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dc.contributor.authorSilva, Fabiana Fernanda Pacheco dapt_BR
dc.contributor.authorHorvath, Mariana Bandeirapt_BR
dc.contributor.authorSilveira, Juliana Guedespt_BR
dc.contributor.authorPieta, Luizapt_BR
dc.contributor.authorTondo, Eduardo Cesarpt_BR
dc.date.accessioned2014-08-12T02:10:40Zpt_BR
dc.date.issued2014pt_BR
dc.identifier.issn1517-8382pt_BR
dc.identifier.urihttp://hdl.handle.net/10183/100120pt_BR
dc.description.abstractA total of 120 beef carcasses were analyzed during processing at a slaughterhouse in southern Brazil. The carcasses were sampled by swab at three different steps of the slaughter line and then they were tested for Salmonella and E. coli. The Salmonella isolates were also examined for antimicrobial susceptibility. Salmonella prevalence distribution was modeled and the probability of contamination was simulated using @Risk program and 10,000 interactions. Results demonstrated that 4 beef carcasses (3.3%) were positive for Salmonella only in the first point. The six isolates of Salmonella were classified: S. Newport (n = 3), S. Saintpaul (n = 2) and S. Anatum (n = 1). No Salmonella strains exhibited resistance to any of the antimicrobials tested. As expected, the most contaminated point with E. coli was the first point (hide), presenting counts from 0.31 to 5.07 log cfu/100 cm2. Much smaller E. coli counts were observed in the other points. Results indicated low levels of Salmonella and E. coli on the beef carcasses analyzed and also low probability of contamination of the carcasses by Salmonella, suggesting adequate microbiological quality.en
dc.format.mimetypeapplication/pdf
dc.language.isoengpt_BR
dc.relation.ispartofBrazilian journal of microbiology. São Paulo. Vol. 45, no. 1 (Jan./Mar. 2014), p. 17-23pt_BR
dc.rightsOpen Accessen
dc.subjectSalmonellapt_BR
dc.subjectE. colien
dc.subjectEscherichia colipt_BR
dc.subjectBeef carcassesen
dc.subjectCarcaça bovinapt_BR
dc.subjectSlaughter lineen
dc.subjectAntimicrobial susceptibilityen
dc.titleOccurrence of Salmonella spp. and generic Escherichia coli on beef carcasses sampled at a brazilian slaughterhousept_BR
dc.typeArtigo de periódicopt_BR
dc.identifier.nrb000921679pt_BR
dc.type.originNacionalpt_BR


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