Dinâmica de formação de biofilmes por Salmonella Enteritidis de surtos de doenças transmitidas por alimentos
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca de teses e dissertações da Universidade de Passo Fundo (BDTD UPF) |
Texto Completo: | http://tede.upf.br/jspui/handle/tede/1344 |
Resumo: | Salmonella Enteritidis (SE) is able to form biofilms and remain in the processing environment, with bigger chance of transmission to processed foods, representing major risks to food safety and may lead to outbreaks of foodborne illness, and is extremely relevant to public health. The food industry has various materials which compose the surfaces of food processing equipment. Although perform the routine hygienisation procedures, there is a possibility of aggregation organic material and higher probability adhesion of pathogenic microorganisms in these areas, recognized sources of microbial contamination, and increased resistance to sanitizers, worrying feature of microbial biofilms. Thus, we evaluated the SE ability to form biofilms on different surfaces, mimetizing the pre-operational and operational hygiene procedures to remove them from the surfaces of food contact. Therefore, surfaces of polyurethane, polyethylene and stainless steel, commonly used in slaughterhouse, were used as test samples immersed in Salmonella Enteritidis cultures and incubated at 3±1°C, 9±1°C, 25±1ºC, 36±1°C and 42±1°C. Incubation times were 0, 4, 8, 12 and 24 hours, simulating the periods of operational and pre-operational hygiene in poultry slaughterhouses. Tests were performed using sterilized water heated at 45°C and 85°C, in which the samples remained immersed for 3 minutes, and sanitizers solutions with 0.5% peracetic acid and 1% quaternary ammonium in which the samples remained immersed for 5 minutes, simulating operational and preoperational hygiene used in poultry slaughterhouses. Bacterial adherence showed that both SE adhered in stainless steel, polyethylene and polyurethane. As regards the exposure temperatures, SE 24 and SE 69 adhered to 3°C, 9°C, 25°C, 36°C and 42°C, increasing the adhesion with increase in temperature. There was no statistical difference in the formation of biofilms after 4, 8, 12 and 24 hours of incubation in each sample. Peracetic acid has proved to be the better treatment for the removal of biofilms. Quaternary ammonia and water to 85ºC removed the biofilm, but with less effective compared with the peracetic acid. Overall, the results demonstrated that these materials used in the food industry, results in the adherence of SE in different environmental conditions. Emphasizes the formation of biofilms in refrigeration temperature, especially at 3°C, first described by our research group as possible for growth of Salmonella Enteritidis on these surfaces. Our results are important for the development of strategies to control Salmonella Enteritidis biofilms and may assist the poultry industry to have a better understanding of the actual conditions of the slaughterhouses, leading to an improvement of the hygienic conditions of these establishments. |
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Rodrigues, Laura Beatriz21434895874http://lattes.cnpq.br/775027164944188383887687000http://lattes.cnpq.br/2048974324065059Oliveira, Amauri Picollo de2018-05-22T17:59:38Z2016-03-14OLIVEIRA, Amauri Picollo de. Dinâmica de formação de biofilmes por Salmonella Enteritidis de surtos de doenças transmitidas por alimentos. 2016. 57 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade de Passo Fundo, Passo Fundo, RS, 2016.http://tede.upf.br/jspui/handle/tede/1344Salmonella Enteritidis (SE) is able to form biofilms and remain in the processing environment, with bigger chance of transmission to processed foods, representing major risks to food safety and may lead to outbreaks of foodborne illness, and is extremely relevant to public health. The food industry has various materials which compose the surfaces of food processing equipment. Although perform the routine hygienisation procedures, there is a possibility of aggregation organic material and higher probability adhesion of pathogenic microorganisms in these areas, recognized sources of microbial contamination, and increased resistance to sanitizers, worrying feature of microbial biofilms. Thus, we evaluated the SE ability to form biofilms on different surfaces, mimetizing the pre-operational and operational hygiene procedures to remove them from the surfaces of food contact. Therefore, surfaces