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| 2. |  | BACANELLI, G. M.; LEGUIZAMON, G. O. de C.; OLARTE, L.; VERBISCK, N. V.; SILVA, M. R.; ARAUJO, F. R. Identificação de actinobacterias patogênicas em queijo por PCR e MALDI-TOF. In: JORNADA CIENTÍFICA EMBRAPA GADO DE CORTE, 12., 2016, Campo Grande, MS. [Anais...] Brasília, DF: Embrapa, 2016. 112 p. (Embrapa Gado de Corte. Documentos, 227). p. 60-61| Biblioteca(s): Embrapa Gado de Corte. |
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| 3. | | SARTI, E. C. F. B.; RODRIGUES, R. A.; DUARTE, L. F. C.; BACANELLI, G. M.; LILENBAUM, W.; ARAUJO, F. R. Detection of Potentially Pathogenic Non-Tuberculous Mycobacteria in Artisanal Coalho Cheese from the State of Paraiba, Northeast Brazil. Mycobacterial Diseases, v. 8, n. 3, 2018| Biblioteca(s): Embrapa Gado de Corte. |
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| 4. | | BACANELLI, G. M.; OLARTE, L. C.; LEGUIZAMON, G. O. de C.; SILVA, M. R.; RODIGUES, R. A.; PASQUATTI, T. N.; CARNEIRO, P. A.; ETGES, R. N.; ARAUJO, F. R.; VERBISCK, N. V. Diagnóstico de tuberculose bovina: avanços na identificação de Mycobacterium bovis por espectrometria de massas MALDI-TOF. Campo Grande, MS: Embrapa Gado de Corte, 2020. (Embrapa Gado de Corte. Comunicado Técnico, 146)| Biblioteca(s): Embrapa Gado de Corte. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Gado de Corte. Para informações adicionais entre em contato com cnpgc.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Gado de Corte. |
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Data corrente: |
20/12/2018 |
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Data da última atualização: |
20/12/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 4 |
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Autoria: |
SARTI, E. C. F. B.; RODRIGUES, R. A.; DUARTE, L. F. C.; BACANELLI, G. M.; LILENBAUM, W.; ARAUJO, F. R. |
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Afiliação: |
Universidade Federal do Mato Grosso do Sul - UFMS; Universidade Federal do Mato Grosso do Sul - UFMS; Universidade Federal do Mato Grosso do Sul - UFMS; Universidade Federal do Mato Grosso do Sul - UFMS; Laboratório de Bacteriologia Veterinária/Universidade Federal Fluminense; FLABIO RIBEIRO DE ARAUJO, CNPGC. |
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Título: |
Detection of Potentially Pathogenic Non-Tuberculous Mycobacteria in Artisanal Coalho Cheese from the State of Paraiba, Northeast Brazil. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Mycobacterial Diseases, v. 8, n. 3, 2018 |
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Idioma: |
Inglês |
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Conteúdo: |
The artisanal Coalho cheese is one of the most consumed dairy products in some regions of Brazil, especially in the Northeastern. Because it is minimally ripened, it should be produced using heat-treated milk, however, its manufacture commonly uses raw milk. Reports of contamination of Coalho cheese with pathogenic bacteria are increasing, including Mycobacterium spp. Non-tuberculous mycobacteria (NTM) are emerging pathogens that cause infections in humans. This study describes the identification of viable NTM in artisanal Coalho cheese in the State of Paraíba, Northeastern, Brazil. On hundred samples of artisanal Coalho cheese, produced without sanitary inspection, were collected at street markets in the regions of Borborema, Agreste and Mata, and cultured in Stonebrink medium. Isolates were analyzed by PCR for hsp65 of Mycobacterium spp. and the DNA amplicons were sequenced. The resulting sequences were submitted to identity search by Blastn (NCBI). Colonies were isolated in 5/100 (5%) samples of Coalho cheese, which were positive in the PCR for hsp65. The resulting DNA consensus sequences showed similarity to hsp65 from Mycobacterium fortuitum (100% identity), Mycobacterium novocastrense (99% identity), Bifidobacterium crudilactis (98% identity), Kocuria rhizophila (98% identity) and Kocuria palustris (91% identity).The consumption of artisanal Coalho cheese from street markets represents a risk for human health, due to the possibility of transmission of non-tuberculous mycobacteria and other actinobacteria potentially pathogenic. This study reinforces the need for