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RESISTANCE PROFILE OF Aeromonas spp. ISOLATED IN DAIRY PRODUCTS INDUSTRY PERFIL DE RESISTÊNCIA DE Aeromonas spp. ISOLADA NO FLUXOGRAMA DE PRODUÇÃO DO QUEIJO MINAS FRESCAL INDUSTRIAL E ARTESANAL
| Content Provider | Semantic Scholar |
|---|---|
| Author | Martineli, Thaís Mioto Souza, Valeria Duarte Rodrigues, Laura Beatriz |
| Copyright Year | 2013 |
| Abstract | Bacteria of the genus Aeromonas can be isolated from clinical, food and environmental samples. For dairy products contamination can be caused by the presence of the agent in the feedstock used for production or due to unsatisfactory hygienic conditions during processing. The present study aimed to assess Aeromonas isolates behavior in the presence of common antimicrobials, considering the importance of Aeromonas spp. as an emerging pathogen of foodborne diseases, the indiscriminate use of antimicrobials to treat human pathologies, in addition to the role that milk and its derivatives play in human feeding habits. The processing steps during dairy products manufacturing were studied looking for vulnerable points or products where Aeromonas could be present and, subsequently, either pass it to the final products or disseminate the micro-organism in different processing stages of Minas and Colonial cheeses. The results show high levels of resistance: 33.6% of 98 isolates of Aeromonas spp. were resistant to all 15 antibiotics tested, corresponding to 7.5% of the isolates from Colonial cheese and 51.7% from Minas cheese, thus showing greater resistance among the samples collected in the industry. Multiple antimicrobial resistance was verified in 100% of the isolates, which reveals a profile which is alarming for public health. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://www.arsveterinaria.org.br/index.php/ars/article/viewFile/493/826 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |