scholarly journals Biofilm Formation by Staphylococcus aureus Isolated from Food Contact Surfaces in the Dairy Industry of Jalisco, Mexico

2018 ◽  
Vol 2018 ◽  
pp. 1-8 ◽  
Author(s):  
María-Guadalupe Avila-Novoa ◽  
Maricarmen Iñíguez-Moreno ◽  
Oscar-Alberto Solís-Velázquez ◽  
Jean-Pierre González-Gómez ◽  
Pedro-Javier Guerrero-Medina ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Stainless Steel ◽  
Congo Red ◽  
Biofilm Formation ◽  
Dairy Industry ◽  
Food Contact ◽  
Biofilm Production ◽  
Food Contact Surfaces ◽  
Food Borne ◽  
Contact Surfaces

Staphylococcus aureus is an important food-borne pathogen able to form biofilms. This pathogen is responsible for outbreaks of food-borne illnesses associated with the consumption of milk and dairy products. The aim of this study was to evaluate the biofilm-forming ability of S. aureus isolates, recovered from food contact surfaces in the dairy industry of Jalisco, Mexico. A total of 84 S. aureus strains were evaluated. The isolates were characterized phenotypically by culture on Congo red agar plates. The ability of the strains to form biofilms was investigated in 96-well flat-bottomed microtiter polystyrene plates. Stainless-steel coupons were used as an experimental surface. Biofilm formation was observed, using epifluorescence microscopy and scanning electron microscopy. Detection of the icaADBC genes in S. aureus was performed by the PCR technique. A total of 52.3% (44/84) of the S. aureus strains contained the icaADBC gene that synthesizes polysaccharide intercellular adhesion (PIA) molecules. On Congo red agar, 75% (63/84) of the S. aureus isolates were biofilm producers, 16.6% (14/84) were non-biofilm formers, and 8.3% (7/84) showed a noncharacteristic phenotype. The biofilm production of the S. aureus strains SA-4E, SA-9, SA-13, and SA-19 on stainless-steel coupons was investigated at 25°C for 8 days, and the detected cell population density was approximately 7.15–7.82 log CFU cm−2. In addition to the ability of biofilm production, it is important to highlight that these strains are potential enterotoxin producers as se genes have been previously detected in their genomes. A part of the ability of biofilm production and the determination of the presence of virulence determinants in the genome of S. aureus can contribute to the pathogenicity of strains. Therefore, vigilant food safety practices need to be implemented in the dairy industries regarding FCS to prevent food-borne infections and intoxications due to S. aureus contamination.

Control of Listeria innocua Biofilms on Food Contact Surfaces with Slightly Acidic Electrolyzed Water and the Risk of Biofilm Cells Transfer to Duck Meat

2018 ◽  
Vol 81 (4) ◽  
pp. 582-592 ◽  
Author(s):  
HYE RI JEON ◽  
MI JIN KWON ◽  
KI SUN YOON
Keyword(s):  
Stainless Steel ◽  
Food Processing ◽  
Biofilm Formation ◽  
Listeria Innocua ◽  
Potential Hazard ◽  
Processing Efficiency ◽  
Electrolyzed Water ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces

ABSTRACT Biofilm formation on food contact surfaces is a potential hazard leading to cross-contamination during food processing. We investigated Listeria innocua biofilm formation on various food contact surfaces and compared the washing effect of slightly acidic electrolyzed water (SAEW) at 30, 50, 70, and 120 ppm with that of 200 ppm of sodium hypochlorite (NaClO) on biofilm cells. The risk of L. innocua biofilm transfer and growth on food at retail markets was also investigated. The viability of biofilms that formed on food contact surfaces and then transferred cells to duck meat was confirmed by fluorescence microscopy. L. innocua biofilm formation was greatest on rubber, followed by polypropylene, glass, and stainless steel. Regardless of sanitizer type, washing removed biofilms from polypropylene and stainless steel better than from rubber and glass. Among the various SAEW concentrations, washing with 70 ppm of SAEW for 5 min significantly reduced L. innocua biofilms on food contact surfaces during food processing. Efficiency of transfer of L. innocua biofilm cells was the highest on polypropylene and lowest on stainless steel. The transferred biofilm cells grew to the maximum population density, and the lag time of transferred biofilm cells was longer than that of planktonic cells. The biofilm cells that transferred to duck meat coexisted with live, injured, and dead cells, which indicates that effective washing is essential to remove biofilm on food contact surfaces during food processing to reduce the risk of foodborne disease outbreaks.

