Relatório do Estágio Supervisionado Obrigatório (ESO), realizado no Laboratóro de Análises em Alimentos e Patologia Animal Ltda, município de Recife - PE, Brasil. Descrição de caso: isolamento e tipificação sorológica de Salmonella spp. provenientes de materiais avícolas, processados no LANAPA no período de março a setembro de 2020.

Abstract

The present project reports the activities devolved on the Obligated Supervised Internship, started on march 2, 2020, which was interrupted on March 19, 2020, because of the pandemic and restarted August 24, 2020, and concluded on November 12, 2020, on Laboratório de Análises de Alimentos e Patologia Animal (LANAPA), place where the isolation was made, biochemical test and serologic typification of Salmonella spp, whose came from medical shoe cover and swab from transport's box and processed on LANAPA during March to September 2020 on poultry with one day to 29 days life. After the serologic typification, the suggestive isolates of Salmonella were sent to INTEGRALAB laboratory when the client requested. The results obtained from the serology and typification are 28 positive samples, 3,57% of the samples are positive on poultry between one and nine days of living to Salmonella enterica subsp. Havana, 46,42% of the samples are positive on poultry between 10 to 19 days of living to Salmonella enterica subsp. enterica sorovar: Anatum, Muenchen, Schwarzengrund, Minnesota, Ohio, Saintpaul, Enterica e Abany, and 50,0% of the samples are positive on poultry between 20 to 29 days of living to Salmonella enterica subsp. enterica sorovar: Havana, Anatum, Muenchen, Schwarzengrund, Newport, Infantis and Meleagridis. 12 different subspecies of Salmonella were identified with the sorology and tipification, those were Salmonellas enterica subsp. enterica sorovar: Abany, Meleagridis, enterica subsp. enterica, Saintpaul, Infantis, Ohio Newport, Minnesota, Schwarzengrund, Muenchen, Anatum and Havana, and the Havana serovar being the most prevalent. That alerts to the claim on an improvement of the sanity of the poultry to develop the quality of life of the poultry and consequently, the improvement on the products, giving to the consumers a product with quality.