Applicability Of Bacteriocin-producing Lactobacillus Plantarum, Enterococcus Faecium And Lactococcus Lactis Ssp. Lactis As Adjunct Starter In Minas Frescal Cheesemaking

The antimicrobial and technological characteristics of three bacteriocinogenic cultures used as adjunct starters in Minas Frescal cheese were investigated. The cheeses were manufactured with 1% commercial lactic starter and 0.5% Lactococcus lactis ssp. lactis ATCC 11454, Lactobacillus plantarum ALC 01 or Enterococcus faecium FAIR-E 198. The cheeses were then artificially inoculated with Listeria monocytogenes Scott A, Staphylococcus aureus ATCC 27154 and Bacillus cereus K1-B041 and stored for 21 days at 8°C. The results show that there was no significant difference in the counts of L. monocytogenes and S. aureus between the cheeses made with added bacteriocinogenic cultures and the control cheese. On the other hand, B. cereus exhibited susceptibility to Lb. plantarum ALC 01 and E. faecium FAIR-E 198 from the seventh day of storage. However, these cultures increased the proteolysis of the Minas Frescal cheese. © 2008 Society of Dairy Technology.614352357Achemche, F., Abrini, J., Martinez-Bueno, M., Valdivia, E., Maqueda, M., Control of L. monocytogenes in goat's milk and goat's Jben by the bacteriocinogenic E. faecium F58 strain (2006) Journal of Food Protection, 69, pp. 2370-2376Achemchem, F., Martínez-Bueno, M., Abrini, J., Valdivia, E., Maqueda, M., Enterococcus faecium F58, a bacteriocinogenic strain naturally occurring in Jben, a soft, farmhouse goat's cheese made in Morocco (2005) Journal of Applied Microbiology, 99, pp. 141-150(1995) Official Methods of Analysis of AOAC International., , Association of Official Analytical Chemists (AOAC) (. 16th edn. Washington DC: AOACArqués, J.L., Rodriguez, E., Gaya, P., Medina, M., Nunez, M., Effect of combinations of high-pressure treatment and bacteriocin-producing lactic acid bacteria on the survival of L. monocytogenes in raw milk cheese (2005) International Dairy Journal, 15, pp. 893-900Ávila, M., Garde, S., Gaya, P., Medina, M., Nuñez, M., Influence of a bacteriocin-producing lactic culture on proteolysis and texture of Hispánico cheese (2005) International Dairy Journal, 15, pp. 145-153Bhunia, A.K., Johnson, M.C., Ray, B., Direct detection of an antimicrobial peptide of Pediococcus acidilactici in sodium dodecyl sulfate-polyacrylamide gel electrophoresis (1987) Journal of Industrial Microbiology, 2, pp. 319-322Ennahar, S., Aoude-Werner, D., Sorokine, O., Dorsselaer, A.V., Bringel, F., Hubert, J.C., Hasselmann, C., Production of pediocin AcH by Lactobacillus plantarum WHE92 isolated from cheese (1996) Applied and Environmental Microbiology, 62, pp. 4381-4387Ennahar, S., Deschamps, N., Anti-Listeria effect of enterocin A, produced by cheese-isolated Enterococcus faecium EFM01, relative to other bacteriocins from lactic acid bacteria (2000) Journal of Applied Microbiology, 88, pp. 449-457García, M.T., Cañamero, M.M., Lucas, R., Omar, N.B., Pulido, R.P., Gálvez, A., Inhibition of Listeria monocytogenes by enterocin EJ97 produced by Enterococcus faecalis EJ97 (2004) International Journal of Food Microbiology, 90, pp. 161-170Gardiner, G.E., Ross, R.P., Wallace, J.M., Sanlan, F.P., Jager, P.P.J.M., Fitzgerald, G.F., Colins, J.K., Stanton, C., Influence of a probiotic adjunct culture of E. faecium on the quality of Cheddar cheese (1999) Journal of Agriculture Food Chemistry, 47, pp. 4907-4916Garriga, M., Aymerich, M.T., Costa, S., Monfort, J.M., Hugas, M., Bactericidal synergism through bacteriocins and high pressure in meat model system during storage (2002) Food Microbiology, 19, pp. 509-518Giraffa, G., Enterococcal bacteriocins their potential as anti-Listeria factors in dairy technology (1995) Food Microbiology, 12, pp. 291-299Hamama, A., El-Hankouri, N., El-Ayadi, M., Fate of enterotoxigenic Staphylococcus aureus in the presence of nisin-producing Lactococcus lactis strain during manufacture of Jben, a Moroccan traditional fresh cheese (2002) International Dairy Journal, 12, pp. 933-938(1962) Cheese and Processed Cheese-Determination of the Total Nitrogen Content of Cheese by the Kjeldahl Method., , International Dairy Federation (IDF) IDF Standard 20a (. Brussels, Belgium: IDFCHeese and Processed Cheese Products - Determination of Chloride - Potenciometric Titration Method. (2006) IDF Standard 88, , International Dairy Federation (IDF) (. Brussels, Belgium: IDFLaukova, A., Vlaemynck, G., Czikkova, S., Effect of enterocin CCM 4231 on Listeria monocytogenes in Saint-Paulin Cheese (2001) Folia Microbiologica, 46, pp. 157-160Leroy, F., De Vuyst, L., Temperature and pH conditions that prevail during the fermentation of sausages are optimal for the production of the antilisterial bacteriocin sakacin K (1999) Applied and Environmental Microbiology, 65, pp. 974-981Loessner, M., Guenther, S., Steffan, S., Scherer, S., A pediocin-producing Lactobacillus plantarum strain inhibits Listeria monocytogenes in a multispecies cheese surface microbial ripening consortium (2003) Applied and Environmental Microbiology, 69, pp. 1854-1857Magro, M.L.M., Corbacho, J.M.M., Sorribes, C.H., Gea, A.M.S., Gome, J.M.G., Las bacteriocinas de las bacterias lácticas. 1. Definición, classificación, caracterización y métodos de detección (2000) Alimentaria, 37, pp. 59-66Maisnier-Patin, S., Deschamps, S.N., Tatini, S.R., Richard, J., Inhibition of L. monocytogenes in Camembert cheese made with a nisin-producing starter (1992) Lait, 72, pp. 249-263Mayr-Harting, A., Hedges, A.J., Berkeley, C.W., Methods for studying bacteriocins (1972) Methods in Microbiology, pp. 315-422. , In. Vol. 7A, pp. Norris, J. R. Ribbons, D. W, eds. New York: Academic Press IncMoreno, M.R.F., Rea, M.C., Cogam, T.M., Vuyst, L., Applicability of a bacteriocin-producing Enterococcus faecium as a co-culture in Cheddar cheese manufacture (2002) International Journal of Food Microbiology, 81, pp. 73-84Ohmomo, S., Murat, S., Katayama, N., Nitisinprasart, S., Kobayashi, M., Nakajima, T., Yajima, M., Nakanishi, K., Purification and some characteristics of enterocin ON-157, a bateriocin produced by E. faecium NIAI 157 (2000) Journal of Applied Microbiology, 88, pp. 81-89Olasupo, N.A., Schillinger, U., Narbad, A., Dodd, H., Holzapfel, W.H., Occurrence