Banca de DEFESA: ANDERCIANE GIARETTA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : ANDERCIANE GIARETTA
DATE: 03/08/2022
TIME: 14:00
LOCAL: Web Conferência - Google Meet - https://meet.google.com/bmf-kpwn-keh
TITLE:

Frequency of staphylococcal enterotoxins in ready-to-eat meat products.

KEY WORDS:

Foodborne diseases (FBD), food poisoning, Staphylococcus aureus.

PAGES: 45
BIG AREA: Ciências Agrárias
AREA: Medicina Veterinária
SUMMARY:

Staphylococcus aureus is one of the main causes of food contamination worldwide, caused by preformed staphylococcal enterotoxins in processed meats and/or dairy products. An important feature of staphylococcal enterotoxins is their great resistance to heat, freezing, drying, proteolytic enzymes and low pH, this allows them to persist after processing and treatment of food, even when the toxin-producing bacteria have been inactivated. In the present study, the frequency of staphylococcal enterotoxins in ready-to-eat meat products was examined. For this, 130 samples of ready-to-eat products (ham, ham, salami, smoked loin, pepperoni sausage and pâté), ready meals (smoked chicken, pizza, lasagna, strofonoff and pasta), raw material (mechanically separated meat (CMS) chicken) and fresh sausage. The samples were submitted to coagulase positive staphylococci counting using rapid counting plates (PetrifilmTM Staph Express 3M) and the detection of staphylococcal enterotoxins using an enzyme immunoassay method (RIDASCREEN®). In total, 26 samples (20%) had coagulase positive Staphylococcus counts. And none of the samples (0%) was positive for staphylococcal enterotoxins. This low incidence shows the low risk of infection from the consumption of this type of food, as long as hygiene and control measures are followed in production.

BANKING MEMBERS:
Presidente - 1756086 - DIOGENES DEZEN
Externa à Instituição - FRANCIELLI CORDEIRO ZIMERMANN - UFSC
Interna - 2408296 - SORAYA REGINA SACCO