AVALIAÇÃO DO PERFIL DE VIRULÊNCIA DE ESTAFILOCOCOS COAGULASE-NEGATIVOS ISOLADOS DE ALIMENTOS PROTEICOS EM SÃO LUÍS-MA

Abstract

ABSTRACT

The presence of foodborne pathogens poses a major threat to public health. Coagulase-negative staphylococci (ECN) have emerged as important food pathogens due to the high number of isolates with virulent characteristics and resistant to antibiotics. In this context, this study aimed to evaluate the virulence profile of ECN in foods of animal origin in São Luís-MA. The study was carried out in July-September 2019. Eight isolated samples of protein foods (pork, crab, shrimp, fish and beef) were used. Initially, the hemolytic and phospholipase assay was performed. The capacity of the isolates to produce biofilm on polystyrene plates was analyzed. And later, the resistance of the bacteria was tested using sodium hypochlorite, also analyzing its effectiveness. According to the data obtained in the present study, ECN presented a virulence profile that could pose risks to the population. They exhibited phospholipase production and hemolytic activity. Furthermore, they formed biofilm (weak and moderate) and resisted the use of sodium hypochlorite in most of the samples tested. Furthermore, T. molitor larvae had a high mortality rate. These data highlight the importance of controlling and preventing food contamination by these pathogens, emphasizing the need to include NEC in food outbreak investigations.

Key-words: Foodborne Diseases; Coagulase Negative Staphylococcus; Virulence.