Comparação entre isolamento bacteriológico convencional e pcr na detecção de salmonella spp. em amostras de carne de frango artificialmente contaminadas e de campo

Abstract

Salmonellosis is one of the most challenging zoonoses to public health, due to its difficult control, high morbidity, as well as its economic and social impacts. Most cases of Salmonella food borne diseases are caused by the ingestion of contaminated food, especially poultry meat and poultry products processed under improper conditions. Conventional culture-based methods are widely used to detect Salmonella spp. in foods and it is contemplated in Brazilian law, although the technique is laborious and time-consuming. Polymerase Chain Reaction (PCR) which is a fast, sensitive and useful method to detect food borne pathogens, such as Salmonella spp., has been quite researched and gradually employed in food industries. The objective of this study is to compare conventional culture-based method to PCR for Salmonella spp. detection in poultry meat. Thirty-four artificially inoculated chicken meat with S. Enteritidis samples and thirty-one naturally contaminated samples have been analyzed. Both methods were capable of detecting Salmonella spp. in artificially contaminated samples. PCR has been faster on detection of Salmonella spp. Only conventional culture-based methods could detect Salmonella spp. in naturally contaminated samples.