of polyurethane, polyethylene and stainless steel, commonly used in slaughterhouse, were used as test samples immersed in Salmonella Enteritidis cultures and incubated at 3±1°C, 9±1°C, 25±1ºC, 36±1°C and 42±1°C. Incubation times were 0, 4, 8, 12 and 24 hours, simulating the periods of operational and pre-operational hygiene in poultry slaughterhouses. Tests were performed using sterilized water heated at 45°C and 85°C, in which the samples remained immersed for 3 minutes, and sanitizers solutions with 0.5% peracetic acid and 1% quaternary ammonium in which the samples remained immersed for 5 minutes, simulating operational and preoperational hygiene used in poultry slaughterhouses. Bacterial adherence showed that both SE adhered in stainless steel, polyethylene and polyurethane. As regards the exposure temperatures, SE 24 and SE 69 adhered to 3°C, 9°C, 25°C, 36°C and 42°C, increasing the adhesion with increase in temperature. There was no statistical difference in the formation of biofilms after 4, 8, 12 and 24 hours of incubation in each sample. Peracetic acid has proved to be the better treatment for the removal of biofilms. Quaternary ammonia and water to 85ºC removed the biofilm, but with less effective compared with the peracetic acid. Overall, the results demonstrated that these materials used in the food industry, results in the adherence of SE in different environmental conditions. Emphasizes the formation of biofilms in refrigeration temperature, especially at 3°C, first described by our research group as possible for growth of Salmonella Enteritidis on these surfaces. Our results are important for the development of strategies to control Salmonella Enteritidis biofilms and may assist the poultry industry to have a better understanding of the actual conditions of the slaughterhouses, leading to an improvement of the hygienic conditions of these establishments.A Salmonella Enteritidis (SE) é capaz de formar biofilmes e permanecer no ambiente de processamento, havendo maior chance de transmissão aos alimentos processados, representando grandes riscos à segurança alimentar, podendo levar a surtos de doenças transmitidas por alimentos (DTA), sendo de extrema relevância para a saúde pública. A indústria alimentícia possui diversos materiais que compõem as superfícies dos equipamentos de processamento de alimentos. Por mais que se realizem os procedimentos de higienização rotineiros, existe possibilidade de agregação de matéria orgânica e maior probabilidade de adesão de microrganismos patogênicos nestas superfícies, reconhecidas fontes de contaminação microbiana, além do aumento da resistência aos sanitizantes, característica preocupante dos biofilmes microbianos. Dessa forma, avaliou-se a capacidade da SE formar biofilme em diferentes superfícies, mimetizando procedimentos de higiene pré-operacional e operacional para removê-los das superfícies de contato com alimentos. Para tanto, superfícies de poliuretano, polietileno e aço inoxidável, comumente utilizadas em abatedouro, foram utilizadas como corpos de prova, imersas em culturas de Salmonella Enteritidis e incubadas a 3±1ºC, 9±1ºC, 25±1ºC, 36±1ºC e 42±1ºC. Os tempos de incubação foram de 0, 4, 8, 12 e 24 horas, simulando os períodos para higiene operacional e pré-operacional em abatedouros de aves. Foram realizados testes com o uso de água estéril aquecida a 45°C e a 85°C, nas quais os corpos de prova permaneceram imersos por 3 minutos, e em soluções com os sanitizantes ácido peracético 0,5% e amônia quaternária 1%, nos quais os corpos de prova permaneceram imersos por 5 minutos, simulando a higiene operacional e pré-operacional utilizada em abatedouros avícolas. A aderência bacteriana indicou que ambas as SE aderiram no aço inoxidável, no polietileno e no poliuretano. A SE 24 e a SE 69 aderiram sob todas as temperaturas de exposição, 3°C, 9°C, 25°C, 36°C e 42°C, aumentando a adesão conforme aumentava a temperatura. Não houve diferença estatística na formação dos biofilmes após 4, 8, 12 e 24 horas de incubação em cada amostra. O ácido peracético revelou-se o melhor tratamento na remoção dos biofilmes. A amônia quaternária e a água a 85ºC removeram o biofilme, mas com menor eficácia comparando com o ácido peracético. De maneira geral, os resultados demonstraram que esses materiais, utilizados na indústria de alimentos, propiciaram a aderência das SE nas diferentes condições ambientais. Enfatiza-se a formação de biofilmes em temperaturas de refrigeração, principalmente a 3°C, descrita