of nisin Z production in Lactococcus lactis BFE 1500 isolated from Wara, a traditional Nigerian cheese product (1999) International Journal of Food Microbiology, 53, pp. 141-152Oumer, A., Garde, S., Medina, M., Nuñez, M., Defined starter system including bacteriocin producer for the enhancement of cheese flavour (1999) Biotechnology Techniques, 13, pp. 267-270Rodriguez, E., Arqués, J.L., Gaya, P., Núñez, M., Medina, M., Behaviour of S. aureus in semi-hard cheese made with raw milk with nisin-producing starter cultures (2000) International Dairy Journal, 15, pp. 51-57Rodriguez, E., Arqués, J.L., Gaya, P., Núñez, M., Medina, M., Control of Listeria monocytogenes by bacteriocins and monitoring of bacteriocin-producing lactic acid bacteria by colony hybridization in semi-hard raw milk cheese (2001) Journal of Dairy Research, 68, pp. 131-137Sarantinopoulos, P., Kalantzopoulos, G., Tsakalidou, E., Effect of Enterococcus faecium on microbiological, physicochemical and sensory characteristics of Greek Feta cheese (2002) International Journal of Food Microbiology, 76, pp. 93-105Sarantinopoulos, P., Leroy, F., Leontopoulou, E., Georgalaki, M.D., Kalantzopoulos, G., Tsakalidou, E., De Vuyst, L., Bacteriocin production by Enterococcus faecium FAIR-E 198 in view of its application as adjunct starter in Greek Feta cheese making (2002) International Journal of Food Microbiology, 72, pp. 125-136Sutra, L., Mendolia, C., Rainard, P., Poutrel, B., Encapsulation of Staphylococcus aureus isolates from mastitic milk, relationship between capsular polysaccharide type 5 and 8 and colony morphology in serum-soft agar, clumping factor, teichoic acid and protein a (1990) Journal of Clinical Microbiology, 28, pp. 447-45

Determination Of The Growth Compatibility Between Bacteriocinogenic And Starter Cultures [determinação Da Compatibilidade De Desenvolvimento De Culturas Bacteriocinogênicas E Fermento Láctico]

In addition to being used as food bioconservants, some bacteriocinogenic cultures have been employed to accelerate cheese ripening. However, the compatibility between their growth and starter cultures is essential to obtain the characteristic products. The purpose of this study was to evaluate the growth compatibility between Lactococcus lactis subsp. lactis ATCC 11454, Lactobacillus plantarum ALC 01, and Enterococcus faecium FAIR-E 198 and two commercial starter cultures. Initially, the sensibility in vitro of the starter to bacteriocinogenic cultures by an agar well diffusion assay was determined. Only Lc. lactis subsp. lactis ATCC 11454 was able to cause the inhibition of both starters. During the associative growth in milk at 35°C, the bacteriocinogenic cultures did not affect the lactic acid production due to the starter cultures. Futhermore, the starter cultures provided a significant increase in the activity of pediocina AcH and enterocin FAIR-E 198. They also suppressed the nisin activity. Among all lactic cultures, Lb. plantarum ALC 01 showed the highest aminopeptidase activity (0,226 to 0,390). Therefore, according to these results Lb. plantarum ALC 01 and E. faecium FAIR-E 198 showed growth compatibility characteristics with the starter cultures and thus can be used as adjunct cultures in cheese making.291165170Alvarado, C., Anti-Listeria monocytotgenes bacteriocin-like inhibitory substances from Enterococcus faecium UQ31 isolated from artisan mexican-style cheese (2005) Current Microbiology, 51 (2), pp. 110-115Andrighetto, C., Phenotypic and genetic diversity of enterococci isolated from Italian cheese (2001) Journal of Dairy Research, 68 (2), pp. 303-316Ávila, M., Influence of a bacteriocin-producing lactic culture on proteolysis and texture of Hispánico cheese (2005) International Dairy Journal, 15 (2), pp. 145-153Ávila, M., Effect of milk inoculation with bacteriocin-producing lactic acid bacteria on a Lactobacillus helveticus adjunct cheese culture (2005) Journal of Food Protection, 68 (5), pp. 1026-1033Ayad, E.H.E., Selection of wild lactic acid bacteria isolated from tradicional Egyptian dairy products according to production and technological criteria (2004) Food Microbiology, 21 (6), pp. 715-725Benkerroum, N., Biocontrol of Listeria monocytogenes in model cultured milk by in situ bacteriocin production from Lactococcus lactis lactis (2002) International Journal of Dairy Technology, 55 (3), pp. 145-151Boutrou, R., Simple tests for predicting the lytic behavior and proteolytic activity of lactococcal strains in cheese (1998) Journal of Dairy Science, 81 (9), pp. 2321-2328Conventry, M.J., Detection of bacteriocins of lactic acid bacteria isolated from foods and comparison with pediocina and nisin (1997) Journal of Applied Microbiology, 83 (11), pp. 246-258Daeschel, M.A., Application of bacteriocin in food systems (1990) Biotechnology and Food Safety, pp. 55-74. , In: BILLS, D. D.KUNG, S. (Ed.)., Boston: Butterworth-heinemannDako, E., Autolytic properties and aminopeptidase activities of lactic acid bacteria (1995) Food Research International, 28 (5), pp. 503-509de Vuyst, L., Vandamme, E.J., (1994) Bacteriocins of Lactic Acid Bacteria, p. 539. , Londres: Blackie Academic & ProfessionalElotmani, F., Characterization of anti-Listeria monocytogenes bacteriocins from Enterococcus faecalis, Enterococcus faecium and Lactococcus lactis strains isolated from Raib, a Moroccan tradicional fermented milk (2002) Current Microbiology, 44 (1), pp. 10-17Ennahar, S., Production of pediocin AcH by Lactobacillus plantarum WHE92 isolated from cheese (1996) Applied and Environmental Microbiology, 62 (12), pp. 4381-4387Franz, C.M.A.P., Schillinger, U., Holzapfel, W.H., Production and characterization of enterocin 900, a bacteriocin produced by Enterococcus faecium BFE 900 from black olives (1996) International Journal of Food Microbiology, 29 (2-3), pp. 255-270Garde, S., Acceleration of flavour formation in cheese by a bacteriocin-producing adjunct lactic culture (1997) Biotechnology Letters, 19 (10), pp. 1011-1014Garde, S., Proteolysis in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis lactis INIA 415 adjunct culture (2002) Journal of Agricultural and Food Chemistry, 50 (10), pp. 3479-3485Garde, S., Proteolysis of Hispânico cheese manufactured using lacticin 481-producing Lactococcus lactis spp. lactis INIA 639 (2006) Journal of Dairy Science, 89 (3), pp. 840-849Giraffa, G., Enterococcal bacteriocins: Their potential as anti-Listeria factors in dairy technology (1995) Food Microbiology, 12 (12), pp. 291-299Leroy, F., Foulquié Moreno, M.R., de Vuyst, L., Enterococcus faecium RZS C5, an interesting bacteriocin producer to be used as a co-culture in food fermentation (2003) International Journal of Food Microbiology, 88 (2-3), pp. 235-240Mayr-Harting, A., Hedges, A.J., Berkeley, C.W., Methods for studying bacteriocins (1972) Methods in Microbiology, 7. , In: NORRIS, J. R.RIBBONS, D. W. (Eds.)