scholarly journals Biofilm bakteryjny i możliwości jego eliminacji w przemyśle spożywczym

2021 ◽  
Vol 127 (2) ◽  
pp. 5-20
Author(s):  
Kamila Joanna Daniluk ◽  
Michał Wójcicki ◽  
Edyta Juszczuk-Kubiak
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Salmonella Spp ◽  
Campylobacter Spp

Biofilmy bakteryjne występujące w przemyśle spożywczym stanowią złożone, wielogatunkowe grupy zarówno bakterii saprofitycznych, jak i patogennych. Często zlokalizowane są na powierzchniach trudno dostępnych dla środków myjących stosowanych w obiegu zamkniętym, jak i dla mechanicznego czyszczenia. W przemyśle spożywczym biofilmy bakteryjne stanowią źródło zanieczyszczeń mikrobiologicznych żywności, powodując obniżenie jakości i trwałości produktów spożywczych. Ponadto biofilmy spożywcze mogą być źródłem bakterii patogennych, takich jak Salmonella spp., Campylobacter spp. czy Listeria monocytogenes oraz bakterii oportunistycznych (np. Escherichia coli), wywołujących choroby układu pokarmowego, które mogą być długotrwałe i trudne do leczenia, zwłaszcza u osób z obniżoną odpornością. W niniejszym opracowaniu przedstawiono podstawowe mechanizmy tworzenia biofilmu bakteryjnego oraz najistotniejsze funkcje pełnione przez zewnątrzkomórkową macierz biofilmu (EPS). Scharakteryzowano główne bakteryjne patogeny występujące w branżach: mięsnej, mleczarskiej, ryb i owoców morza, produktów pochodzenia roślinnego o minimalnym stopniu przetworzenia oraz w sokowniczej, z uwzględnieniem możliwości tworzenia przez te drobnoustroje biofilmu trwałego i opornego na czynniki zewnętrzne. Przedyskutowano również możliwości eradykacji biofilmów spożywczych ze szczególnym uwzględnieniem metod polegających na zastosowaniu związków naturalnych pochodzenia roślinnego oraz wykorzystaniu litycznych bakteriofagów i/lub ich oczyszczonych enzymów.

Microbiological Quality of Retail Imported Unprepared Whole Lettuces: A PHLS Food Working Group Study

1999 ◽  
Vol 62 (4) ◽  
pp. 325-328 ◽  
Author(s):  
C. LITTLE ◽  
D. ROBERTS ◽  
E. YOUNGS ◽  
J. de LOUVOIS
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Microbiological Quality ◽  
Escherichia Coli O157 ◽  
Salmonella Spp ◽  
Shigella Spp ◽  
Natural Microflora ◽  
Production Practices ◽  
Campylobacter Spp

A study of imported unprepared whole lettuces sampled from supermarkets, greengrocers, shops, and market stalls found that all were of acceptable microbiological quality. Twenty-seven out of 151 (18%) imported lettuce samples had Enterobacteriaceae levels of 104 CFU/g or more. However, these bacteria that constitute part of the natural microflora of unprepared vegetables may also be derived from the soil and/or by poor handling. The pathogens, Salmonella spp., Shigella spp., Campylobacter spp., Escherichia coli O157:H7, Vibrio cholerae, Listeria monocytogenes, and also Escherichia coli, an indicator of fecal contamination, were not detected in any imported lettuces, indicating that hygiene, harvesting, and production practices were good. Imported lettuces with Enterobacteriaceae levels of 104 CFU/g or more varied with type of retail premises and the temperature at which the lettuces were displayed. Samples from greengrocers, shops, and market stalls were more likely to contain Enterobacteriaceae at levels in excess of 104 CFU/g than those from supermarkets.

scholarly journals DETECÇÃO DE Salmonella spp E Listeria monocytogenes ATRAVÉS DE TÉCNICA DE PCR

