salmonella spp. isoladas de carcaças de rã-touro submetidas à diferentes períodos de jejum pré-abate

Abstract

Frog meat has a mild taste (ranging from chicken meat to fish) and all its nutritional benefits with an average of consumers looking for a healthier diet. Interlaced with this is a frog's meat becomes an alternative for several people seeking a nutritious and low calorie balanced food. However obtain an product of quality and difficulty by an absence in standardization during the stages of slaughter and processing of frog meat. There is no pre-slaughter fasting legislation for frogs, since fasting inappropriate can compromise the microbiological contamination of the carcass, mainly by pathogens such as Salmonella spp. The present work aimed to identify and characterize genotypically Salmonella spp. (0, 24, 48 and 72 hours), in order to establish an ideal fasting period. A total of 68 frogs were used between 6 and 10 months and mean weight at slaughter of approximately 355 grams. The biological samples were obtained by superficial rinsing in two stages: after the slaughter of the animal (A); and the second point after the final toilet and immediately before the primary packaging (B). In the laboratory, the samples were submitted to identification of Salmonella spp. by conventional methodology and confirmed by PCR (ompC gene). Of the 68 samples analyzed for the presence of Salmonella spp., (5.88%) were positive. Of a total of four samples three were in step B, all between 0 and 24 hours of fasting. All isolates presented the same virulence profile, all of which were positive for lfpA, agfA and invA and negative for the sefA gene.