Centro de Diagnóstico E Pesquisa Em Patologia Aviária, Departamento de Medicina Animal, Faculdade de Veterinária, Universidade Federal Do Rio Grande Do Sul, Av. Bento Gonçalves 9090, Porto Alegre, RS, CEP 91540-000, Brazil.
Braz J Microbiol. 2022 Jun;53(2):1051-1064. doi: 10.1007/s42770-022-00714-4. Epub 2022 Mar 8.
Biofilm formation has been suggested to play a significant role in the survival of pathogens in food production. Interest in evaluating alternative products of natural origin for disinfectant use has increased. However, there is a lack of information regarding the effects of biosurfactants and organic acids on Salmonella enterica serotype Enteritidis, Escherichia coli, and Campylobacter jejuni biofilms, mainly considering temperatures found in environments of poultry processing, as well as simulating the contact times used for disinfection. The aim of this study was to evaluate the antibiofilm activity of rhamnolipid, malic acid, and citric acid on the adhesion of S. Enteritidis, E. coli, and C. jejuni on polystyrene surfaces at different temperatures (4, 12, and 25 °C), compound concentrations, and times of contact (5 and 10 min), and to analyze the potential use of these compounds to disrupt formed biofilms. All three compounds exhibited antibiofilm activity under all analyzed conditions, both in the prevention and removal of formed biofilms. Contact time was less important than temperature and concentration. The antibiofilm activity of the compounds also varied according to the pathogens involved. In the food industry, compound selection must consider the temperature found in each stage of product processing and the target pathogens to be controlled.
生物膜的形成被认为在食源性致病菌的存活中起着重要作用。人们对评估天然来源的替代产品用于消毒剂的兴趣有所增加。然而，关于生物表面活性剂和有机酸对肠炎沙门氏菌血清型肠炎亚种、大肠杆菌和空肠弯曲菌生物膜的影响的信息有限，主要考虑到家禽加工环境中的温度，以及模拟用于消毒的接触时间。本研究旨在评估鼠李糖脂、苹果酸和柠檬酸在不同温度（4、12 和 25°C）、复合浓度和接触时间（5 和 10 分钟）下对 S. Enteritidis、E. coli 和 C. jejuni 在聚苯乙烯表面上的粘附的抗生物膜活性，并分析这些化合物用于破坏已形成的生物膜的潜力。在所有分析条件下，这三种化合物都表现出抗生物膜活性，无论是在预防还是去除已形成的生物膜方面。接触时间不如温度和浓度重要。化合物的抗生物膜活性也根据所涉及的病原体而有所不同。在食品工业中，化合物的选择必须考虑到产品加工每个阶段的温度和要控制的目标病原体。