., New York: Academic Press IncMoreno, I., (1995) Ocorrência e caracterização de bacteriocinas de lactococos e sua utilizacao no processamento de queijo minas frescal, p. 190. , Dissertação (Mestrado em Ciência de Alimentos), Faculdade de Ciências Farmacêuticas, USPMoreno, M.R.F., Applicability of a bacteriocin-producing Enterococcus faecium as a co-culture in Cheddar cheese manufacture (2002) International Journal of Food Microbiology, 81 (1), pp. 73-84Morgan, S.M., The design of a three strain starter system for Cheddar cheese manufacture exploiting bacteriocin-induced starter lysis (2002) International Dairy Journal, 12 (12), pp. 985-993Nascimento, M.S., (2007) Caracterização da atividade antimicrobiana e tecnológica de três culturas bacteriocinogênicas e avaliação de sua eficiência no controle de Listeria monocytogenes, Staphylococcus aureus e Bacillus cereus em queijo minas frescal, , Campinas, Tese (Doutorado em Tecnologia de Alimentos), Faculdade de Engenharia de Alimentos, UNICAMPOumer, A., The effects of cultivating lactic starter cultures with bacteriocin-producing lactic acid bacteria (2001) Journal of Food Protection, 64 (1), pp. 81-86Oumer, A., Proteolysis and formation of volatile compounds in cheese manufactured with a bacteriocina-producing adjunct culture (2001) Journal of Dairy Research, 68 (1), pp. 117-129Roberts, R.F., Zottola, E.A., McKay, L.L., Use of nisin-producing starter culture suitable for Cheddar cheese manufacture (1992) Journal of Dairy Science, 75 (9), pp. 2353-2363Sarantinopoulos, P., Biochemical properties of enterococci relevant to their technological performance (2001) International Dairy Journal, 11 (8), pp. 621-647Sarantinopoulos, P., Kalantzopoulos, G., Tsakalidou, E., Effect of Enterococcus faecium on microbiological, physicochemical and sensory characteristics of greek feta cheese (2002) International Journal of Food Microbiology, 76 (1-2), pp. 93-105Tagg, J.R., McGiven, A.R., Assay system for bacteriocins (1971) Applied Microbiology, 21 (5), p. 94

Molecular Subtyping And Tracking Of Listeria Monocytogenes In Latin-style Fresh-cheese Processing Plants

Latin-style fresh cheeses, which have been linked to at least 2 human listeriosis outbreaks in the United States, are considered to be high-risk foods for Listeria monocytogenes contamination. We evaluated L. monocytogenes contamination patterns in 3 Latin-style fresh-cheese processing plants to gain a better understanding of L. monocytogenes contamination sources in the manufacture of these cheeses. Over a 6-mo period, 246 environmental samples were collected and analyzed for L. monocytogenes using both the Food and Drug Administration (FDA) method and the Biosynth L. monocytogenes detection system (LMDS). Finished cheese samples from the same plants (n = 111) were also analyzed by the FDA method, which was modified to include L. monocytogenes plating medium (LMPM) and the L. monocytogenes confirmatory plating medium (LMCM) used in the LMDS method. Listeria monocytogenes was detected in 6.3% of cheese and 11.0% of environmental samples. Crates, drains, and floor samples showed the highest contamination rates, with 55.6, 30.0, and 20.6% L. monocytogenes positive samples, respectively. Finished products and food contact surfaces were positive in only one plant. The FDA method showed a higher sensitivity than the LMDS method for detection of L. monocytogenes from environmental samples. The addition of LMPM and LMCM media did not further enhance the performance of the FDA method for L. monocytogenes detection from finished products. Molecular subtyping (PCR-based allelic analysis of the virulence genes actA and hly and automated ribotyping) was used to track contamination patterns. Ribotype DUP-1044A, which had previously been linked to a 1998 multistate human listeriosis outbreak in the United States, was the most commonly identified subtype (20/36 isolates) and was isolated from 2 plants. This ribotype was persistent and widespread in one factory, where it was also responsible for the contamination of finished products. We hypothesize that this ribotype may represent a clonal group with a specific ability to persist in food processing environments. While previous listeriosis outbreaks were linked to Latin-style fresh cheeses made from unpasteurized milk, the presence of this organism in pasteurized cheese products illustrates that persistent environmental contamination also represents an important source of finished product contamination.87928032812Outbreak of listeriosis associated with homemade Mexican-style cheese - North Carolina, October 2000 - January 2001 (2001) MMWR, 50, pp. 560-562Arimi, S.M., Ryser, E.T., Pritchard, T.J., Donnelly, C.W., Diversity of Listeria ribotypes recovered from dairy cattle, silage, and dairy processing environments (1997) J. Food Prot., 60, pp. 811-816Autio, T., Hielm, S., Miettinen, M., Sjöberg, A.M., Aarlisalo, K., Björkroth, J., Mattila-Sandholm, T., Sources of Listeria monocytogenes contamination in a cold smoked rainbow trout processing plant detected by pulsed-field gel electrophoresis typing (1999) Appl. Environ. Microbiol., 65, pp. 150-155Azadian, B.S., Finnerty, G.T., Pearson, A.D., Cheese-borne Listeria meningitis in immunocompetent patient (1989) Lancet, 1, pp. 322-323Beumer, R.R., Te Giffel, M.C., Anthonie, S.V.R., Cox, L.J., The effect of acriflavin and nalidixic acid on the growth of Listeria spp. in enrichment media (1996) Food Microbiol., 13, pp. 137-148Bille, J., Epidemiology of human listeriosis in Europe with special reference to the Swiss outbreak (1990) Foodborne Listeriosis, pp. 