ABSTRACT
Background: Ready to eat sliced-cooked-meat-products (RTE) are popular convenience foods. Slicing of such products at retail point is a common practice in supermarkets. Due to handling, as well as the supermarket environment, it has been suggested that the counts and presence of specific lactic acid bacteria (LAB) in these products may be associated with their rapid deterioration and short shelf life. Objectives: The aim was to quantify and identify LAB in commercial sliced cooked ham. Methods: Thirty samples of sliced cooked ham were collected from five supermarkets. Each sample was analyzed in terms of: Lactobacillus on De Man Rogosa, Sharpe agar (30°C), mesophilic (30°C) and thermophilic (37ºC) Streptococcus on M17 agar containing 1% lactose, Lactococcus on LM17 agar containing 100 µg per liter of cycloheximide (25°C) and Enterococci on Kanamicin Aesculin Azide agar containing kanamycin (37°C), all under anaerobic conditions (Gas-Pack System®, BBL) for 48-72h. Twenty-one colonies were randomly picked and physiologically and biochemically characterized. Results: No difference was observed in genuses between supermarkets; however, significant differences were observed between microbial genuses. Enterococci showed the lowest count (2.34 ± 0.05 log10 CFU/g) and Lactobacilli had the highest counts (5.98 ± 0.04 log10 CFU/g). Of the strains isolated 23.8% were identified as thermophillic Lactobacillus, 23.8% mesophilic Lactobacillus, 28.6% Enterococcus, 14.3% Lactococcus and 9.5% Streptococcus. From these, only six could be characterized to species level; one was L.lactis subsp. lactis and five were L. amylolyticus. Conclusions: High LAB counts are a common cause of spoilage in RTE meat products, since these are commonly found in meat environments. Therefore a study on the processing, distribution and in-site handling of RTE meat products at supermarkets may be necessary in order to increase its shelf life.
Antecedentes: Los productos cárnicos rebanados cocidos listos para el consumo (RTE) son alimentos populares de conveniencia. El rebanado de este tipo de productos es una práctica común en los supermercados. Debido a la manipulación, así como al entorno del supermercado, se ha sugerido que los recuentos y la presencia de bacterias ácido lácticas (LAB) en estos productos pueden estar asociados con su rápido deterioro y corta vida en anaquel. Objetivo: El objetivo de este trabajo fue cuantificar e identificar LAB en jamón cocido rebanado en el supermercado. Métodos: se recolectaron 30 muestras de jamón cocido rebanado de cinco supermercados. Cada muestra se analizó en términos de: Lactobacillus en agar De Man Rogosa, Sharpe (30°C), Streptococcus mesofílicos (30°C) y termofílicos (37°C) en agar M17 conteniendo 1% de lactosa, Lactococcus en agar LM17 contiendo 100 µg por litro de ciclohexamida (25°C), y Enterococci en agar Kanamicin Aesculin Azide conteniendo kanamicina (37°C), todos bajo condiciones anaeróbicas (Gas-Pack System®, BBL) por 48-72h. Veintiún colonias seleccionadas al azar fueron fisiológica y bioquímicamente caracterizadas. Resultados: No se observaron diferencias en el género entre los supermercados; sin embargo, se observaron diferencias significativas entre género microbiano. Los enterococos mostraron los recuentos más bajos (2,34 ± 0,05 log10 CFU/g) y los lactobacilos los más altos (5,98 ± 0,04 log10 CFU/g). De las cepas aisladas 23,8% fueron identificados como Lactobacillus termófilos, 23,8% Lactobacillus mesófilos, 28,6% Enterococcus, 14,3% Lactococcus y 9,5% Streptococcus. De éstos, sólo seis pudieron caracterizarse a nivel de especie; uno fue L.lactis subsp lactis y cinco fueron L. amylolyticus. Conclusiones: Conteos altos de LAB son una causa común del deterioro de los productos cárnicos listos para el consumo, ya que estos se encuentran comúnmente en los entornos donde se maneja carne. Por lo tanto, es necesario llevar a cabo un estudio sobre el procesamiento, distribución y manejo de productos cárnicos listos para el consumo en los supermercados con el fin de aumentar su vida en anaquel.
Subject(s)
Humans , Lactobacillales , Meat Products , Date of Validity of Products , LactobacillusABSTRACT
During a health survey in a primary school from the district of Carabayllo (North of Lima, Peru), 200 schoolchildren (96 male and 104 female between five to 12 years old) were randomly selected and divided in two groups (as positive or negative group), according to the serologic result of the Toxocara ELISA test from a total population of 646 schoolchildren. All children were analyzed by hematologic tests to determinate the frequency of eosinophilia and leukocytosis. Additionally, all clinical and epidemiological data were also analyzed to determine their association with toxocariasis. From group of children with positive serology, 40 percent had some type of eosinophilia in contrast to 19 percent of children with negative serology, and their association was statistically significant (OR = 2.84, p < 0.001). From all signs and symptoms evaluated, only 'dry cough' was more frequent and statistically significant in the positive serology group (OR = 2.79, p < 0.001). Almost all risk factors evaluated were highly frequent and statistically associated to the positive serology. In conclusion, the presence of eosinophilia and the risk factors evaluated in this population were frequently associated to human toxocariasis.
Durante estudo epidemiológico em escola primária do Distrito de Carabayllo (norte de Lima, Peru), 200 crianças (96 do sexo masculino e 104 do feminino, entre cinco e 12 anos de idade) foram selecionadas ao acaso e divididas em dois grupos (grupo positivo e grupo negativo) de acordo com os resultados de teste de ELISA para Toxocara em população total de 646 escolares. Todas as crianças foram analisadas por testes hematológicos para determinar a freqüência de eosinofilia e leucocitose. Adicionalmente, os dados clínicos e epidemiológicos foram analisados para determinar associação com toxocaríase. No grupo de crianças com sorologia positiva 40 por cento tinham eosinofilia em contraste com 19 por cento de crianças com sorologia negativa e esta associação foi estatisticamente.significante (OR = 2,84, p < 0,001). De todos os sinais e sintomas avaliados, somente tosse seca foi mais freqüente e estatisticamente significante no grupo de sorologia positiva (OR = 2,79, p < 0,001). Quase todos os fatores de risco avaliados foram de alta freqüência e estatisticamente associados à sorologia positiva. Em conclusão, a presença de eosinofilia e dos fatores de risco avaliados nesta população foram frequentemente associados à toxocaríase humana.