primeiramente por nosso grupo de pesquisa como possível para crescimento de Salmonella Enteritidis nestas superfícies. Nossos resultados são importantes para o desenvolvimento de estratégias de controle de biofilmes de Salmonella Enteritidis e pode auxiliar a indústria avícola a ter um maior conhecimento das reais condições dos abatedouros, levando a um aprimoramento das condições higiênicas destes estabelecimentos.Submitted by Mariana Freitas (marianafreitas@upf.br) on 2018-05-22T17:59:38Z No. of bitstreams: 1 2016AmauriPicollodeOliveira.pdf: 512318 bytes, checksum: 113330bf8b13f6944158e5be50916e02 (MD5)Made available in DSpace on 2018-05-22T17:59:38Z (GMT). No. of bitstreams: 1 2016AmauriPicollodeOliveira.pdf: 512318 bytes, checksum: 113330bf8b13f6944158e5be50916e02 (MD5) Previous issue date: 2016-03-14Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESapplication/pdfporUniversidade de Passo FundoPrograma de Pós-Graduação em Ciência e Tecnologia de AlimentosUPFBrasilFaculdade de Agronomia e Medicina Veterinária – FAMVSalmonelaBiofilmeIntestinosDoençasAlimentosContaminaçãoCIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOSDinâmica de formação de biofilmes por Salmonella Enteritidis de surtos de doenças transmitidas por alimentosDynamics of biofilm formation by Salmonella Enteritidis outbreaks of foodborne diseasesinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesis-31683595634336085415005006006005320220050367279928242548120599645022075167498588264571info:eu-repo/semantics/openAccessreponame:Biblioteca de teses e dissertações da Universidade de Passo Fundo (BDTD UPF)instname:Universidade de Passo Fundo (UPF)instacron:UPFLICENSElicense.txtlicense.txttext/plain; charset=utf-81940http://tede.upf.br:8080/jspui/bitstream/tede/1344/1/license.txte0faded76e3df80302a4a0fb3f2bb5f3MD51ORIGINAL2016AmauriPicollodeOliveira.pdf2016AmauriPicollodeOliveira.pdfapplication/pdf512318http://tede.upf.br:8080/jspui/bitstream/tede/1344/2/2016AmauriPicollodeOliveira.pdf113330bf8b13f6944158e5be50916e02MD52tede/13442018-05-22 14:59:38.717oai:tede.upf.br: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Biblioteca Digital de Teses e DissertaçõesPUBhttp://tede.upf.br/oai/requestbiblio@upf.br || bio@upf.br || cas@upf.br || car@upf.br || lve@upf.br || sar@upf.br || sol@upf.br || upfmundi@upf.br || jucelei@upf.bropendoar:2018-05-22T17:59:38Biblioteca de teses e dissertações da Universidade de Passo Fundo (BDTD UPF) - Universidade de Passo Fundo (UPF)false |
dc.title.por.fl_str_mv |
Dinâmica de formação de biofilmes por Salmonella Enteritidis de surtos de doenças transmitidas por alimentos |
dc.title.alternative.eng.fl_str_mv |
Dynamics of biofilm formation by Salmonella Enteritidis outbreaks of foodborne diseases |
title |
Dinâmica de formação de biofilmes por Salmonella Enteritidis de surtos de doenças transmitidas por alimentos |
spellingShingle |
Dinâmica de formação de biofilmes por Salmonella Enteritidis de surtos de doenças transmitidas por alimentos Oliveira, Amauri Picollo de Salmonela Biofilme Intestinos Doenças Alimentos Contaminação CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS |
title_short |
Dinâmica de formação de biofilmes por Salmonella Enteritidis de surtos de doenças transmitidas por alimentos |
title_full |
Dinâmica de formação de biofilmes por Salmonella Enteritidis de surtos de doenças transmitidas por alimentos |
title_fullStr |
Dinâmica de formação de biofilmes por Salmonella Enteritidis de surtos de doenças transmitidas por alimentos |
title_full_unstemmed |
Dinâmica de formação de biofilmes por Salmonella Enteritidis de surtos de doenças transmitidas por alimentos |
title_sort |
Dinâmica de formação de biofilmes por Salmonella Enteritidis de surtos de doenças transmitidas por alimentos |
author |
Oliveira, Amauri Picollo de |
author_facet |
Oliveira, Amauri Picollo de |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Rodrigues, Laura Beatriz |
dc.contributor.advisor1ID.fl_str_mv |
21434895874 |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/7750271649441883 |
dc.contributor.authorID.fl_str_mv |
83887687000 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/2048974324065059 |
dc.contributor.author.fl_str_mv |
Oliveira, Amauri Picollo de |
contributor_str_mv |
Rodrigues, Laura Beatriz |
dc.subject.por.fl_str_mv |
Salmonela Biofilme Intestinos Doenças Alimentos Contaminação |
topic |
Salmonela Biofilme Intestinos Doenças Alimentos Contaminação CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS |
