Incidência de Staphylococcus aureus em linguiças suínas provenientes de indústrias do oeste do Paraná (BR) e perfil de susceptibilidade a antimicrobianos

Abstract

When the first antibiotic was discovered and it was initiated their clinical use, it was believed that infectious diseases would cease to be a problem for human health. However, less than 100 years after, according to the WHO, antimicrobial resistance (AMR) is a current global concern for public health. A bacterium of great importance, both in hospitals and in the community, is Staphylococcus aureus, one of the main causes of foodborne diseases in Brazil and worldwide. S. aureus is commonly found on the skin and nasal cavity of humans and animals. One of the animal proteins that contain the highest incidence of S. aureus, according to studies, is pork. Therefore, pork sausage is a derivative that requires several stages of manipulation in its production, conducive to contamination, growth and multiplication of S. aureus, which, because it is halotolerant, manages to survive and multiply even though it is a seasoned food. The present study evaluated the presence of S. aureus in pork sausage and its antimicrobial susceptibility profile. The study was carried out at the UTFPR microbiology laboratory, Santa Helena campus, PR. Sausages from two regional industries, purchased frozen in local markets, were used. Isolation of S. aureus was presumptive through phenotypic assays. The antimicrobial susceptibility test was performed using the disk-diffusion technique and followed the recommendations of standard laboratories, where sixteen antibiotics were tested. About thirteen bacterial isolates were obtained from samples of only one industry. Most isolates, approximately 68%, showed resistance to at least one of the antibiotics tested, and among those resistant, about half were identified as meticilin resistence (MRSA). One isolate proved to be multiresistant against three classes of antimicrobials, with a MAR (multiple antibiotic resistance) index of 0.25. The identification of resistant microorganisms in food is necessary for better understanding the spread of bacterial resistance, making it possible to assess its potential risk to human health.