%0 Journal Article
%T Contaminaci車n de carne molida con cepas de Escherichia coli shigatoxig谷nico (STEC) provenientes de comercios minoristas de San Mart赤n, Buenos Aires, categorizados seg迆n nivel socioecon車mico Contamination of Shiga toxin-producing Escherichia coli (STEC) in fresh ground beef from butcher shops in San Martin, Buenos Aires Province, among different socioeconomic strata
%A L Miccio
%A M.V Rumi
%A P Llorente
%A A.B Bentancor
%J InVet
%D 2011
%I Universidad de Buenos Aires
%X Escherichia coli shigatoxig谷nico (STEC) produce enfermedades de transmisi車n alimentaria, desde diarreas leves a S赤ndrome Ur谷mico Hemol赤tico, enfermedad de impacto en Argentina. Dentro de los alimentos implicados se destaca la carne bovina insuficientemente cocida. La contaminaci車n de la carne molida y su relaci車n con los estratos socioecon車micos no ha sido estudiada. El objetivo de este trabajo fue identificar en muestras de carne cepas STEC y establecer su perfil de virulencia, considerando la zona socioecon車mica de procedencia y la persistencia de la contaminaci車n en el local de venta. Se seleccion車 el 30% de las bocas de expendio habilitadas en cada nivel socioecon車mico. Se analizaron 72 muestras provenientes de 36 carnicer赤as de San Mart赤n, Buenos Aires, en dos muestreos independientes utilizando PCR m迆ltiple para stx1/stx2 e inmunocaptura para O157 al tamizaje. Se obtuvieron 11 cepas de 26 muestras sospechosas, 7% de los aislamientos fueron STEC O157. La proporci車n en la contaminaci車n ponderada fue mayor en las zonas media y baja. No se comprob車 persistencia. El grado de contaminaci車n por STEC en carne para el 芍rea estudiada fue elevado y las cepas aisladas fueron altamente virulentas. En consideraci車n a ello es necesario implementar programas de capacitaci車n y control para reducir los riesgos para la salud p迆blica. Shiga toxin-producing Escherichia coli (STEC) causes foodborne diseases, from mild diarrhea to hemolytic uremic syndrome which impact in Argentina. Many human infections were acquired from eating undercooked contaminated beef. The contamination of ground beef and their relation to socio-economic strata has not been studied. The aim of this study was to identify STEC in meat samples and establish virulence profile, considering the socio-economic area of origin and persistence of contamination in local sales. It was selected 30% of the butcher shop of each socioeconomic level. It was analyzed 72 samples from 36 butcher shop of San Mart赤n, Buenos Aires, in two independent sampling using multiplex PCR for stx1/stx2 and immunocapture for O157 at screening. Eleven strains were obtained from 26 suspect samples, 7% of the isolates were STEC O157. The weighted proportion of contamination was higher in the middle and low strata. Contamination from butcher shops was not persistent in both sampling. The degree of contamination by STEC in meat and the virulence of isolates were high for the study area. In view of this it is necessary to implement programs which help to reduce risks in public health.
%K STEC
%K S赤ndrome Ur谷mico Hemol赤tico
%K Carne
%K Enfermedad transmitida por alimentos
%K Nivel socioecon車mico
%K STEC
%K Hemolytic uremic syndrome
%K Ground beef
%K Foodborne disease
%K Socioeconomic strata
%U http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S1668-34982011000100004