Virulência de Salmonella spp. isoladas de carcaças de frangos abatidos no município de Uberlândia - MG

Abstract

Poultry stands out worldwide as a large-scale, profitable, highly-skilled production with excellent quality indices and growth projections in production, export and consumption. As in other production animals, such as birds can be foundin microorganisms pathogenic to meat compromise and consumer health, among which is a bacterium of the genus Salmonella spp. Salmonella is a zoonotic disease that causes gastroenteric manifestations and its severity varies according to the host susceptibility, the infection load and the virulence profile expressed by the pathogen. The objective of this work was to identify and characterize the virulence profile of Salmonella spp the carcasses of chickens slaughtered inachrome slaughterhouse located in Uberlândia. For this purpose, the superficial surface samples of 90 degrees of chicken were collected in two stages (A = after bleeding and before scalding, B = after the exit of the pre-cooling tank). Salmonella spp was measured according to ISO 6579 and was based on PCR (ompC gene). The confirmed mice were tested for the virulence genes: agf, lpf, sefA and invA. 10 colony were confirmed for Salmonella spp, and all were considered as belonging to the Newport serotype, 30% were positive forthe invA gene and all were negative for the others. Understanding the genes of microorganisms in their microinsurance systems, there is still the risk of obtaining most of the flow of production through direct transfer between bacteria. Thus, the presence of Salmonella with pathogenic potentialis a reality in the slaughterhouse, evidencing the importance of program sofself- control and operational hygiene from the farm to the slaughterhouse, in order to protect the consumer.