Presence of Listeria monocytogenes and Salmonella spp. in lamb meat commercialized in Uruguaiana, Rio Grande do Sul, Brazil

Main Article Content

Vanessa Mendonça Soares
Aryele Nunes da Cruz Encide Sampaio
Emanoelli Aparecida Rodrigues dos Santos
Leonardo Ereno Tadielo
Juliano Gonçalves Pereira

Abstract

The aim of this study was to evaluate the hygienic-sanitary quality of lamb meat sold in the city of Uruguaiana, Rio Grande do Sul (RS) by counting the indicator microorganisms and detecting pathogens such as Salmonella spp. and Listeria monocytogenes. Thirty-nine lamb meat samples were collected from 10 commercial establishments in Uruguaiana. The samples were subjected to counts of aerobic mesophilic microorganisms and enterobacteria, and to the detection of Salmonella spp. and L. monocytogenes, all following standard methods. The average counts of mesophilic microorganisms and enterobacteria were 6.08 log CFU/g (minimum 4.07 and max 6.87) and 4.73 log CFU/g (minimum 0 and max 5.88), respectively. For pathogens, L. monocytogenes was isolated from five samples (12.82%), with three samples in the same location. Only two samples (5.13%) were positive for Salmonella spp. The results demonstrated unsatisfactory hygienic-sanitary conditions because high counts of pathogens such as Salmonella spp. and L. monocytogenes. The counts of enterobacteria showed poor hygiene conditions during the various stages of production. The results also indicated fecal contamination, as Salmonella spp. and L. monocytogenes are present in the intestinal tract of both humans and animals. The high count of mesophilic microorganisms obtained could be owing to contaminated raw material or unsatisfactory processing, including unsanitary conditions and the inappropriate use of binomial time/temperature during storage.

Article Details

How to Cite
Mendonça Soares, V. ., Nunes da Cruz Encide Sampaio, A. ., Rodrigues dos Santos, E. A. ., Ereno Tadielo, L. ., & Gonçalves Pereira, J. . (2021). Presence of Listeria monocytogenes and Salmonella spp. in lamb meat commercialized in Uruguaiana, Rio Grande do Sul, Brazil. Brazilian Journal of Veterinary Medicine, 43(1), e114420. https://doi.org/10.29374/2527-2179.bjvm114420
Section
Scientific articles

References

Antoniollo, P. C., Bandeira, FDA. S., Jantzen, M. M., Duval, E. H., & da Silva, W. P. (2003). Prevalence of Listeria spp. in feces and carcasses at a lamb packing plant in Brazil. Journal of Food Protection, 66(2), 328-330. http://dx.doi.org/10.4315/0362-028X-66.2.328. PMid:12597497.

Autio, T., Säteri, T., Fredriksson-Ahomaa, M., Rahkio, M., Lundén, J., & Korkeala, H. (2000). Listeria monocytogenes contamination pattern in pig slaughterhouses. Journal of Food Protection, 63(10), 1438-1442. http://dx.doi.org/10.4315/0362-028X-63.10.1438. PMid:11041148.

Barros, M. D. A. F., Beloti, V., Haga, M. M., Cavaletti, L., D’Ovídio, L., Monteiro, F. A., & Nero, L. A. (2004). Listeria spp.: ocorrência em equipamentos e ambientes de processamento de carne bovina. Semina. Ciências Agrárias, Londrina, 25(4), 341-348. http://dx.doi.org/10.5433/1679-0359.2004v25n4p341.

Brasil, Ministério da Agricultura, Pecuária e Abastecimento. (2003, 18 de setembro). Oficializa os Métodos Analíticos Oficiais para Análises Microbiológicas para Controle de Produtos de Origem Animal e Água (Instrução Normativa nº 62, de 26 de agosto de 2003). Diário Oficial da República Federativa do Brasil.

Brasil, Ministério da Agricultura, Pecuária e Abastecimento. (2018a). Carne ovina na mesa do brasileiro – Pesquisa com consumidores. Revista da Embrapa Pecuária Sul, 9(10), 57.

Brasil, Ministério da Saúde. Secretaria de Vigilância em Saúde. (2018b). Surtos de Doenças Transmitidas por Alimentos no Brasil. Brasília: Ministério da Saúde. Retrieved in 2020, May 20, from http://portalarquivos2. saude.gov.br/images/pdf/2018/janeiro/17/Apresentacao-Surtos-DTA-2018.pdf

Brasil, Ministério da Agricultura, Pecuária e Abastecimento. (2019, 23 de dezembro). Padrões microbiológicos para alimentos (Instrução Normativa 60, de 23 de dezembro de 2019). Diário Oficial da República Federativa do Brasil.

Centers for Disease Control and Prevention – CDC, & National Center for Emerging and Zoonotic Infectious Diseases – NCEZID. (2020). National Outbreak Reporting System (NORS). Retrieved in 2020, May 20, from https://wwwn.cdc.gov/norsdashboard/

Colagiorgi, A., Bruini, I., Di Ciccio, P. A., Zanardi, E., Ghidini, S., & Ianieri, A. (2017). Listeria monocytogenes Biofilms in the Wonderland of Food Industry. Pathogens (Basel, Switzerland), 6(3), 41. http://dx.doi.org/10.3390/pathogens6030041. PMid:28869552.

