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The traffic in international animal products can become a public health hazard when legal import sanitary procedures are not followed. In Brazil, due to its extensive border area, the importation of animal products is a common practice in many areas, especially in Rio Grande do Sul, a state that borders Argentina and Uruguay. The objective of this study was to evaluate the presence of veterinary drug residues (antibiotics and antiparasitics) in animal products consumed in Rio Grande do Sul. The presence of residues of veterinary antibiotics and antiparasitics was assessed in 189 meat (beef, pork, and chicken), processed dairy, and meat product samples bought in Argentina (n = 90) and Uruguay (n = 99). Residues of these veterinary drugs were detected in 50 (26.45%) of the samples; 28 samples (14.81%) had antibiotic residues, and 22 samples (11.64%) had antiparasitic residues. Of the 50 positive samples, 40% (15 from Argentina and 5 from Uruguay) had residues above the maximum residue limits (MRLs). Of these 20 samples, 12 had antiparasitic residues above the MRLs (11 beef samples had ivermectin and 1 pork sample had ivermectin and doramectin) and 8 had antibiotic residues above the MRLs (2 pork and 2 sausage samples had doxycycline, 2 cheese samples had doxycycline and chlortetracycline, 1 poultry meat sample had chloramphenicol, and 1 cheese sample had monensin). Because of the potential toxic effects on humans and the potential for pathogens to develop antibiotic resistance, the presence of these residues above the MRLs is a potential risk to public health. The negative impact of consumption of imported animal products can be reduced by implementation of an effective surveillance system and educational campaigns for the general population.

Bacteriocins are ribosomal-synthesized antimicrobial peptides that inhibit the growing of pathogenic and/or deteriorating bacteria. The most studied bacteriocin-producing microorganisms are lactic acid bacteria (LAB), as they have great potential application in food biopreservation, since the majority have GRAS (Generally Recognized as Safe) status. The LAB-producing bacteriocins and/or bacteriocins produced by these bacteria have been widely studied, with the emphasis on those derived from milk and dairy products. On the other hand, isolates from meat and meat products are less studied. The objective of this review is to address the main characteristics, classification, and mechanism of action of bacteriocins and their use in food, to highlight studies on the isolation of LAB with bacteriocinogenic potential from meat and meat products and also to characterize, purify, and apply these bacteriocins in meat products. In summary, most of the microorganisms studied areLactococcus,Enterococcus,Pediococcus, andLactobacillus, which produce bacteriocins such as nisin, enterocin, pediocin, pentocin, and sakacin, many with the potential for use in food biopreservation.

The beef world production chain generates a significant amount of waste with low value-added, among them are fatty waste that can be converted into biodiesel, given the break of some barriers that hinder the spread of biofuel from these sources. The primary goal of this work was to use bioprocess to modify the chemical structure of bovine fatty wastes via the use of Staphylococcus xylosus strains, providing a low melting point feedstock for biodiesel production. Have been investigated the effects of fermentation time and concentration of fat in the medium, evaluating the melting point and fatty acids profile. The melting temperature shown a decrease of 25 °C under the most favorable experimental conditions, due to alterations of the fats that involve decreases in the high content of saturated acids, and increases in the content of low melting point unsaturated acids.

The aim of this study was to isolate and characterize bacteriocinogenic lactic acid bacteria (LAB) from mutton carcasses after slaughter. The study also evaluated the activity of bacteriocin-like substances (BLS) for control of Listeria monocytogenes in fresh mutton sausage. The cell-free supernatant (CFS) was obtained and its antimicrobial activity was quantified. The presence of genes encoding enterocin was evaluated by molecular techniques. Another aspect assessed was the action in situ of BLS produced by these isolates for control of Listeria monocytogenes in fresh mutton sausage, experimentally contaminated. Six isolates presented phenotypic and genotypic characteristics of safety. Also, the antibacterial peptides present in the CFS showed stability at different temperatures, pH, NaCl and cure salt concentrations, as well as potential against L. monocytogenes Scott A. The isolate identified as Enterococcus faecium EO1 showed gene coding for the production of enterocin A and produced bacteriocin after 6 h of growth (400 AU. mL−1). Based on this, the CFS of EO1 (5 and 10%) was applied in fresh mutton sausage, being significantly effective for control of L. monocytogenes during 21 days of refrigerated storage (4.07 log CFU. g−1). Therefore, the potential for preservation of food has been demonstrated through the use of CFS containing bacteriocin-like substances from E. faecium EO1 in fresh mutton sausage.

Considering the specific biochemical composition of buffalo (Bubalus bubalis) meat (high iron content, high biological value proteins and essential fatty acids, low amounts of fat and cholesterol), we evaluated the influence of cutting and deboning operations on the microbiological quality and shelf-life of vacuum-packed buffalo meat stored under refrigeration. On the processing day, samples were collected from carcass, deboning room surfaces and meat cuts. Samples from meat cuts were evaluated weekly for two months. On the processing day, higher counts of Pseudomonas spp. were observed in samples from meat cuts compared with the hindquarters and the processing surfaces. For thermotolerant coliform scores, the averages were -0.5 log MPN·cm(-2), -0.4 log MPN·cm(-2) and 0.9 log MPN·g(-1), respectively. Higher counts of Pseudomonas spp. and LAB in meat cuts were observed on the processing day and after the first week of storage, respectively, remaining constant during shelf life. Listeria grayi was identified in two samples of hindquarters and meat cuts during storage. Listeria innocua was identified in one meat cut. In conclusion, cutting and deboning operations influence the microbiological quality and shelf life of vacuum-packed buffalo meat stored under refrigeration.

