Andrade Joana Catarina, João António Lopes, Alonso Carlos de Sousa, Barreto António Salvador, Henriques Ana Rita
CIISA-Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisbon, Portugal.
Laboratório de Bromatologia e Defesa Biológica do Exército, 1849-012 Lisbon, Portugal.
Antibiotics (Basel). 2020 Jul 16;9(7):416. doi: 10.3390/antibiotics9070416.
is a foodborne pathogen of special concern for ready-to-eat food producers. The control of its presence is a critical step in which food-grade sanitizers play an essential role. is believed to persist in food processing environments in biofilms, exhibiting less susceptibility to sanitizers than planktonic cells. This study aimed to test the susceptibility of in planktonic culture and biofilm to three commercial food-grade sanitizers and to benzalkonium chloride; together with the genetic subtyping of the isolates. isolates were collected from raw materials, final products and food-contact surfaces during a 6-year period from a ready-to-eat meat-producing food industry and genetically characterized. Serogrouping and pulsed-field gel electrophoresis (PFGE) revealed genetic variability and differentiated isolates in three clusters. The biofilm-forming ability assay revealed that the isolates were weak biofilm producers. strains were susceptible both in the planktonic and biofilm form to oxidizing and ethanol-based compounds and to benzalkonium chloride, but not to quaternary ammonium compound. A positive association of biofilm-forming ability and LD values for quaternary ammonium compound and benzalkonium chloride was found. This study highlights the need for preventive measures improvement and for a conscious selection and use of sanitizers in food-related environments to control
是即食食品生产商特别关注的食源性病原体。控制其存在是关键步骤，食品级消毒剂在其中发挥着重要作用。据信它以生物膜形式存在于食品加工环境中，与浮游细胞相比，对消毒剂的敏感性较低。本研究旨在测试浮游培养物和生物膜中的对三种商业食品级消毒剂和苯扎氯铵的敏感性；同时对分离株进行基因分型。在6年期间，从即食肉制品生产食品行业的原材料、最终产品和食品接触表面收集分离株并进行基因特征分析。血清分型和脉冲场凝胶电泳（PFGE）揭示了基因变异性，并将分离株分为三个簇。生物膜形成能力测定表明，分离株形成生物膜的能力较弱。菌株在浮游和生物膜形式下对氧化性和乙醇类化合物以及苯扎氯铵敏感，但对季铵化合物不敏感。发现生物膜形成能力与季铵化合物和苯扎氯铵的最低抑菌浓度值呈正相关。本研究强调需要改进预防措施，并在与食品相关的环境中有意识地选择和使用消毒剂以进行控制