D’Ostuni, V., Tristezza, M., De Giorgi, M. G., Rampino, P., Grieco, F., & Perrotta, C. (2016). Occurrence of Listeria monocytogenes and Salmonella spp. in meat processed products from industrial plants in Southern Italy. Food Control, 62, 104-109. http://dx.doi.org/10.1016/j.foodcont.2015.10.025.

Dainty, R. H., & Mackey, B. M. (1992). The relationship between the phenotypic properties of bacteria from chill-stored meat and spoilage processes. Society for Applied Bacteriology symposium series, 21, 103-114. http://dx.doi.org/10.1111/j.1365-2672.1992.tb03630.x. PMid:1502596.

de Andrade, J. C., de Aguiar Sobral, L., Ares, G., & Deliza, R. (2016). Understanding consumers’ perception of lamb meat using free word association. Meat Science, 117, 68-74. http://dx.doi.org/10.1016/j.meatsci.2016.02.039. PMid:26946479.

Diyantoro; & Wardhana, D.K. (2019). Risk Factors for Bacterial Contamination of Bovine Meat during Slaughter in Ten Indonesian Abattoirs. Veterinary Medicine International, 2019(2707064), 6. https://doi.org/10.1155/2019/2707064

Edrington, T. S., Long, M., Ross, T. T., Thomas, J. D., Callaway, T. D., Anderson, R. C., Craddock, F., Salisbury, M. W., & Nisbet, D. J. (2009). Prevalence and antimicrobial resistance profiles of Escherichia coli O157:H7 and Salmonella isolated from feedlot lambs. Journal of Food Protection, 72(8), 1713-1717. http://dx.doi.org/10.4315/0362-028X-72.8.1713. PMid:19722406.

Fernandes, E. F.T. S., Paulino, A. A., Fernandes, M. F. T. S, Moura, A. P. B. L. & Mota, R. A. (2009). Qualidade microbiológica da carne de ovinos (Ovis aries) comercializada nos mercados públicos do Recife-PE. Medicina Veterinária, 3(4), 7-12.

Food Standards Agency – FSA. (2018). Advice on cooking raw meat following rise in Salmonella typhimurium. UK:FSA. Retrieved in 2020, May 20, from https://www.food.gov.uk/print/pdf/node/1282

Franco, B. D. G. M., & Landgraf, M. (2008). Microbiologia dos alimentos. São Paulo. Atheneu.

González, R. J., Sampedro, F., Feirtag, J. M., Sánchez-Plata, M. X., & Hedberg, C. W. (2019). Prioritization of chicken meat processing interventions on the basis of reducing the Salmonella residual relative risk. Journal of Food Protection, 82(9), 1575-1582. http://dx.doi.org/10.4315/0362-028X.JFP-19-033. PMid:31433239.

Greig, J., Lalor, K., Ferreira, C., & McCormick, E. (2001). An outbreak of Salmonella typhimurium phage type 99 linked to a hotel buffet in Victoria. Communicable Diseases Intelligence, 25(4), 277-278. PMid:11806665

Humphrey, T. (2000). Public-health aspects of Salmonella infection. Wray, C., Wray, A. (Editors). Salmonella in domestic animals (pp. 245-263). Wallingford: CAB International. http://dx.doi.org/10.1079/9780851992617.0245.

Instituto Brasileiro de Geografia e Estatística – IBGE. (2018). Censo Agropecuário. Rio de Janeiro: IBGE.

Kalchayanand, N., Arthur, T. M., Bosilevac, J. M., Brichta-Harhay, D. M., Guerini, M. N., Shackelford, S. D., Wheeler, T. L., & Koohmaraie, M. (2007). Microbiological characterization of lamb carcasses at commercial processing plants in the United States. Journal of Food Protection, 70(8), 1811-1819. http://dx.doi.org/10.4315/0362-028X-70.8.1811. PMid:17803136.

Martineli, T. M., Rossi Junior, O. D., Cereser, N. D., Cardozo, M. V., Fontoura, C. L., & Perri, S. H. V. (2009). Microbiological counting in lamb carcasses from an abattoir in São Paulo, Brazil. Ciência Rural, 39(6), 1836-1841. http://dx.doi.org/10.1590/S0103-84782009000600030.

Matos, A. V. R., Nunes, L. B. S., Vianna, C., Spina, T. L. B., Zuim, C. V., Possebon, F. S., Xavier, D. M., Ferraz, M. C., & Pinto, J. P. A. N. (2013). Listeria monocytogenes, E. coli O157, Salmonella spp. e microrganismos indicadores em carcaças bovinas para exportação. Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 65(4), 981-988. http://dx.doi.org/10.1590/S0102-09352013000400007.

Melero, B., Manso, B., Stessl, B., Hernández, M., Wagner, M., Rovira, J., & Rodríguez-Lázaro, D. (2019). Distribution and persistence of Listeria monocytogenes in a heavily contaminated poultry processing facility. Journal of Food Protection, 82(9), 1524-1531. http://dx.doi.org/10.4315/0362-028X.JFP-19-087. PMid:31414898.

