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Congresso Brasileiro de Microbiologia 2023
 		Resumo: 926-1

926-1

EVALUATION OF THE ANTIMICROBIAL ACTIVITY OF SODIUM HYPOCHLORITE (NACLO) ON salmonella enterica ISOLATED FROM NATIVE FISH (TAMBAQUI - colossoma macropomum)

Autores:
Nathaly Barros Nunes (UFMT - Universidade Federal de Mato Grosso) ; Jaqueline Oliveira dos Reis (UFMT - Universidade Federal de Mato Grosso) ; Vinicius Silva Castro (UFMT - Universidade Federal de Mato Grosso) ; Adelino da Cunha Neto (UFMT - Universidade Federal de Mato Grosso) ; Eduardo Eustáquio de Souza Figueiredo (UFMT - Universidade Federal de Mato Grosso)

Resumo:
Fish are rich in nutrients and essential in the human diet, so they can also serve as a focus for the development of many microorganisms, especially pathogenic bacteria such as Salmonella spp. This bacterium, which is considered an intermediate host for fish contamination, can cause foodborne infection in humans through consumption. Thus, the control of Salmonella spp. in native fish processing is fundamental for the advancement of trade and development of this production chain. In this context, this study aimed to identify the best concentration of sodium hypochlorite (NaClO), exposure time and water temperature, which could provide the best possible antimicrobial effect on the population of Salmonella spp. Thus, the level of inactivation of Salmonella Enteritidis ATCC 13076 and Salmonella Schwarzengrund challenged in varying times from 5 minutes to 38 and a half minutes, temperatures between 5°C to 38.5°C and NaClO concentrations between 0.36 ppm to 6.36 ppm through a Central Composite Rotational Design Experiment (CCRD). The results confirmed that the concentration of 5 ppm, recommended by regulatory bodies in Brazil, proved to be efficient for the inactivation of Salmonella Enteritidis ATCC 13076, where this effect was achieved regardless of the other variables used. However, it could be seen that the concentration above recommended generated a reduction of 7 log10 CFU/ml being more efficient. For the Salmonella Schwarzengrund strain, the NaClO concentration and exposure time had a significant effect on inactivation and were not influenced by the temperature variable. Thus, the analyses carried out in this work indicate that strains of Salmonella spp. used in in vitro experiments were sensitive to concentrations equal to or higher than recommended by Brazilian legislation.

Palavras-chave:
 Chlorine, CCRD, Salmonella Enteritidis, Salmonella Schwarzengrund, water temperature


Agência de fomento:
Fundação de Apoio a Pesquisa do Estado de Mato Grosso (FAPEMAT) e Secretaria de Desenvolvimento Econômico de Mato Grosso (SEDEC-MT).