DETECTION OF ENTEROTOXIN GENES OF Staphylococcus aureus ISOLATES FROM FOOD CONTACT SURFACES IN THE DAIRY INDUSTRY OF JALISCO, MEXICO

Biotecnia ◽  
2018 ◽  
Vol 20 (2) ◽  
pp. 72-78 ◽  
Author(s):  
María Guadalupe Avila-Novoa ◽  
Maricarmen Iñiguez-Moreno ◽  
Jean Pierre González-Gómez ◽  
Eduardo Zacarías-Castillo ◽  
Pedro Javier Guerrero-Medina ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Dairy Industry ◽  
Foodborne Illnesses ◽  
Safety Practices ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Enterotoxin Genes ◽  
Contact Surfaces ◽  
Encoding Genes ◽  
Milk And Dairy Products

Staphylococcus aureus is widely distributed in nature, and two of the main sources of S. aureus contamination in the food industry are food handlers and Food Contact Surfaces (FCS). This pathogen is responsible for outbreaks of foodborne illnesses associated with the consumption of milk and dairy products. The aim of this study was to determine the prevalence of toxin-encoding genes in S. aureus isolates from FCS in the Jalisco dairy industry. The presence of enterotoxin genes was investigated by PCR. In this study, we identify 84 S. aureus isolates. Overall, 35.7% of the isolates tested positive for at least one of the nine studied enterotoxin genes, and 15.4% harbored 2-4 enterotoxin genes. The most predominant genes were sej and sed. This study demonstrates that FCS are a source of contamination for this food rotation and that there is a diversity of enterotoxin genes in S. aureus isolates. Therefore, vigilant food safety practices need to be implemented regarding FCS to prevent foodborne infections and intoxications due to S. aureus contamination.

scholarly journals Biofilm Formation of Staphylococcus Aureus Isolates From Food-Contact Surfaces of Food Processing Environments of Hospitals

2014 ◽  
Author(s):  
Jessica Bezerra dos Santos Rodrigues ◽  
Neyrijane Targino de Souza ◽  
Vanessa Gonçalves Honório ◽  
Danilo Elias Xavier ◽  
Allan de Jesus dos Reis Albuquerque ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Food Processing ◽  
Biofilm Formation ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces

scholarly journals Influence of temperature and surface kind on biofilm formation by Staphylococcus aureus from food-contact surfaces and sensitivity to sanitizers

Food Control ◽  
2012 ◽  
Vol 25 (2) ◽  
pp. 469-475 ◽  
Author(s):  
Quênia Gramile da Silva Meira ◽  
Isabella de Medeiros Barbosa ◽  
Ana Júlia Alves Aguiar Athayde ◽  
José Pinto de Siqueira-Júnior ◽  
Evandro Leite de Souza
Keyword(s):  
Staphylococcus Aureus ◽  
Biofilm Formation ◽  
Influence Of Temperature ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces

Efficacy of using oregano essential oil and carvacrol to remove young and mature Staphylococcus aureus biofilms on food-contact surfaces of stainless steel

LWT ◽  
2018 ◽  
Vol 93 ◽  
pp. 293-299 ◽  
Author(s):  
Jessica Bezerra dos Santos Rodrigues ◽  
Neyrijane Targino de Souza ◽  
João Otavio Alcântara Scarano ◽  
Janaína Maria de Sousa ◽  
Myrella Cariry Lira ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Stainless Steel ◽  
Essential Oil ◽  
Oregano Essential Oil ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces

Inactivation of Staphylococcus aureus Biofilms on Food Contact Surfaces by Superheated Steam Treatment

2019 ◽  
Vol 82 (9) ◽  
pp. 1496-1500 ◽  
Author(s):  
SOO-HWAN KIM ◽  
SANG-HYUN PARK ◽  
SANG-SOON KIM ◽  
DONG-HYUN KANG
Keyword(s):  
Staphylococcus Aureus ◽  
Stainless Steel ◽  
Detection Limit ◽  
Superheated Steam ◽  
304 Stainless Steel ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces ◽  
Type 304 ◽  
Type 304 Stainless Steel

