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Astuvilca, C., (2015). Detección de Escherichia coli O157:H7 en canales bovinas de camales de Lima [Tesis, Universidad Nacional Mayor de San Marcos]. https://hdl.handle.net/20.500.12672/4478
Astuvilca, C., Detección de Escherichia coli O157:H7 en canales bovinas de camales de Lima [Tesis]. PE: Universidad Nacional Mayor de San Marcos; 2015. https://hdl.handle.net/20.500.12672/4478
@misc{renati/480088,
title = "Detección de Escherichia coli O157:H7 en canales bovinas de camales de Lima",
author = "Astuvilca Cupe, Carmen Rosa",
publisher = "Universidad Nacional Mayor de San Marcos",
year = "2015"
}
Título: Detección de Escherichia coli O157:H7 en canales bovinas de camales de Lima
Autor(es): Astuvilca Cupe, Carmen Rosa
Asesor(es): Lucas López, Juan Raúl
Palabras clave: Cepas; Diarrogénicas; Enfermedades transmitidas por alimentos; PCR
Campo OCDE: https://purl.org/pe-repo/ocde/ford#4.03.01
Fecha de publicación: 2015
Institución: Universidad Nacional Mayor de San Marcos
Resumen: Las E. coli productoras de tipo shiga (STEC) son patógenas en el hombre y pueden provocarle colitis hemorrágica y síndrome urémico hemolítico. Dentro de este grupo, el serotipo E. coli O157:H7 es el que más se ha reportado como problema de salud pública. Las infecciones por este agente generalmente se producen por consumir alimento contaminado, siendo la carne de bovino el principal vehículo de este patógeno, en el Perú se ha reportado que es causante de diarreas y hospitalizaciones en niños. El objetivo del estudio es identificar la presencia de E. coli O157:H7 productora de toxinas shiga en canales de bovinos faenados en Lima. Para ello se recolectaron 180 muestras de 2 mataderos de Lima en 2 momentos del oreo; momento lavado (final del lavado e inicio de oreo) y momento oreo ( 2-3 h. en la playa de oreo). Se emplearon 2 metodologías, una técnica estándar para E. coli que requiere de medios tripticasa de soya (37°C por 24 h) y agar Mac conkey (37°C por 24 h) y una técnica microbiológica específica para la detección de E. coli no fermentadoras de sorbitol (característica de la E. coli O157:H7) usando los medios específicos EC con novobiocina (37°C por 24 h) y agar Mac conkey sorbitol (37°C por 24 h). Las colonias compatibles con E. coli se confirmaron con pruebas bioquímicas, luego se guardó a 2 °C una cepa de cada placa positiva para posteriormente y en conjunto realizar un PCR múltiple con la finalidad de identificar los factores de virulencia Stx1, Stx2, eaeA, rfbO157, hlyA y fliCH7. No se detectó E. coli O157:H7. Se encontró 29.4% (53/180) E. coli positivos, 5.6% (10/180) STEC, 1.1% (2/180) E. coli O157 y 0.5% (1/180) STEC O157. No se encontró diferencia significativa (p>0.05) entre la presencia de agentes (E. coli y STEC) y el momento de muestreo; ni con algunas de las técnicas microbiológicas. Los resultados obtenidos muestran la presencia de E. coli en las canales bovina desde su procesamiento primario, en los mataderos evaluados. Palabras claves: cepas, diarrogénicas, PCR, oreo, enfermedades transmitidas por alimentos
--- Shiga toxin producing E. coli (STEC) are pathogenic in humans and it can cause them hemorrhagic colitis and hemolytic uremic syndrome. Within this group, E. coli serotype O157: H7 is the most widely reported as a public health problem. Infections by this agent are generally produced by consuming contaminated food, being beef the main vehicle for this pathogen. In Peru it has been reported to be causing diarrhea and hospitalizations in children. The aim of the study is to identify the presence of E. coli O157: H7 shiga toxinproducing in cattle carcasses of slaughtered in Lima. For this purpose, 180 samples were collected of 2 slaughterhouses in Lima in 2 times of oreo; washing time (end of washing and beginning of oreo) and oreo time (2-3 h. in oreo). 2 methodologies were used, a standard technique for E. coli, which requires trypticase soy media (37°C for 24 h) and Mac Conkey agar (37°C for 24 h) and a specific microbiological technique for detecting E . coli non fermenting sorbitol (characteristic of E. coli O157: H7) using EC medium with specific novobiocina (37°C for 24 h) and Mac Conkey sorbitol agar (37°C for 24 h). Compatible colonies with E. coli were confirmed by biochemical tests, then stored at 2 °C one isolate from each positive plate, later and together make a multiple PCR for the purpose of identify virulence factors Stx1, Stx2, eaeA, rfbO157, hlyA and fliCH7. E. coli O157: H7 wasn´t detected. It was detected 29.4% (53/180) positive E. coli, 5.6% (10/180) STEC, 1.1% (2/180) E. coli O157 and 0.5% (1/ 180) STEC O157. No significant difference (p>0.05) was found between the presence of agents (E. coli y STEC) and the sampling time neither with some microbiological techniques. The results show the presence of E. coli in cattle from its primary processing, in slaughterhouses evaluated. Keywords : strains, diarrheagenic, oreo, foodborne diseases
--- Shiga toxin producing E. coli (STEC) are pathogenic in humans and it can cause them hemorrhagic colitis and hemolytic uremic syndrome. Within this group, E. coli serotype O157: H7 is the most widely reported as a public health problem. Infections by this agent are generally produced by consuming contaminated food, being beef the main vehicle for this pathogen. In Peru it has been reported to be causing diarrhea and hospitalizations in children. The aim of the study is to identify the presence of E. coli O157: H7 shiga toxinproducing in cattle carcasses of slaughtered in Lima. For this purpose, 180 samples were collected of 2 slaughterhouses in Lima in 2 times of oreo; washing time (end of washing and beginning of oreo) and oreo time (2-3 h. in oreo). 2 methodologies were used, a standard technique for E. coli, which requires trypticase soy media (37°C for 24 h) and Mac Conkey agar (37°C for 24 h) and a specific microbiological technique for detecting E . coli non fermenting sorbitol (characteristic of E. coli O157: H7) using EC medium with specific novobiocina (37°C for 24 h) and Mac Conkey sorbitol agar (37°C for 24 h). Compatible colonies with E. coli were confirmed by biochemical tests, then stored at 2 °C one isolate from each positive plate, later and together make a multiple PCR for the purpose of identify virulence factors Stx1, Stx2, eaeA, rfbO157, hlyA and fliCH7. E. coli O157: H7 wasn´t detected. It was detected 29.4% (53/180) positive E. coli, 5.6% (10/180) STEC, 1.1% (2/180) E. coli O157 and 0.5% (1/ 180) STEC O157. No significant difference (p>0.05) was found between the presence of agents (E. coli y STEC) and the sampling time neither with some microbiological techniques. The results show the presence of E. coli in cattle from its primary processing, in slaughterhouses evaluated. Keywords : strains, diarrheagenic, oreo, foodborne diseases
Enlace al repositorio: https://hdl.handle.net/20.500.12672/4478
Disciplina académico-profesional: Medicina Veterinaria
Institución que otorga el grado o título: Universidad Nacional Mayor de San Marcos. Facultad de Medicina Veterinaria. Escuela Académico Profesional de Medicina Veterinaria
Grado o título: Médico Veterinario
Fecha de registro: 11-dic-2015
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