Biofilm-forming ability and resistance to industrial disinfectants of Staphylococcus aureus isolated from fishery products

Vázquez‐Sánchez, Daniel; Cabo, Marta López; Ibusquiza, Paula Saá; Rodríguez-Herrera, Juan José

doi:10.1016/j.foodcont.2013.09.029

Cited by 68 publications

(43 citation statements)

References 43 publications

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“…The results for PAA effect on S. aureus biofilms on polystyrene microplates agree with those described by Marques [5] and Vásquez-Sánchez [6]. The BFI value allows an estimation of the effect of sanitizers to remove the bacterial biofilm mass from a surface [12].…”

Section: Discussionsupporting

confidence: 86%

“…Although several reports have demonstrated that PAA was effective in removing adhered S. aureus cells in-vitro [5,6], it only partially reduced biofilms formed by E. coli O157:H7 [7]. Previous studies have indicated that oleuropein (OLE), a phenolic compound extracted from olive leaves, was effective against planktonic cells of several pathogens [8,9].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of oleuropein and peracetic acid on suspended cells and mono-species biofilms formed by Staphylococcus aureus and Escherichia coli

Dominciano¹,

Lee²,

Santello³

et al. 2016

Integr Food Nutr Metab

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Section: Discussionsupporting

confidence: 86%

Section: Introductionmentioning

confidence: 99%

Effect of oleuropein and peracetic acid on suspended cells and mono-species biofilms formed by Staphylococcus aureus and Escherichia coli

Dominciano¹,

Lee²,

Santello³

et al. 2016

Integr Food Nutr Metab

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“…Furthermore, Staph. aureus contaminates various foods such as salad, cheese, milk, fish and meat, and it can be associated with food poisoning (Alarcon et al, 2006;Vázquez-Sánchez et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Propidium monoazide combined with real-time PCR for selective detection of viable Staphylococcus aureus in milk powder and meat products

Zhang

Liu

et al. 2015

Journal of Dairy Science

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Staphylococcus aureus is a spherical, gram-positive, pathogenic bacterium commonly associated with bovine mastitis and clinical infections. It is also recognized as a pathogen that causes outbreaks of food poisoning. The objective of this study was to develop and evaluate a rapid and reliable technique that combines propidium monoazide (PMA) staining with real-time quantitative (q)PCR to detect and quantify viable cells of Staph. aureus in milk powder and meat products. The inclusivity and exclusivity of the assay were evaluated using 58 strains belonging to 14 species. Serial dilutions of Staph. aureus cells were used to establish a standard curve and to confirm the effect of PMA treatment. Milk powder and meat products were used as the spiked foods, and the ability of PMA-qPCR to eliminate nonviable cells was determined in milk powder. Furthermore, meat products were inoculated with different concentrations of Staph. aureus and 10(5) cfu/g of Bacillus cereus and Salmonella enterica to test the interference by nontarget microorganisms. When PMA treatment was applied before DNA extraction, we were able to eliminate false-positive results with little effect on viable cells. The PMA-qPCR assay was specific and more sensitive than conventional PCR, and the level of detection was 3.0×10(2) cfu/g in spiked milk powder. Additionally, we observed no significant interference for the detection of viable Staph. aureus from other nontarget bacteria. The PMA-qPCR protocol is an effective and rapid method to quantify viable cells of Staph. aureus in food samples. The PMA-qPCR assay is specific and reliable, offering a valuable diagnostic tool for routine analysis in food and clinical diagnostic research at a reasonable cost.

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“…Selection of disinfectant and antiseptic counter to pathogenic microorganisms is become a problem due to extensive use to check and control the growth of microbes in living and non-living entities. The extensive application of disinfectant and antiseptic products has encouraged the assumption: promotion of resistance in microbes especially in cross resistance to antibiotics [3][4][5][6] . Currently, chemicals are available in the market in the form of disinfectants and antiseptics having ingredients like halogen compounds, alcohol, chlorohexidine, sodium hypochlorite, peroxides, phenols and quaternary ammonium compounds (QAC) such as benzalkonium chloride 7,8 .…”

Section: Introductionmentioning

confidence: 99%

“…Disinfectant in food industry is important to keep hygiene and to protect the product in food processing and production areas 2 . Quaternary ammonium compounds, chlorine-based biocides and peroxides are the most disinfecting agent that are used in food industry 4 . The use of disinfectant is increasing to keep high level of hygienic in food industry environment.…”

Section: Introductionmentioning

confidence: 99%

Isolation and Identification of Pathogenic Bacteria Showing Resistance against Disinfectants

Johny¹,

Alkhuzaee²

2019

J Pure Appl Microbiol

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Citation: Bassam Oudh Al-johny and Abdulelah M. Alkhuzaee, Isolation and Identification of Pathogenic Bacteria Showing Resistance against Disinfectants, J Pure Appl Microbiol., 2019; 13(4):2065-2072. https://doi.org/10.22207/JPAM.13.4.18 AbstractSuccessive use and misuse of disinfectant against certain microbes may trigger resistance, causing the problem of ineffectiveness of disinfectant due to development of resistance strains. Ultimately, it is speculated to raise public health issues worldwide. Keeping in view the said problem an experiment was designed to test the efficacy of different disinfectants against some pathogenic bacteria isolated from selected restaurants and cafeterias kitchen. A total of 45 isolates were purified and identified. Amongst them, three isolates; Klebsiella pneumoniae, Macrococcus caseolyticus, Staphylococcus sciuri were selected for their pathogenicity while Terribacillus halophilus were selected for significant tolerance to high temperature and salt regimes. Different parameters including Minimum Inhibitory Concentrations (MIC) and Minimum bactericidal concentration (MBC) were determined for disinfectant; sodium hypochlorite, benzalkonium chloride and chloroxylenol. MIC values was: 2500µg/ml to 5000µg/ ml for sodium hypochlorite; 0.54µg/ml to 17.3µg/ml for Benzalkonium chloride; 18.7µg/ml to 150µg/ ml for chloroxylenol. MBC values was: 5000µg/ml to 33320µg/ml for sodium hypochlorite; 8.6µg/ ml to 138µg/ml for Benzalkonium chloride; 75µg/ml to 300µg/ml for chloroxylenol. Conclusively, K.pneumoniae showed high resistance to sodium hypochlorite and benzalkonium chloride compared to other bacteria used in this study. Among the studied, Staphylococcus sciuri were the most tolerant and resistance to chloroxylenol.

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Biofilm-forming ability and resistance to industrial disinfectants of Staphylococcus aureus isolated from fishery products

Cited by 68 publications

References 43 publications

Effect of oleuropein and peracetic acid on suspended cells and mono-species biofilms formed by Staphylococcus aureus and Escherichia coli

Effect of oleuropein and peracetic acid on suspended cells and mono-species biofilms formed by Staphylococcus aureus and Escherichia coli

Propidium monoazide combined with real-time PCR for selective detection of viable Staphylococcus aureus in milk powder and meat products

Isolation and Identification of Pathogenic Bacteria Showing Resistance against Disinfectants

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