<i>Staphylococcus aureus</i> biofilm formation in Minas Frescal cheese packaging

Carvalho, Lucas Guzella; Alvim, Mariana Massi Afonso; Fabri, Rodrigo Luiz; Apolônio, Ana Carolina Morais

doi:10.1111/1471-0307.12783

Cited by 9 publications

(7 citation statements)

References 18 publications

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“…Alonso et al observed a greater dispersion of biofilm cells in skimmed milk (Alonso and Kabuki 2019). In addition, Carvalho et al found that S. aureus has the capacity to form biofilms in low-density polyethylene packages when stored at 5 °C in the presence of Minas Frescal cheese whey, which indicates that packaging may be a potential source for dairy contamination (Carvalho et al 2021).…”

Section: S Aureus Biofilms In Food Industriesmentioning

confidence: 99%

Target-based screening for natural products against Staphylococcus aureus biofilms

Guo

Bai

Shen

et al. 2021

Critical Reviews in Food Science and Nutrition

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As a notorious food-borne pathogen, Staphylococcus aureus can readily cause diseases in humans via contaminated food. Biofilm formation on various surfaces can increase the capacity of viable S. aureus cells for self-protection due to the stubborn structure of the biofilm matrix. increased disease risk and economic losses caused by biofilm contamination in the food industry necessitate the urgent development of effective strategies for the inhibition and removal of S. aureus biofilms. Natural products have been extensively used as important sources of "eco-friendly" antibiofilm agents to avoid the side effects of conventional strategies on human health and the environment. This review discusses biofilm formation of S. aureus in food industries and focuses on providing an overview of potential promising target-oriented natural products and their mechanisms of S. aureus biofilm inhibition or removal. Hoping to provide valuable information of attractive research targets or potential undeveloped targets to screen potent natural anti-biofilm agents in food industries.

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Section: S Aureus Biofilms In Food Industriesmentioning

confidence: 99%

Target-based screening for natural products against Staphylococcus aureus biofilms

Guo

Bai

Shen

et al. 2021

Critical Reviews in Food Science and Nutrition

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“…Results from the microbiological analysis for quality of yogurt samples packed in different packaging material during 14 days of the storage period are shown in Table 3. Studies indicates that packaging may be a potential source for dairy contamination (Carvalho et al, 2021). The total amount of lactic acid bacteria in yogurt should be ranged in 106-107 CFU and yeast ≥ 102 CFU per 1 g of product (Kliks et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

“…Staphylococcus aureus also are common foodborne pathogens and the presence of it in yogurt could be due to poor hygienic processing, handling and packaging (Prescott et al, 2004). In addition, according to (Carvalho et al, 2021) S. aureus can form biofilms in low density polyethylene packaging in Minas Frescal cheese whey, when stored at 5 °C.…”

Section: Introductionmentioning

confidence: 99%

Roles of different packaging materials on the quality and shelf life of yogurt

et al. 2022

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The main functions of food packaging are providing an essential protection from the environment and from chemical and physical challenges. This study evaluated the effect of different packaging material on the chemical, microbiological and sensory characteristics of yogurt during 14 days of storage. To investigate the potential impact of packaging on yogurt quality, five different types of packaging material used including Glass(A), Aluminum(B), non-identified plastic (C), Polypropylene plastic (PP) (D) and mud(E). The tested materials selected based on the highly uses for local yogurt packaging in Kurdistan region. Analyses of samples were carried out at 1st, 7th and 14th days of storage with in the same yogurt process and storage condition. For chemical tests (pH, titratable acidity and dry matter percentage) determined. In all cases, pH values significantly decreased over storage time (ranged from 4.6 to 4.2), whereas titratable acidity (ranged from 0.40% to 1.11%) and dry matter content gradually increased (ranged from 82.30% to 98%). To investigate the microbiological quality of yogurt samples, total viable count was obtained by inoculating the sample on nutrient agar (NA) and potato Dextrose Agar (PDA). During storage the number of isolates obtained varies from one yogurt sample to the other. After 14th days of storage Sample B has the highest bacteria and fungi count at 106 dilutions. For sensory evaluation a total of 12 members (six male and six female) participated and performed sensory analysis during 14 days storage. The result indicated that the yogurt samples did not show any significant difference among sensory properties in the 1st session. The scores of yogurt sample in aluminum container were slightly higher than others in most of the sensory properties in day 14th of storage.

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“…MRSA infections generate higher expenses in the area of public health and leads to higher morbidity and mortality rates compared with non-resistant strains (Cosgrove et al, 2003). The prevalence of S. aureus in raw milk cheese and other different foods are high and noticed as a biofilm formation, thus, the improvements in the hygiene process are strongly recommended (Carvalho et al, 2021). Controlling the growth of both of the microbes is highly challenging for many microbiologists.…”

Section: Introductionmentioning

confidence: 99%

Bactericidal effect of nisin and reuterin on methicillin-resistant Staphylococcus aureus (MRSA) and S. aureus ATCC 25937

et al. 2022

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Nisin and reuterin are used in processed foods as preservatives. They are considered to be potential sources of natural antibiotics for the treatment of food contaminated by antibiotic-resistant bacteria, such as methicillin-resistant Staphylococcus aureus. We try to compare the best effect of both nisin and reuterin on the growth of methicillin-resistant S. aureus (MRSA) and S. aureus ATCC 25923. The results indicated that nisin at different concentrations inhibited the growth of methicillin-resistant S. aureus after 4 h, whereas after 12 and 24 h, the bacteria have regrown and reactivated. S. aureus ATCC 25923 was not affected by nisin concentration and has continuously grew at all times. Reuterin at different concentrations gradually inhibited the growth of methicillin-resistant S. aureus and S. aureus ATCC 25923 and declined after 12 h for both. Therefore, it can be deduced that nisin alone exerts a bacteriostatic effect on methicillin-resistant S. aureus but not on S. aureus ATCC 25923. Reuterin is considered as bactericidal effect on both microorganisms. The combination of nisin at a concentration of 25.6 and reuterin at a concentration of 5.2 mg/mL exerted a bactericidal effect on both microorganisms. By mixing nisin with reuterin, it can be more active against both microorganisms.

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Staphylococcus aureus biofilm formation in Minas Frescal cheese packaging

Cited by 9 publications

References 18 publications

Target-based screening for natural products against Staphylococcus aureus biofilms

Target-based screening for natural products against Staphylococcus aureus biofilms

Roles of different packaging materials on the quality and shelf life of yogurt

Bactericidal effect of nisin and reuterin on methicillin-resistant Staphylococcus aureus (MRSA) and S. aureus ATCC 25937

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