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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Anti-biofilm efficacy of single and binary treatments based on plant essential oils against Escherichia coli persistent in food-processing facilities

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Autor(es):
Vazquez-Sanchez, Daniel [1] ; Galvao, Juliana Antunes [1] ; Mazine, Marina Rodrigues [1] ; da Gloria, Eduardo Micotti [1] ; Ferreira de Souza Vieira, Thais Maria [1]
Número total de Autores: 5
Afiliação do(s) autor(es):
[1] Univ Sao Paulo, Luiz de Queiroz Coll Agr ESALQ, Dept Agrifood Ind Food & Nutr, Lab Freshwater Fish & Seafood Technol, Piracicaba, SP - Brazil
Número total de Afiliações: 1
Tipo de documento: Artigo Científico
Fonte: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; v. 25, n. 5, p. 385-393, JUL 2019.
Citações Web of Science: 1
Resumo

The efficacy of single and combined treatments based on plant essential oils was investigated against Escherichia coli strains persistent in food-processing facilities. Surface materials (stainless steel and polystyrene), disinfectants (peracetic acid and sodium hypochlorite), and conditions (25 celcius, frequency of sanitizing of 24 h) commonly present in the food industry were also used to reach a more realistic approach. Thyme and pepper-rosmarin oils were significantly (P < 0.05) very effective against planktonic cells and biofilms formed by strains E6 and E7, respectively, followed by peracetic acid. Meanwhile, craveiro oil showed an efficacy that is significantly (P < 0.05) higher than sodium hypochlorite. All these disinfectants except sodium hypochlorite were able to kill 99.99% of biofilm cells in the range of concentrations tested (0.1%-3% v/v). However, binary treatments were needed to decrease the doses of these essential oils significantly (P < 0.05) for the control of E. coli biofilms. The effectiveness of peracetic acid against E. coli biofilms was also improved by blending with these essential oils. In particular, blends of pepper-rosmarin with thyme or peracetic acid demonstrated a suitable effectiveness for the control of persistent E. coli present in food-related environments. The application of these treatments could also reduce the current environmental impact generated during food-processing sanitization. (AU)

Processo FAPESP: 14/20590-0 - Eficácia dos procedimentos de limpeza aplicados em plantas de processamento de tilápia: avaliação de alternativas mais seguras ao ambiente
Beneficiário:Daniel Vázquez Sánchez
Linha de fomento: Bolsas no Brasil - Pós-Doutorado