Avaliação do perfil de sensibilidade de bactérias isoladas do churrasco gaúcho

Abstract

The gaucho barbecue is instituted by law of a typical dish of the southern region of Brazil. Beef is a food of high nutritional value and is highly valued for consumption. Due to its intrinsic characteristics, beef is an environment conducive to the action of microorganisms and can be easily contaminated, in addition, other factors ranging from slaughter to commercialization can facilitate its contamination. This study aimed to compare, identify and evaluate the antimicrobial susceptibility profile of microorganisms isolated from roasted beef by means of a gaucho barbecue. Three tests were carried out and were purchased three samples equivalent to 600g of fresh beef, fillet type cut, sold in two supermarkets and a butcher's shopin the city of Uruguaiana - RS. The samples were stored in plastic containers, as supplied by the purchasing establishment, and kept in refrigeration until they were baked. The samples were analyzed in different ways, being: fresh meat, undercooked meat and meat well past. Isolation of the microorganisms was performed in Petri dishes and the isolates obtained were submitted to biochemical identification tests. Subsequently, the antimicrobial susceptibility test was performed by agar diffusion method, as described by the Clinical and Laboratory Standards Institute. A total of thirty-four microorganisms were isolated from nine beef samples: Acinetobacter spp. (n = 1), Citrobacter spp. (n = 9); Enterobacter spp. (n = 5); Klebsiella spp. (n = 8); Listeria spp. (n = 4); Salmonella spp. (n = 1); Serratia spp. (n = 1); Staphylococcus aureus (n = 3); Staphylococcus coagulase negative (n = 2). Among the main results obtained, we highlight the isolates of Staphylococcus aureus that presented resistance to cefoxitin, configuring resistance to the other antimicrobial beta-lactams, the presence of Salmonella spp. and Listeria spp. which according to the legislation should not be present in 25g of sample, were found, from the isolation in samples that were submitted to different temperature resulting in a thermoresistance of these microorganisms that still presented resistance to some antimicrobials tested. Although the action of temperature has decreased in quantity the presence of microorganisms in beef, contrary to what is expected, even after fully roasted, the samples still presented viable microorganisms. In view of the above, the identification of microorganisms considered to cause food infections, the antimicrobial resistance reported in different microorganisms and the presence of thermoresistant microorganisms is an alert factor related to human health.