Salmonella spp. represents one of the main pathogenic bacteria described in outbreaks of foodborne diseases worldwide, usually involving foods such as chicken meat and raw eggs, which act as reservoirs for such bacteria. Contamination can occur at various stages of processing, from handling to storage. Salmonellosis is considered a serious public health problem, which is why it is necessary to implement control measures that guarantee the quality of the food. The objective of this study will be a research to analyze the presence of genes that encode virulence factors in 238 strains of Salmonella sp., previously isolated from chicken carcasses, in the periods from 1999 to 2018. Thus, it is possible to have an epidemiological panorama on the virulence of this microorganism over the years. The strains that will be used are part of the strain bank of the Food Microbiology Laboratory of Profª. Drª. Vera Lúcia Mores Rall, from the Department of Microbiology and Immunology at the Biosciences Institute of the São Paulo State University "Júlio de Mesquita Filho" - UNESP, Botucatu campus. The isolates will be tested for the presence of genes responsible for the pathogenicity of Salmonella, using the polymerase chain reaction (PCR) technique.
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