Paulo Armendaris - Academia.edu (original) (raw)
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Papers by Paulo Armendaris
Frontiers in Microbiology
Campylobacter jejuni is the most frequent cause of bacterial gastroenteritis; therefore, the char... more Campylobacter jejuni is the most frequent cause of bacterial gastroenteritis; therefore, the characteristics of its epidemiology must be continuously investigated to support possible mitigating measures. This is particularly important when evaluating representative strains from the world's leading chicken meat exporter, Brazil. We evaluated a panel of 14 virulence genes in 359 strains of C. jejuni isolated from chilled broiler carcasses in Brazil. The genes were classified into five virulence categories (B: biofilm/motility; SS: secretion/cytotoxicity system; CI: invasion/colonization; GB: Guillain-Barré; and AE: adaptation to stress). The percentage of strains with stress adaptation genes (86.07%) indicates the ability to survive in unfavorable environments; in addition, the strains showed a risk of causing infections in humans due to the frequency of the hcp gene (97.77%). Genes related to Guillain-Barre syndrome (GBS) in 77.44% of strains are an additional concern, which must...
The poultry industry in Brazil as well as the domestic consumption and exportation of poultry hav... more The poultry industry in Brazil as well as the domestic consumption and exportation of poultry have experienced significant growth. The Federal Inspection Service is responsible for the sanitary inspection of poultry slaughter, and it routinely records injuries or illnesses that have been identified in the Management Information System of the Federal Inspection Service (SIGSIF). The aim of this study was to evaluate the main causes of condemnation in poultry slaughterhouses registered in the Federal Inspection Service from data entered into the SIGSIF system from 2006 to 2011. The total rate of condemnations observed during this period was 5.99%, and the major causes were contamination (1.80%), contusion /traumatic injuries (1.57%), dermatosis (0.74%) and cellulitis (0, 50%). Regional variations were observed in the occurrence of condemnations, and only in case of dermatosis a seasonal behavior was observed. The SIGSIF is an important source of information concerning the causes of co...
Food Control, 2019
Abstract Restaurants used to prepare tenderloin beef medallions using different frying parameters... more Abstract Restaurants used to prepare tenderloin beef medallions using different frying parameters in order to satisfy their customers. However, some of those cooking methods are not in accordance with food safety recommendations, because they do not reach internal temperatures recognized as save, in countries such as US, Canada and Brazil. This study aimed to assess the microbial inactivation in tenderloin beef medallions fried to five pre-determined degrees of doneness. Two different frying techniques were investigated, allowing beef pieces to reach the following degrees of doneness: rare, medium-rare, medium, medium-well and well-done. Before thermal processing, tenderloin beef medallions were artificially contaminated with approximately 106 CFU/g of Escherichia coli and the survival of this microorganism and mesophilic total counts were measured using VRBA + MUG and BHI plates, respectively. Bacterial colonies grew on BHI plates were also analyzed by Matrix-Assisted Laser and Time-Of-Flight desorption/ionization mass spectrometry (MALDI-TOF/MS) in order to identify survivors. Results indicated that complete E. coli inactivation was only observed on tenderloin beefs subjected to well-done degree established by both techniques, given that Technique 1 recommended a final heating inside oven after frying. Without this final oven processing, which is not always done in restaurants, more than 2 log CFU/g of viable E. coli were detected. Modeling of the kinetic parameters by GInaFIT revealed a D value (time needed to reduce 90% of the bacterial population) of 1.67 min for Technique 1 and D = 3.81 min for Technique 2 and this difference was associated to the difference of temperatures of olive oil. MALDI-TOF analyses demonstrated high diversity in natural microbiota of tenderloin beef pieces and among the main identified survivor genera was Citrobacter, Enterobacter, Hafnia, Serratia, Raoultella, Bacillus, Lactobacillus, Micrococcus, Pseudomonas, Serratia and Staphylococcus. Pathogens such as Salmonella and Listeria monocytogenes were not found. Based on the results, we recommend the use of high microbiological quality beef for the preparation of tenderloin beef medallions and the validation of frying process considering specific conditions of restaurants, because different degrees of fried may result in different counts and types of bacterial survivors.
Current Microbiology, 2021
Campylobacteriosis has become common cause of diarrhea in humans and is associated with Guillain-... more Campylobacteriosis has become common cause of diarrhea in humans and is associated with Guillain-Barré Syndrome, Reactive Arthritis and Irritable Bowel Syndrome is caused mainly by contaminated food and water intake in which the majority occurs from manipulation, preparation and consumption of poultry meat. The aim of this study was to estimate the prevalence of Campylobacter in chicken carcasses from slaughterhouses located in the states of Parana, Santa Catarina and Rio Grande do Sul in the South of Brazil. The samples were analyzed for Campylobacter enumeration using the ISO method 10272-2 and the species C. jejuni and C. coli, important for public health, were identified through Maldi-TOF mass spectrometry. From July 2017 to July 2018, 816 samples were analyzed, indicating the prevalence of 35.84%, with higher occurrence of C. jejuni (78.47%). No difference in prevalence was observed in relation to the size of the slaughterhouses. However, significant differences were noted among the three states in the southern region of the country, with the lowest prevalence being observed in Parana. The results reinforce the need to advance in the implementation of strategies to control this pathogen in the country, in order to safeguard consumer's health and contribute for the maintenance of Brazil's position in the international poultry meat market.
