ABSTRACT Capnocytophaga is a group of facultative anaerobic gram-negative bacteria present in the oral cavity of humans, dogs and cats, as part of their normal oral flora. Here, we described two cases of bloodstream infections (BSI) caused by Capnocytophaga in neutropenic autologous hematopoietic stem cell transplantation (auto-HSCT) patients with mucositis (Grade I and Grade III) identified by Maldi-Tof. They were successfully treated with β-lactam (meropenem and piperacillin-tazobactam). The species C. sputigena was confirmed by 16S rRNA gene sequencing in one patient. The review of literature showed that C. ochraceae was the most frequent species causing BSI in auto-HSCT patients and that the patients usually presented mucositis and were neutropenic at the onset of the infection.

Objetivou-se verificar o efeito da sanitização e da temperatura de armazenamento sobre a qualidade bacteriológica de ovos contaminados experimentalmente com Pseudomonas aeruginosa. Foram utilizados 240 ovos brancos em esquema fatorial 2 x 2 (lavados ou não e refrigerados ou não). Os ovos foram sanitizados com água quente contendo clorhexidina 20% e teor ativo 8% de cloro. Após a sanitização, foram contaminados com 1,5 x 10(5) unidades formadoras de colônia (UFCs) de Pseudomonas aeruginosa/mL de solução e armazenados a 5 ºC ou 25 ºC por 30 dias. A cada dez dias foram realizadas análises bacteriológicas e contagens de Pseudomonas aeruginosa na casca e conteúdo. Foi realizada análise de variância e as médias comparadas pelo teste de Tukey. Pseudomonas aeruginosa foi isolada da casca e do conteúdo em todos os ovos, independentemente dos tratamentos. No entanto, quando os ovos foram sanitizados e armazenados a 5 ºC apresentaram menor contagem bacteriana na casca e no conteúdo. Houve alta correlação entre Pseudomonas aeruginosa presente na casca com a presença no conteúdo do ovo quando os ovos não foram sanitizados e resfriados. Concluiu-se que para reduzir o crescimento bacteriano de Pseudomonas aeruginosa, os ovos devem ser sanitizados e mantidos a 5 ºC durante o armazenamento de 30 dias.

The aim of this study was to evaluate the effect of sanitization and storage temperature on the quality of commercial eggs inoculated with Pseudomonas aeruginosa. We used 240 large eggs, without cracks, from Dekalb White laying hens at 30 to 40 weeks of age. The experimental design used was two blocks in a 2 x 2 factorial arrange (washed/non-washed and refrigerated/non-refrigerated) with twelve replicates. The eggs were contaminated by handling, with 1.5 x 10(5) colony-forming units (CFU) of Pseudomonas aeruginosa and stored at 5 ºC and 25 ºC for 30 days. Each ten days the eggshell and contents were submitted to bacteriological analyses. Variance analyses were performed and the data were compared by Tukey test. The results showed that Pseudomonas aeruginosa were isolated from the shells and contents of all eggs. Therefore, when the eggs were sanitized and stored at 5 ºC the contamination was less intense. The correlation between the presences of Pseudomonas aeruginosa in the shell and contents was high, when the eggs were not sanitized nor refrigerated. The conclusion of this study was that the egg must be sanitized and refrigerated when the stored for more than 30 days.

The objective of this study to verify the physicochemical quality of commercial washed and unwashed eggs, experimentally inoculated on the shell with Pseudomonas aeruginosa and stored at 5 and 25 ºC for 30 days. A total of 384 eggs, classified as large, from light Dekalb White laying hens at 30 to 40 weeks of age, were used. The experimental design consisted of two blocks in a 2 × 2 × 2 factorial arrangement (contamination, washing, and refrigeration) with six replicates. The sanitization was performed by mechanical washing (hot water with chlorhexidine 20% and 8% active content). Eggs were contaminated by handling with 1.5 × 10(5) colony-forming units (cfu) of Pseudomonas aeruginosa/mL solution, and stored at 5 and 25 ºC for 30 days. Each ten days, analyses of the eggs were carried out, for the assessment of physical (egg weight, specific gravity, shell thickness, yolk, albumen and shell percentage, Haugh unit, yolk and albumen rates) and chemical (albumen and yolk pH) characteristics. There were interactions between sanitization, storage temperature and contamination. The cooling process maintained the egg internal quality even when there was contamination on the shell by Pseudomonas aeruginosa inoculum. Cooling slows down the weight loss and promotes better internal physical and chemical quality of the eggs during the 30 days of storage regardless of the contamination and washing processes.