Bacterial biofilm formation in different surfaces of food industries
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista do Instituto de Laticínios Cândido Tostes |
Texto Completo: | https://www.revistadoilct.com.br/rilct/article/view/512 |
Resumo: | The term biofilm describes the sessile microbial life form, characterized by microorganism adhesion to any surface and with the production of extracellular polymeric substances. In food industries, the formation of biofilms results in serious problems, since it can be a contamination source of the food product, compromising the final product quality and consumer health. The aim of this study was to verify the adhesion of biofilms (sessile cells) of pathogenic and/or deteriorating bacteria against surfaces of the food industry. The bacterial species tested were Pseudomonas aeruginosa ATCC 27853, Staphylococcus aureus ATCC 29213, Listeria monocytogenes ATCC 19117 and Salmonella Typhimurium ATCC 14028. It was used stainless steel and polypropylene coupons as contact surfaces. The results demonstrated that P. aeruginosa and S. Typhimurium showed higher biofilm formation capacity. Statistically, there was no difference in count of P. aeruginosa and S. Typhimurium (p 0.05) cells. The same occurred between L. monocytogenes and S. aureus. However, the counts of P. aeruginosa and S. Typhimurium cells were statistically higher than S. aureus and L. monocytogenes (p 0.05). By means of scanning electron microscopy it was also found increased adhesion of P. aeruginosa. The results revealed that P. aeruginosa was the bacterial species with higher biofilm formation capacity among the others. |
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Bacterial biofilm formation in different surfaces of food industriesFORMAÇÃO DE BIOFILMES BACTERIANOS EM DIFERENTES SUPERFÍCIES DE INDÚSTRIAS DE ALIMENTOSpathogenic bacteria; microbial adhesion; stainless steel; polypropylene; product quality.Microbiologia; Higienização.bactéria patogênica; adesão microbiana; aço inoxidável; polipropileno; qualidade do produto.The term biofilm describes the sessile microbial life form, characterized by microorganism adhesion to any surface and with the production of extracellular polymeric substances. In food industries, the formation of biofilms results in serious problems, since it can be a contamination source of the food product, compromising the final product quality and consumer health. The aim of this study was to verify the adhesion of biofilms (sessile cells) of pathogenic and/or deteriorating bacteria against surfaces of the food industry. The bacterial species tested were Pseudomonas aeruginosa ATCC 27853, Staphylococcus aureus ATCC 29213, Listeria monocytogenes ATCC 19117 and Salmonella Typhimurium ATCC 14028. It was used stainless steel and polypropylene coupons as contact surfaces. The results demonstrated that P. aeruginosa and S. Typhimurium showed higher biofilm formation capacity. Statistically, there was no difference in count of P. aeruginosa and S. Typhimurium (p 0.05) cells. The same occurred between L. monocytogenes and S. aureus. However, the counts of P. aeruginosa and S. Typhimurium cells were statistically higher than S. aureus and L. monocytogenes (p 0.05). By means of scanning electron microscopy it was also found increased adhesion of P. aeruginosa. The results revealed that P. aeruginosa was the bacterial species with higher biofilm formation capacity among the others. O termo biofilme descreve a forma de vida microbiana séssil, caracterizada pela adesão de microrganismos a alguma superfície e com a produção de substâncias poliméricas extracelulares. Nas indústrias de alimentos, a formação de biofilmes resulta em graves problemas, já que pode ser fonte de contaminação do alimento, comprometendo a qualidade final do produto e a saúde do consumidor. O objetivo deste trabalho foi verificar a adesão de biofilmes (células sésseis) de bactérias patogênicas e/ou deteriorantes sobre superfícies da indústria alimentícia. As espécies bacterianas testadas foram Pseudomonas aeruginosa ATCC 27853, Staphylococcus aureus ATCC 29213, Listeria monocytogenes ATCC 19117 e Salmonella Typhimurium ATCC 14028. Utilizaram-se cupons de aço inoxidável e polipropileno como superfícies de contato. Os resultados demonstraram que P. aeruginosa e S. Typhimurium apresentaram maior capacidade de formação de biofilme. Estatisticamente, não houve diferença nas contagens das células de P. aeruginosa e S. Typhimurium (p 0,05), o mesmo ocorreu entre L. monocytogenes e S. aureus. Entretanto, as contagens de células de P. aeruginosa e S. Typhimurium foram estatisticamente maiores que S. aureus e L. monocytogenes (p 0,05). Através da microscopia eletrônica de varredura constatou-se também maior adesão de P. aeruginosa. Os resultados obtidos demonstraram que dentre as espécies bacterianas testadas P. aeruginosa foi a bactéria com maior capacidade de formação de biofilme.ILCTDalla Costa, Karine AngélicaFerenz, MarianeSilveira, Sheila Mello daMillezi, Alessandra Farias2016-06-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/51210.14295/2238-6416.v71i2.512Journal of Candido Tostes Dairy Institute; v. 71, n. 2 (2016); 75-82Revista do Instituto de Laticínios Cândido Tostes; v. 71, n. 2 (2016); 75-822238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/512/405Direitos autorais 2017 Revista do Instituto de Laticínios Cândido Tosteshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess2017-08-31T20:41:45Zoai:oai.rilct.emnuvens.com.br:article/512Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2017-08-31T20:41:45Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
