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	Provedor de dados BJM (2) BJID (1) Autor Siqueira Júnior,José Pinto de (3) Souza,Evandro Leite de (2) Albuquerque,Allan dos Reis (1) Araujo,Magna Suely Freitas de (1) Athayde,Ana Júlia Alves Aguiar (1) Barbosa,Isabella de Medeiros (1) Barreto,Humberto Medeiros (1) Conceição,Maria Lúcia da (1) Coutinho,Henrique Douglas Melo (1) Magnani,Marciane (1) Medeiros,Claudia Christianne Barros de Melo (1) Meira,Quênia Gramile Silva (1) Monte,Daniel Farias Marinho do (1) Sampaio,Fábio Correia (1) Tavares,Adassa Gama (1) Mais... Palavra-chave Adaptation (1) Biofilm (1) Cross-contamination (1) Essential oil (1) Food processing environment (1) Oregano (1) Sanitizers (1) Staphylococcus (1) Staphylococcus aureus (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Info:eu-repo/semantics/other (1) Ano 2015 (1) 2014 (1) 2012 (1) País Brazil (3) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Biofilm formation by Staphylococcus aureus from food contact surfaces in a meat-based broth and sensitivity to sanitizers BJM 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 Drug resistance profile of staphylococci isolated from asymptomatic adults BJID 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 Habituation of enterotoxigenic Staphylococcus aureus to Origanum vulgare L. essential oil does not induce direct-tolerance and cross-tolerance to salts and organic acids BJM 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 Registros recuperados: 3 Primeira ... 1 ... Última

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