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首页> 外文期刊>Ciencia Rural >Viability of Escherichia coli O153:H25, O113:H21 e O111:H8 (STEC non-O157) Shiga toxin-producing in minas frescal cheese
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Viability of Escherichia coli O153:H25, O113:H21 e O111:H8 (STEC non-O157) Shiga toxin-producing in minas frescal cheese

机译：米纳斯·弗雷克斯奶酪中大肠杆菌O153：H25，O113：H21和O111：H8（STEC非O157）产生志贺毒素的活力

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The existence of an animal reservoir is of great importance in the transmission of shiga toxin-producing E. coli (STEC) to humans. Epidemiologically serotype O157:H7 has been the most involved in human disease outbreaks caused by STEC, however STEC not belonging to serogroup O157 (STEC non-O157) have been described in outbreaks. Studies have revealed a risk in occurrence of these organisms in feces of cattle in Brazil, but little is known about the transmission to animal's products origin in our country. This study evaluated the viability of E. coli O153:H25, O113:H21 and O111:H8 in Minas Frescal Cheese (MFC), produced with non- STEC O157:H7 and stored at 8?oC. Counts of E. coli and total psychrotrophic were performed after processing and at intervals seven and fifteen days. There were an increase in the counts of E. coli and total psychrotrophic just after MFC processing as well as during storage at 8?°C. The results demonstrated that, if the raw material (milk) is contaminated with STEC non O157:H7 (this study), the MFC processing does not eliminate the microorganisms and the maximum temperature recommended does not eliminate bacterial growth, keeping the risk to the population. The results reinforces, the attention to the quality of the raw material, the quality tools in the field and in the food industry to ensure the safety of final products
机译：在产生志贺毒素的大肠杆菌（STEC）向人类的传播中，动物水库的存在非常重要。流行病学血清型O157：H7是与STEC引起的人类疾病暴发最相关的疾病，但是在暴发中已描述了不属于O157血清群（STEC非O157）的STEC。研究表明，在巴西的牛粪中存在这些微生物的风险，但对我国向动物产品起源的传播知之甚少。这项研究评估了用非STEC O157：H7制成并储存在8°C的米纳斯·弗雷克斯奶酪（MFC）中大肠杆菌O153：H25，O113：H21和O111：H8的生存力。处理后每隔7天和15天进行一次大肠杆菌计数和总精神营养素计数。 MFC处理后以及在8°C储存期间，大肠杆菌和总精神营养菌的数量都有所增加。结果表明，如果原材料（牛奶）受到非OTEC：H7的STEC污染（本研究），则MFC处理不会消除微生物，建议的最高温度也不会消除细菌生长，从而给人群带来风险。结果加强了对原材料质量，现场和食品行业质量工具的重视，以确保最终产品的安全性

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