dc.subject.cnpq.fl_str_mv |
CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS |
description |
Salmonella Enteritidis (SE) is able to form biofilms and remain in the processing environment, with bigger chance of transmission to processed foods, representing major risks to food safety and may lead to outbreaks of foodborne illness, and is extremely relevant to public health. The food industry has various materials which compose the surfaces of food processing equipment. Although perform the routine hygienisation procedures, there is a possibility of aggregation organic material and higher probability adhesion of pathogenic microorganisms in these areas, recognized sources of microbial contamination, and increased resistance to sanitizers, worrying feature of microbial biofilms. Thus, we evaluated the SE ability to form biofilms on different surfaces, mimetizing the pre-operational and operational hygiene procedures to remove them from the surfaces of food contact. Therefore, surfaces of polyurethane, polyethylene and stainless steel, commonly used in slaughterhouse, were used as test samples immersed in Salmonella Enteritidis cultures and incubated at 3±1°C, 9±1°C, 25±1ºC, 36±1°C and 42±1°C. Incubation times were 0, 4, 8, 12 and 24 hours, simulating the periods of operational and pre-operational hygiene in poultry slaughterhouses. Tests were performed using sterilized water heated at 45°C and 85°C, in which the samples remained immersed for 3 minutes, and sanitizers solutions with 0.5% peracetic acid and 1% quaternary ammonium in which the samples remained immersed for 5 minutes, simulating operational and preoperational hygiene used in poultry slaughterhouses. Bacterial adherence showed that both SE adhered in stainless steel, polyethylene and polyurethane. As regards the exposure temperatures, SE 24 and SE 69 adhered to 3°C, 9°C, 25°C, 36°C and 42°C, increasing the adhesion with increase in temperature. There was no statistical difference in the formation of biofilms after 4, 8, 12 and 24 hours of incubation in each sample. Peracetic acid has proved to be the better treatment for the removal of biofilms. Quaternary ammonia and water to 85ºC removed the biofilm, but with less effective compared with the peracetic acid. Overall, the results demonstrated that these materials used in the food industry, results in the adherence of SE in different environmental conditions. Emphasizes the formation of biofilms in refrigeration temperature, especially at 3°C, first described by our research group as possible for growth of Salmonella Enteritidis on these surfaces. Our results are important for the development of strategies to control Salmonella Enteritidis biofilms and may assist the poultry industry to have a better understanding of the actual conditions of the slaughterhouses, leading to an improvement of the hygienic conditions of these establishments. |
publishDate |
2016 |
dc.date.issued.fl_str_mv |
2016-03-14 |
dc.date.accessioned.fl_str_mv |
2018-05-22T17:59:38Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
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publishedVersion |
dc.identifier.citation.fl_str_mv |
OLIVEIRA, Amauri Picollo de. Dinâmica de formação de biofilmes por Salmonella Enteritidis de surtos de doenças transmitidas por alimentos. 2016. 57 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade de Passo Fundo, Passo Fundo, RS, 2016. |
dc.identifier.uri.fl_str_mv |
http://tede.upf.br/jspui/handle/tede/1344 |
identifier_str_mv |
OLIVEIRA, Amauri Picollo de. Dinâmica de formação de biofilmes por Salmonella Enteritidis de surtos de doenças transmitidas por alimentos. 2016. 57 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade de Passo Fundo, Passo Fundo, RS, 2016. |
url |
http://tede.upf.br/jspui/handle/tede/1344 |
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por |
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por |
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openAccess |
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Universidade de Passo Fundo |
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Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos |
dc.publisher.initials.fl_str_mv |
UPF |
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Brasil |
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Faculdade de Agronomia e Medicina Veterinária – FAMV |
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Universidade de Passo Fundo |
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