Made available in DSpace on 2019-10-04T12:31:57Z (GMT). No. of bitstreams: 0 Previous issue date: 2018-12-01 Federal University of Pampa (UNIPAMPA) The aim of this study was to investigate hepatitis A virus (HAV), hepatitis E (HEV), and rotavirus (RV) in fresh and processed meat traded on the border of Brazil with Argentina and Uruguay. In total, 159 samples of raw and processed foods of animal origin were collected in Paso de los Libres, Argentina (n=53 raw meat, n=24 processed meat) and Rivera, Uruguay (n=55 raw meat, n=18 processed meat), or were seized by the Brazilian International Agricultural Surveillance SystemVIGIAGRO (Brazil-Argentina border) (n=8 raw meat, n=1 bush meat). All samples were tested for the presence of HAV, HEV, and RV genomes. HAV genes were detected in 18.23% of samples and RV genes in 23.89%. No HEV-positive samples were detected. HAV was also detected in two of the VIGIAGRO samples. Processed meats from Argentina and Uruguay had a higher rate of HAV and RV than raw meat (P>0.05). The median HAV in the Argentinian and Uruguayan samples was 6.9x10(4) and 3.5x10(3)copies/g, respectively. The presence of RV viral genes in raw meats from Argentina was significant, and this was not observed in processed meats. The presence of HAV and RV genes in a significant portion of products from Argentina and Uruguay is a potential source of human infection. This also indicates precarious conditions of acquisition, processing, and manipulation, which could be improved by improved regulation of food across borders. Univ Estadual Paulista, Fac Med Vet & Zootecnia, Dept Higiene Vet & Saude Publ, Campus Botucatu, BR-18618681 Botucatu, SP, Brazil Univ Fed Pelotas, Campus Capao do Leao,Ave Eliseu Maciel SN, BR-96010900 Capao Do Leao, RS, Brazil Univ Fed Pampa, Campus Uruguaiana,BR 472,Km 585, BR-97501970 Uruguaiana, RS, Brazil Univ Feevale, Inst Ciencias Saude, Lab Microbiol Mol, Rodovia ERS-239,2755, BR-93525075 Novo Hamburgo, RS, Brazil Univ Estadual Paulista, Fac Med Vet & Zootecnia, Dept Higiene Vet & Saude Publ, Campus Botucatu, BR-18618681 Botucatu, SP, Brazil

The capacity of Pseudomonas spp. and Listeria spp. isolates in forming polystyrene and stainless steel biofilms was assessed and their resistance to disinfectants and antibiotics agents was verified. Isolates originated from chicken and buffalo meat cuts in abattoirs and retail outlets in the southern region of the state of Rio Grande do Sul, Brazil. Isolates which formed stainless steel biofilm were tested with regard to the activities of the disinfectant agents organic chlorine and ammonium quaternary. Isolates of L. monocytogenes formed polystyrene and stainless steel biofilm. Further, 32 and 72% of Pseudomonas spp. isolates respectively formed polystyrene and stainless steel biofilm. The disinfectant agent ammonium quaternary was more efficient than organic chlorine in the decrease of biofilms on stainless steel surfaces for Listeria isolates. Multi-resistance to antibiotics was high for Listeria spp. (94.7%) and Pseudomonas spp (84%). From these results, isolates from chicken and buffalo meat cuts were developers of biofilm on polystyrene and stainless steel, and resistants’ to antibiotics, putting at risk consumers´ health. Key words: Bacterial adhesion, ammonium quaternary, organic chlorine, chicken meat, buffalo meat.

The need for cleaner sources of energy has stirred research into utilising alternate fuel sources with favourable emission and sustainability such as biodiesel. However, there are technical constraints that hinder the widespread use of some of the low cost raw materials such as pork fatty wastes. Currently available technology permits the use of lipolytic microorganisms to sustainably produce energy from fat sources; and several microorganisms and their metabolites are being investigated as potential energy sources. Thus, the aim of this study was to characterise the process of Staphylococcus xylosus mediated fermentation of pork fatty waste. We also wanted to explore the possibility of fermentation effecting a modification in the lipid carbon chain to reduce its melting point and thereby act directly on one of the main technical barriers to obtaining biodiesel from this abundant source of lipids. Pork fatty waste was obtained from slaughterhouses in southern Brazil during evisceration of the carcasses and the kidney casing of slaughtered animals was used as feedstock. Fermentation was performed in BHI broth with different concentrations of fatty waste and for different time periods which enabled evaluation of the effect of fermentation time on the melting point of swine fat. The lowest melting point was observed around 46 °C, indicating that these chemical and biological reactions can occur under milder conditions, and that such pre-treatment may further facilitate production of biodiesel from fatty animal waste.