Voltar
Artigo Produção Nacional Revisado por pares
BIBTEX RIS

Salmonella Anatum, S. Infantis and S . Schwarzengrund in Brazilian Cheeses: Occurrence and antibiotic resistance profiles

2019; Wiley; Volume: 73; Issue: 1 Linguagem: Inglês

10.1111/1471-0307.12636

ISSN

1471-0307

Autores

Adelino da Cunha Neto, Larrayane Albuês Carvalho, Vinícius Silva Castro, Flávio Gomes Barcelos, Ricardo César Tavares Carvalho, Dália dos Prazeres Rodrigues, Carlos Adam Conté-Júnior, Eduardo Eustáquio de Souza Figueiredo,

Tópico(s)

Food Safety and Hygiene

Resumo

Salmonella is one of the major causative agents of foodborne infections. In this study, 225 samples of different types of cheeses produced by the Brazilian dairy industry were analysed. Samples were submitted to a Salmonella spp. investigation using conventional microbiology, multiplex polymerase chain reaction (multiplex PCR) and the disc‐diffusion method. The occurrence of Salmonella was 1.33% (3/225); two strains ( S . Infantis and S . Schwarzengrund) were detected in Prato cheese, and one strain ( S. Anatum) was detected in Mozzarella cheese. The three strains showed resistance to the antifolate pathway inhibitors trimethoprim and sulphonamide. Therefore, Salmonella spp. in cheese samples indicates a threat to consumer public health.

Referência(s)