Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/347417
Type: Artigo
Title: Biofilms of enterococcus faecalis and enterococcus faecium isolated from the processing of ricotta and the control of these pathogens through cleaning and sanitization procedures
Author: Fernandes, Meg da Silva
Kabuki, Dirce Yorika
Kuaye, Arnaldo Yoshiteru
Abstract: The biofilm formation of Enterococcus faecalis and Enterococcus faecium isolated from the processing of ricotta on stainless steel coupons was evaluated, and the effect of cleaning and sanitization procedures in the control of these biofilms was determined. The formation of biofilms was observed while varying the incubation temperature (7, 25 and 39 °C) and time (0, 1, 2, 4, 6 and 8 days). At 7 °C, the counts of E. faecalis and E. faecium were below 2 log10 CFU/cm2. For the temperatures of 25 and 39 °C, after 1 day, the counts of E. faecalis and E. faecium were 5.75 and 6.07 log10 CFU/cm2, respectively, which is characteristic of biofilm formation. The tested sanitation procedures a) acid-anionic tensioactive cleaning, b) anionic tensioactive cleaning + sanitizer and c) acid-anionic tensioactive cleaning + sanitizer were effective in removing the biofilms, reducing the counts to levels below 0.4 log10 CFU/cm2. The sanitizer biguanide was the least effective, and peracetic acid was the most effective. These studies revealed the ability of enterococci to form biofilms and the importance of the cleaning step and the type of sanitizer used in sanitation processes for the effective removal of biofilms
Subject: Ricota
Country: Países Baixos
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.ijfoodmicro.2015.02.004
Address: https://www.sciencedirect.com/science/article/pii/S0168160515000744
Date Issue: 2015
Appears in Collections:FEA - Artigos e Outros Documentos

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