Prevalência e fatores de risco para Coxiella burnetii em queijos Minas artesanais da microrregião do Serro

Abstract

The objective of this study was to estimate the prevalence of Coxiella burnetii in Artisan Minas cheese of region of Serro and identify the factors associated with the presence of this organism in the properties studied. Were drawn at random 55 registered producers in the Instituto Mineiro de Agropecuária (IMA) to participate in the research. The producers responded to a questionnaire and was collected a sample of cheese at a property to represent her. The cheese samples collected, the analysis of reaction of polymerase chain reaction (PCR) to C. burnetii and sequencing of amplified DNA products. Data from the interviews and results of laboratory tests, once organized, form the basis of work data. The presence of DNA of C. burnetii was considered as the dependent variable and the explanatory variables were divided into three groups: hierarchical distal (socioeconomic and demographic), intermediate (cheese production) and proximally (characteristics of the herd, milk production and milk). The factors associated with the presence of C. burnetii in cheeses were identified by analysis of univariate and multivariate logistic regression. Of the total samples analyzed (n = 53), five (9.43%) presented DNA of C. burnetii confirmed by sequencing. The factors associated with the presence of DNA of C. burnetii in cheeses were: use of the pingo (serum- baking) for the manufacture of the cheeses (OR = 12.09), type of milking (OR = (16.45) and number of lactating cows (OR = 1.05). The variables that remained in the final model as explanatory for the presence of C. burnetii in cheeses were: number of lactating cows, milking and type use the pingo. The presence of DNA of C. burnetii in artisanal cheeses emphasizes, on the one hand, the need for more stringent control measures so that this bacteria is not present in flocks of artisanal cheese-producing properties. On the other hand, the knowledge of the factors associated with the presence of C. burnetii in artisanal cheeses may assist in establishing preventive measures and the creation of new standards and legislation for the production of artisanal cheeses, since this gap in the legislation would be something for reflection, given the importance of Q fever to public health.