No abstract

Staphylococcus coagulans is among the three most frequent pathogens of canine pyoderma. Yet, studies on this species are scarce. Twenty-seven S. coagulans and one S. schleiferi, corresponding to all pyoderma-related isolations from these two species at two veterinary laboratories in Lisbon, Portugal, between 1999 and 2018 (Lab 1) or 2018 (Lab 2), were analyzed. Isolates were identified by the analysis of the nuc gene and urease production. Antibiotic susceptibility towards 27 antibiotics was evaluated by disk diffusion. Fourteen antibiotic resistance genes were screened by PCR. Isolates were typed by SmaI-PFGE. Two S. coagulans isolates (2/27, 7.4%) were methicillin-resistant (MRSC, mecA+) and four (4/27, 14.8%) displayed a multidrug-resistant (MDR) phenotype. We observed resistance to penicillin (17/27, 63.0%), fluoroquinolones (11/27, 40.7%), erythromycin and clindamycin (3/27, 11.1%), fusidic acid (3/27, 11.1%) and tetracycline (1/27, 3.7%). The blaZ and erm(B) genes were carried by 16 and 1 isolates resistant to penicillin and erythromycin/clindamycin, respectively. Only three S. coagulans carried plasmids. The single S. schleiferi isolate presented an MDR phenotype. SmaI-PFGE revealed a limited genetic diversity of S. coagulans, with a predominant lineage present from 2001 to 2018. This study describes the first MRSC causing canine infection in Portugal and reveals a high burden of antimicrobial resistance, with the emergence of MDR phenotypes within the main lineages.

No abstract

ResumoVisando conhecer a segurança do produto "sashimi" de salmão fornecido em restaurantes, e dos riscos potenciais ao consumidor, a pesquisa objetivou avaliar a ocorrência de Vibrio parahaemolyticus e de Salmonella spp na matéria-prima, no produto final antes de sua exposição à venda e após sua exposição ao cliente; e de Salmonella spp nas mãos dos manipuladores, em dois restaurantes (RI e RII). Os estabelecimentos foram classificados pelas diferentes condições de higiene e climatização do ambiente de manipulação, sendo RII considerado o melhor. Foi verificada a ausência de Vibrio parahaemolyticus em 100% das amostras; presença de Salmonella spp. em 12,5% do total de amostras analisadas, sendo todas estas pertencentes a RII: 25% estava presente na mão do manipulador e 75%, presente na matéria-prima e produtos finais. Através dos resultados da pesquisa pôde-se concluir que ambos os estabelecimentos estavam em conformidade com a RDC 12 de 2001 da ANVISA para Vibrio parahaemolyticus, mas RII enquadrou-se fora dos padrões estabelecidos quanto à presença de Salmonella spp. O resultado sugere que RII necessita da adoção eficaz de práticas higiênicosanitárias na elaboração de "sashimi" para eliminar a presença de Salmonella spp., que é um risco potencial à saúde do consumidor.Palavras-chave: pescado, "sashimi", Vibrio parahaemolyticus, Salmonella spp. AbstractIn order to know the quality and safety of the sashimi salmon comes in restaurants and its potential risks to the consumer, this research aimed evaluated the occurrence of Vibrio parahaemolyticus and Salmonella in raw material, on the final product before its exposure to sales and after exposure to the client and Salmonella spp in the hands of handlers, in two restaurants (RI and RII). The difference between the places was classified by the conditions of environmental air handling and hygiene, and RII was considered the best. It was verified the absence of Vibrio parahaemolyticus in 100% of samples, the presence of Salmonella spp. in 12.5% of total samples analyzed, with absence in all samples of RI and presence in 25% of samples at RII. In this proven contamination, 25% was present in the hands of the handlers and 75% present in the raw material and finished products. Based on the results of research it was concluded that both establishments were in compliance with the legislation for the first microorganism, but RII, although had the best conditions of climate and hygiene, framed outside of the microbiological standards established by the presence of Salmonella spp. The results suggest that the establishment in violation of the law requires the efficient and effective adoption of adequate sanitary practices in preparation of sashimi to avoid the presence of Salmonella spp., which can pose a risk to consumer health.

ResumoEste estudo objetivou avaliar possíveis alterações nos fatores de qualidade interna de ovos inteiros, submetidos ao tratamento térmico em banho-maria a 57°C por 10 ou 20 minutos, e compara com ovos não submetidos ao termoprocessamento. Foram utilizados 306 ovos divididos em três grupos de 102 ovos cada, sendo dois submetidos ao tratamento e um grupo mantido como controle. Os ovos foram mantidos à temperatura ambiente, e, de cada grupo, retiradas amostras para análise durante os 24 dias do estudo. As análises periódicas foram realizadas no Laboratório de Tecnologia Aves e Derivados da Universidade Federal Fluminense e permitiram avaliar a perda de peso, unidade Haugh, câmara de ar, pH da clara, pH da gema e índice da gema. A análise estatística constou de análise descritiva simples. Os resultados da unidade Haugh revelaram uma ligeira estabilidade na tendência da curva dos ovos submetidos ao termoprocessamento por 20 minutos, apresentando valor médio inicial 81 e chegando ao valor 75 no dia 23, enquanto na curva de tendência do grupo controle a queda foi bem mais acentuada, iniciando com o valor de 90 e chegando ao valor de 19 no dia 23. De acordo com os resultados obtidos, pôde-se concluir que os ovos submetidos ao tratamento com temperatura de 57°C por 20 minutos apresentaram maior estabilidade nas características relativas à sua qualidade interna, podendo ser considerado um método de interesse para as indústrias de ovos que primam pela manutenção da qualidade dos produtos oferecidos à população em geral, que, segundo Rodrigues e Salay (2001), adquirem os ovos principalmente nos supermercados nas condições de temperatura ambiente.Palavras-chave: tratamento térmico, ovos, qualidade interna. AbstractThe purpose of this study was evaluate the internal quality of shell eggs thermically processed (water bath at 57°C) during a period of time of both 10 and 20 minutes, through the comparison with other eggs which have not been submitted to thermoprocessing (control group). Were used 306 eggs during a period of 24 days and being maintained at the local temperature. Samples of eggs of each treatment were periodically evaluated as to testing loss of weight, unit Haugh, air chamber, white pH, yolk pH and yolk index. The statistic analysis consisted of a simple descriptive analysis. The results of the Haugh unit described a small stability in which refers the trend of the eggs being submitted to the thermoprocessing during 20 minutes, which showed an initial medium value equal to 81 and even reaching 75 on the 23rd day, while in the trending curve of the control showed a more significant fall, beginning with the value 90 and even reaching 19 on the 23rd day. According to the results obtained, we might come to the conclusion that the eggs submitted to a temperature of 57°C during 20 minutes maintained the characteristics related to the internal quality, with better results during the whole period of the experiment.Keywords: thermical treatment, eggs, internal quality. IntroduçãoO ovo, devido ao seu elevado valor nutri...