bioRxiv, 2021
Campylobacter jejuni is the most incriminated pathogen in bacterial gastroenteritis, and therefor... more Campylobacter jejuni is the most incriminated pathogen in bacterial gastroenteritis, and therefore, characteristics of its epidemiology must be continuously investigated to support possible mitigating measures. This is particularly important when evaluating representative strains of the world’s leading chicken meat exporter, Brazil. We evaluated a panel of 14 virulence genes in 359 strains of C. jejuni isolated from chilled broiler carcasses of Brazil. The genes were classified into five virulence categories (B: biofilm/motility; SS: secretion/cytotoxicity system; CI: invasion/colonization; GB: Guillain-Barré and AE: adaptation to stress). The percentage of strains with stress adaptation genes (86.07%) indicates the potential to adapt to unfavorable environmental conditions and hcp gene in 97.77%, indicates the ability to cause serious infections in humans. Genes related to GBS in 77.44% of strains are an additional concern, which must be monitored. The gene panel showed the presenc...
Ciência Animal Brasileira, 2016
Resumo A indústria avícola no Brasil, bem como o consumo interno e exportações de carne de frango... more Resumo A indústria avícola no Brasil, bem como o consumo interno e exportações de carne de frango têm apresentado um expressivo crescimento. O Serviço de Inspeção Federal é responsável pela inspeção sanitária ao abate de aves e registra rotineiramente as lesões ou doenças identificadas no Sistema de Informação Gerenciais do Serviço de Inspeção Federal (SIGSIF). O objetivo deste estudo foi identificar as principais causas de condenação de aves em matadouros-frigoríficos registradas no Serviço de Inspeção Federal a partir dos dados lançados no sistema SIGSIF entre 2006 e 2011. O índice de condenações observado neste período foi de 5,99%, sendo que as principais causas foram: contaminação (1,80%), contusão/lesões traumáticas (1,57%), dermatoses (0,74%) e celulite (0,50%). Diferenças regionais foram observadas na ocorrência das condenações e apenas no caso das dermatoses observou-se um comportamento sazonal. O SIGSIF constitui uma importante fonte de informação sobre as causas de conden...
Frontiers in Microbiology
Campylobacter jejuni is the most frequent cause of bacterial gastroenteritis; therefore, the char... more Campylobacter jejuni is the most frequent cause of bacterial gastroenteritis; therefore, the characteristics of its epidemiology must be continuously investigated to support possible mitigating measures. This is particularly important when evaluating representative strains from the world's leading chicken meat exporter, Brazil. We evaluated a panel of 14 virulence genes in 359 strains of C. jejuni isolated from chilled broiler carcasses in Brazil. The genes were classified into five virulence categories (B: biofilm/motility; SS: secretion/cytotoxicity system; CI: invasion/colonization; GB: Guillain-Barré; and AE: adaptation to stress). The percentage of strains with stress adaptation genes (86.07%) indicates the ability to survive in unfavorable environments; in addition, the strains showed a risk of causing infections in humans due to the frequency of the hcp gene (97.77%). Genes related to Guillain-Barre syndrome (GBS) in 77.44% of strains are an additional concern, which must...
The poultry industry in Brazil as well as the domestic consumption and exportation of poultry hav... more The poultry industry in Brazil as well as the domestic consumption and exportation of poultry have experienced significant growth. The Federal Inspection Service is responsible for the sanitary inspection of poultry slaughter, and it routinely records injuries or illnesses that have been identified in the Management Information System of the Federal Inspection Service (SIGSIF). The aim of this study was to evaluate the main causes of condemnation in poultry slaughterhouses registered in the Federal Inspection Service from data entered into the SIGSIF system from 2006 to 2011. The total rate of condemnations observed during this period was 5.99%, and the major causes were contamination (1.80%), contusion /traumatic injuries (1.57%), dermatosis (0.74%) and cellulitis (0, 50%). Regional variations were observed in the occurrence of condemnations, and only in case of dermatosis a seasonal behavior was observed. The SIGSIF is an important source of information concerning the causes of co...
