Assessment of sanitiser efficacy against Staphylococcus spp. isolated from Minas Frescal cheese producers in São Paulo, Brazil

Abreu, Anderson Clayton da Silva; Crippa, Bruna Lourenço; Souza, Victória Vilaça Martins Alencar de; Nuñez, Karen Vanessa Munive; Almeida, Jaqueline Milagres de; Rodrigues, Marjory Xavier; Silva, Nathália Cristina Cirone

doi:10.1016/j.idairyj.2021.105171

Cited by 5 publications

(2 citation statements)

References 87 publications

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“…Additionally, two wild Staphylococcus spp. strains isolated from dairies in previous studies [ 20 ] were used to perform the experiments: (a) S. xylosus which carry the qacA/B and mecA genes; and (b) S. pasteuri which carry the qacC and lsaB genes.…”

Section: Methodsmentioning

confidence: 99%

The Impact of Low-Level Benzalkonium Chloride Exposure on Staphylococcus spp. Strains and Control by Photoinactivation

Bonsaglia,

Calvo,

Sordelli

et al. 2023

Antibiotics

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Exposure of bacteria to low concentrations of biocides can facilitate horizontal gene transfer, which may lead to bacterial adaptive responses and resistance to antimicrobial agents. The emergence of antibacterial resistance not only poses a significant concern to the dairy industry but also adds to the complexity and cost of mastitis treatment. This study was aimed to evaluate how selective stress induced by benzalkonium chloride (BC) promotes antibiotic non-susceptibility in Staphylococcus spp. In addition, we investigated the efficacy of photodynamic inactivation (PDI) in both resistant and susceptible strains. The study determined the minimum inhibitory concentration (MIC) of BC using the broth microdilution method for different Staphylococcus strains. The experiments involved pairing strains carrying the qacA/qacC resistance genes with susceptible strains and exposing them to subinhibitory concentrations of BC for 72 h. The recovered isolates were tested for MIC BC and subjected to disc diffusion tests to assess changes in susceptibility patterns. The results demonstrated that subinhibitory concentrations of BC could select strains with reduced susceptibility and antibiotic resistance, particularly in the presence of S. pasteuri. The results of PDI mediated by toluidine blue (100 µM) followed by 60 min irradiation (total light dose of 2.5 J/cm2) were highly effective, showing complete inactivation for some bacterial strains and a reduction of up to 5 logs in others.

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Section: Methodsmentioning

confidence: 99%

The Impact of Low-Level Benzalkonium Chloride Exposure on Staphylococcus spp. Strains and Control by Photoinactivation

Bonsaglia,

Calvo,

Sordelli

et al. 2023

Antibiotics

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“…Minas Frescal cheese is a fresh, soft, semi-fat cheese with a very high moisture content [4]. These characteristics contribute to the proliferation of pathogens [5]. Cheese contamination with bacterial pathogens can occur during cheese-making, ripening, and storage.…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial Action of Oregano (Origanum vulgare) and Rose-Mary (Rosmarinus officinalis) Essential Oils on Escherichia coli and Staphylococcus aureus Inoculated in “Minas Frescal” Cheese

Cortêz¹,

Cruz²,

Duarte³

et al. 2023

Preprint

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“Minas Frescal” cheese is a high moisture product, subject to the proliferation of several microorganisms. Essential oils are natural antimicrobial alternatives that can increase the quality of dairy products. This study aimed to analyze the antimicrobial action of oregano (Origanum vulgare) and rosemary (Rosmarinus officinalis) essential oils against Escherichia coli and Staphylococcus aureus. An antimicrobial test by diffusion and microdilution was performed to calculate the MIC (Minimum Inhibitory Concentration) and MBC (Minimum Bactericidal Concentration). The behavior of E. coli in “Minas Frescal” cheese added with oregano oil was evaluated. The MIC of oregano oil was 0.25% against E. coli and 1% against S. aureus. For rosemary essential oil, the MIC was 8% of against E. coli. There was no activity of rosemary oil against S. aureus. The MBC observed for oregano essential oil was 1% and 0.25% respectively for S. aureus and E. coli. Bacterial analysis during cheese storage with E. coli indicated inhibition of microorganisms by oregano essential oil at a concentration of 0.25%. No alterations were observed regards to physical-chemical attributes. The use of essential oil as an antimicrobial agent has potential for industrial use, and type of microorganism, oil and sensory reflexes in the product must be observed.

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Sodium Hypochlorite

Kampf

2024

Antiseptic Stewardship

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Assessment of sanitiser efficacy against Staphylococcus spp. isolated from Minas Frescal cheese producers in São Paulo, Brazil

Cited by 5 publications

References 87 publications

The Impact of Low-Level Benzalkonium Chloride Exposure on Staphylococcus spp. Strains and Control by Photoinactivation

The Impact of Low-Level Benzalkonium Chloride Exposure on Staphylococcus spp. Strains and Control by Photoinactivation

Antimicrobial Action of Oregano (Origanum vulgare) and Rose-Mary (Rosmarinus officinalis) Essential Oils on Escherichia coli and Staphylococcus aureus Inoculated in “Minas Frescal” Cheese

Sodium Hypochlorite

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