Resumen de Determinación de Salmonella spp. por PCR en tiempo real y método convencional en canales de bovinos y en alimentos de la vía pública de Montería, Córdoba.

Edna Yánez, Salim Mattar, Alba Durango

• español

  Objetivo. Detectar Salmonella spp. por PCRen tiempo real (PCR-TR) y el método convencionalen alimentos de la vía pública y canalesde bovino de una planta certificada de beneficioanimal con sistema HACCP de Montería.Materiales y métodos. Se analizaron 311muestras de alimentos: 256 de la vía pública y55 de una planta de beneficio animal. Los análisismicrobiológicos se realizaron por el métodoestándar convencional y la PCR-TR conLightCycler® foodproof Salmonella detectionkit (Roche Diagnostics).Resultados. Se aisló Salmonella spp. en16,1% de las muestras. La prueba de .2 mostrósignificancia estadística entre las técnicas(p<0,001); se obtuvo 68% de casos positivoscon la PCR-TR y 48% con el método convencional.Los alimentos expendidos en la vía públicaque presentaron mayor contaminación por Salmonellaspp. fueron: chorizos, con 28,1% porPCR-TR y 12,3% por el método convencional;quesos, con 18,4% por PCR-TR y 5,3% por elmétodo convencional; cerdo, con 23,1% porPCR-TR y 15,4% por el método convencional,y carne molida, con 9,3% por PCR-TR y 15,6%por el método convencional.

• English

  Objective: To establish Salmonella spp. by real-time PCR (RT-PCR) and standard microbiological method in public fastfood outlets and cattle carcasses from a profit animal plant (PBA-slaughterhouse) certified with the HACCP system in the city of Montería.Materials and methods: 311 food samples were analyzed: 256 from public fastfood outlets and 55 from a PBA (slaughterhouse). The microbiological tests were conducted by the standard method, the molecular detection RTPCR was carried out by LightCycler® foodproof Salmonella detection kit (Roche Diagnostics).Results: Salmonella spp. was isolated in 16.1% of the samples. The ?2 test showed statistical significance between techniques (p<0.001), with RT-PCR was obtained by 68% of positive cases and 48% with the conventional method. The fastfood sold in public streets had higher contamination by Salmonella spp. SausageS had Salmonella in 28.1% of the samples by RT-PCR and 12.3% by the conventional method; cheese, 18.4% by RT-PCR, and 5.3% by the conventional method: pork meat, 23.1% by RT-PCR, and 15.4% by the conventional method, and ground meat, 9.3% by RT-PCR, and 15.6% by the conventional method. Cattle carcasses showed a 1.8% of Salmonella spp., a significant difference was observed with respect to spent time for each technique, RT-PCR yielded results within 24 hours as  compared to four days for the conventional method.Conclusions: The study showed that RTPCR is a valuable alternative to determine Salmonella spp. in foods for their specificity and promptness, furthermore, the high presence of Salmonella in public fastfood outlets is a public health problem for consumers.