71-74. , A. J. Miller, J. L. Smith, G. A. Somkuti, ed. Elsevier, New York, NYBruce, J., Automated system rapidly identifies and characterizes microorganisms in food (1996) Food Technol., 50, pp. 77-81Cox, L.J., Kleiss, T., Cordier, J.L., Cordellanac, C., Konkel, P., Pedrazzini, C., Beumer, R., Siebenga, A., Listeria spp. in food processing, non-food, and domestic environments (1989) Food Microbiol., 6, pp. 49-61Dalton, C.B., Austin, C.C., Sobel, J., Hayes, P.S., Bibb, W.F., Graves, L.M., Swaminathan, B., Griffin, P.M., An outbreak of gastroenteritis and fever due to Listeria monocytogenes in milk (1997) N. Engl. J. Med., 336, pp. 100-105Destro, M.T., Serrano, A.M., Kabuki, D.Y., Isolation of Listeria species from some Brazilian meat and dairy products (1991) Food Control, 2, pp. 110-112El Marrakchi, A., Hamama, A., El Othmani, F., Occurrence of Listeria monocytogenes in milk and dairy products produced or imported into Morocco (1993) J. Food Prot., 56, pp. 256-259Farber, J.M., Peterkin, P.I., Listeria monocytogenes, a food-borne pathogen (1991) Microbiol. Rev., 55, pp. 476-511Fleming, D.W., Cochi, S.L., Mac Donald, K.L., Brondum, J., Hayes, P.S., Plikaytis, B.D., Hoimes, M.B., Reingold, A.L., Pasteurized milk as a vehicle of infection in an outbreak of listeriosis (1985) N. Engl. J. Med., 312, pp. 404-407Furlanetto, S.M., Santos, M.A.A., Hara, C., Avaliação da eficiência de quatro meios de plaqueamento no seu isolamento (1996) Higiene Alimentar., 10, pp. 30-34Genigeorgis, C., Toledo, J.H., Garayzabal, F.J., Selected microbiological and chemical characteristics of illegally produced and marketed soft Hispanic-style cheeses in California (1991) J. Food Prot., 54, pp. 598-601Gombas, D.E., Chen, Y., Clavero, R.S., Scott, V.N., Survey of Listeria monocytogenes in ready-to-eat foods (2003) J. Food Prot., 66, pp. 559-569Hitchins, A.D., Listeria monocytogenes (1998) Food and Drug Administration. Bacteriological Analytical Manual, 8th Ed. Revision A, pp. 1001-1013. , AOAC, Arlington, VAHoffman, A.D., Wiedmann, M., Comparative evaluation of culture and BAX polymerase chain reaction-based detection methods for Listeria spp. and Listeria monocytogenes in environmental and raw fish samples (2001) J. Food Prot., 64, pp. 1521-1526Hoffman, A.D., Gall, K.L., Norton, D.M., Wiedmann, M., Listeria monocytogenes contamination patterns for the smoked fish processing environment and for raw fish (2003) J. Food Prot., 66, pp. 52-60Jacquet, C., Catimel, B., Brosch, R., Buchrieser, C., Dehaumont, P., Goulet, V., Lepoutre, A., Rocourt, J., Investigations related to the epidemic strain involved in the French listeriosis outbreak in 1992 (1995) Appl. Environ. Microbiol., 61, pp. 2242-2246Jacquet, C., Rocourt, J., Reynaud, A., Study of Listeria monocytogenes contamination in a dairy plant and characterization of the strains isolated (1993) Int. J. Food Microbiol., 20, pp. 13-22Jinneman, K.C., Hunt, J.M., Eklund, C.A., Wernberg, J.S., Sado, P.N., Johnson, J.M., Richter, R.S., Barton, C.N., Evaluation and interlaboratory validation of a selective agar for phosphatidylinositol-specific phospholipase C activity using a chromogenic substrate to detect Listeria monocytogenes from foods (2003) J. Food Prot., 66, pp. 441-445Johansson, T., Rantala, L., Palmu, L., Honkanen-Buzalki, T., Occurrence and typing of Listeria monocytogenes strains in retail vacuum-packed fish and in a production plant (1999) Int. J. Food Microbiol., 47, pp. 111-119Karpísková, R., Pejchalova, M., Mokrosová, J., Vytrasová, J., Smuhanová, P., Ruprich, J., Application of a chromogenic medium and the PCR methods for the rapid confirmation of Listeria monocytogenes in foodstuffs (2000) J. Microbiol. Meth., 41, pp. 267-271Klausner, R.B., Donnelly, C., Environmental sources of Listeria and Yersinia in Vermont dairy plants (1991) J. Food Prot., 54, pp. 607-611Krysinski, E.P., Brown, L.J., Marchisello, T.J., Effect of cleaners and sanitizers on Listeria monocytogenes attached to product contact surfaces (1992) J. Food Prot., 55, pp. 246-251Linnan, M.J., Mascola, L., Lou, X.D., Goulet, V., May, S., Salminen, C., Hird, D.W., Broome, C.V., Epidemic listeriosis associated with Mexican-style cheese (1988) N. Engl. J. Med., 319, pp. 823-828Loncarevic, S., Bannerman, E., Bille, J., Danielsson-Tham, M.L., Tham, W., Characterization of Listeria strains isolated from soft and semi-soft cheeses (1998) Food Microbiol., 15, pp. 521-525Lundén, J.M., Autio, T.J., Sjöberg, A.-M., Korkeala, H.J., Persistent and nonpersistent Listeria monocytogenes contamination in meat and poultry processing plants (2003) J. Food Prot., 66, pp. 2062-2069McLauchlin, J., Greenwood, M.H., Pini, P.N., The occurrence of Listeria monocytogenes in cheese from a manufacturer associated with a case of listeriosis (1990) Int. J. Food Microbiol., 10, pp. 255-262Mead, P.S., Slutsker, L., Deitz, V., McCaig, L.F., Bresee, J.S., Shapiro, C., Grifinn, P.M., Tauxe, R.V., Food-related illness and death in the United States (1999) Emerg. Infect. Dis., 5, pp. 607-625Miettinen, M.K., Björkroth, K.J., Korkeala, H.J., Characterization of Listeria monocytogenes from an ice cream plant by serotyping and pulsed-field gel electrophoresis (1999) Int. J. Food Microbiol., 46, pp. 187-192Norton, D.M., McCamey, M.A., Boor, K.J., Wiedmann, M., Application of the BAX for screening/genus Listeria polymerase chain reaction system for monitoring Listeria species in cold-smoked fish and in the smoked fish processing environment (2000) J. Food Prot., 63, pp. 343-346Norton, D.M., McCamey, M.A., Gall, K.L., Scarlett, J.M., Boor, K.J., Wiedmann, M., Molecular studies on the ecology of Listeria monocytogenes in the smoked fish processing industry (2001) Appl. Environ. Microbiol., 67, pp. 198-205Notermans, S.H.W., Dufrenne, J., Leimeister-Wächter, M., Domann, E., Chakraborty, T., Phosphatidylinositol-specific phospholipase C activity as a marker to distinguish between pathogenic and nonpathogenic Listeria species (1991) Appl. Environ. Microbiol., 57, pp. 2666-2670Pritchard, T.J., Flanders, K.J., Donnelly, C.W., Comparison of the incidence of Listeria on equipment versus environmental sites within dairy processing plants (1995) Int. J. Food Microbiol., 26, pp. 375-384Restaino, L., Frampton, E.W., Irbe, R.M., Schabert, G., Spitz, H., Isolation and detection of Listeria monocytogenes using fluorogenic and chromogenic substrates for phosphatidylinositol-specific phospholipase C (1999) J. Food Prot., 62, pp. 244-251Ryser, E.T., Arimi, S.M., Bunduki, M.M.