Abstract
The majority of food intoxication is caused by Salmonella spp. originating from the intake of contaminated food, particularly of poultry and eggs. It is one of the most important zoonoses for Public Health, to be difficult to control, due to its high endemicity and morbidity and cause great socioeconomic impacts. This study aimed to investigate and identify the presence of Salmonella spp. in eggs and to verify the effectiveness of the Polymerase Chain Reaction (PCR) as a test for the diagnosis of Salmonella spp. For this, eggs commercialized in the city of Patos-PB were used. It was identified that the isolates have genes encoding virulence factors (spvC e invA), important indicators of pathogenicity and high risk to the consumer. Despite the high specificity, PCR showed high complexity in the identification of the colonies compared to conventional biochemical techniques, however, it was found that the use of more than one identification method contributes favorably, by increasing the probability of detection of Salmonella spp. Nevertheless, it is imperative more researchs of the identification of Salmonella spp., in order to standardize PCR techniques, with the purpose of making it more efficient and viable for microbiological control in the food industry.
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