Consulta: creatorFacets:"Siqueira Júnior,José Pinto de"
Registros recuperados: 3
Data/hora: 11/06/2024 02:42:03

Drug resistance profile of staphylococci isolated from asymptomatic adults
Provedor de dados: Brazilian Journal of Infectious Diseases
Autores: Medeiros,Claudia Christianne Barros de Melo; Araujo,Magna Suely Freitas de; Coutinho,Henrique Douglas Melo; Siqueira Júnior,José Pinto de; Barreto,Humberto Medeiros.
Tipo: Info:eu-repo/semantics/other
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-86702012000300016

Biofilm formation by Staphylococcus aureus from food contact surfaces in a meat-based broth and sensitivity to sanitizers
Provedor de dados: Brazilian Journal of Microbiology
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.
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...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Staphylococcus aureus; Food processing environment; Cross-contamination; Biofilm; Sanitizers.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822014000100010

Habituation of enterotoxigenic Staphylococcus aureus to Origanum vulgare L. essential oil does not induce direct-tolerance and cross-tolerance to salts and organic acids
Provedor de dados: Brazilian Journal of Microbiology
Autores: Tavares,Adassa Gama; Monte,Daniel Farias Marinho do; Albuquerque,Allan dos Reis; Sampaio,Fábio Correia; Magnani,Marciane; Siqueira Júnior,José Pinto de; Souza,Evandro Leite de.
Enterotoxigenic Staphylococcus aureus strains that were isolated from foods were investigated for their ability to develop direct-tolerance and cross-tolerance to sodium chloride (NaCl), potassium chloride (KCl), lactic acid (LA) and acetic acid (AA) after habituation in sublethal amounts (1/2 of the minimum inhibitory concentration - 1/2 MIC and 1/4 of the minimum inhibitory concentration - 1/4 MIC) of Origanum vulgare L. essential oil (OVEO). The habituation of S. aureus to 1/2 MIC and 1/4 MIC of OVEO did not induce direct-tolerance or cross-tolerance in the tested strains, as assessed by modulation of MIC values. Otherwise, exposing the strains to OVEO at sublethal concentrations maintained or increased the sensitivity of the cells to the tested...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Staphylococcus; Adaptation; Essential oil; Oregano.
Ano: 2015
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000300835