Identification of clostridium perfringens and Salmonella spp. in swine through PCR
Boarini, LíviaBeraldo-Massoli, Mariana CasteletiCasagrande, Mariana FronerCardozo, Marita VedovelliMakino, Lilian CristinaSouza, Andressa deLima, Marco Monteiro deMaldonado Jr, WalterSchocken-Iturrino, Ruben Pablo
Background: The presence Clostridium spp. and Salmonella spp. is the main concern in swine sector, since they interfere in the microbiological quality of meat and can be responsible for several diseases, presenting occurrences such as intestinal infections and enterotoxaemia. It is necessary to improve production and quality of meat and by-products swine ensuring good quality origin of products marketed. Considering these aspects, the objective of the present study was to assess the presence of Clostridium perfringens and Salmonella spp. in pigs destined for consumption, with bacterial counts and identification using PCR technique.Materials, Methods & Results: The collections were made at slaughterhouse and confinement, with bacterial count by the pour-plate technique with Reinforced Clostridial Agar, and the identification by PCR with cpa, cpb, IA, cpe, etx and cpb-2 genes for C. perfringens; and invA and fliC for Salmonella spp. The scores presented average values of 6.04 x 104 CFU/mL for confinement, and 1.8 x 104 CFU/mL in the slaughterhouse. The means counts between the confinement and slaughterhouse groups showed significant difference (P < 0.01). The samples taken at the slaughterhouse were from several farms at random, and allowed the appraisal of hygienic conditions, since animals of confinement remained sanitized and the accumulation of feces on floor was avoided. The PCR technique presented positive results for C. perfringens alpha toxin (cpa) in 25% of the confinement samples, and 46.4% in the slaughterhouse. Salmonella spp. was identified in 9.5% of confinement and 21.4% of the slaughterhouse. Discussion: The presence of C. perfringens and Salmonella spp. is directly related to losses in the entire system of creation of pigs, since infected animals are susceptible to severe diseases, or without clinical signs can exhibit apathy and loss of appetite making weight gain difficult and causing deficiency of the immune system.[...](AU)
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