-C., Donnelly, C.W., Recovery of different Listeria ribotypes from naturally contaminated, raw refrigerated meat and poultry products with two primary enrichment media (1996) Appl. Environ. Microbiol., 62, pp. 1781-1787Saltijeral, J.A., Alvarez, V.B., Garcia, B., Presence of Listeria in Mexican cheeses (1999) J. Food Safety, 19, pp. 241-247Sauders, B.D., Fortes, E.D., Morse, D.L., Dumas, N., Kiehlbauch, J.A., Schukken, Y., Hibbs, J.R., Wiedmann, M., Molecular subtyping to detect human listeriosis clusters (2003) Emerg. Infect. Dis., 9, pp. 672-680Silva, M.C.D., Hofer, E., Tibana, A., Incidence of Listeria monocytogenes in cheese produced in Rio de Janeiro. Brazil (1998) J. Food Prot., 61, pp. 354-356Sinde, E., Carballo, J., Attachment of Salmonella spp. and Listeria monocytogenes to stainless steel, rubber and polytetrafluorethylene: The influence of free energy and the effect of commercial sanitizers (2000) Food Microbiol., 17, pp. 439-447Sutherland, P., Porritt, R., Dissemination and ecology of Listeria monocytogenes in Australian dairy factory environments (1996) Food Australia, 48, p. 172Tompkin, R.B., Control of Listeria monocytogenes in the food-processing environment (2002) J. Food Prot., 65, pp. 709-725Torres, N., Chandan, R.C., Latin American white cheese - A review (1981) J. Dairy Sci., 64, pp. 552-557(2002) Agricultural Statistics 2002, Chapter VIII. Dairy and Poultry Statistics, , http://www.usda.gov/nass/pubs/agr02/acro02.htmWiedmann, M., Bruce, J.L., Keating, C., Johnson, A.E., McDonough, P.L., Batt, C., Ribotypes and virulence gene polymorphisms suggest three distinct Listeria monocytogenes lineages with differences in pathogenic potential (1997) Infect. Immun., 65, pp. 2707-2716Wiedmann, M., Molecular subtyping methods for Listeria monocytogenes (2002) J. AOAC, 85, pp. 524-531Wong, S., Street, D., Delgado, S.I., Klonts, K.C., Recalls of foods and cosmetics due to microbial contamination reported to the U.S. Food and Drug Administration (2000) J. Food Prot., 63, pp. 1113-111

Biofilms Of Enterococcus Faecalis And Enterococcus Faecium Isolated From The Processing Of Ricotta And The Control Of These Pathogens Through Cleaning And Sanitization Procedures

The biofilm formation of Enterococcus faecalis and Enterococcus faecium isolated from the processing of ricotta on stainless steel coupons was evaluated, and the effect of cleaning and sanitization procedures in the control of these biofilms was determined. The formation of biofilms was observed while varying the incubation temperature (7, 25 and 39°C) and time (0, 1, 2, 4, 6 and 8days). At 7°C, the counts of E. faecalis and E. faecium were below 2log10CFU/cm2. For the temperatures of 25 and 39°C, after 1day, the counts of E. faecalis and E. faecium were 5.75 and 6.07log10CFU/cm2, respectively, which is characteristic of biofilm formation. The tested sanitation procedures a) acid-anionic tensioactive cleaning, b) anionic tensioactive cleaning+sanitizer and c) acid-anionic tensioactive cleaning+sanitizer were effective in removing the biofilms, reducing the counts to levels below 0.4log10CFU/cm2. The sanitizer biguanide was the least effective, and peracetic acid was the most effective. These studies revealed the ability of enterococci to form biofilms and the importance of the cleaning step and the type of sanitizer used in sanitation processes for the effective removal of biofilms.20097103Andrade, N.J., Ajão, D.B., Zottola, E.A., Growth and adherence on stainless steel by Enterococcus faecium cells (1998) J. Food Prot., 61, pp. 1454-1458Andrade, N.J., Pinto, C.L.O., Rosado, M.S., Controle da higienização na indústria de alimentos (2008) Higiene na Indústria de Alimentos - Avaliação e controle da adesão e formação de biofilmes bacterianos, p. 412. , Varela, São Paulo, N.J. Andrade (Ed.)Bae, Y.M., Baek, S.Y., Lee, S.Y., Resistance of pathogenic bacteria on the surface of stainless steel depending on attachment form and efficacy of chemical sanitizers (2012) Int. J. Food Microbiol., 153, pp. 465-473Barbosa, J., Ferreira, V., Teixeira, P., Antibiotic susceptibility of Enterococci isolated from traditional fermented meat products (2009) Food Microbiol., 26, pp. 527-532Ministério da Agricultura, Pecuária e Abastecimento. Decreto n° 30691, de 29 de março de 1952 (1952) Regulamento de Inspeção Industrial e Sanitária de Produtos de Origem Animal - RIISPOA, , http://www.agricultura.gov.br, Brasil, (Available in:Ministério da Agricultura, Pecuária e Abastecimento. Instrução Normativa n° 51, de 18 de setembro de 2002 (2002) Regulamento Técnico da coleta de leite cru refrigerado e seu transporte a granel, , http://www.agricultura.gov.br, Brasil, (Available in:Cariolato, D., Andrighetto, C., Lombardi, A., Occurrence of virulence factors and antibiotic resistances in Enterococcus faecalis and Enterococcus faecium collected from dairy and human samples in North Italy (2008) Food Control, 19, pp. 886-892Costerton, J.W., Lewandowski, Z., Caldwell, D.E., Korber, D.R., Lappin-Socott, H.M., Microbial Biofilms (1995) Annu. Rev. Microbiol., 49, pp. 711-745Eaton, A.D., Franson, M.A.H., (2005) Standard Methods of the Examination of Water and Wastewater, p. 55. , American Public Health Association, Washington, DCFisher, K., Phillips, C., The ecology, epidemiology and virulence of Enterococcus (2009) Microbiology, 155, pp. 1749-1757Forsythe, S.J., (2013) Microbiologia da Segurança de Alimentos, , Artemed, Porto AlegreFranz, C.M., Huch, M., Abriouel, H., Holzapfel, W., Gálvez, A., Enterococci as probiotics and their implications in food safety (2011) Int. J. Food Microbiol., 151, pp. 125-140Gelsomino, R., Vancanneyt, S.C., Cogan, T.M., Condon, S., Swings, J., Source of enterococci in a farmhouse raw-milk cheese (2002) Appl. Environ. Microbiol., 68, pp. 3560-3565Giraffa, G., Functionality of Enterococci in dairy products (2003) Int. J. Food Microbiol., 88, pp. 215-222Gomes, B.C., Esteves, C.T., Palazzo, I.C.V., Darini, A.L.C., Felis, G.E., Sechi, L.A., Franco, B.D.G.M., Martins, E.C.P., Prevalence