Postgraduate Program of Animal Science, Faculty of Agronomy and Zootechnics, Federal University of Mato Grosso, Cuiabá, Mato Grosso, Brazil.
Postgraduate Program in Animal Bioscience, Faculty of Veterinary Medicine, Cuiabá University, Cuiabá, Mato Grosso, Brazil.
Trop Anim Health Prod. 2021 Jan 29;53(1):146. doi: 10.1007/s11250-021-02584-8.
The objective of this study was to evaluate the dispersion dynamics and antimicrobial resistance profiles of Salmonella in the processing of Tambatinga (Colossoma macropomum x Piaractus brachypomus). Thirty fish were monitored during four processing stages (reception, first wash, evisceration, and prepackage area) in a fish slaughterhouse. One hundred and twenty fish surface samples were collected and tested through bacteriological analysis, PCR, serotyping, and antimicrobial resistance profile (disk-diffusion). Of these samples, 7.5% (9/120) were positive for Salmonella, with 0.83% being observed in the pre-packaging phase, indicating a low occurrence at this stage. All the analyzed stages were positive for Salmonella, with the prevalent serovars being Ndolo, Mbandaka, Typhimurium, Rough, and O:16. All strains were sensitive to various antimicrobials. Improvements in microbiological control during all processing stages should be implemented to ensure a Salmonella-free product.
本研究旨在评估 Tambatinga（巨臀脂鲤 x 短无须脂鲤）加工过程中沙门氏菌的分散动态和抗菌药物耐药性特征。在一家鱼类屠宰场，对 30 条鱼在四个加工阶段（接收、第一次清洗、去内脏和预包装区）进行了监测。采集了 120 个鱼表面样本并通过细菌学分析、PCR、血清分型和抗菌药物耐药性分析（药敏扩散试验）进行检测。在这些样本中，7.5%（9/120）为沙门氏菌阳性，其中 0.83%在预包装阶段检出，表明该阶段的发生率较低。所有分析的阶段均为沙门氏菌阳性，主要血清型为 Ndolo、Mbandaka、Typhimurium、Rough 和 O:16。所有菌株对各种抗菌药物均敏感。应在所有加工阶段加强微生物控制，以确保产品中不含沙门氏菌。