2015 ◽  
Vol 17 (4) ◽  
Author(s):  
Juliana Soares Gonçalves ◽  
Ana Paula Cheirubim ◽  
Kelly Cristina Tagliari de Brito ◽  
Benito Guimarães de Brito
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Salmonella Spp ◽  
Campylobacter Spp

A maioria dos casos de doenças transmitidas por alimentos é causada por bactérias como Salmonella spp, Listeria monocytogenes, Campylobacter spp e Escherichia coli, entre outros. A contaminação decorre do consumo de alimentos contaminados preparados sob condições impróprias de higiene, manipulação e conservação. Para a detecção dessas bactérias em alimentos, o método convencional de isolamento é o mais utilizado, porém a técnica é demorada e laboriosa. A Reação em Cadeia da Polimerase (PCR) é um método rápido e sensível na detecção de agentes patogênicos e tem sido bastante estudada e gradativamente empregada nas indústrias de alimentos. O objetivo deste trabalho foi avaliar o limite de detecção da técnica de PCR, para Salmonella spp e L. monocytogenes. O limite para detecção das bactérias foram 2 e 5 UFC para Salmonella spp e L. monocytogenes, respectivamente, demonstrando uma boa sensibilidade da técnica de PCR.

scholarly journals Evaluation of sanitary quality of goat milk in dairy industries from the Cariri region, state of Paraíba

2021 ◽  
Vol 10 (12) ◽  
pp. e596101220735
Author(s):  
Iara Nunes de Siqueira ◽  
Aline Antas Cordeiro Cavalcanti ◽  
Joyce Galvão de Souza ◽  
Filipe Jordão Pereira de Medeiros ◽  
João Carlos Taveira ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Pathogenic Bacteria ◽  
Goat Milk ◽  
Salmonella Spp ◽  
Pasteurized Milk ◽  
Enterococcus Spp ◽  
Bacillus Spp ◽  
Thermotolerant Coliforms ◽  
Staphylococcus Spp

The sanitary evaluation of equipment and hands is fundamental to investigate the presence of pathogens in the dairy industry. Then, this study aims to evaluate the sanitization of equipment, workers’ hands, raw and pasteurized milk in goat milk dairies in the Cariri region, state of Paraíba.  Collected 32 samples of four dairies represented by letters A, B, C, and D. The followings contents were analyzed: mesophiles, total and thermotolerant coliforms, Escherichia coli, Staphylococcus aureus, Samonella spp. and Listeria monocytogenes in the reception tank, pasteurization tank, packing machine, package, wall, workers’ hand, and each dairy’s raw and pasteurized milk. After isolation, 84 colonies were confirmed by MALDI TOF. The indicator microorganisms presented variations for the workers’ hands, while A and B stayed within the patterns. For the equipment, only dairy B was within limits. They were out of the standard for mesophiles, total coliforms, and thermotolerant regarding raw and pasteurized milk. The microorganisms, the Enterobacteriaceae family presented a higher frequency, with 77.38%, and within this family, Escherichia coli, Klebsiella spp., and Enterobacter spp. were the most prevalent. Gram-positive corresponded to 22.62%, Bacillus spp., Staphylococcus spp., Enterococcus spp., and Macrococcus caseolyticus. Listeria monocytogenes and Salmonella spp. were not isolated. These demonstrate failures in goat milk processing with pathogenic bacteria in several dairy plants, indicating the need to adjust the product’s quality control.

Prevalence and diversity of Salmonella spp., Campylobacter spp., and Listeria monocytogenes in two free-range pig slaughterhouses

Food Control ◽  
2018 ◽  
Vol 92 ◽  
pp. 208-215 ◽  
Author(s):  
A.M. Morales-Partera ◽  
F. Cardoso-Toset ◽  
I. Luque ◽  
R.J. Astorga ◽  
A. Maldonado ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Salmonella Spp ◽  
Free Range ◽  
Campylobacter Spp
Sign in / Sign up

Export Citation Format

Share Document