Virulence genes and sanitizers resistance in isolates from eggs in southern Brazil.

 spp causes foodborne diseases related to the consumption of contaminated foods, especially poultry products. This study aimed to investigate the occurrence of spp. serovars in raw eggs from supermarkets and street food markets in southern Brazil, to analyze virulence genes, resistance profiling to antimicrobials and sanitizers, and to determine the susceptibility of the isolates to extract.

Listeria monocytogenes in sliced cheese and ham from retail markets in southern Brazil.

The aims of this study were to evaluate the occurrence of Listeria monocytogenes and Salmonella spp. in sliced cheese and ham from retail markets in southern Brazil, as well as to perform molecular characterization and to assess the antimicrobial resistance profile of the isolates. Samples (n = 160) of sliced cheese and ham were collected at retail level from the city of Pelotas, Brazil.

Barb. Rodr. extract inhibiting the growth of in sliced mozzarella cheese.

The aims of this study were to verify the occurrence of in sliced mozzarella cheese marketed in Pelotas city, Brazil and perform the phenotypic and genotypic characterization of the isolates. Besides that, evaluate the susceptibility of to extract, characterize it chemically, and apply the extract in sliced mozzarella cheese contaminated experimentally with . was isolated in 5% (4/80) of cheese samples, but no gene used as marker for O157:H7 or virulence genes were detected.

Occurrence and characterization of from beef jerky processing line.

Beef jerky is a ready-to-eat product that does not require refrigeration at the point of sale. Here, we evaluated the occurrence of in the production process of beef jerky, the presence of virulence genes and the genomic relatedness of the isolates, to assess the safety of the final product. The raw material, surfaces with and without contact with the product and the final product were evaluated along the beef jerky processing line.

Tolerance to benzalkonium chloride and antimicrobial activity of Butia odorata Barb. Rodr. extract in Salmonella spp. isolates from food and food environments.

Salmonellosis, caused by the consumption of contaminated foods, is a major health problem worldwide. The aims of this study were to assess the susceptibility of Salmonella spp. isolates to benzalkonium chloride (BC) disinfectant and the antimicrobial activity of Butia odorata Barb.

Antibacterial activity of Timsen (-alkyl dimethyl benzyl ammonium chloride-40%) in scalding and precooling water in poultry slaughterhouses.

The objective of this study was to evaluate the efficacy of a product based on -alkyl dimethyl benzyl ammonium chloride-40%, marketed as Timsen, during scalding and precooling of poultry carcasses in slaughterhouses. To this end, three poultry slaughterhouses (A, B and C) were evaluated. The product was added (200 ppm) to the scalding (58 °C) and precooling water (4 °C), and microbiological analyses were performed of the water and the poultry carcasses before and after Timsen addition.