| Congresso Brasileiro de Microbiologia 2023 | Resumo: 680-1 | ||||
Resumo:Black pepper is a spice widely used in food. Brazil is currently considered the second largest producer and exporter of this spice, responsible for 25% of the global pepper trade. The most microrganisms found in black pepper are Salmonella, total and thermotolerant coliforms, Escherichia coli and Bacillus cereus. Salmonella are pathogenic bacteria responsible for human illness and can cause serious infections in risk groups, as children and immunosuppressed people. Salmonella are the most common pathogens associated with product recalls and outbreaks in spices, causing a negative impact on the pepper agribusiness. These bacteria can contaminate black pepper at any stage of the production chain, in the field, during harvesting, drying, transport and storage. However, the drying stage and storage are always identified as the main one, where the grains are in the ambient, exposed to insects, birds and animals and when the storage conditions are inadequate. Once black pepper has been contaminated with Salmonella, they are able to survive for long periods due to their resistance in low water activity environment. In this study 30 samples of black pepper collected in commercial shops in Campinas/SP city were analyzed from Salmonella, using AOAC 2009.03 methodology. Two enrichment steps followed by lyses and PCR, using the kit PCR BAX® System, containing the reagents for amplification and detection were used. Positive results were submitted to confirmation by the ISO 6579 cultural method using selective enrichment and differential selective plating followed by serological and biochemical confirmation. From 30 samples only one was contaminated with Salmonella, confirmed by two methods tested. Salmonella spp. strains found in the sample are being subjected to molecular analysis for species identification. Salmonella spp. was detected in black pepper samples commercialized in Brazil, although at a low incidence (3%). Positive result found in commercial samples indicates a failure in the process and improvements need to be adopt in order to reduce the contamination. Control of Salmonella in black pepper is necessary since it is a spice used worldwide. Salmonella spp. can survive for long periods and can promote the contamination of other food products where black pepper is used as an ingredient. Palavras-chave: Salmonella, Black pepper, Spices | |||||