RESUMO
Detection and analysis of virulence-associated genes (VAGs) of avian pathogenic Escherichia coli (APEC) may be helpful to distinguish pathogenic from commensal faecal strains (AFEC). The aim of this study was to characterise 120 isolates of avian Escherichia coli, comprising 91 APEC (from diseased birds) and 29 AFEC (from healthy chickens), collected in Brazil. Phylogenetic analysis and in vivo pathogenicity testing was performed on 38 VAGs. The VAGs iucD, iutA, iroN, fepC, ompT, cvi and hlyF were statistically associated with medium and high pathogenicity (MP/HP) strains. A minimal group of seven VAGs may be required to accurately discriminate pathogenic and non-pathogenic avian strains of E. coli in Brazil.
Assuntos
Galinhas , Infecções por Escherichia coli/veterinária , Escherichia coli/fisiologia , Escherichia coli/patogenicidade , Genes Bacterianos , Doenças das Aves Domésticas/microbiologia , Animais , Brasil , Escherichia coli/genética , Infecções por Escherichia coli/microbiologia , Fezes/microbiologia , Filogenia , Análise de Sequência de DNA/veterinária , VirulênciaRESUMO
A study was conducted on calcium chloride treatments of canned okra acidified by adding either acetic, citric, lactic, malic or tartaric acids or by lactic fermentation. The quality of the processed okra was determined by physical, chemical, microbiological and sensory analyses after a two month storage period at room temperature. The results indicated the possibility of processing high quality canned okra by small canneries, with low cost equipment and low energy requirements. The acidification procedures ensure minimal risk of botulism.
Assuntos
Cloreto de Cálcio/administração & dosagem , Conservação de Alimentos/normas , Malvaceae/química , Ácido Acético/administração & dosagem , Ácido Acético/efeitos adversos , Botulismo/prevenção & controle , Cloreto de Cálcio/efeitos adversos , Ácido Cítrico/administração & dosagem , Ácido Cítrico/efeitos adversos , Manipulação de Alimentos/normas , Concentração de Íons de Hidrogênio , Ácido Láctico/administração & dosagem , Ácido Láctico/efeitos adversos , TemperaturaRESUMO
A study was conducted on calcium chloride treatment of canned okra acidified by adding either acetic, lactic, malic or tartaric acids or by lactic fermentation. The quality of the processed okra was determined by physical, chemical, microbiological and sensory analyses after a two month storage period at room temperature. The results indicated the possibility of processing high quality okra by small canneries, with low cost equipment and low energy requirements. The acidification procedures ensure minimal risk of botulism