title: Biofilm formation by Staphylococcus aureus from food contact surfaces in a meat-based broth and sensitivity to sanitizers.
abstract: This study assessed the capacity of adhesion, the detachment kinetic and the biofilm formation by Staphylococcus aureus isolated from food services on stainless steel and polypropylene surfaces (2 × 2 cm) when cultivated in a meat-based broth at 28 and 7 °C. It was also to study the efficacy of the sanitizers sodium hypochlorite (250 mg/L) and peracetic acid (30 mg/L) in inactivating the bacterial cells in the preformed biofilm. S. aureus strains adhered in high numbers regardless the assayed surface kind and incubation temperature over 72 h. Cells detachment of surfaces revealed high persistence over the incubation period. Number of cells needed for biofilm formation was noted at all experimental systems already after 3 days. Peracetic acid and sodium hypochlorite were not efficient in completely removing the cells of S. aureus adhered on polypropylene and stainless steel surfaces. From these results, the assayed strains revealed high capacity to adhere and form biofilm on polypropylene and stainless steel surfaces under different growth conditions. Moreover, the cells in biofilm matrix were resistant for total removal when submitted to the exposure to sanitizers.
authors.affiliation: Laboratório de Microbiologia de Alimentos Departamento de Nutrição Centro de Ciências da Saúde Universidade Federal da Paraíba João PessoaPB Brazil.
authors.forename: Evandro Leite
authors.initials: EL
authors.lastname: de Souza
authors.affiliation: Laboratório de Microbiologia de Alimentos Departamento de Nutrição Centro de Ciências da Saúde Universidade Federal da Paraíba João PessoaPB Brazil.
authors.forename: Quênia Gramile Silva
authors.initials: QG
authors.lastname: Meira
authors.affiliation: Laboratório de Microbiologia de Alimentos Departamento de Nutrição Centro de Ciências da Saúde Universidade Federal da Paraíba João PessoaPB Brazil.
authors.forename: Isabella
authors.initials: I
authors.lastname: de Medeiros Barbosa
authors.affiliation: Laboratório de Microbiologia de Alimentos Departamento de Nutrição Centro de Ciências da Saúde Universidade Federal da Paraíba João PessoaPB Brazil.
authors.forename: Ana Júlia Alves Aguiar
authors.initials: AJ
authors.lastname: Athayde
authors.affiliation: Laboratório de Microbiologia de Alimentos Departamento de Nutrição Centro de Ciências da Saúde Universidade Federal da Paraíba João PessoaPB Brazil.
authors.forename: Maria Lúcia
authors.initials: ML
authors.lastname: da Conceição
authors.affiliation: Laboratório de Genética de Microrganismos Departamento de Biologia Molecular Centro de Ciências Exatas e da Natureza Universidade Federal da Paraíba João PessoaPB Brazil.
authors.forename: José Pinto
authors.initials: JP
authors.lastname: de Siqueira Júnior
mesh_terms: D001422:Bacterial Adhesion; D018441:Biofilms / Q000254:growth & development*; D004202:Disinfectants / Q000494:pharmacology*; D004783:Environmental Microbiology; D005511:Food Handling; D008826:Microbial Sensitivity Tests; D010463:Peracetic Acid / Q000494:pharmacology; D012973:Sodium Hypochlorite / Q000494:pharmacology; D013211:Staphylococcus aureus / Q000187:drug effects* / Q000302:isolation & purification / Q000502:physiology*; D013696:Temperature; D013997:Time Factors
chemical_list: D004202:Disinfectants; D012973:Sodium Hypochlorite; D010463:Peracetic Acid
keywords: Staphylococcus aureus; biofilm; cross-contamination; food processing environment; sanitizers