Perfil de resistência a diferentes antibióticos de patógenos isolados em produtos cárneos comercializados na cidade de Barra do Garças - MT

Abstract

The investigation of microorganisms in food is extremely important to ensure quality, safety, and public health. Bacterial resistance to antibiotics has been increasing due to various factors, which lead to the emergence of resistant microorganisms. In view of this, the objective of this study was to evaluate the microbiological quality of meat products marketed in the city of Barra do Garças – MT and to determine the resistance profile of the microorganisms found against different antibiotics. Microbiological analyses were carried out on 16 different meat products. The microbiological analyses were conducted at the Food Microbiology Laboratory of the Araguaia University Campus of the Federal University of Mato Grosso. For the thermotolerant coliform group, the Most Probable Number (MPN) technique was used. For Salmonella sp. and Escherichia coli, surface plating on specific agar was performed. For the analysis of Staphylococcus aureus, the Petrifilm™ system was used, following the manufacturer's recommendations. Antibiotic susceptibility was assessed using the disk diffusion method, and inhibition halos were measured in millimeters using a caliper. The microbiological analyses revealed differences among the evaluated products. In bovine meat products, hamburger samples showed the presence of Escherichia coli, while ground beef samples contained both E. coli and Salmonella sp. In poultry products, contamination by E. coli was predominant in 31.75% of the evaluated samples. In pork products, 11.11% of the samples contained E. coli, and ham stood out negatively by also presenting Salmonella sp. The strains of E. coli isolated from the samples showed higher resistance to the antibiotics Azithromycin, Erythromycin, Penicillin, and Vancomycin. On the other hand, Salmonella sp. strains were more resistant to Amoxicillin, Ampicillin, Erythromycin, Penicillin, and Vancomycin. It was concluded that the analyzed samples showed significant microbial growth and that E. coli isolates were found in most of them. Regarding the presence of Salmonella sp., only ground beef and ham samples contained the microorganism. It was observed that both strains had similar resistance to the tested antibiotics, especially Erythromycin, Penicillin, and Vancomycin.