and characterization of Enterococcus spp. isolated from Brazilian foods (2008) Food Microbiol., 25, pp. 668-675Hancock, L.E., Perego, M., The Enterococcus faecalis fsr two-component system controls biofilm development through production of gelatinase (2004) J. Bacteriol., 186, pp. 5629-5639Jahan, M., Holley, R.A., Incidence of virulence factors in enterococci from raw and fermented meat and biofilm forming capacity at 25°C and 37°C (2014) Int. J. Food Microbiol., 170, pp. 65-69Kasimoglu-Dogru, A., Gencay, Y.E., Ayaz, N.D., Prevalence and antibiotic resistance profiles of Enterococcus species in chicken at slaughter levelabsence of vanA and vanB genes in E. faecalis and E. faecium (2010) Res. Vet. Sci., 89, pp. 153-158Lou, Z., Song, X., Hong, Y., Wang, H., Lin, Y., Separation and enrichment of burdock leaf components and their inhibition activity on biofilm formation of E. coli (2013) Food Control, 32, pp. 270-274Meira, Q.G.S., Barbosa, I.M., Athayde, A.J.A.A., Siqueira-Junior, J.P., Souza, E.L., Influence of temperature and surface kind on biofilm formation by Staphylococcus aureus from food-contact surfaces and sensitivity to sanitizers (2012) Food Control, 25, pp. 469-475Morton, R.D., Aerobic plate count (2001) Compendium of Methods for the Microbiological Examination of Foods, pp. 63-67. , American Public Health Association, Washington, DC, F.P. Downes, K. Ito (Eds.)Parizzi, S.Q.F., Andrade, N.J., Silva, A.S., Soares, N.F.F.S., Silva, A.M., Bacterial adherence to different inert surfaces evaluated by epifluorescence microscopy and plate count method (2004) Braz. Arch. Biol. Technol., 47, pp. 77-83Peng, J.S., Tsai, W.C., Chou, C.C., Inactivation and removal of Bacillus cereus by sanitizer and detergent (2002) Int. J. Food Microbiol., 77, pp. 11-18Riboldi, G.P., Frazzon, J., D'Azevedo, P.A., Frazzon, A.P.G., Antimicrobial resistance profile of Enterococcus spp. isolated from food in southern Brazil (2009) Braz. J. Microbiol., 40, pp. 125-128Ronner, A.B., Wong, A.C.L., Biofilm development and sanitizer inactivation of Listeria monocytogenes and Salmonella typhimurium on stainless steel and bunan rubber (1993) J. Food Prot., 56, pp. 750-758Simões, M., Simões, L.C., Machado, I., Pereira, M.O., Vieira, M.J., Control of flow-generated biofilms using surfactants - evidence of resistance and recovery (2006) Food Bioprod. Process., 84, pp. 338-345Simões, M., Simões, L., Vieira, M., A review of current and emergent biofilm control strategies (2010) LWT Food Sci. Technol., 43, pp. 573-583Srey, S., Jahid, I.K., Ha, S.D., Biofilm formation in food industries: a food safety concern (2013) Food Control, 31, pp. 572-585Suzzi, G., Caruso, M., Gardini, F., Lombardini, A., Vannini, L., Guerzoni, M.E., Andrighetto, C., Lanorte, M.T., A survey of Enterococci isolated from artisanal Italian goat's cheese (semicotto caprino) (2000) J. Appl. Microbiol., 89, pp. 267-274Temelli, S., Anar, S., Sen, C., Akyuva, P., Determination of microbiological contamination sources during Turkish white cheese production (2006) Food Control, 17, pp. 856-861Toledo-Arana, A., Valle, J., Solano, C., Arrizubieta, M.J., Cucarella, C., Lamata, M., Amorena, B., Lasa, I., The enterococcal surface protein, Esp, is involved in Enterococcus faecalis biofilm formation (2001) Appl. Environ. Microbiol., 67, pp. 4538-454

Behavior Of Listeria Monocytogenes In A Multi-species Biofilm With Enterococcus Faecalis And Enterococcus Faecium And Control Through Sanitation Procedures

The formation of mono-species biofilm (Listeria monocytogenes) and multi-species biofilms (Enterococcus faecium, Enterococcus faecalis, and L. monocytogenes) was evaluated. In addition, the effectiveness of sanitation procedures for the control of the multi-species biofilm also was evaluated. The biofilms were grown on stainless steel coupons at various incubation temperatures (7, 25 and 39°C) and contact times (0, 1, 2, 4, 6 and 8days). In all tests, at 7°C, the microbial counts were below 0.4 log CFU/cm2 and not characteristic of biofilms. In mono-species biofilm, the counts of L. monocytogenes after 8days of contact were 4.1 and 2.8 log CFU/cm2 at 25 and 39°C, respectively. In the multi-species biofilms, Enterococcus spp. were present at counts of 8 log CFU/cm2 at 25 and 39°C after 8days of contact. However, the L. monocytogenes in multi-species biofilms was significantly affected by the presence of Enterococcus spp. and by temperature. At 25°C, the growth of L. monocytogenes biofilms was favored in multi-species cultures, with counts above 6 log CFU/cm2 after 8days of contact. In contrast, at 39°C, a negative effect was observed for L. monocytogenes biofilm growth in mixed cultures, with a significant reduction in counts over time and values below 0.4 log CFU/cm2 starting at day 4. Anionic tensioactive cleaning complemented with another procedure (acid cleaning, disinfection or acid cleaning+disinfection) eliminated the multi-species biofilms under all conditions tested (counts of all micro-organisms<0.4 log CFU/cm2). Peracetic acid was the most effective disinfectant, eliminating the multi-species biofilms under all tested conditions (counts of the all microorganisms <0.4 log CFU/cm2). In contrast, biguanide was the least effective disinfectant, failing to eliminate biofilms under all the test conditions. monocytogenes favored biofilm formation in multi-species cultures at 25°C. monocytogenes biofilm in mixed cultures at 39°C.200512Abee, T., Kovács, A.T., Kuipers, O.P., van der Neen, S., Biofilm formation and dispersal in Gram-positive bacteria (2011) Curr. Opin. Biotechnol., 22, pp. 172-179Ahmadova, A., Todorov, S.D., Choiset, Y., Rabesona, H., Zadi, T.M., Kuliyev, A., Franco, B.D.G.M., Haertlé, T., Evaluation of antimicrobial activity, probiotic properties and safety of wild strain Enterococcus faecium AQ71 isolated from Azerbaijani Motal cheese (2013) Food Control, 30, pp. 631-641Andrade, N.J., Ajão, D.B., Zottola, E.A., Growth and adherence on stainless steel by Enterococcus faecium cells (1998) J. Food Prot., 61, pp. 1454-1458Andrade, N.J., Pinto, C.L.O., Rosado, M.S., Controle da higienização na indústria de alimentos (2008) Higiene na Indústria de Alimentos - Avaliação e controle da adesão e formação de biofilmes