the establishment of public policies to prevent the commercialization of Coalho cheese, produced without sanitary inspection. MenosThe artisanal Coalho cheese is one of the most consumed dairy products in some regions of Brazil, especially in the Northeastern. Because it is minimally ripened, it should be produced using heat-treated milk, however, its manufacture commonly uses raw milk. Reports of contamination of Coalho cheese with pathogenic bacteria are increasing, including Mycobacterium spp. Non-tuberculous mycobacteria (NTM) are emerging pathogens that cause infections in humans. This study describes the identification of viable NTM in artisanal Coalho cheese in the State of Paraíba, Northeastern, Brazil. On hundred samples of artisanal Coalho cheese, produced without sanitary inspection, were collected at street markets in the regions of Borborema, Agreste and Mata, and cultured in Stonebrink medium. Isolates were analyzed by PCR for hsp65 of Mycobacterium spp. and the DNA amplicons were sequenced. The resulting sequences were submitted to identity search by Blastn (NCBI). Colonies were isolated in 5/100 (5%) samples of Coalho cheese, which were positive in the PCR for hsp65. The resulting DNA consensus sequences showed similarity to hsp65 from Mycobacterium fortuitum (100% identity), Mycobacterium novocastrense (99% identity), Bifidobacterium crudilactis (98% identity), Kocuria rhizophila (98% identity) and Kocuria palustris (91% identity).The consumption of artisanal Coalho cheese from street markets represents a risk for human health, due to the possibility of transmission of non-tuberculous m... Mostrar Tudo |
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Palavras-Chave: |
Coalho cheese; Microbiological culture. |
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Thesaurus NAL: |
Kocuria rhizophila; Mycobacterium fortuitum; Mycobacterium novocastrense. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02497naa a2200241 a 4500
001 2102165
005 2018-12-20
008 2018 bl uuuu u00u1 u #d
100 1 $aSARTI, E. C. F. B.
245 $aDetection of Potentially Pathogenic Non-Tuberculous Mycobacteria in Artisanal Coalho Cheese from the State of Paraiba, Northeast Brazil.$h[electronic resource]
260 $c2018
520 $aThe artisanal Coalho cheese is one of the most consumed dairy products in some regions of Brazil, especially in the Northeastern. Because it is minimally ripened, it should be produced using heat-treated milk, however, its manufacture commonly uses raw milk. Reports of contamination of Coalho cheese with pathogenic bacteria are increasing, including Mycobacterium spp. Non-tuberculous mycobacteria (NTM) are emerging pathogens that cause infections in humans. This study describes the identification of viable NTM in artisanal Coalho cheese in the State of Paraíba, Northeastern, Brazil. On hundred samples of artisanal Coalho cheese, produced without sanitary inspection, were collected at street markets in the regions of Borborema, Agreste and Mata, and cultured in Stonebrink medium. Isolates were analyzed by PCR for hsp65 of Mycobacterium spp. and the DNA amplicons were sequenced. The resulting sequences were submitted to identity search by Blastn (NCBI). Colonies were isolated in 5/100 (5%) samples of Coalho cheese, which were positive in the PCR for hsp65. The resulting DNA consensus sequences showed similarity to hsp65 from Mycobacterium fortuitum (100% identity), Mycobacterium novocastrense (99% identity), Bifidobacterium crudilactis (98% identity), Kocuria rhizophila (98% identity) and Kocuria palustris (91% identity).The consumption of artisanal Coalho cheese from street markets represents a risk for human health, due to the possibility of transmission of non-tuberculous mycobacteria and other actinobacteria potentially pathogenic. This study reinforces the need for the establishment of public policies to prevent the commercialization of Coalho cheese, produced without sanitary inspection.
650 $aKocuria rhizophila
650 $aMycobacterium fortuitum
650 $aMycobacterium novocastrense
653 $aCoalho cheese
653 $aMicrobiological culture
700 1 $aRODRIGUES, R. A.
700 1 $aDUARTE, L. F. C.
700 1 $aBACANELLI, G. M.
700 1 $aLILENBAUM, W.
700 1 $aARAUJO, F. R.
773 $tMycobacterial Diseases$gv. 8, n. 3, 2018
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