| Congresso Brasileiro de Microbiologia 2023 | Resumo: 578-1 | ||||
Resumo:The occurrence of Salmonella spp. in food of animal origin is commonly related to its creation, as well as the place of its industrialization, due to inefficient hygiene practices, and inadequate food handling. It is believed that Salmonella is not part of the fish microbiota, but it may be present due to the fish farming environment, which can often be considered a Salmonella reservoir. Several studies have already isolated Salmonella in fish farming environments, especially in culture water, in various processing steps, as well as in fish ready to be marketed. One of the most used sanitizers in food plants to avoid the risk of contamination by pathogenic microorganisms is chlorine. In fish slaughterhouses, the recommendation for use is washing with 5ppm of free chlorine. Despite this, there is an alert that chemical products are contributing to the emergence of even more resistant microorganisms, during the development of resistance to disinfectants or, in other cases, antibiotics can occur when bacteria are repeatedly exposed to biocides, for example during sanitization activity, as the occurrence of sanitizer resistant strains can pose economic challenges for the sanitation industry foods, even more so when it comes to microorganisms with cross-resistance to sanitizers and antibiotics. Therefore, the objective of this work was to investigate whether strains of Salmonella spp. Multidrug-resistant (MDR) strains tend to show greater chlorine resistance compared to Salmonella strains that are sensitive to antibiotics. The strains were provided by the Molecular Microbiology Laboratory of the Federal University of Mato Grosso, where they were isolated from fish collected in Baixada Cuiabana. Four strains were used that were preserved in brain heart infusion broth (BHI), stored at -86 °C. among them, two isolated from the surface of fish (one MDR and the other sensitive), and two isolated from the intestine (one MDR and the other sensitiveThe survival of these strains was evaluated as a function of chlorine concentration (5ppm) and exposure time (0, 2, 5 minutes), by counting colonies on nutrient agar after incubation at 35°C for 24 hours, with final population expressed in log10 CFU/ml. The results showed that at time zero the Salmonella strain (MDR) isolated from the surface did not present a reduction, showing itself to be more resistant to chlorine, while the strain not (MDR) also from the surface reduced 1.9 logs, in the exposure time of 2 minutes both strains reduced 2.2 logs. Strains isolated from the intestine (MDR) showed greater resistance to chlorine, with a reduction of 1.6 and 1.8 logs at times zero and 2 minutes compared to strains not (MDR), which showed a reduction of 1.5 logs in the same times. In general, these results suggest that Salmonella strains (MDR) tend to be more resistant to sanitizers such as chlorine. This resistance becomes a major problem since cross-resistance can have implications for public health. Palavras-chave: antibiotic resistance, chlorine, fish, Salmonella spp, resistant multidrug Agência de fomento:Cnpq | |||||