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Master's Dissertation
DOI
https://doi.org/10.11606/D.9.2012.tde-26062012-144656
Document
Author
Full name
Adriana Lucatelli
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
São Paulo, 2012
Supervisor
Committee
Landgraf, Mariza (President)
Piazza, Roxane Maria Fontes
Rall, Véra Lúcia Mores
Title in Portuguese
Escherichia coli produtora de toxina de Shiga em carne moída comercializada na cidade de São Paulo, SP
Keywords in Portuguese
Carne moída
Escherichia coli
STEC
Abstract in Portuguese
Apesar de Escherichia coli O157:H7 ainda ser considerado o principal sorotipo envolvido com surtos de enfermidades veiculadas por alimentos entre as E. coli produtoras de toxina de Shiga (STEC), outros sorogrupos estão ganhando importância, como O26, O45, O103, O111, O121 e O145, que estão sendo denominados de "Top Six STEC non O157". As STEC são responsáveis por sintomas que variam de uma simples diarreia até diarreia sanguinolenta, que pode evoluir ainda para síndrome hemolítica urêmica e púrpura trombótica trombocitopênica, podendo ocasionar danos crônicos como falência renal e levar a óbito. Para tanto, apresentam diversos fatores de virulência, entre eles, as toxinas de Shiga (Stx) ou verotoxinas (Vtx). Os veículos destes micro-organismos são diversos alimentos, sendo o principal deles, as carnes moídas. Apesar da importância da carne moída como veículo transmissor de STEC, pouco se conhece sobre a sua presença nesse alimento comercializado na cidade de São Paulo, SP. Sendo assim, o objetivo deste trabalho foi pesquisar a presença de STEC em carne moída comercializada no varejo da cidade de São Paulo e caracterizar tais isolados quanto à presença dos seguintes fatores de virulência: stx1, stx2, eae e ehx. Foram coletadas 248 amostras em diferentes bairros da cidade de São Paulo. Para a detecção de E. coli sorogrupo O157 foi utilizada a metodologia ISO 16654 e para a detecção dos sorogrupos O103, O111, O145 e O26 foi empregada a metodologia descrita pelo Surveillance Group for Diseases and Infections of Animals (NRM 006). Uma amostra de carne moída (0,4%) apresentou o micro-organismo pesquisado. A identificação genotípica e bioquímica caracterizou esse isolado como STEC O157:H7, portador de todos os fatores de virulência pesquisados: stx1, stx2, eae e ehx. Foi constatada, também, a expressão das proteínas stx em células Vero. Esse é o primeiro relato da presença de E. coli O157:H7 produtora de toxina de Shiga em carne moída no Brasil.
Title in English
Shiga toxin-producing Escherichia coli in ground beef at retail level at Sao Paulo city, Brazil
Keywords in English
Escherichia coli
Ground beef
STEC
Abstract in English
Although Escherichia coli O157:H7 is still considered the most important serotype involved in foodborne disease outbreaks among Shiga toxin-producing E. coli (STEC), other serogroups are receiving more attention such as O26, O45, O103, O111, O121 and O145, that are being called the "Top Six STEC non O157". STEC are responsible for symptoms ranging from simple diarrhea to bloody diarrhea, which can further evolve to hemolytic uremic syndrome and thrombotic thrombocytopenic purpura, which may cause damage such as chronic renal failure and lead to death. To do so, they have several virulence factors, including the Shiga toxins (Stx) or verotoxins (Vtx). The vehicles of these microorganisms are many foods, most notably, the ground beef. Despite the importance of ground beef as a vehicle for transmitting STEC, little is known about their presence in this kind of food sold in São Paulo, SP. Therefore, the objective of this study was to investigate the presence of STEC in ground beef sold at retail level in Sao Paulo city and characterize the isolates for the presence of the following virulence factors: stx1, stx2, eae and ehx. 248 samples were collected in different districts of Sao Paulo city. For the detection of E. coli O157 serogroup the methodology ISO 16654 was used and for the detection of serogroups O103, O111, O145 and O26 the methodology described by the Surveillance Group for Diseases and Infections of Animals (NRM 006) was used. One sample of ground beef (0.4%) showed the presence of the microorganism studied. The biochemical and genotypical identification characterized this isolate as STEC O157:H7, carrying all of the investigated virulence factors: stx1, stx2, eae and ehx. The expression of stx proteins in Vero cells was also observed. This is the first report on the isolation of E. coli O157:H7 Shiga toxin-producing from ground beef in Brazil.
 
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Publishing Date
2012-09-04
 
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