Purpose: The present research aimed the identification of Salmonella spp. in key utensils currently used in butcher shops, and characterization of the obtained isolates by genetic markers in order to track their origin and persistence in this environment.
Methods: Four butcher shops located in Viçosa city (Minas Gerais state, Brazil) were selected, and each one was visited eight times for sampling of the following utensils (100 cm² per sample): butcher hands, chopping boards, knives, refrigerated room floor, grinders, and tenderizers. Thirty-two samples from each utensil were obtained and subjected to Salmonella spp. detection according to ISO 6579, being the suspect isolates subjected to PCR to confirm the identification (gene ompC). Salmonella confirmed isolates were subjected to XbaI macrorestriction and PFGE, and PCR reactions to detect virulence genes (invA, sefA, and spvC).
Results: Salmonella spp. was detected in five chopping board samples, obtained from three distinct butcher shops: one butcher shop presented Salmonella positive results in chopping boards in three consecutive visits. A total of 15 suspect isolates were obtained from positive samples, being all confirmed as Salmonella by PCR (ompC). PFGE showed 10 isolates obtained from two distinct butcher shops with 100% of identity; isolates obtained from the butcher shop with Salmonella recurrent results presented 80% of similarity. Thirteen isolates presented positive results for invA, eight for sefA, and none for spvC.
Significance: The obtained results indicated the relevance of chopping boards as Salmonella spp. source in butcher shops, and also a common source of this foodborne pathogen for distinct butcher shops. The presence of virulence genes highlights the relevance of Salmonella as a potential hazard associated to beef. Acknowledgments: CAPES, CNPq, FAPEMIG.