a b s t r a c tStorage of goat milk production in cold temperatures is a current Brazilian legislation request, however there is no specification of a limit period for this. The present work aimed to characterize the microbiological characteristics of raw goat milk produced in a specific region of Brazil, as well as the influence of the storage system and period on its quality. Sixtyone samples from 12 goat farms were collected and subjected to analysis to enumerate hygiene indicator microorganisms, psychrotrophics and proteolytic psychrotrophics. The obtained counts were described and compared considering the system and period of storage (ANOVA, Tukey). Despite presenting low counts of mesophiles, the samples presented high counts of other groups and a relevant presence of proteolytics. Samples collected from bulk tanks presented higher counts of mesophiles and psychrotrophics when compared to immersion tanks and freezers (p < 0.05). When stored for a period of 48 h or longer, the counts of mesophiles, coliforms, Escherichia coli and psychrotrophics were also significantly higher when compared to a storage period of 24 h or less (p < 0.05). The results indicate specific problems in goat milk production in the studied area and the need of establishing a period limit for raw goat milk collection in Brazil.

Salmonella can contaminate finished products of butcher shops, mainly through cross-contamination of utensils exposed to raw materials. To identify the main sources of contamination with this foodborne pathogen in four butcher shop environments, surface samples were obtained from employees' hands, cutting boards, knives, floor of the refrigeration room, meat grinders, and meat tenderizers (32 samples per area) and analyzed for Salmonella using the International Organization for Standardization method 6579, with modifications. Suspect isolates were identified by PCR (targeting ompC), and confirmed Salmonella isolates were subjected to pulsed-field gel electrophoresis (after treatment with restriction enzyme XbaI), analyzed for the presence of virulence genes (invA, sefA, and spvC), and screened for resistance to 12 antimicrobials. Salmonella isolates was identified only on cutting boards (five samples) from three butcher shops. Fifteen isolates were confirmed as Salmonella belonging to four pulse types (similarity of 71.1 to 100%). The invA gene was detected in 13 isolates, and the sefA was found in 8 isolates; no isolate carried spvC. All tested isolates were resistant to clindamycin and sensitive to amikacin and cefotaxine, and all isolates were resistant to at least 3 of the 12 antimicrobials tested. The results indicate the importance of cutting boards as a source of Salmonella contamination in butcher shops. The presence of multidrug-resistant Salmonella strains possessing virulence genes highlights the health risks for consumers.

Control of Salmonella spp. in food production chains is very important to ensure safe foods and minimize the risks of foodborne disease occurrence. This study aimed to identify the prevalence and main contamination sources of Salmonella spp. in a pig production chain in southern Brazil. Six lots of piglets produced at different farms were tracked until their slaughter, and samples were subjected to Salmonella spp. detection. The obtained isolates were serotyped, subjected to antimicrobial resistance testing, and pulsed field gel electrophoresis (PFGE). Salmonella spp. was detected in 160 (10.2%) samples, and not detected in pig carcasses after final washing or chilling. Among the 210 Salmonella spp. isolates, S. Typhimurium was the most prevalent (n = 101) and resistant to at least one antimicrobial. High resistance rates were detected against tetracycline (83.8%), chloramphenicol (54.3%), and trimethoprim-sulfamethoxazole (33.3%). The isolates that were non-susceptible to three or more classes of antimicrobials (n = 60) were considered multidrug-resistant (MDR), and isolates resistant to up to six of the tested antimicrobials were found. PFGE allowed the identification of genetic diversity and demonstrated that farm environment and feed supply may be sources for the dissemination of Salmonella spp. along the production chain. The results revealed the sources of Salmonella contamination in the pig production chain and highlighted the risks of antimicrobial resistance spread.

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