Biocontrole de Salmonella enterica em pele de frango de corte

• Ano de defesa: 2010
• Autor(a) principal: Hungaro, Humberto Moreira
• Orientador(a): Mendonça, Regina Célia Santos
• Banca de defesa: Andrade, Nélio José de , Peña, Wilmer Edgard Luera
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Mestrado em Ciência e Tecnologia de Alimentos
• Departamento: Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos
• País: BR
• Palavras-chave em Português: Bacteriófago; Salmonella; Carcaças; Biocontrole
• Palavras-chave em Inglês: Bacteriophages; Salmonella; Carcasses; Biocontrol
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS
• Link de acesso: http://locus.ufv.br/handle/123456789/2876

According on the need for alternative ways to control microorganisms in food and the growing consumer demand for healthier products, this study aimed to evaluate the activity of bacteriophages to reduce Salmonella enterica in poultry skin. Bacteriophages were isolated from feces of poultry of extensive flock in the region of Viçosa-MG, using Salmonella Enteritidis as host. We selected five bacteriophages to decontaminate chicken skin, through evaluation of the profile compared with lytic bacteriophage P22. Bacteriophages selected were evaluated for specificity against several strains of micro-organisms, morphology and activity on Salmonella Enteritidis in the culture medium. Bacteriophages were used in the decontamination of chicken skin inoculated with Salmonella Enteritidis and compared with other methods of decontamination. Were also tested to verify the count reduction of Salmonella Enteritidis in samples of chicken skin stored at refrigeration and freezing along 30 days of storage. Bacteriophages of Salmonella were isolated from 24 samples of poultry feces in 62.5% of the properties and concentrations reached 108 to 1010 PFU mL-1 after propagation. The five selected phages showed activity against several strains of Salmonella enterica, but two of these bacteriophages were not specific and capable of lysing Escherichia coli and Cronobacter muytjensii. With respect to morphology, all had icosahedral heads and short tails indicating that they are of the order Caudovirales and family Podoviridae. The effect of bacteriophages on the count of Salmonella in the culture medium was dependent on the concentration of phage used. The greatest decreases of viable cells of Salmonella by approximately 2.5 log CFU mL-1 were obtained in cultures added bacteriophages of the initial concentration of 109 PFU mL-1 and at 25 ° C. The reduction of Salmonella in chicken skin with a mixture of bacteriophages was approximately 0.92 log UFC.cm-2, and equal to other decontamination methods evaluated, such as treatments with dichloroisocyanurate solution at 200 mg.L-1, solution of peracetic acid to 112 mg.L-1, and lactic acid solution 2% (v / v). We observed a decreasing trend in the count of Salmonella from chicken skin fragments stored under refrigeration and freezing as it increased the concentration of the mixture of bacteriophages added, and the largest reductions of approximately 2.0 log UFC.cm-2 were obtained with the addition of the mixture of bacteriophages at a concentration of 109 PFU mL-1. Reductions in Salmonella counts of chicken skin fragments were not influenced by variation of the contamination of the fragments of skin and the condition and storage period. The concentration of bacteriophage in chicken skin stored under refrigeration and freezing remained constant during the study period. Selected Bacteriophages show promise for use as complementary technology to control Salmonella in poultry meat.