Influência da velocidade de circulação do leite na adesão de Pseudomonas aeruginosa sobre aço inoxidável

Figueiredo, Hamilton Mendes de; Andrade, Nélio José de; Ozela, Eliana Ferreira; Morales, Gundisalvo Piratoba

doi:10.1590/s0101-20612009000300002

Cited by 13 publications

(6 citation statements)

References 16 publications

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“…One possible reason could be the difference in selective pressure for colonization in this sampling point: the homogenizer is in constant motion during operation, which might have stopped the colonization of non-adherent microorganisms. Figueiredo et al (2009) showed an inversely proportional relationship between the flow speed of milk over a surface and the number of Pseudomonas that remained attached, which became constant at speeds from 1.0 m/s.…”

Section: Resultsmentioning

confidence: 97%

Adhesion and production of degrading enzymes by bacteria isolated from biofilms in raw milk cooling tanks

Flach¹,

Grzybowski²,

Toniazzo³

et al. 2014

Food Sci. Technol (Campinas)

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Section: Resultsmentioning

confidence: 97%

Adhesion and production of degrading enzymes by bacteria isolated from biofilms in raw milk cooling tanks

Flach¹,

Grzybowski²,

Toniazzo³

et al. 2014

Food Sci. Technol (Campinas)

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“…Dev et al, (2014) worked on CIP of a raw milk in milking pipe and reported that the elbow was the more difficult geometry to sanitize compared to the straight section. Figueiredo et al, (2009) also showed a significant difference in the removal of P. aeruginosa between the straight cylindrical geometries and 90º elbow. Thus, it is understood that hygiene efficiency is a complex process and depends on numerous factors such as the characteristics of microorganisms (presence of pili or flagella), biofilm structure and variability and physicochemical properties such as charge and the hydrophobicity of biofilm (Wu et al, 2012).…”

Section: Cip Proceduresmentioning

confidence: 83%

Efeito Da Obesidade Sobre as Enzimas Antioxidantes

Mendonça¹,

Macedo²,

Santana³

et al. 2021

Segurança Alimentar E Assistência Alimentar: Teoria, Prática E Pesquisa

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“…Dev et al (2014) worked on CIP procedure of a raw milk in milking pipe and reported that the elbow was the more difficult geometry to sanitize compared to the straight section. Figueiredo et al (2009) also showed a significant difference in the removal of P. aeruginosa between the straight cylindrical geometries and the 90º elbow. Thus, it is understood that hygiene efficiency is a complex process and depends on numerous factors such as the system under study, the characteristics of microorganisms (presence of pili or flagella), biofilm structure and variability and physicochemical properties such as charge and the hydrophobicity of biofilm (Wu et al, 2012).…”

Section: Cip Proceduresmentioning

confidence: 84%

Clean in place (CIP) of different stainless steel geometries contaminated with Pseudomonas fluorescens

Silva

Moreira²,

Guerra³

et al. 2020

RSD

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The presence of biofilms on food processing surfaces is a constant concern and can cause economic damage and impacts on public health. The aim of this work was to evaluate the development of P. fluorescens on the stainless steel surface, to analyze the CIP (clean in place) hygiene considering different geometries, to investigate the flow fluid dynamics and to determine the consumption of the inputs in this process. A circulation line with the characteristics of a dairy was used. The surface sampling was done using the swab technique and the performance of the process was evaluated based on decimal reductions considering the initial population adhered. The fluid dynamics study was carried out with FLUENT software and the consumption was determined by means of flow and electric current sensors. The results showed that P. fluorescens adhered to the surface reaching an average of 4.31 ± 0.26 log CFU∙cm-2, with the production of exopolysaccharides during usual time of industry operation. The decimal reduction was not significantly different among the pipe geometries in straight section, elbow, expansion and reduction. The stretch with branching in tee was statistically different from the others due to a zone of stagnation and fluid recirculation. The rinses were the stages that consumed the most water and the alkaline cleaning demanded more energy to execute the CIP. The geometries showed microbiological safety after CIP process, except tee. In addition, the expressive demand for water and energy for the execution of the process was evident.

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Influência da velocidade de circulação do leite na adesão de Pseudomonas aeruginosa sobre aço inoxidável

Cited by 13 publications

References 16 publications

Adhesion and production of degrading enzymes by bacteria isolated from biofilms in raw milk cooling tanks

Adhesion and production of degrading enzymes by bacteria isolated from biofilms in raw milk cooling tanks

Efeito Da Obesidade Sobre as Enzimas Antioxidantes

Clean in place (CIP) of different stainless steel geometries contaminated with Pseudomonas fluorescens

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