Perfil genotípico de Listeria monocytogenes e Pseudomonas spp. isoladas da cadeia da carne de frangos

Abstract

Searching for a healthy diet, added to the low price and high protein content, chicken meat and its products were an important alternative of consumption. Among bacteria that can contaminate chicken meat are Listeria. monocytogenes and Pseudomonas spp. which can cause deterioration and alteration of the sensorial and physical characteristics of the food. This study aimed to characterize genetically isolated Listeria monocytogenes and Pseudomonas spp. from the chicken meat production chain. Were used 25 isolates of Pseudomonas spp. and 7 isolates of Listeria monocytogenes, which were subjected to DNA amplification by the RAPD-PCR method, for the characterization of genetic profiles of the samples. After the amplification, the samples were submitted to agarose gel electrophoresis and photographed under UV light to compare the obtained profiles. The dendrogram of L. monocytogenes demonstrated that the isolates found prior to scalding were not isolated elsewhere than in the industry. Already isolated in the retail were found in the consumer, being considered the same bacterium with a similarity of 60%. For Pseudomonas spp. six groups with similarity of 60% or greater were observed. In five of these groups it was possible to aggregate isolates from the industrial, retail and consumer environments, indicating that the contamination of the industrial environment remained in the samples until the end of the chain. Indicating the need for improvements in the methods of hygiene and handling along the entire chicken meat chain.