Resumo Ovos de casca vítrea apresentam em suas superfícies pontos com coloração cinza claro de vários diâmetros, que ficam mais visíveis com o decorrer do período de armazenagem. Objetivou-se no trabalho, avaliar a fase de mortalidade embrionária, peso do ovo durante o período de incubação, intervalo de tempo de nascimento e a qualidade dos pintos ao nascerem oriundos de ovos de casca vítrea. A pesquisa foi dividida em duas partes. Na primeira parte, ocorreu a incubação de 80 ovos provenientes de matrizes com 45 semanas de idade sendo metade ovos normais e metade ovos vítreos e na segunda parte, foram incubados 80 ovos provenientes de matrizes com 70 semanas de idade do mesmo lote do anterior. Desses, metade eram normais e metade eram vítreos. Não houve diferença para mortalidade embrionária, peso do ovo, qualidade dos pintos ao nascerem (peso do pinto ao nascer, qualidade do umbigo e uniformidade) e intervalo de tempo de nascimento entre os ovos vítreos e normais oriundos de matrizes de 45 e 70 semanas de idade. Porém ovos de casca vítrea oriundos de matrizes de 70 semanas de idade apresentaram maior índice de contaminação.

Abstract The glass-shelled egg has various points on the surface with light gray coloration, which becomes more visible with the passage of egg storage period. The objective of this work was to evaluate the stage of embryonic mortality, egg weight during the incubation period, hatch window, and quality of chicks at hatch from glass-shelled egg. The research was divided into two parts. In the first part, 80 eggs from 45 weeks old hens were incubated, being half normal eggs and half glass-shelled eggs, while in the second part, 80 eggs from 70 weeks old hens from the same flock as the previous one were incubated. Again, half were normal shelled and half were glass-shelled eggs. No differences were observed for embryonic mortality, egg weight, hatch quality (hatch weight, uniformity, and navel quality), and hatch window between normal and glass-shelled eggs from hens of 45 and 70 weeks of age. However, there was higher contamination in glass-shelled egg from 70-week-old breeder hens. The results show that the presence of glass-shelled egg does not seem to interfere with the quality of the chick at hatch in the breed, ages, and studied conditions, but causes higher contamination in glass-shelled egg from 70-week-old breeder hens.

Resumo Objetivou-se descrever as condições higiênico-sanitárias de queijarias artesanais, determinar os parâmetros físico-químicos, bacteriológicos e o período mínimo de maturação que garanta a inocuidade de queijos minas artesanais produzidos em Uberlândia-MG. Foram analisados, até aos 26 dias de maturação, queijos de duas propriedades, antes e após treinamento em boas práticas, totalizando 10 lotes (fabricações) com 12 queijos cada. Foram realizadas análises físico-químicas e bacteriológicas nos queijos e análises bacteriológicas em amostras ambientais. Até 26 dias de maturação, o queijo foi classificado como gordo e de baixa umidade, mas, considerando a maturação até 10 dias (período de comercialização usual), são gordos com média umidade. O tempo de maturação influenciou nos índices físico-químicos, com exceção da gordura no extrato seco. Análises bacteriológicas ambientais demonstraram higiene deficiente e falhas ou ausência no tratamento da água. A maturação e o treinamento influenciaram na redução de coliformes totais e e. coli, mas não de Staphylococcus coagulase positiva, não sendo possível determinar um período de maturação mínimo que garantisse o atendimento à legislação. As análises físico-químicas demonstraram variações esperadas, como a redução do percentual de umidade, e as análises bacteriológicas refletiram o treinamento aplicado aos manipuladores, já que houve redução nas contagens de coliformes totais e E. coli. Contudo, para garantir a inocuidade do produto, é necessário um conjunto de ações que incluem reforço e repetição dos treinamentos, registro das atividades, rastreabilidade, associadas ao monitoramento e fiscalização regular.

