ABSTRACT
Campylobacteriosis is a bacterial disease transmitted to humans through ingestion of contaminated food. Six hundred samples were collected, 200 from human stool samples, 200 from poultry products and 200 from poultry feces in Southern Brazil, and then inoculated on blood agar plates. A total of 58% of the poultry feces, 17% of the poultry meat, and 2% the of human stools tested positive for Campylobacter. Positive Campylobacter colonies were identified as Campylobacter jejuni or Campylobactercoli by multiplex PCR. Campylobacter isolates were analyzed using PFGE to compare different profiles according to the source. This study demonstrated that there are different Campylobacter clones distributed in different aviaries in Southern Brazil. In addition, PFGE molecular profiles suggested that broilers can be a source of contamination of poultry products. However, the human isolate studied did not show any relationship with other strains examined.
Subject(s)
Campylobacter coli/isolation & purification , Campylobacter jejuni/isolation & purification , Chickens/microbiology , Food Contamination , Poultry Products/microbiology , Adolescent , Adult , Animals , Brazil , Campylobacter Infections/microbiology , Campylobacter coli/classification , Campylobacter coli/genetics , Campylobacter jejuni/classification , Campylobacter jejuni/genetics , Child , Child, Preschool , Electrophoresis, Gel, Pulsed-Field , Feces/microbiology , Female , Humans , Infant , Male , Poultry Diseases/microbiology , Young AdultABSTRACT
Kefir is a homemade fermented milk produced by adding kefir grains. The domestic handling and the use of raw materials from different standards and sources, and the lack of inspection by qualified professionals, all this classify kefir as a food which might represent potential risks to human health. This study aimed at evaluating the pathogens survival during the kefir fermentation process. Kefir grains were added into portions of UHT skimmed milk which were experimentally contaminated with Escherichia coli O157:H7, Salmonella Typhimurium and Enteritidis, Staphylococcus aureus and Listeria monocytogenes. Analyses of the microorganism isolation in these milk samples were carried out at 0, 6, 12, 48 and 72 hours of fermentation process. Salmonella Typhimurium and Enteritidis survived for a 24-hour periodin fermenting kefir. Escherichia coli O157:H7, Staphylococcus aureus and Listeria monocytogenes were recovered in less than 72 hours after the fermentation process was initiated. Under the conditions and the microorganisms concentrations established in the present study, the analyzed pathogenic bacteria survived for a period longer than those used for homemade kefir fermentation, and this one might be apotential hazard for human consumption.