ABSTRACT The objective of this study was to compare the inactivation efficacy of saturated steam (SS) and superheated steam (SHS) on Staphylococcus aureus biofilms on food contact surfaces, including type 304 stainless steel coupons with No. 4 finish (STS No. 4), type 304 stainless steel coupons with 2B finish (STS 2B), high-density polyethylene (HDPE), and polypropylene (PP). In addition, the effects of the surface characteristics on the inactivation efficacy were evaluated. Biofilms were formed on each food contact coupon surface using a three-strain cocktail of S. aureus. Five-day-old biofilms on STS No. 4, STS 2B, HDPE, and PP coupons were treated with SS at 100°C and SHS at 125 and 150°C for 2, 4, 7, 10, 15, and 20 s. Among all coupon types, SHS was more effective than SS in inactivating the S. aureus biofilms. S. aureus biofilms on steel coupons were more susceptible to most SS and SHS treatments than the biofilms on plastic coupons. S. aureus biofilms on HDPE and PP coupons were reduced by 4.00 and 5.22 log CFU per coupon, respectively, after SS treatment (100°C) for 20 s. SS treatment for 20 s reduced the amount of S. aureus biofilm on STS No. 4 and STS 2B coupons to below the detection limit. With SHS treatment (150°C), S. aureus biofilms on HDPE and PP needed 15 s to be inactivated to below the detection limit, while steel coupons only needed 10 s. The results of this study suggest that SHS treatment has potential as a biofilm control intervention for the food industry.

scholarly journals Biofilm formation by Staphylococcus aureus from food contact surfaces in a meat-based broth and sensitivity to sanitizers

2014 ◽  
Vol 45 (1) ◽  
pp. 67-75 ◽  
Author(s):  
Evandro Leite de Souza ◽  
Quênia Gramile Silva Meira ◽  
Isabella de Medeiros Barbosa ◽  
Ana Júlia Alves Aguiar Athayde ◽  
Maria Lúcia da Conceição ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Biofilm Formation ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces

scholarly journals Effect of Temperature and Gamma Radiation on Salmonella Hadar Biofilm Production on Different Food Contact Surfaces

2018 ◽  
Vol 2018 ◽  
pp. 1-6
Author(s):  
Najla Ben Miloud Yahia ◽  
Salma Kloula Ben Ghorbal ◽  
Lobna Maalej ◽  
Abdelwaheb Chatti ◽  
Alya Elmay ◽  
...  
Keyword(s):  
Gamma Radiation ◽  
Biofilm Formation ◽  
Radiation Treatment ◽  
Food Irradiation ◽  
Effect Of Temperature ◽  
Food Contact ◽  
Biofilm Production ◽  
Food Contact Surfaces ◽  
Salmonella Hadar ◽  
Contact Surfaces

Salmonella is a pathogen transmitted by foods and it is one of the most important target bacteria in food irradiation studies. Few works were carried out on the effectiveness of gamma radiation against biofilms formed by this bacterium. Salmonella can form a biofilm on different material surfaces. The physicochemical properties of surfaces and environmental factors influence the adhesion of this pathogen. The present study investigated the effect of gamma radiation (1 and 2 kGy) and temperature (28°C and 37°C) on the development of Salmonella Hadar biofilm on polyvinyl chloride (PVC), glass, cellophane paper (CELLO), and polystyrene (POLY). The obtained results indicated that biofilm production is surface and temperature dependent. In addition, biofilm formation decreased significantly after gamma irradiation at either 1 or 2 kGy doses. However, the agfD and adrA genes expression did not demonstrate significant decrease. This work highlighted that gamma radiation treatment could reduce the biofilm formation of Salmonella enterica serovar Hadar on different food contact surfaces.

scholarly journals Effects of oregano essential oil and carvacrol on biofilms of Staphylococcus aureus from food-contact surfaces

Food Control ◽  
2017 ◽  
Vol 73 ◽  
pp. 1237-1246 ◽  
Author(s):  
Jessica Bezerra dos Santos Rodrigues ◽  
Rayssa Julliane de Carvalho ◽  
Neyrijane Targino de Souza ◽  
Kleber de Sousa Oliveira ◽  
Octávio Luiz Franco ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Oregano Essential Oil ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces
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