Resumo

JULIA, Ru¡z, María et al. Different methods for isolation and detection of Salmonella spp. in pig carcasses. Rev. colomb. biotecnol [online]. 2018, vol.20, n.2, pp.117-123. ISSN 0123-3475.  https://doi.org/10.15446/rev.colomb.biote.v20n2.71680.

The World Health Organization (WHO) defines salmonellosis as one of the most important foodborne diseases, widely spread worldwide. The disease is produced by Salmonella spp. and causes one of the most frequent zoonoses and of greater economic impact. The infection is acquired after ingestion of contaminated food, although it can also be transmitted from person to person or by fecal-oral route. Currently, conventional isolation microbiological techniques for detection of Salmonella spp. are established by the Argentine Food Code to verify the suitability of a product for consumption. But microbiological techniques require 4 to 5 days to obtain a result, time that plays against the producer and the conservation of such foods. For this reason in this work we analyze the traditional diagnostic methods according to ISO standards 6579: 2002 with some modifications, the commercial immunoassay methods and the Polymerase Chain Reaction technique (PCR) detection of the invA gene involved in the process of invasion of pathogenic strains. Sixty samples from pigs destined for commercialization were analyzed. 10% of Salmonella spp. was detected. It was possible to determine that the molecular diagnosis by PCR has high sensitivity, but it is not encouraging the result that reflect the commercial immunochromatographic tests since it is evident the need of high microbial load for a correct diagnosis.

Palavras-chave : Salmonella spp.; PCR; Immunochromatography; Biochemical tests.

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