Staphylococcus aureus biofilm formation in Minas Frescal cheese packaging

被引：10
|
作者：
Carvalho, Lucas Guzella [1 ]
Alvim, Mariana Massi Afonso [1 ]
Fabri, Rodrigo Luiz [2 ]
Apolonio, Ana Carolina Morais [1 ]
机构：
[1] Univ Fed Juiz de Fora, Inst Biol Sci, Dept Parasitol Microbiol & Immunol, BR-36036900 Juiz De Fora, MG, Brazil
[2] Univ Fed Juiz de Fora, Inst Biol Sci, Dept Biochem, Bioact Nat Prod Lab, BR-36036900 Juiz De Fora, MG, Brazil
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2021年 / 74卷 / 03期
关键词：
Microbial contamination; Food poison; Food packaging;
D O I：
10.1111/1471-0307.12783
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Despite food safety criteria for some specific foodborne pathogens that exist all over the world, the prevalence of Staphylococcus aureus in raw milk cheese is high. The biofilm formation capacity of S. aureus ATCC25923 in Minas Frescal cheese packaging at 5 degrees C was investigated. Surface adhesion and quantification of viable adherent cells, detachment of adherent cells, biofilm viable cell count during long incubation periods and total cell count were investigated. Biofilm formation and detachment of viable cells during storage occurred at all times studied in the presence of whey. Thus, improvements in the hygiene of the packaging process are strongly recommended.
引用
收藏
页码：575 / 580
页数：6
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