Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/42381

TitleCharacterization of biofilms of isolates from meat retail facilities
Author(s)Rocha, Vanessa
Rodrigues, Diana Alexandra Ferreira
Teixeira, Maria Pilar Araújo
Issue date26-Jun-2016
CitationRocha, V; Rodrigues, Diana; Teixeira, Pilar, Characterization of biofilms of isolates from meat retail facilities. Biofilms 7 - Microbial Works of Art. No. P2: 8, Porto, Portugal, June 26-28, 2016. ISBN: 978-989-97478-7-6
Abstract(s)According to EFSA cross contamination is implicated in about 40% of reported foodborne outbreaks, as pathogens can be transferred from several sources including raw foods during food processing to hands, cloths and food contact surfaces. Specifically, during slaughtering meat can be contaminated with bacteria directly by fecal contamination and indirectly by inadequately disinfected surfaces. This is aggravated by the persistence of foodborne pathogens due to their ability to adhere and form biofilms in surfaces despite of disinfection procedures. Besides, there is also a concern that the use of biocides may contribute to the development of antibiotic-resistant strains. Accordingly, isolates were collected from meat processing surfaces of retail facilities, isolated by selective media, identified by 16S sequencing and phenotypically characterized in terms of biofilm formation ability, susceptibility to disinfectants and antibiotics, viability and acquisition of cross-resistance. Planktonic cells showed low susceptibility to the disinfectants tested (hydrogen peroxide and sodium hypochlorite) and to antibiotics (rifampicin and linezolid). Moreover, isolates presented good biofilm formation ability and, as expected, a lower susceptibility to disinfectants and to antibiotics compared to planktonic cells. After exposure of biofilms to hydrogen peroxide at concentrations higher than the recommended ones, biofilms were still able to survive to antibiotics at a 10 x MIC. These results showed that bacteria may be exposed to only sublethal concentrations and survive which may contribute to bacterial resistance to these compounds, as well as cross-resistance to antibiotics.
TypeAbstract
URIhttp://hdl.handle.net/1822/42381
ISBN978-989-97478-7-6
Publisher versionhttps://biofilms7.com/
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Resumos em Livros de Atas / Abstracts in Proceedings

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