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Arquivos do Instituto Biológico

On-line version ISSN 1808-1657

Abstract

NOVAES, Stefani Faro de et al. Listeria ssp. in beef carpaccio and resistance profile to antimicrobial agents. Arq. Inst. Biol. [online]. 2014, vol.81, n.4, pp.309-314. ISSN 1808-1657.  https://doi.org/10.1590/1808-1657000022013.

The present study was conducted to verify the occurrence of Listeria spp. in 50 samples of beef carpaccio sold in bars and restaurants; and to evaluate the resistance profile to antimicrobial agents used in the routine treatment of infections. It was found that 20% of samples from restaurants and 35% from bars were contaminated with Listeria spp. Among the species, L. welshimeri was most frequently isolated (81.82%), followed by L. grayi, (13.66%) and L. monocytogenes(4.55%). The Oxford agar plating medium was the most efficient. The resistant behavior occurred to all antimicrobial agents tested, except tetracycline, to which 95.5% of the strains were sensitive. Multidrug resistance was observed in 68.75% of the strains analyzed. Thus, it is concluded that the consumption of beef carpaccio represents a potential risk, and a serious public health problem, especially due to the confirmation of pathogenic strains that are resistant to major antimicrobial agents used in the treatment of listeriosis.

Keywords : antibiotics; bars; hygiene; Listeria monocytogenes; restaurants; food security.

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