Pagotto, F., Hébert, K., & Farber, J. (2001). MFHPB-30. Isolation of Listeria monocytogenes and other Listeria spp. from foods and environmental samples. Pagotto, F., Daley, E., Farber, J., & Warburton, D. Compendium of analytical methods. Ottawa: Government of Canada.

Pereira, J. G., Soares, V. M., Izidoro, B. T., & Pinto, J. P. A. N. (2010). Salmonella sp.: relevância do patógeno diante da expansão comercial da carne ovina. Pubvet, 4(20), 844-849.

Ponnampalam, E. N., Holman, B. W. B., & Scollan, N. D. (2016). Sheep: meat (pp. 750-757). In B. Caballero, P. Finglas & F. Toldra (Eds.), Encyclopedia of food and health. USA: Elsevier. http://dx.doi.org/10.1016/B978-0-12-384947-2.00620-6.

Røssvoll, E., Rotterud, O. J., Hauge, S. J., & Alvseike, O. (2018). A comparison of two evisceration methods on hygienic quality in the pelvic area of sheep carcasses. Meat Science, 137, 134-138. http://dx.doi.org/10.1016/j.meatsci.2017.11.025. PMid:29179139.

Shi, X., & Zhu, X. (2009). Biofilm formation and food safety in food industries. Trends in Food Science & Technology, 20(9), 407-413. http://dx.doi.org/10.1016/j.tifs.2009.01.054.

Sierra, M. L., Sheridan, J. J., & McGuire, L. (1997). Microbial quality of lamb carcasses during processing and the acridine orange direct count technique (a modified DEFT) for rapid enumeration of total viable counts.

International Journal of Food Microbiology, 36(1), 61-67. http://dx.doi.org/10.1016/S0168-1605(96)01247-0. PMid:9168315.

Silva, N., Junqueira, V. C. A., de Arruda Silveira, N. F., Taniwaki, M. H., Gomes, R. A. R., & Okazaki, M. M. (2017).

Manual de métodos de análise microbiológica de alimentos e água. São Paulo, Editora Blucher. Sorio, A., & Rasi, L. (2010). Ovinocultura e abate clandestino: um problema fiscal ou uma solução de mercado? Revista de Política Agrícola, 19(1), 71-83.

Steenackers, H., Hermans, K., Vanderleyden, J., & De Keersmaecker, S. C. J. (2012). Salmonella biofilms: An overview on occurrence, structure, regulation and eradication. Food Research International, 45(2), 502-531. http://dx.doi.org/10.1016/j.foodres.2011.01.038.

U.S. Food and Drug Administration – USDA, & Department of Health & Human Services. (2003). Bacteriological Analytical Manual– BAM. Food Sampling and Preparation of Sample Homogenate. USA: USDA.

U.S. Food and Drug Administration – USDA, & Department of Health & Human Services. (2014). Bacteriological Analytical Manual - BAM. Salmonella. USA: USDA.

Viana, C., Soares, V. M., Pereira, J. G., Tadielo, L. E., Nero, L. A., Paes de Almeida Nogueira Pinto, J., & Bersot, L. S. (2020). Effect of a water spray system on the presence of Salmonella and Listeria monocytogenes on conveyor belts in chicken slaughterhouses. Lebensmittel-Wissenschaft + Technologie, 122, 109017. http://dx.doi.org/10.1016/j.lwt.2020.109017.

Villa-Rojas, R., Zhu, M., Paul, N. C., Gray, P., Xu, J., Shah, D. H., & Tang, J. (2017). Biofilm forming Salmonella strains exhibit enhanced thermal resistance in wheat flour. Food Control, 73, 689-695. http://dx.doi.org/10.1016/j.foodcont.2016.09.021.

Wardhana, D. K. (2019). Risk factors for bacterial contamination of bovine meat during slaughter in ten Indonesian abattoirs. Veterinary Medicine International, 2707064. http://dx.doi.org/10.1155/2019/2707064. PMID: 31827760.

Wong, T. L., Nicol, C., Cook, R., & MacDiarmid, S. (2007). Salmonella in uncooked retail meats in New Zealand. Journal of Food Protection, 70(6), 1360-1365. http://dx.doi.org/10.4315/0362-028X-70.6.1360. PMid:17612064.

Yang, B., Qu, D., Zhang, X., Shen, J., Cui, S., Shi, Y., Xi, M., Sheng, M., Zhi, S., & Meng, J. (2010). Prevalence and characterization of Salmonella serovars in retail meats of marketplace in Shaanxi, China. International Journal of Food Microbiology, 141(1-2), 63-72. http://dx.doi.org/10.1016/j.ijfoodmicro.2010.04.015. PMid:20493570.

Zarei, M., Basiri, N., Jamnejad, A., & Eskandari, M. H. (2013). Prevalence of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella spp. in beef, buffalo and lamb using multiplex PCR. Jundishapur Journal of Microbiology, 6(8), 7244. http://dx.doi.org/10.5812/jjm.7244