Salmonella: serotypes identified in the São José do Rio Preto area, SP, during the period of 1990 - 1999
From January 1990 to December 1999, 324 Salmonella strains were isolated at Instituto Adolfo Lutz – São José do Rio Preto–SP Lab. I, 155 from human infections and 169 from food for humanconsumption. S. enterica subsp. Enterica serotype enteritidis (S. enteritidis) was the most prevalent serotype (75...
| Autores: | , , , , , , |
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| Formato: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2000 |
| País: | Brasil |
| Recursos: | Instituto Adolfo Lutz |
| Repositorio: | Revista do Instituto Adolfo Lutz (Online) |
| Idioma: | portugués |
| OAI Identifier: | oai:ojs.periodicos.saude.sp.gov.br:article/35051 |
| Acesso em linha: | https://periodicos.saude.sp.gov.br/RIAL/article/view/35051 |
| Access Level: | acceso abierto |
| Palavra-chave: | Salmonella almonella serotypes Salmonella serotypes Salmonella in foods Salmonella in clinical materials sorotipos Salmonella em alimentos Salmonella em materiais clínicos |
| Resumo: | From January 1990 to December 1999, 324 Salmonella strains were isolated at Instituto Adolfo Lutz – São José do Rio Preto–SP Lab. I, 155 from human infections and 169 from food for humanconsumption. S. enterica subsp. Enterica serotype enteritidis (S. enteritidis) was the most prevalent serotype (75.0%) among the 17 different ones identified in human infections. Fecal material representedthe main human source of the isolated strains, due to several foodborne outbreaks occurring in the period under study. Thirty different serotypes were identified in food, S. enteritidis being the prevailing one. About 26.6% of the analyzed foods were linked to foodborne outbreaks. Foods presenting the highest rate of isolated strains were meat and its products (59.7%), followed by eggs and egg products (16.0%). These results show that S. enteritidis still remains as the most common serotype isolated from human sources and foods. Foods frequently implicated in foodborne outbreaks are chicken meat and eggs, as well as theirproducts, particularly raw and undercooked ones. |
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