Efeito do biofilme de bactérias láticas e Bacillus spp. no crescimento de Campylobacter jejuni e Salmonellla Heidelberg

• Autor(a) principal: Notário, Fabiana Oliveira
• Data de Publicação: 2019
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UFU
• Texto Completo: https://repositorio.ufu.br/handle/123456789/28076
• topic: Avicultura; Indústria de alimentos; Carne de frango; Alternativas; Avilculture; Food industry; Alternatives; Chicken meat; CNPQ::CIENCIAS AGRARIAS::MEDICINA VETERINARIA

Contamination by pathogenic microorganisms is one of the biggest problems faced by the food industry and farms around the world; Campylobacter and Salmonella being the two main genera responsible for diseases caused by food poisoning, especially chicken meat. Due to the great resistance found in such microorganisms to antibiotics and disinfectants available in the market, many alternatives are being researched, such as the use of lactic acid bacteria and Bacillus spp. (BLB) to prevent and control the pathogenic bacteria growth. Thus, the objective of this project was to evaluate the efficacy of BLB biofilm in preventing and controlling the growth of Campylobacter jejuni and Salmonella Heidelberg. In order to do the evaluation, BLB was inoculated in a polystyrene plate and after 24 hours the pathogen was inserted. After 24 and 48 hours, the bacteria were counted and the species confirmed by PCR. Two strains of C. jejuni were evaluated using a lower amount of initial inoculum and with two extra times (72 and 96 hours). The results showed that BLB were able to control the growth of SH already at 24 hours of inoculation; however, in regards to C. jejuni, the control was observed only on the two strains where a lower amount of initial inoculum was used. Thus, it is concluded thatits control seems to depend on the amount of the initial inoculum and the strain involved.