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| Deutsch,Gabriela; Bokehi,Luciana Castilho; Silva,Ana Elisa Gonçalves Pereira Rodrigues; Guimarães Junior,Luiz Macieira; Rodrigues,Rogério; Esper,Luciana Maria Ramires; Gonzalez,Alice Gonçalves Martins; Paula,Geraldo Renato de; Castilho,Selma Rodrigues de; Teixeira,Lenise Arneiro. |
| ABSTRACT The practice of immersion in burn patient has been abandoned in many parts of the world but in Brazil it is still common. The aim of this study was to ascertain if balneotherapy is a risk factor for Pseudomonas aeruginosa colonization in thermally injured patients. Eighteen patients from a Burn Center were studied for 14 weeks for Pseudomonas aeruginosa. Samples were collected by swabbing the exudate of wounds, before and after giving bath to the patients and from balneotherapy table. Pulsed-field gel electrophoresis was used to determine bacterial genetic relatedness. Thirty-seven P. aeruginosa isolates were detected from 292 swabs collected from patients' burn surface area and from the balneotherapy table. Profile analysis of P. aeruginosa DNA... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Pseudomonas aeruginosa/colonization; Burn patients; Balneotherapy; PFGE.. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502016000100014 |
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| Frozi,Jesieli Braz; Esper,Luciana Maria Ramires; Franco,Robson Maia. |
| ABSTRACT: The consumption of fish by the Brazilian population is increasing. However, fish and seafood are highly perishable and can be contaminated with several microorganisms. In addition, the possibility of biofilm formation is a greater cause for concern. In this study, biofilm formation was evaluated in single- and multispecies cultures at 25°C for incubation periods of 0, 4, 8, 24, and 48h in stainless steel coupons (size, 1.0×1.0cm) immersed in tryptic soy broth. The characteristics of the formed biofilms after sanitizing by immersing the coupons in 200ppm sodium hypochlorite solution for 10min were also evaluated under the same experimental conditions but with some modifications. Biofilm structure was evaluated using scanning electron microscopy.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Salmonella spp.; Escherichia coli; Staphylococcus aureus; Biofilm; Stainless steel; Fish industry.. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017001000451 |
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| Frozi,Jesieli Braz; Domingues,Josiane Roberto; Esper,Luciana Maria Ramires; Corrêa da Rosa,Joel Maurício; Silva,Ana Luiza Sant’Anna da Costa; Gonzalez,Alice Gonçalves Martins. |
| Shiga toxin-producing Escherichia coli (STEC) O157:H7 strains (isolated by cattle’s faeces and a reference strain, EDL933), were inoculated into pasteurized milk (102 and 103 cells.mL–1) to prepare the Minas frescal cheese. As control was used uninfected milk. Physicochemical and microbiological analyses were performed to milk and elaborated cheese. The O157:H7 strains were quantified in the stages of cheese processing and during 0, 2, 4, 5, 7, 10 and 15 storage days at 8 °C onto Sorbitol MacConkey Agar supplemented with potassium tellurite and cefixime (CT-SMAC). O157:H7 was not present in the pasteurised milk prior to the artificial inoculation. At the end of the processing the cheese had 10 to 100 times more STEC O157:H7 than the initial inoculum.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cheese; Psychrotrophic bacteria; Foodborne disease. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100108 |
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| Lima,Paulo Gomes de; Silva,Thalita Martins da; Esper,Luciana Maria Ramires; Gonzalez,Alice Gonçalves Martins; Franco,Robson Maia. |
| A existência de um reservatório animal é de grande importância na transmissão de Escherichia coli, produtora de toxina shiga (STEC) aos humanos. Epidemiologicamente, o sorotipo O157:H7 tem sido o mais envolvido em surtos de doença humana causada por STEC, porém surtos envolvendo STEC não pertencentes ao sorogrupo O157 (STEC não-O157) têm sido descritos. Inúmeros trabalhos constatam uma elevada ocorrência destes microrganismos em fezes de bovinos no Brasil, entretanto, pouco se sabe sobre a transmissão destes aos produtos de origem animal em nosso país. Neste trabalho, foi avaliada a viabilidade de E.coli O153:H25; O113:H21 e O111:H8 em Queijo Minas Frescal (QMF), produzido com inóculos de STEC não O157: H7 e armazenados a 8ºC. Realizaram-se contagens de E.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: STEC não-O157; Queijo minas frescal; Toxina shiga. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000100052 |
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| Rosa,Luciana Justo Beserra; Esper,Luciana Maria Ramires; Cabral,Julia do Prado Lima Guimarães; Franco,Robson Maia; Cortez,Marco Antônio Sloboda. |
| ABSTRACT: The ability to produce antimicrobial factors is considered an important feature of probiotic microorganisms. Bacteriocins, hydrogen peroxide, acetic acid and lactic acid are examples of these substances. The present research aimed to develop probiotic dairy desserts (DD) with Lactobacillus acidophilus and evaluate the viability of this strain, as well as its action on food pathogens. Treatments with and without interactions between L. acidophilus and pathogenic Gram-negative bacteria (Salmonella sp. and Escherichia coli O157:H7) and Gram positive (Bacillus cereus and Staphylococcus aureus) were produced. The products were stored at a temperature of 8°C and analyzed at the times 24, 48, 72 hours, 7 days and 28 days (at 28 days, only T1 was... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Probiotics; Dairy dessert; Lactobacillus acidophilus.. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000200368 |
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