Ocorrência e susceptibilidade antimicrobiana de Salmonella spp. e Escherichia coli patogênica isoladas de carpaccio de carne / Antimicrobial occurrence and susceptibility of Salmonella spp. and pathogenic Escherichia coli isolated from meat carpaccio

RESUMO

Foram analisadas 50 amostras de carpaccios, provenientes de bares e restaurantes, objetivando verificar a ocorrência de Salmonella spp. e Escherichia coli patogênica e avaliar o perfil de resistência aos antimicrobianos. Na análise de Salmonella spp., 15% das amostras de bares e 17% de restaurantes estavam contaminadas com estirpes resistentes a ampicilina, cefalotina, cefoxitina, ceftadizina, aztreonam, ceftriaxona e cefotaxima. Na análise de E.coli, 5% das amostras de bares e 23% de restaurantes estavam contaminadas, sendo o grupo EHEC mais encontrado. Os sorogrupos O157, 026, O55 e O158 foram mais prevalentes, sendo 14,3% resistentes. Concluiu-se que os carpaccios apresentaram condições sanitárias alarmantes, tornando esta matriz alimentícia um risco à saúde, ressaltando a necessidade de implantação de protocolos que visem reduzir a contaminação, evitando a ocorrência de surtos alimentares.

ABSTRACT

Samples of carpaccio (n = 50), from bars and restaurants, were evaluated for Salmonella spp. and pathogenic Escherichia coli, and the profile of antimicrobial resistance were tested. In the analysis of Salmonella spp., 15% of samples of bars and 17% of restaurants were contaminated with resistant strains to ampicillin, cephalothin, cefoxitin, ceftadizina, aztreonam, ceftriaxone and cefotaxime . In the analysis of E.coli, 5% of samples of bars and 23% of restaurants were contaminated and the EHEC group was the most frequent. The most prevalent serogroups were O157, 026, O55 and O158, and 14.3% resistant. It was concluded that the carpaccios showed alarming sanitary conditions, making this food a risk to health, highlighting the need for implementing protocols aimed at reducing contamination, avoiding the occurrence of outbreaks.