Identification and enterotoxigenic potential of coagulase negative Staphylococcus spp. isolated from Brazilian industrialized salamis and microbiological quality of product. / Identificação e verificação do potencial enterotoxigenico de Staphylococcus spp.coagulase negativa isolados a partir de salames brasileiros industrializados e avaliação da qualidade microbiologica do produto.

AUTOR(ES)
DATA DE PUBLICAÇÃO

2006

RESUMO

Staphylococcus is ubiquitous distribution bacteria and present in skin of humans and other animals. However, staphylococci species can cause various diseases. Staphylococcal food poisoning is one of these diseases. But for meat industry staphylococci importance is not only because diseases. Some species are very important for the fermented sausage?s manufacture like starter cultures. To be used, staphylococci have do not produce coagulase. However, many researches have demonstrated capacity of coagulase negative staphylococci (CNS) to produce enterotoxin and there are registers of staphylococcal food poisoning outbreaks linked to CNS. Ninety samples of industrialized salamis, for six different brands, had been studied. Enumeration, identification and potencial enterotoxigenic of CNS were analyzed. Additionally, termotolerants coliforms, staphylococci coagulase positive and lactic acid were counted; Salmonella isolated; pH and Aw measured. Salmonella was isolated of one sample. None of 266 CNS produced enterotoxins, 252 were identified and about 90% were S. xylosus and S. carnosus.

ASSUNTO(S)

estafilococos coagulase negativa enterotoxinas hygiene higiene coagulase negative staphylococci (cns) qualidade microbiologica fermented sausages salames microbiological quality enterotoxins

ACESSO AO ARTIGO

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