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Authors
Abstract(s)
Na última década, os estudos em Arcobacter spp. têm vindo a intensificar-se para colmatar a
falta de conhecimento ao nível da patogenicidade, resistência e sobrevivência deste
microrganismo. Algumas das espécies de entre o género Arcobacter são vistas como uma
preocupação para a saúde pública e também para a segurança alimentar devido à sua
associação a doenças tanto em humanos como em animais e também à sua elevada
distribuição em alimentos, ambiente de processamento alimentar ou águas de consumo
humano. De entre as 30 espécies do género Arcobacter, Arcobacter butzleri foi incluído na
lista de microrganismos considerados um perigo grave para a saúde humana, pela Comissão
Internacional de Especificações Microbiológicas para Alimentos. No entanto, ainda pouco se
sabe relativamente à sua capacidade de sobrevivência e persistência em alimentos, tal como
à sobrevivência de A. butzleri em condições de stress associadas ao processamento alimentar
e condições de higienização. Assim, o objetivo deste trabalho passou por avaliar a capacidade
de sobrevivência de A. butzleri na ausência e presença de matrizes alimentares (frango e
alface) quando sujeito a condições de stress (temperatura de 55 ºC, vinagre e AMUKINA).
Quando se avaliou a capacidade de sobrevivência de A. butzleri na ausência de matrizes
alimentares, em geral existiu uma elevada redução do número de células para todas as
condições de stress estudadas, isto é, para o tratamento térmico ocorreu uma redução na
sobrevivência de A. butzleri e a aplicação do vinagre e AMUKINA levou à eliminação de A.
butzleri. No entanto, na presença de matrizes alimentares a redução da sobrevivência não se
mostrou tão acentuada como na ausência de matrizes alimentares, ou seja, estes tratamentos
deixaram de ser eficazes para algumas estirpes, ocorrendo uma diminuição da atividade da
temperatura, do vinagre e da AMUKINA na eliminação de A. butzleri. Concluindo-se assim,
que apesar da eficácia da temperatura, vinagre e AMUKINA na eliminação de A. butzleri na
ausência de matrizes alimentares, estas influenciam os processos de processamento alimentar
e higienização, apontando assim um potencial perigo para a saúde do consumidor.
In the last decade, an intensification of studies regarding Arcobacter spp. has occurred, in order to fulfil the lack of knowledge that still exists about subjects as pathogenicity levels, resistance and survival of this microorganism. Some of the species among the genus Arcobacter are seen as a concern to public health, as well as to food safety, due to its association to illness in humans and in animals, and also due to its high distribution in food, food processing environments or water for human consumption. Among the 30 species of the Arcobacter genus, Arcobacter butzleri was included in the list of microorganisms that are considered serious hazard to human health by the International Commission on Microbiological Specifications for Foods. In the meantime, a limited knowledge about its survival capacity and persistence in foods still exists, such as the survival of the A. butzleri in conditions of stress associated with food processing and hygienization conditions. Therefore, the aim of this work was to evaluate the survival capacity of the A. butzleri in the presence and absence of food matrixes (chicken and lettuce), when submitted to stress conditions (temperature of 55 ºC, vinegar and AMUKINA). When the survival ability of the A. butzleri was evaluated in the absence of food matrixes, in a general manner, it was observable a high decline of the number of cells for all the stress conditions evaluated in this study. As to what concerns the other stress conditions, for the thermal treatment a reduction in the survival of the A. butzleri was noticeable, and in the group submitted to vinegar and AMUKINA an elimination of the A. butzleri was verified. However, in the presence of food matrixes the survival reduction was not as accentuated as in the absence of food matrixes, that is, these treatments stopped being effective for some strains of this bacterial group, being therefore evidenced a decrease in the effectiveness of the temperature, vinegar and AMUKINA in the elimination of the A. butzleri. In sum, despite the effectiveness of the temperature, vinegar and AMUKINA in the elimination of A. butzleri in the absence of food matrixes, the food matrixes influenced the course of food processing and hygienization, pointing towards a hazard for the consumer’s heath.
In the last decade, an intensification of studies regarding Arcobacter spp. has occurred, in order to fulfil the lack of knowledge that still exists about subjects as pathogenicity levels, resistance and survival of this microorganism. Some of the species among the genus Arcobacter are seen as a concern to public health, as well as to food safety, due to its association to illness in humans and in animals, and also due to its high distribution in food, food processing environments or water for human consumption. Among the 30 species of the Arcobacter genus, Arcobacter butzleri was included in the list of microorganisms that are considered serious hazard to human health by the International Commission on Microbiological Specifications for Foods. In the meantime, a limited knowledge about its survival capacity and persistence in foods still exists, such as the survival of the A. butzleri in conditions of stress associated with food processing and hygienization conditions. Therefore, the aim of this work was to evaluate the survival capacity of the A. butzleri in the presence and absence of food matrixes (chicken and lettuce), when submitted to stress conditions (temperature of 55 ºC, vinegar and AMUKINA). When the survival ability of the A. butzleri was evaluated in the absence of food matrixes, in a general manner, it was observable a high decline of the number of cells for all the stress conditions evaluated in this study. As to what concerns the other stress conditions, for the thermal treatment a reduction in the survival of the A. butzleri was noticeable, and in the group submitted to vinegar and AMUKINA an elimination of the A. butzleri was verified. However, in the presence of food matrixes the survival reduction was not as accentuated as in the absence of food matrixes, that is, these treatments stopped being effective for some strains of this bacterial group, being therefore evidenced a decrease in the effectiveness of the temperature, vinegar and AMUKINA in the elimination of the A. butzleri. In sum, despite the effectiveness of the temperature, vinegar and AMUKINA in the elimination of A. butzleri in the absence of food matrixes, the food matrixes influenced the course of food processing and hygienization, pointing towards a hazard for the consumer’s heath.
Description
Keywords
Arcobacter Butzleri Condições de Stress Matrizes Alimentares Processamento Alimentar Sobrevivência