Viabilidade de Escherichia coli O153:H25, O113:H21 e O111:H8 (STEC não-O157) produtoras de toxina Shiga em queijo minas frescal

Lima, Paulo Gomes; Silva, Thalita Martins da; Esper, Luciana Maria Ramires; Gonzalez, Alice Gonçalves Martins; Franco, Róbson Maia

doi:10.1590/0103-8478cr20131678

Cited by 2 publications

(3 citation statements)

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“…At 4 °C, E. coli growth was not observed in any cheeses, however, E. coli growth was observed at 10 °C in counts of 6.3 to 8.6 log CFU/g after 13 days of storage. Lima et al (2015) evaluated the viability of pathogenic E. coli in Minas fresh cheeses stored at 8 °C. There was an increase in the counts of E. coli during storage at 8 °C.…”

Section: Resultsmentioning

confidence: 99%

Microbiological evaluation of industrialized and artisanal Minas fresh cheese commercialized in the Federal District, Brazil

et al. 2022

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The aim of this study was to evaluate the microbiological quality of Minas fresh cheese commercialized in Federal District, Brazil. For this, 20 samples of industrialized cheeses were collected in supermarkets and 20 samples of artisanal cheeses were collected in public food markets. The analyzes performed were total count of bacteria, determination of coliforms, count of S. aureus and identification of Salmonella spp. (InvA gene) and S. aureus (SeC gene). The results showed that 26 samples (65%) were unfit for consumption according to Brazilian legislation. For industrialized cheeses, 6 samples (15%) of were unfit for consumption (3 samples for excess of thermotolerant coliforms and 3 samples for excess of S. aureus). For artisanal cheeses, all 20 samples (50%) were unfit for consumption due to the high S. aureus counts, including 6 samples that had excess thermotolerant coliforms and 1 sample that was contaminated with Salmonella. Comparing the results, industrialized cheeses showed better microbiological quality than artisanal cheeses. Thus, artisanal Minas fresh cheeses commercialized in the public food markets of the Federal District showed the presence of bacterial hazards, and there is an evident need for good hygiene practices in the entire production chain to ensure consumer food safety.

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Section: Resultsmentioning

confidence: 99%

Microbiological evaluation of industrialized and artisanal Minas fresh cheese commercialized in the Federal District, Brazil

et al. 2022

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“…Pathogenic biofilms in the food industry are considered of great importance in the context of food safety and public health, arousing the interest of research, highlighting the use of essential oils extracted from medicinal plants due to their antimicrobial properties, with the purpose of making sanitizers natural and biological agents to control microbial growth, as an alternative to the traditional use of synthetic agents, detergents and sanitizers that cause negative impacts to the environment and may eventually transfer chemical residues to food (LIMA et al 2015). Bara & Vanetti (1998) …”

Section: Biofilm and Food Industrymentioning

confidence: 99%

“…The ability of numerous microorganisms to adhere, colonize and form biofilms on large varieties of contact surfaces of materials used in food processing plants (Lima et al 2015) are of great concern to the food industry because of their potential in Resistant to antimicrobial and sanitizing treatments, as well as causing deterioration, loss of quality or spread of pathogens through crosscontamination (KASNOWSKI et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Natural alternatives for reducing bacterial biofilms in food industry

Almeida

Costa

Oliveira

et al. 2017

Revista Brasileira De Higiene E Sanidade Animal

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Summary:Of the microorganisms often found in biofilms, bacteria are the predominant group. In the food industry, pathogenic biofilms considered of great importance in the context of food safety and public health, arousing the interest of researches, highlighting the use of essential oils due to their antimicrobial properties, with the purpose of making sanitizers that have less impact compared to chemical sanitizers that may eventually transfer chemical waste to food. The aim of this review was to present the process of forming bacterial biofilms in the food industry and to suggest some natural alternatives for its reduction. It is concluded that biofilm formation is natural and the search for alternative ways to reduce the chemical impact contaminating the environment and food, leads to natural solutions. This demonstrate the ability to act against various microorganisms and can be incorporated into sanitizers, detergents and infinite other possibilities.Index terms: Food safety. Essential oil. Food microbiology.Resumo: Dos micro-organismos frequentemente encontrados em biofilmes, as bactérias são o grupo predominante. Em indústria de alimentos, os biofilmes patogênicos são considerados de grande importância no contexto de segurança dos alimentos e saúde pública, despertando o interesse de pesquisas, em destaque para a utilização de óleos essenciais, devido às suas propriedades antimicrobianas, com a finalidade de elaborar sanitizantes naturais que provocam menor impacto se comparados aos sanitizantes que podem eventualmente transferir resíduos químicos aos alimentos. E diante disso, por meio de revisão, este trabalho teve como objetivo apresentar o processo de formação de biofilmes bacterianos em indústrias de alimentos e sugerir algumas alternativas naturais de sua redução. Conclui-se que a formação de biofilme é natural e a busca por formas alternativas de diminuir o impacto químico contaminante ao ambiente e aos alimentos conduzem a soluções naturais que demonstram capacidade de atuação frente à variados micro-organismos, podendo ser incorporados à sanitizantes, detergentes e infinitas outras possibilidades.Termos para indexação: Segurança Alimentar. Óleos essenciais. Microbiologia de alimentos. ___________________

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Viabilidade de Escherichia coli O153:H25, O113:H21 e O111:H8 (STEC não-O157) produtoras de toxina Shiga em queijo minas frescal

Abstract: RESUMO A existência de um reservatório animal é de grande importância na transmissão de

Cited by 2 publications

References 18 publications

Microbiological evaluation of industrialized and artisanal Minas fresh cheese commercialized in the Federal District, Brazil

Microbiological evaluation of industrialized and artisanal Minas fresh cheese commercialized in the Federal District, Brazil

Natural alternatives for reducing bacterial biofilms in food industry

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