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Provedor de dados:  BJM
País:  Brazil
Título:  Biofilm formation by Staphylococcus aureus from food contact surfaces in a meat-based broth and sensitivity to sanitizers
Autores:  Souza,Evandro Leite de
Meira,Quênia Gramile Silva
Barbosa,Isabella de Medeiros
Athayde,Ana Júlia Alves Aguiar
Conceição,Maria Lúcia da
Siqueira Júnior,José Pinto de
Data:  2014-01-01
Ano:  2014
Palavras-chave:  Staphylococcus aureus
Food processing environment
Resumo:  This study assessed the capacity of adhesion, the detachment kinetic and the biofilm formation by Staphylococcus aureus isolated from food services on stainless steel and polypropylene surfaces (2 x 2 cm) when cultivated in a meat-based broth at 28 and 7 ºC. It was also to study the efficacy of the sanitizers sodium hypochlorite (250 mg/L) and peracetic acid (30 mg/L) in inactivating the bacterial cells in the preformed biofilm. S. aureus strains adhered in high numbers regardless the assayed surface kind and incubation temperature over 72 h. Cells detachment of surfaces revealed high persistence over the incubation period. Number of cells needed for biofilm formation was noted at all experimental systems already after 3 days. Peracetic acid and sodium hypochlorite were not efficient in completely removing the cells of S. aureus adhered on polypropylene and stainless steel surfaces. From these results, the assayed strains revealed high capacity to adhere and form biofilm on polypropylene and stainless steel surfaces under different growth conditions. Moreover, the cells in biofilm matrix were resistant for total removal when submitted to the exposure to sanitizers.
Tipo:  Info:eu-repo/semantics/article
Idioma:  Inglês
Editor:  Sociedade Brasileira de Microbiologia
Relação:  10.1590/S1517-83822014000100010
Formato:  text/html
Fonte:  Brazilian Journal of Microbiology v.45 n.1 2014
Direitos:  info:eu-repo/semantics/openAccess

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