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Abstract(s)
Clostridium difficile é um agente patogénico comensal do trato gastrointestinal, que coloniza o cólon quer de indivíduos saudáveis, quer de doentes hospitalizados. Este microrganismo tem recebido muita atenção nos últimos anos devido ao aumento da incidência e severidade de infeções causadas na comunidade, extravasando assim o ambiente hospitalar. Clostridium difficile é um patogénico emergente em animais e relatos recentes evidenciam uma relação clonal significativa entre isolados de bezerros e de seres humanos. Foi também encontrado em vários alimentos, nomeadamente carne, o que sugere que estes podem estar envolvidos na transmissão de C. difficile de animais aos humanos. Assim, este estudo teve como objetivo detetar e quantificar C. difficile em carnes comercializadas em estabelecimentos do comércio tradicional e em grandes superfícies, na zona do Grande Porto e Lisboa. Foi realizada uma avaliação microbiológica recorrendo a duas metodologias, uma baseada na contagem direta de C. difficile e outra baseada na deteção deste microrganismo recorrendo a um préenriquecimento das amostras e a um pré-tratamento com etanol a 96% antes da inoculação em meio selectivo. Fizeram parte deste estudo 145 produtos adquiridos entre janeiro de 2012 e janeiro de 2013: 60 amostras de carne de vaca (novilho, vitela e bovino), 20 amostras de carne picada de porco, 24 amostras de frango (coxas, asas, pescoço, sobrecoxa, moelas e hambúrgueres), 39 enchidos tradicionais (alheira, salsicha fresca, paio, morcela, presunto, fiambre, chouriço, linguiça e moura) e 2 amostras de moluscos bivalves. Verificou-se que todas as amostras foram negativas para a contagem e deteção de C. difficile pelos métodos utilizados. Dada a evidência crescente da presença deste agente em vários alimentos, estudos futuros deverão incluir um maior número de amostras e incluir alimentos de diversas origens. O desenvolvimento de métodos de deteção mais eficazes deverá ainda ser considerado. Este microrganismo poderá tornar-se num importante agente causador de doença, sendo por isso muito importante compreender qual o seu impacto na saúde pública, devendo ser estudadas formas de minimizar ou impedir a sua transmissão ao ser humano.
Clostridium difficile is a pathogen frequently found in the gastrointestinal tract, which either colonize the colon of hospitalized patients but also healthy individuals. This microorganism has received much attention in recent years due the increased incidence and severity of infections caused in the community, thus venting the hospital. Clostridium difficile is an emerging pathogen in animals and recent reports show a significant clonal relation between isolates from calves and humans. It has also been found in various foods including meat, which suggests that they may be involved in the transmission of C. difficile from animals to humans. This study aimed to detect and quantify C. difficile in meat sold in traditional shops and supermarkets in Porto and Lisbon. Microbiological evaluation was performed using two methods, one based on direct counting of C. difficile and other based on the detection of this microorganism by using a pre-enrichment of the samples and pre-treatment with 96% ethanol prior to inoculation in the selective medium. This study included 145 products purchased between January 2012 and January 2013: 60 samples of beef (veal and beef), 20 samples of minced pork, 24 samples of chicken (thighs, wings, neck, overthighs, gizzards and burgers), 39 traditional sausages (“alheira”, fresh sausage, “paio”, blood sausage, smoked ham, ham, “chouriço”, “linguiça” and “moura”) and two samples of bivalve molluscs. It was found that all samples were negative for enumeration and detection of C. difficile by the methods used. The prevalence of C. difficile in retail meat may not be as high as some reports indicate, yet its potential presence should not be ignored. Given the growing evidence of the presence of this agent in various foods, future studies should include a larger number of samples and include foods from diverse origins. The development of more effective methods of detection should still be considered. This microorganism may become an important disease-causing agent, so it is very important to understand its impact on public health and ways to minimize or prevent its transmission to humans should be investigated.
Clostridium difficile is a pathogen frequently found in the gastrointestinal tract, which either colonize the colon of hospitalized patients but also healthy individuals. This microorganism has received much attention in recent years due the increased incidence and severity of infections caused in the community, thus venting the hospital. Clostridium difficile is an emerging pathogen in animals and recent reports show a significant clonal relation between isolates from calves and humans. It has also been found in various foods including meat, which suggests that they may be involved in the transmission of C. difficile from animals to humans. This study aimed to detect and quantify C. difficile in meat sold in traditional shops and supermarkets in Porto and Lisbon. Microbiological evaluation was performed using two methods, one based on direct counting of C. difficile and other based on the detection of this microorganism by using a pre-enrichment of the samples and pre-treatment with 96% ethanol prior to inoculation in the selective medium. This study included 145 products purchased between January 2012 and January 2013: 60 samples of beef (veal and beef), 20 samples of minced pork, 24 samples of chicken (thighs, wings, neck, overthighs, gizzards and burgers), 39 traditional sausages (“alheira”, fresh sausage, “paio”, blood sausage, smoked ham, ham, “chouriço”, “linguiça” and “moura”) and two samples of bivalve molluscs. It was found that all samples were negative for enumeration and detection of C. difficile by the methods used. The prevalence of C. difficile in retail meat may not be as high as some reports indicate, yet its potential presence should not be ignored. Given the growing evidence of the presence of this agent in various foods, future studies should include a larger number of samples and include foods from diverse origins. The development of more effective methods of detection should still be considered. This microorganism may become an important disease-causing agent, so it is very important to understand its impact on public health and ways to minimize or prevent its transmission to humans should be investigated.