Food Control, 2019
Abstract Restaurants used to prepare tenderloin beef medallions using different frying parameters... more Abstract Restaurants used to prepare tenderloin beef medallions using different frying parameters in order to satisfy their customers. However, some of those cooking methods are not in accordance with food safety recommendations, because they do not reach internal temperatures recognized as save, in countries such as US, Canada and Brazil. This study aimed to assess the microbial inactivation in tenderloin beef medallions fried to five pre-determined degrees of doneness. Two different frying techniques were investigated, allowing beef pieces to reach the following degrees of doneness: rare, medium-rare, medium, medium-well and well-done. Before thermal processing, tenderloin beef medallions were artificially contaminated with approximately 106 CFU/g of Escherichia coli and the survival of this microorganism and mesophilic total counts were measured using VRBA + MUG and BHI plates, respectively. Bacterial colonies grew on BHI plates were also analyzed by Matrix-Assisted Laser and Time-Of-Flight desorption/ionization mass spectrometry (MALDI-TOF/MS) in order to identify survivors. Results indicated that complete E. coli inactivation was only observed on tenderloin beefs subjected to well-done degree established by both techniques, given that Technique 1 recommended a final heating inside oven after frying. Without this final oven processing, which is not always done in restaurants, more than 2 log CFU/g of viable E. coli were detected. Modeling of the kinetic parameters by GInaFIT revealed a D value (time needed to reduce 90% of the bacterial population) of 1.67 min for Technique 1 and D = 3.81 min for Technique 2 and this difference was associated to the difference of temperatures of olive oil. MALDI-TOF analyses demonstrated high diversity in natural microbiota of tenderloin beef pieces and among the main identified survivor genera was Citrobacter, Enterobacter, Hafnia, Serratia, Raoultella, Bacillus, Lactobacillus, Micrococcus, Pseudomonas, Serratia and Staphylococcus. Pathogens such as Salmonella and Listeria monocytogenes were not found. Based on the results, we recommend the use of high microbiological quality beef for the preparation of tenderloin beef medallions and the validation of frying process considering specific conditions of restaurants, because different degrees of fried may result in different counts and types of bacterial survivors.
Current Microbiology, 2021
Campylobacteriosis has become common cause of diarrhea in humans and is associated with Guillain-... more Campylobacteriosis has become common cause of diarrhea in humans and is associated with Guillain-Barré Syndrome, Reactive Arthritis and Irritable Bowel Syndrome is caused mainly by contaminated food and water intake in which the majority occurs from manipulation, preparation and consumption of poultry meat. The aim of this study was to estimate the prevalence of Campylobacter in chicken carcasses from slaughterhouses located in the states of Parana, Santa Catarina and Rio Grande do Sul in the South of Brazil. The samples were analyzed for Campylobacter enumeration using the ISO method 10272-2 and the species C. jejuni and C. coli, important for public health, were identified through Maldi-TOF mass spectrometry. From July 2017 to July 2018, 816 samples were analyzed, indicating the prevalence of 35.84%, with higher occurrence of C. jejuni (78.47%). No difference in prevalence was observed in relation to the size of the slaughterhouses. However, significant differences were noted among the three states in the southern region of the country, with the lowest prevalence being observed in Parana. The results reinforce the need to advance in the implementation of strategies to control this pathogen in the country, in order to safeguard consumer's health and contribute for the maintenance of Brazil's position in the international poultry meat market.
bioRxiv, 2021
Campylobacter jejuni is the most incriminated pathogen in bacterial gastroenteritis, and therefor... more Campylobacter jejuni is the most incriminated pathogen in bacterial gastroenteritis, and therefore, characteristics of its epidemiology must be continuously investigated to support possible mitigating measures. This is particularly important when evaluating representative strains of the world’s leading chicken meat exporter, Brazil. We evaluated a panel of 14 virulence genes in 359 strains of C. jejuni isolated from chilled broiler carcasses of Brazil. The genes were classified into five virulence categories (B: biofilm/motility; SS: secretion/cytotoxicity system; CI: invasion/colonization; GB: Guillain-Barré and AE: adaptation to stress). The percentage of strains with stress adaptation genes (86.07%) indicates the potential to adapt to unfavorable environmental conditions and hcp gene in 97.77%, indicates the ability to cause serious infections in humans. Genes related to GBS in 77.44% of strains are an additional concern, which must be monitored. The gene panel showed the presenc...
Ciência Animal Brasileira, 2016
Resumo A indústria avícola no Brasil, bem como o consumo interno e exportações de carne de frango... more Resumo A indústria avícola no Brasil, bem como o consumo interno e exportações de carne de frango têm apresentado um expressivo crescimento. O Serviço de Inspeção Federal é responsável pela inspeção sanitária ao abate de aves e registra rotineiramente as lesões ou doenças identificadas no Sistema de Informação Gerenciais do Serviço de Inspeção Federal (SIGSIF). O objetivo deste estudo foi identificar as principais causas de condenação de aves em matadouros-frigoríficos registradas no Serviço de Inspeção Federal a partir dos dados lançados no sistema SIGSIF entre 2006 e 2011. O índice de condenações observado neste período foi de 5,99%, sendo que as principais causas foram: contaminação (1,80%), contusão/lesões traumáticas (1,57%), dermatoses (0,74%) e celulite (0,50%). Diferenças regionais foram observadas na ocorrência das condenações e apenas no caso das dermatoses observou-se um comportamento sazonal. O SIGSIF constitui uma importante fonte de informação sobre as causas de conden...