RESUMO
In order to study the putative transfer of antibiotic resistance from poultry to humans, hens' eggs were examined for the presence of various pathogens. Staphylococcus, Enterobacter, Escherichia, Proteus and Pseudomonas spp. were the most frequently isolated genera. Sensitivity tests, performed with the Kirby-Bauer technique, showed the presence of resistant strains of Staphylococcus aureus (to penicillin-G, tetracycline, erythromycin, clindamycin, cefalosporins, oxacillin, gentamycin, chloramphenicol and tobramycin), Enterococcus faecalis (to ampicillin, ciprofloxacin, clindamycin, gentamycin and tetracyclin), Escherichia coli (to tetracycline, erythromycin, ampicillin and cefalosporins), Enterobacter cloacae (to ampicillin, amoxycillin plus clavunalic acid, erythromycin and tetracycline), Pseudomonas stutzeri (to erythromycin and chlorampenicol) and Citrobacter freundii (to ampicillin, amoxycillin plus clavunalic acid, cefalosporins and co-trimoxazole).
Assuntos
Infecções Bacterianas/transmissão , Qualidade de Produtos para o Consumidor , Ovos/microbiologia , Animais , Antibacterianos/farmacologia , Resistência Microbiana a Medicamentos , Fluoroquinolonas , Bactérias Gram-Negativas/efeitos dos fármacos , Bactérias Gram-Negativas/isolamento & purificação , Bactérias Gram-Positivas/efeitos dos fármacos , Bactérias Gram-Positivas/isolamento & purificação , Humanos , Testes de Sensibilidade MicrobianaRESUMO
Bacteria in food have been reported to survive in larger numbers after processing by microwave radiation than after conventional processing. The bactericidal effect of a domestic microwave oven (SHARP R-7280) on certain pathogenic enterobacteria species was investigated in vitro, in comparison with conventional heating (boiling). The death rates of different nosocomial strains of Escherichia coli, Salmonella sofia, Salmonella enteritidis, Proteus mirabilis and Pseudomonas aeruginosa were tested. The microwave oven and the conventional heating system used were both calibrated in order to calculate temperatures from exposure times. For each strain duplicate samples of 25 ml of pure culture with concentrations at least 10(6) cfu/ml were exposed to microwave radiation. An equal number of samples of the same volume and concentration were exposed to conventional heating. Subsequently all samples were examined qualitatively and quantitatively following standard microbiological procedures. The results indicate that microwaves have an efficient bactericidal effect on the enterobacteria in liquid cultures.
