25º Congresso Brasileiro de Microbiologia
ResumoID:1975-1


Área: Microbiologia de Alimentos ( Divisão K )

VIRULENCE MARKERS AND ANTIMICROBIAL SUSCEPTIBILITY OF ESCHERICHIA COLI STRAINS ISOLATED FROM HOME MADE MOZZARELLA CHEESE IN BRAZIL.਀

Patricia Cardoso (FCAV/UNESP); José Moacir Marin (FORP/USP)

Resumo

Cheesemaking is a major਀椀渀搀甀猀琀爀礀 眀漀爀氀搀眀椀搀攀Ⰰ 愀渀搀 洀甀挀栀 椀猀 猀琀椀氀氀 瀀爀愀挀琀椀挀攀搀 漀渀 愀 爀攀氀愀琀椀瘀攀氀礀 猀洀愀氀氀 猀挀愀氀攀 with only basic hygienic practices. Mozzarella cheese, a typical Italian਀瀀爀漀搀甀挀琀 眀栀椀挀栀 椀猀 愀氀猀漀 洀愀爀欀攀琀攀搀 眀漀爀氀搀眀椀搀攀Ⰰ 眀愀猀 漀爀椀最椀渀愀氀氀礀 洀愀搀攀 昀爀漀洀 眀愀琀攀爀 buffalo milk, but now, in many countries some similar products are made using਀戀漀瘀椀渀攀 漀爀 洀椀砀攀搀 戀漀瘀椀渀攀 愀渀搀 眀愀琀攀爀 戀甀昀昀愀氀漀 洀椀氀欀Ⰰ 椀渀 䴀椀渀愀猀 䜀攀爀愀椀猀 漀渀氀礀 戀漀瘀椀渀攀 洀椀氀欀 is used in the manufacturing of this cheese. Escherichia coli is a normal inhabitant of the intestinal tract of਀栀甀洀愀渀猀 愀渀搀 眀愀爀洀 戀氀漀漀搀攀搀 愀渀椀洀愀氀猀Ⰰ 愀渀搀 琀栀攀 瀀爀攀猀攀渀挀攀 漀昀 琀栀椀猀 戀愀挀琀攀爀椀愀 椀渀 琀栀攀 昀漀漀搀 is considered a indicative of fecal contamination. The aim of the present study਀眀愀猀 琀漀 椀渀瘀攀猀琀椀最愀琀攀 琀栀攀 瘀椀爀甀氀攀渀挀攀 洀愀爀欀攀爀猀 愀渀搀 愀渀琀椀洀椀挀爀漀戀椀愀氀 猀甀猀挀攀瀀琀椀戀椀氀椀琀礀 漀昀 㰀椀 猀琀礀氀攀㴀∀∀㸀䔀⸀ 挀漀氀椀㰀⼀椀㸀 猀琀爀愀椀渀猀 椀猀漀氀愀琀攀搀 昀爀漀洀 栀漀洀攀 洀愀搀攀 mozzarella cheese. A total of 59 raw milk cheese samples were taken at a local਀瀀爀漀搀甀挀攀爀 椀渀 琀栀攀 㰀⼀猀瀀愀渀㸀㰀猀琀㄀㨀瀀氀愀挀攀㸀㰀猀琀㄀㨀瀀氀愀挀攀渀愀洀攀㸀㰀猀瀀愀渀 