Abstract The aim of this study was to describe the sanitary conditions of artisanal dairies, to determine physicochemical and bacteriological parameters, and the minimum maturation period to guarantee the safety of Minas Artisanal cheese produced in Uberlândia, Minas Gerais state. The analyzes were performed up to the 26 days of maturation, on cheese from two properties, before and after training on good practices, totaling 10 lots (productions) with 12 cheeses each. Physicochemical and bacteriological analyzes were performed on cheeses and bacteriological analyzes in environmental samples. Up to 26 days of maturation, the cheese was classified as fat and low moisture, but considering maturation up to ten days (usual commercialization period), cheese is fat with medium moisture. The maturation time influenced the physicochemical indices, except for the fat in the dry matter. Environmental bacteriological analyzes demonstrated poor hygiene and faults or absence in water treatment. Maturation and training influenced the reduction of total coliforms and E. coli, but not Staphylococcus coagulase positive, and it was not possible to determine a minimum maturation period that would guarantee compliance with the legislation. The physicochemical analysis showed expected variations, such as the reduction of the percentage of moisture and the bacteriological analyzes reflected the training applied to the manipulators, since there was a reduction in the counts of total coliforms and E. coli; however, to guarantee the innocuity of the product, set of actions should be applied, including reinforcement and repetition of training, recording of activities, traceability, associated with regular monitoring and inspection.

This study evaluated the ability of Campylobacter jejuni to penetrate through the pores of the shells of commercial eggs and colonize the interior of these eggs, which may become a risk factor for human infection. Furthermore, this study assessed the survival and viability of the bacteria in commercial eggs. The eggs were placed in contact with wood shavings infected with C. jejuni to check the passage of the bacteria. In parallel, the bacteria were inoculated directly into the air chamber to assess the viability in the egg yolk. To determine whether the albumen and egg fertility interferes with the entry and survival of bacteria, we used varying concentrations of albumen and SPF and commercial eggs. C. jejuni was recovered in SPF eggs (fertile) after three hours in contact with contaminated wood shavings but not in infertile commercial eggs. The colonies isolated in the SPF eggs were identified by multiplex PCR and the similarity between strains verified by RAPD-PCR. The bacteria grew in different concentrations of albumen in commercial and SPF eggs. We did not find C. jejuni in commercial eggs inoculated directly into the air chamber, but the bacteria were viable during all periods tested in the wood shavings. This study shows that consumption of commercial eggs infected with C. jejuni does not represent a potential risk to human health.

Campylobacter coli is an important species involved in human cases of enteritis, and chickens are carriers of the pathogen mainly in developing country. The current study aimed to evaluate the transmission of C. coli and its pathogenic effects in chicken embryos. Breeder hens were inoculated intra-esophageally with C. coli isolated from chickens, and their eggs and embryos were analyzed for the presence of bacteria using real-time PCR and plate culture. The viability of embryos was verified. In parallel, SPF eggs were inoculated with C. coli in the air sac; after incubation, the embryos were submitted to the same analysis as the embryos from breeder hens. In embryos and fertile eggs from breeder hens, the bacterium was only identified by molecular methods; in the SPF eggs, however, the bacterium was detected by both techniques. The results showed no relationship between embryo mortality and positivity for C. coli in the embryos from breeder hens. However, the presence of bacteria is a cause of precocious mortality for SPF embryos. This study revealed that although the vertical transmission is a possible event, the bacteria can not grow in embryonic field samples.

Neste trabalho foram estudados os efeitos da suplementação de probióticos sobre o desempenho, o pH do conteúdo do papo, a morfometria do íleo e o número de enterobactérias no ceco de frangos de corte. Das 120 aves estudadas, 60 eram pertencentes ao grupo teste e 60 ao grupo controle. Nas idades de 1, 7, 12, 18, 23 e 28 dias, os frangos e a ração foram pesados e a mortalidade e morbidade foram determinadas. As aves foram, então sacrificadas, o pH do papo foi medido, os fragmentos do íleo foram coletados para análise da morfometria e as enterobactérias do ceco foram quantificadas. A média do pH foi menor no grupo que recebeu probióticos nas idades de 1, 7 e 18 dias. Não houve diferença no consumo de ração, no peso das aves, e nas taxas de mortalidade e morbidade. A contagem de enterobactérias foi menor nos animais sob suplementação com probióticos nas idades de 7, 18 e 28 dias. A medida das vilosidades do íleo foi maior no grupo tratado com probióticos em todas as idades, à exceção de 1 dia em relação ao grupo controle. Este trabalho comprova que a suplementação com probióticos diminui o pH do conteúdo do papo nas idades de 1, 7 e 18 dias, e pode contribuir na redução de bactérias patogênicas nos primeiros dias de vida, diminuindo a quantidade de enterobactérias no ceco. Além disso, os probióticos aumentaram a altura dos vilos do íleo das aves.

