Biofilm formation on stainless steel as a function of time and temperature and control through sanitizers

被引：23

作者：

de Castro, Marcilia Rosado ^{[1
]}

Fernandes, Meg da Silva ^{[1
]}

Kabuki, Dirce Yorika ^{[2
]}

Kuaye, Arnaldo Yoshiteru ^{[1
]}

机构：

[1] Univ Estadual Campinas, Dept Food Technol, UNICAMP, Rua Monteiro Lobato 80,Cidade Univ Zeferino Vaz, BR-13083862 Campinas, SP, Brazil

[2] Univ Estadual Campinas, Dept Food Sci, UNICAMP, Rua Monteiro Lobato 80,Cidade Univ Zeferino Vaz, BR-13083862 Campinas, SP, Brazil

来源：

INTERNATIONAL DAIRY JOURNAL | 2017年 / 68卷

关键词：

ANTIBIOTIC-RESISTANCE PROFILES; ENTEROCOCCUS-FAECALIS; VIRULENCE FACTORS; DAIRY-PRODUCTS; IDENTIFICATION; FAECIUM; MILK; RICOTTA; DISSEMINATION; DISINFECTANTS;

D O I：

10.1016/j.idairyj.2016.12.005

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Enterococcus spp. contamination was screened from a Minas Frescal cheese processing line. Biofilm formation of Enterococcus faecium and Enterococcus faecalis isolates was evaluated and the effect of sanitization procedures in the control of these biofilms was investigated. Enterococcus spp. were detected in raw milk, milk machine, door handle, floor, drain, thermometer, and Minas Frescal cheese. Biofilm formation on stainless steel was modelled as a function of time (0, 1.2, 4, 6.8, and 8 days) and temperature (7, 13, 27, 41, and 47 degrees C) using response surface methodology. The model showed that E. faecium biofilms were formed from 1 to 8 days at 12-47 degrees C, while E. faecalis biofilms were formed from 1 to 8 days at 10-43 degrees C. None of the sanitizers (sodium hypochlorite 100 mg L-1, peracetic acid 300 mg L-1, and chlorhexidine digluconate 400 mg L-1) was able to completely eliminate the biofilms. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：9 / 16

页数：8

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