猀琀礀氀攀㴀∀∀ 氀愀渀最㴀∀䔀一ⴀ唀匀∀㸀䨀攀焀甀椀琀椀渀栀漀渀栀愀㰀⼀猀瀀愀渀㸀㰀⼀猀琀㄀㨀瀀氀愀挀攀渀愀洀攀㸀㰀猀瀀愀渀 猀琀礀氀攀㴀∀∀ 氀愀渀最㴀∀䔀一ⴀ唀匀∀㸀 㰀⼀猀瀀愀渀㸀㰀猀琀㄀㨀瀀氀愀挀攀琀礀瀀攀㸀㰀猀瀀愀渀 猀琀礀氀攀㴀∀∀ 氀愀渀最㴀∀䔀一ⴀ唀匀∀㸀嘀愀氀氀攀礀㰀⼀猀瀀愀渀㸀㰀⼀猀琀㄀㨀瀀氀愀挀攀琀礀瀀攀㸀㰀⼀猀琀㄀㨀瀀氀愀挀攀㸀㰀猀瀀愀渀 猀琀礀氀攀㴀∀∀ 氀愀渀最㴀∀䔀一ⴀ唀匀∀㸀 ⠀一漀爀琀栀攀愀猀琀 漀昀 䴀椀渀愀猀 䜀攀爀愀椀猀Ⰰ 㰀⼀猀瀀愀渀㸀㰀猀琀㄀㨀挀漀甀渀琀爀礀ⴀ爀攀最椀漀渀㸀㰀猀琀㄀㨀瀀氀愀挀攀㸀㰀猀瀀愀渀 猀琀礀氀攀㴀∀∀ 氀愀渀最㴀∀䔀一ⴀ唀匀∀㸀䈀爀愀稀椀氀㰀⼀猀瀀愀渀㸀㰀⼀猀琀㄀㨀瀀氀愀挀攀㸀㰀⼀猀琀㄀㨀挀漀甀渀琀爀礀ⴀ爀攀最椀漀渀㸀㰀猀瀀愀渀 猀琀礀氀攀㴀∀∀ 氀愀渀最㴀∀䔀一ⴀ唀匀∀㸀⤀⸀ 吀栀攀 ㄀㐀㜀 㰀椀 猀琀礀氀攀㴀∀∀㸀䔀⸀ 挀漀氀椀㰀⼀椀㸀 椀猀漀氀愀琀攀猀 眀攀爀攀 猀挀爀攀攀渀攀搀 昀漀爀 琀栀攀 瀀爀攀猀攀渀挀攀 漀昀 匀栀椀最愀 toxin-producing (stx 1 and stx 2) and intimin (eae) genes. Sixteen (10.8%) strains were shown by PCR to harbor stx genes (all of them harbored the stx 1 gene), 13 of them also were eae positive. The STEC strains were also਀猀挀爀攀攀渀攀搀 昀漀爀 爀攀猀椀猀琀愀渀挀攀 琀漀 ㄀㈀ 愀渀琀椀洀椀挀爀漀戀椀愀氀 愀最攀渀琀猀⸀ 倀爀攀搀漀洀椀渀愀渀琀 爀攀猀椀猀琀愀渀挀攀 眀愀猀 to streptomycin (37.5%), tetracycline (37.5%), ampicillin (31.2%) and amikacin਀⠀㌀㄀⸀㈀─⤀⸀ 䴀甀氀琀椀搀爀甀最 爀攀猀椀猀琀愀渀挀攀 眀愀猀 昀漀甀渀搀 愀洀漀渀最 㔀 椀猀漀氀愀琀攀猀 ⠀㌀㄀⸀㈀─⤀⸀ 刀攀猀甀氀琀猀 obtained in this work reinforce the suggestion that mozzarella cheese may be a਀瀀漀琀攀渀琀椀愀氀 瘀攀栀椀挀氀攀 昀漀爀 琀爀愀渀猀洀椀猀猀椀漀渀 漀昀 瀀愀琀栀漀最攀渀椀挀 匀吀䔀䌀 琀漀 栀甀洀愀渀猀⸀㰀漀㨀瀀㸀㰀⼀漀㨀瀀㸀㰀⼀猀瀀愀渀㸀㰀⼀瀀㸀 ਀ ਀㰀⼀昀漀渀琀㸀㰀⼀瀀㸀㰀戀爀㸀㰀戀㸀倀愀氀愀瘀爀愀猀ⴀ挀栀愀瘀攀㨀 㰀⼀戀㸀☀渀戀猀瀀㬀洀漀稀稀愀爀攀氀氀愀 挀栀攀攀猀攀Ⰰ 䔀猀挀栀攀爀椀挀栀椀愀 挀漀氀椀Ⰰ 匀吀䔀䌀Ⰰ 愀渀琀椀洀椀挀爀漀戀椀愀氀 猀甀猀挀攀瀀琀椀戀椀氀椀琀礀㰀⼀琀搀㸀㰀⼀琀爀㸀㰀⼀琀愀戀氀攀㸀㰀⼀琀爀㸀㰀⼀琀搀㸀㰀⼀琀愀戀氀攀㸀㰀⼀戀漀搀礀㸀㰀⼀栀琀洀氀㸀