It was studied, in this work, the effects of supplementation of probiotics on the performance, on the pH of crop content, on the morphometry of the ileum and on the number of enterobacteria in the cecum of the broilers. Out of the 120 studied birds, 60 belonged to the test group and 60 to the control group. At 1, 7, 12, 18, 23 and 28 days of age, the chickens and rations were weighed and mortality and morbidity were determined. Then, the birds were sacrificed and the pH of the crop content was measured, ileum fragments were collected for morphometric analysis and the enterobacteria in the cecal content were quantified. The mean pH was lower in the group that was given probiotics at 1, 7 and 18 days of age. There were no differences on ration consumption, weight, mortality and morbidity rates. The counts of enterobacteria were lower in the supplemented animals at the ages of 7, 18 and 28 days. The measure of villus of the ileum was higher for the group treated with probiotics at all ages, except for 1 day of age in comparison to the control group. This work proves that supplementation with probiotics reduces the pH of the crop content at the ages of 1, 7 and 18 days and it can contribute to the reduction of pathogenic bacteria on the first days of life by reducing the quantity of enterobacteria in the cecum. In addition, probiotics increase the height of villi in the ileum of the birds.

Campylobacter sp é reconhecida como uma das principais causas de gastrenterite humana de origem alimentar. Dentre os alimentos veiculadores desses microrganismos, a carne de frango tem sido a mais implicada. Os estudos existentes sobre a transmissão vertical da Campylobacter são escassos e não conclusivos. O objetivo desse estudo foi verificar a presença de Campylobacter sp na casca e interior de ovos de matrizes positivas em swabs cloacais e a possibilidade de transmissão vertical. Foram analisados swabs cloacais de 140 matrizes pesadas e seus ovos colhidos para análise durante 7 semanas consecutivas. Dos 244 ovos colhidos, 129 foram fumigados e 115 analisados sem tratamento. Foram analisados o macerado da casca e a gema. Das 140 matrizes pesquisadas, 25 (17,8%) foram positivas em swabs cloacais. Não houve positividade em nenhuma das amostras de ovos, independente da fumigação ou período de coleta. Apesar das características fisiológicas das matrizes, dos ovos e da Campylobacter sp serem favoráveis à entrada e sobrevivência da bactéria nos ovos, nesse estudo, nenhuma positividade foi encontrada, tanto no macerado da casca quanto na gema dos ovos, indicando que a transmissão vertical é possivelmente um evento raro.

Campylobacter sp is a microaerophilic, thermotolerating Gram negative bacterium, known to be one of the main causes of food-borne human infections. Among the foods that carry these microorganisms, the chicken is outstanding. In Brazil, a large chicken exporting country, few researches are conducted about their prevalence in breeder hens and the transmission through eggs. The aim of this research was to verify the presence of Campylobacter sp in the shells and within the eggs from positive cloacal swab breeder hens. Microbiological analyses were made on cloacal swabs of 140 weighed breeder hens. The positive breeder hens were set aside and in a total of 244 of their eggs, Campylobacter sp was present in macerated shells and yolk contents during 7 weeks. Out of the 140 researched breeder hens, 25 (17.8%) were positive from cloacal swabs, however the eggs were not positive. The physiological characteristics of the birds, their eggs and Campylobacter sp favor the bacterium entering and surviving in the eggs, but in this study, no positive result was found in macerated shells or in the yolks, indicating that vertical transmission is probably an unusual event.