Condições higienicossanitárias de alimentos prontos para o consumo, resistência antimicrobiana e verificação da presença de gene de enterotoxinas de isolados de Staphylococcus spp.

Abstract

Business establishments which commercialize food ready for consumption should be aware of safety regulations in relation to hygienic and sanitary conditions, in order to avoid diseases transmitted by food. Salmonella spp., Staphylococcus spp. and Escherichia coli are the most important agents which cause outbreaks in Brazil, and restaurants are among the most frequently involved establishments in these cases. This study aimed at evaluating hygienic and sanitary conditions in the preparation of food made out of beef, lettuce salad and desserts of commercial restaurants, through thermotolerant coliforms counting, Escherichia coli and Staphylococcus spp. and the Salmonella spp. research. Besides that, it also aims at verifying the presence of genes of classical enterotoxins and testing the antimicrobial resistance of isolated of Staphylococcus spp. This study was carried out in nine buffet restaurants in the city of Pelotas –RS, and the microbiological analyses were conducted following the methodology of Bacteriological Analytical Manual. The isolated of Staphylococcus spp. were submitted to the antimicrobial resistance test through disc-diffusion method according to Clinical and Laboratory Standards Institute manual and submitted molecular analyses through multiplex PCR technique. The microbiologic quality of lettuce salad has shown to be inadequate, because, besides the absence of Salmonella spp., more than half of the samples have presented contamination by thermotolerant coliforms above the permitted by legislation, with the presence of pathogens E. coli and Staphylococcus spp., which have presented elevated percentage of antimicrobial resistance and antimicrobial susceptibility for gentamicin, tetracycline, trimethoprim/ sulfamethoxazol and chloramphenicol. In relation to samples of preparation made out of beef and desserts the hygienic and sanitary conditions have shown to be adequate for most. The isolated of Staphylococcus spp. presented antimicrobial resistance to antibiotics β-lactams and have presented confirmation for genes of SE.