bacterianos, p. 412. , Varela, São Paulo, N.J. Andrade (Ed.)Bae, Y.M., Baek, S.Y., Lee, S.Y., Resistance of pathogenic bacteria on the surface of stainless steel depending on attachment form and efficacy of chemical sanitizers (2012) Int. J. Food Microbiol., 153, pp. 465-473Barbosa, J., Ferreira, V., Teixeira, P., Antibiotic susceptibility of enterococci isolated from traditional fermented meat products (2009) Food Microbiol., 26, pp. 527-532Belgacem, Z.B., Abriouel, H., Omar, N.B., Lucas, R., Martinez-Canamero, M., Galvez, A., Manai, M., Antimicrobial activity, safety aspects, and some technological properties of bacteriocinogenic Enterococcus faecium from artisanal Tunisian fermented meat (2010) Food Control, 21, pp. 462-470Bhardwaj, A., Gupta, H., Kapila, S., Kaur, G., Vij, S., Malik, R.K., Safety assessment and evaluation of probiotic potential of bacteriocinogenic Enterococcus faecium KH 24 strain under in vitro and in vivo conditions (2010) Int. J. Food Microbiol., 141, pp. 156-164Blackman, I.C., Frank, J.F., Growth of Listeria monocytogenes as a biofilm on various food-processing surfaces (1996) J. Food Prot., 8, pp. 795-800Portaria n° 146, de 07 de março de 1996 (1996) Aprova regulamentos técnicos de identidade e qualidade dos produtos lácteos, , http://www.agricultura.gov.br, Available in:Cariolato, D., Andrighetto, C., Lombardi, A., Occurrence of virulence factors and antibiotic resistances in Enterococcus faecalis and Enterococcus faecium collected from dairy and human samples in North Italy (2008) Food Control, 19, pp. 886-892Charalambia-Eirini, A., Belessi, G.A.S., Psomas, A.N., Skandamis, P.N., Efficiency of different sanitation methods on Listeria monocytogenes biofilms formed under various environmental conditions (2011) Int. J. Food Microbiol., 145, pp. S46-S52Cruz, C.D., Fletcher, G.C., Assessing manufacturers' recommended concentrations of commercial sanitizers on inactivation of Listeria monocytogenes (2012) Food Control, 26, pp. 194-199Di Bonaventura, G., Piccolomini, R., Paludi, D., D'Orio, V., Vergara, A., Conter, M., Ianieri, A., Influence of temperature on biofilm formation by Listeria monocytogenes on various food-contact surfaces: relationship with motility and cell surface hydrophobicity (2008) J. Appl. Microbiol., 104, pp. 1552-1561Eaton, A.D., Franson, M.A.H., (2005) Standard Methods Of The Examination Of Water And Wastewater, p. 55. , American Public Health Association, Washington, DCEsper, L.M.R., Kabuki, D.Y., Kuaye, A.Y., Qualidade microbiológica de ricotas comerciais e os riscos associados à presença de Listeria monocytogenes (2011) Rev. Inst. Adolfo Lutz, 70, pp. 554-559Fernandes, M.S., Fujimoto, G., Schneid, I., Kabuki, D.Y., Kuaye, A.Y., Enterotoxigenic profile, antimicrobial susceptibility, and biofilm formation of Bacillus cereus isolated from ricotta processing (2014) Int. Dairy J., 38, pp. 16-23Forsythe, S.J., (2013) Microbiologia da Segurança de Alimentos, , Artemed, Porto AlegreFoulquié Moreno, M.R., Sarantinopoulos, P., Tsakalidou, E., De Vuyst, L., The role and application of enterococci food and health (2006) Int. J. Food Microbiol., 106, pp. 1-24Gelsomino, R., Vancanneyt, S.C., Condon, S., Swings, J., Cogan, T.M., Enterococcal diversity in the environment of an Irish Cheddar-type cheesemaking factory (2001) Int. J. Food Microbiol., 71, pp. 177-188Giraffa, G., Enterococci from foods (2002) FEMS Microbiol. Rev., 26, pp. 163-171Giraffa, G., Functionality of enterococci in dairy products (2003) Int. J. Food Microbiol., 88, pp. 215-222Gomes, B.C., Esteves, C.T., Palazzo, I.C.V., Darini, A.L.C., Felis, G.E., Sechi, L.A., Franco, B.D.G.M., Martins, E.C.P., Prevalence and characterization of Enterococcus spp. isolated from Brazilian foods (2008) Food Microbiol., 25, pp. 668-675Hajikhani, R., Beyatli, Y., Aslim, B., Antimicrobial activity of enterococci strains isolated from white cheese (2007) Int. J. Dairy Technol., 60, pp. 105-108Hancock, L.E., Perego, M., The Enterococcus faecalis fsr two-component system controls biofilm development through production of gelatinase (2004) J. Bacteriol., 186, pp. 5629-5639Jacquet, C., Rocourt, J., Reynaud, A., Study of Listeria monocytogenes contamination in a dairy plant and characterization of the strains isolated (1993) Int. J. Food Microbiol., 20, pp. 13-22Jahan, M., Holley, R.A., Incidence of virulence factors in enterococci from raw and fermented meat and biofilm forming capacity at 25°C and 37°C (2014) Int. J. Food Microbiol., 170, pp. 65-69Kabuki, D.Y., Kuaye, A.K., Wiedmann, M., Boor, K.J., Molecular subtyping and tracking of Listeria monocytogenes in Latin-style Fresh-cheese processing plants (2004) J. Dairy Sci., 87, pp. 2803-2812Kasimoglu-Dogru, A., Gencay, Y.E., Ayaz, N.D., Prevalence and antibiotic resistance profiles of Enterococcus species in chicken at slaughter levelabsence of vanA and vanB genes in E. faecalis and E. faecium (2010) Res. Vet. Sci., 89, pp. 153-158Lemon, K.P., Higgins, D.E., Kolter, R., Flagellar motility is critical for Listeria monocytogenes biofilm formation (2007) J. Bacteriol., 189, pp. 4418-4424Lou, Z., Song, X., Hong, Y., Wang, H., Lin, Y., Separation and enrichment of burdock leaf components and their inhibition activity on biofilm formation of E. coli (2013) Food Control, 32, pp. 270-274Morton, R.D., Aerobic plate count (2001) Compendium Of Methods For The Microbiological Examination Of Foods, pp. 63-67. , American Public Health Association, Washington, DC, F.P. Downes, K. Ito (Eds.)Nikolaev, Y.A., Plakunov, V.K., Biofilm - "city of microbes" or an analogue of multicellular organisms? (2007) Microbiology, 76, pp. 125-138Ortigosa, M., Irigoyen, A., Urdin, M., García, S., Ibañez, F.C., Torre, P., Sources of enterococci in Idiazábal-type cheese (2008) Int. J. Food Microbiol., 125, pp. 146-152Pandit, V.A., Shelef, L.A., Sensitivity of Listeria monocytogenes to rosemary (Rosmarinus officinalis L.) (1994) Food Microbiol., 11, pp. 57-63Parizzi, S.Q.F., Andrade, N.J., Silva, A.S., Soares, N.F.F.S., Silva, A.M., Bacterial adherence to different inert surfaces evaluated by epifluorescence microscopy and plate count method (2004) Braz. Arch. Biol. Technol., 47, pp. 77-83Pearson, L.J., Marth, E.H., Listeria monocytogenes - threat to a safe supply: a