Bacterial biofilm formation in different surfaces of food industries FORMAÇÃO DE BIOFILMES BACTERIANOS EM DIFERENTES SUPERFÍCIES DE INDÚSTRIAS DE ALIMENTOS |
title |
Bacterial biofilm formation in different surfaces of food industries |
spellingShingle |
Bacterial biofilm formation in different surfaces of food industries Dalla Costa, Karine Angélica pathogenic bacteria; microbial adhesion; stainless steel; polypropylene; product quality. Microbiologia; Higienização. bactéria patogênica; adesão microbiana; aço inoxidável; polipropileno; qualidade do produto. |
title_short |
Bacterial biofilm formation in different surfaces of food industries |
title_full |
Bacterial biofilm formation in different surfaces of food industries |
title_fullStr |
Bacterial biofilm formation in different surfaces of food industries |
title_full_unstemmed |
Bacterial biofilm formation in different surfaces of food industries |
title_sort |
Bacterial biofilm formation in different surfaces of food industries |
author |
Dalla Costa, Karine Angélica |
author_facet |
Dalla Costa, Karine Angélica Ferenz, Mariane Silveira, Sheila Mello da Millezi, Alessandra Farias |
author_role |
author |
author2 |
Ferenz, Mariane Silveira, Sheila Mello da Millezi, Alessandra Farias |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Dalla Costa, Karine Angélica Ferenz, Mariane Silveira, Sheila Mello da Millezi, Alessandra Farias |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
pathogenic bacteria; microbial adhesion; stainless steel; polypropylene; product quality. Microbiologia; Higienização. bactéria patogênica; adesão microbiana; aço inoxidável; polipropileno; qualidade do produto. |
topic |
pathogenic bacteria; microbial adhesion; stainless steel; polypropylene; product quality. Microbiologia; Higienização. bactéria patogênica; adesão microbiana; aço inoxidável; polipropileno; qualidade do produto. |
description |
The term biofilm describes the sessile microbial life form, characterized by microorganism adhesion to any surface and with the production of extracellular polymeric substances. In food industries, the formation of biofilms results in serious problems, since it can be a contamination source of the food product, compromising the final product quality and consumer health. The aim of this study was to verify the adhesion of biofilms (sessile cells) of pathogenic and/or deteriorating bacteria against surfaces of the food industry. The bacterial species tested were Pseudomonas aeruginosa ATCC 27853, Staphylococcus aureus ATCC 29213, Listeria monocytogenes ATCC 19117 and Salmonella Typhimurium ATCC 14028. It was used stainless steel and polypropylene coupons as contact surfaces. The results demonstrated that P. aeruginosa and S. Typhimurium showed higher biofilm formation capacity. Statistically, there was no difference in count of P. aeruginosa and S. Typhimurium (p 0.05) cells. The same occurred between L. monocytogenes and S. aureus. However, the counts of P. aeruginosa and S. Typhimurium cells were statistically higher than S. aureus and L. monocytogenes (p 0.05). By means of scanning electron microscopy it was also found increased adhesion of P. aeruginosa. The results revealed that P. aeruginosa was the bacterial species with higher biofilm formation capacity among the others. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-06-07 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/512 10.14295/2238-6416.v71i2.512 |
url |
https://www.revistadoilct.com.br/rilct/article/view/512 |
identifier_str_mv |
10.14295/2238-6416.v71i2.512 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/512/405 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2017 Revista do Instituto de Laticínios Cândido Tostes http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2017 Revista do Instituto de Laticínios Cândido Tostes http://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
ILCT |
publisher.none.fl_str_mv |
ILCT |
dc.source.none.fl_str_mv |
Journal of Candido Tostes Dairy Institute; v. 71, n. 2 (2016); 75-82 Revista do Instituto de Laticínios Cândido Tostes; v. 71, n. 2 (2016); 75-82 2238-6416 0100-3674 reponame:Revista do Instituto de Laticínios Cândido Tostes instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) instacron:EPAMIG |
instname_str |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
instacron_str |
EPAMIG |
institution |
EPAMIG |
reponame_str |
Revista do Instituto de Laticínios Cândido Tostes |
collection |
Revista do Instituto de Laticínios Cândido Tostes |
repository.name.fl_str_mv |
Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
repository.mail.fl_str_mv |
||revistadoilct@epamig.br|| revistadoilct@oi.com.br |
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