Isolation of indigenous bacteria from a cafeteria kitchen and their biofilm formation and disinfectant susceptibility

被引：31
作者：
Lim, Eun Seob [1 ]
Lee, Jang Eun [1 ,2 ]
Kim, Joo-Sung [1 ,3 ]
Koo, Ok Kyung [4 ,5 ]
机构：
[1] Korea Univ Sci & Technol, Dept Food Biotechnol, Daejeon, South Korea
[2] Korea Food Res Inst, Tradit Alcohol Beverages Res Team, Seongnam Si, Gyeonggi Do, South Korea
[3] Korea Food Res Inst, Food Safety Res Team, Seongnam Si, Gyeonggi Do, South Korea
[4] Gyeongsang Natl Univ, Dept Food & Nutr, 501 Jinjudae Ro, Jinju 52828, Gyeongsangnam D, South Korea
[5] Gyeongsang Natl Univ, Inst Agr & Life Sci, Jinju, Gyeongsangnam D, South Korea
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2017年 / 77卷
关键词：
Cafeteria kitchen; Biofilm; Crystal violet assay; Disinfectant; Resazurin reduction assay; MICROBIAL BIOFILMS; OUTBREAKS; SURFACES; PRODUCE; SAFETY; AGENTS;
D O I：
10.1016/j.lwt.2016.11.060
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Bacterial biofilm formation in foodservice facilities is a continuous cross-contamination risk through survival and persistence despite disinfectant treatments. In this study, we evaluated biofilm formation and disinfectant susceptibility of 178 strains obtained from a cafeteria kitchen and 70 foodborne pathogens and analyzed results by multivariate data analyses. A total of 23 areas in a cafeteria kitchen were selected for bacterial isolation and identification. The capacity for biofilm formation was tested using a crystal violet assay, and disinfectant susceptibility was examined using an agar well diffusion assay and resazurin reduction assay. The most frequently isolated genera were Bacillus (33%), Acinetobacter (17%), Kocuria (12%) and Staphylococcus (5%). The genus Bacillus showed the strongest capacity of the biofilm formation. The foodborne bacteria exhibited a wide range of susceptibility to disinfectants, such as sodium hypochlorite, hydrogen peroxide, benzalkonium chloride, lactic acid and citric acid. However, the susceptibilities changed after biofilm formation in a strain-dependent manner, and the relative resistance levels changed among the isolates. Overall, this study will be a great resource for selecting and using disinfectants in foodservice facility hygienic practices. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：376 / 382
页数：7
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