Identification of Listeria monocytogenes in cattle meat using biochemical methods and amplification of the hemolysin gene
Título del documento: Identification of Listeria monocytogenes in cattle meat using biochemical methods and amplification of the hemolysin gene
Revista: Anais da Academia Brasileira de Ciencias
Base de datos: PERIÓDICA
Número de sistema: 000436174
ISSN: 0001-3765
Autores: 1
2
2
1
Instituciones: 1Universidade Federal do Reconcavo da Bahia, Centro de Ciencias Agrarias, Ambientais e Biologicas, Cruz das Almas, Bahia. Brasil
2Faculdade Maria Milza, Programa de Pos-Graduacao em Biotecnologia, Governador Mangabeira, Bahia. Brasil
Año:
Volumen: 92
País: Brasil
Idioma: Inglés
Tipo de documento: Artículo
Enfoque: Analítico, descriptivo
Resumen en inglés In Brazil and in other countries of the world, studies have been conducted to identify Listeria monocytogenes in cattle meat that is preferably consumed undercooked and, when marketed without meeting strict phytosanitary requirements, may cause outbreaks of listeriosis. In the such, foodborne outbreaks, the methods used for the detection of the pathogen and the efficiency associated with them are crucial for the proper assessment. In this study, we used the techniques biochemical and molecular for identification of the L. monocytogenes isolated from 30 samples of the fresh beef, marketed in ten butchers’ shop of the free-fair from a municipality from the Bahia, Brazil. The results obtained from biochemical tests (catalase, motility, β-hemolysis and carbohydrate fermentation), as well as PCR analysis for the hly gene (hemolysin production is an important factor in the pathogenesis of listeriosis) revealed that 50% of butchers shops presented bovine meat contaminated with bacteria of the Listeria sp. and confirmed that 54.16% of the analyzed meat samples were positive for L. monocytogenes. This study highlights the importance of microbiological surveillance in free-fair to minimize the exposure of consumers to this foodborne pathogen
Disciplinas: Química
Palabras clave: Química de alimentos,
Microbiología,
Productos cárnicos,
Enfermedades transmitidas por alimentos,
Listeriosis,
Técnicas de identificación,
Amplificación génica,
Listeria monocytogenes
Keyword: Food chemistry,
Microbiology,
Meat products,
Foodborne diseases,
Listeriosis,
Identification techniques,
Gene amplification,
Listeria monocytogenes
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