review (1990) J. Dairy Sci., 73, pp. 912-928Peng, J.S., Tsai, W.C., Chou, C.C., Inactivation and removal of Bacillus cereus by sanitizer and detergent (2002) Int. J. Food Microbiol., 77, pp. 11-18Peña, W.E.L., Andrade, N.J., Soares, N.F.F., Alvarenga, V.O., Rodrigues, J.S., Granato, D., Zuniga, A.D.G., Sant'Ana, A.S., Modelling Bacillus cereus adhesion on stainless steel surface as affected by temperature, pH and time (2014) Int. Dairy J., 34, pp. 153-158Pilchová, T., Hernould, M., Prévost, H., Demnerová, K., Pazlarová, J., Tresse, O., Influence of food processing environments on structure initiation of static biofilm of Listeria monocytogenes (2014) Food Control, 35, pp. 366-372Ribeiro, A.C., Marques, S.C., Sodré, A.F., Abreu, L.R., Piccoli, R.H., Controle microbiológico da vida de prateleira de ricota cremosa (2005) Cienc. Agrotecnol., 29, pp. 113-117Simões, M., Simões, L.C., Machado, I., Pereira, M.O., Vieira, M.J., Control of flow-generated biofilms using surfactants - evidence of resistance and recovery (2006) Food Bioprod. Process., 84, pp. 338-345Simões, M., Simões, L., Vieira, M., A review of current and emergent biofilm control strategies (2010) LWT Food Sci. Technol., 43, pp. 573-583Srey, S., Jahid, I.K., Ha, S.D., Biofilm formation in food industries: a food safety concern (2013) Food Control, 31, pp. 572-585Toledo-Arana, A., Valle, J., Solano, C., Arrizubieta, M.J., Cucarella, C., Lamata, M., Amorena, B., Lasa, I., The enterococcal surface protein, Esp, is involved in Enterococcus faecalis biofilm formation (2001) Appl. Environ. Microbiol., 67, pp. 4538-4545Valenzuela, A.S., Omar, N., Abriouel, H., López, R.L., Veljovic, K., Canamero, M.M., Topisirovic, M.K.L., Gálvez, A., Virulence factors, antibiotic resistance, and bacteriocins in enterococci from artisan foods of animal origin (2009) Food Control, 20, pp. 381-385Waak, E., Tham, W., Tham, M.L.D., Prevalence and fingerprinting of Listeria monocytogenes strains isolated from raw whole milk in farm bulk tanks and in dairy plant receiving tanks (2002) Appl. Environ. Microbiol., 68, pp. 3366-3370Warriner, K., Namvar, A., Why is the hysteria with Listeria? (2009) Trends Food Sci. Technol., 20, pp. 245-254Wiedmann, M., Bruce, J.L., Keating, C., Johnson, A.E., McDonough, P.L., Batt, C.A., Ribotypes and virulence gene polymorphisms suggest three distinct Listeria monocytogenes lineages with differences in pathogenic potential (1997) Infect. Immun., 65, pp. 2707-271

Environmental Contamination And Enterotoxigenic Profile Of Bacillus Cereus Isolated In Food Services [contaminação Ambiental E Perfil Toxigênico De Bacillus Cereus Isolados Em Serviços De Alimentação]

Ninety air samples and ninety six samples from benches and equipments surfaces were collected in two food services for investigation of Bacillus cereus contamination sources and characterization of strains toxin profiles. B. cereus was detected in 84.4% and 44.8% from air samples and samples from benches and equipments surfaces, respectively. The potential of enterotoxin production was investigated using polymerase chain reaction (PCR) methods for genes hblA, hblD e hblC (encoding hemolysin BL) and for genes nheA, nheB and nheC (encoding non-hemolytic enterotoxin - NHE). From 70 isolates investigated 14.3% were positive for the three HBL encoding genes and 12.8% were positive for the three NHE encoding genes. The Bacillus Diarrhoeal Enterotoxin Visual Immunoassay (BDE-VIA; Tecra) also was used for NHE detection. The results obtained with BDE-VIA revealed that 61.4% from the 70 strains are NHE producers.382504510ANDERSSON, A., What problems does the food industry have the spore-forming pathogens Bacillus cereus and Clostridium perfrigens? (1995) International Journal of Food Microbiology, 28 (2), pp. 145-155BEECHER, D.J., MACMILLAN, J.D., Characterization of the components of hemolysin BL from Bacillus cereus (1991) Infection and Immunity, 59 (5), pp. 1778-1784BEECHER, D.J., Enterotoxic activity of hemolysin BL from Bacillus cereus (1995) Infection and Immunity, 63 (11), pp. 4423-4428EVANCHO et al. Microbiological monitoring of the food processing environment. In: DOWNES, F.P.ITO, K. Compendium of methods for the microbiological examination of foods. 4.ed. Washington, DC: American Public Health Association, 2001. cap.3, p.25-35GHELARDI, E., Identification and characterization of toxigenic B. cereus isolates responsible for two food-poisoning outbreaks (2002) FEMS Microbiology Letters, 208 (1), pp. 129-134GRANUM, P.E. Bacillus cereus and its toxins. Journal of Applied Bacteriology, Symposium Supplement, n.76, p.61S-66S, 1994GRANUM, P.E., Bacillus cereus (1997) Food microbiology: Fundamentals and frontiers, pp. 327-336. , DOYLE, M.P. et al, Washington, DC: ASMGRANUM, P.E., The sequence of the non-haemolytic enterotoxin operon from Bacillus cereus (1999) FEMS Microbiology Letters, 177 (2), pp. 225-229GUINEBRETIERE, M.H., NGUYEN-THE, C. Sources of Bacillus cereus contamination in a pasteurised zucchini purée processing line, differentiated by two PCR-based methods (2003) FEMS Microbiology Ecology, 43 (2), pp. 207-215HANSEN, B.M., HENDRIKSEN, N.B., Detection of enterotoxin Bacillu cereus and Bacillus thuringiensis strains by PCR analysis (2001) Applied and Environmental Microbiology, 67 (1), pp. 185-189HEINRICHS, A.H., Molecular cloning and characterization of the hblA gene encoding the B component of hemolysin BL from Bacillus cereus (1993) Journal Bacteriology, 175, pp. 6760-6766KOTIRANTA, A., Epidemiology and pathogenesis of Bacillus cereus infections (2000) Microbes and Infection, 2 (2), pp. 189-198KRAMER, J.M.GILBERT, R.J. Bacillus cereus and other Bacillus species. In: DOYLE, M.P. Food borne bacteria pathogens. New York: Marcel Dekker, 1989. p.21-69LUND, T., GRANUM, P.E., Characterisation of a nonhaemolytic enterotoxin complex from Bacillus cereus isolated after a food borne outbreak (1996) FEMS Microbiology Letters, 141 (2-3), pp. 151-156LUND, T., GRANUM, P.E., Comparison of biological effect of the two different enterotoxin complexes isolated from three different strains of Bacillus cereus (1997) Microbiology, 143 (PART.10), pp. 3329-3336. , Reading, England, vPHELPS, R.J., MCKILLIP, J.L., Enterotoxin production in natural isolates of Bacillaceae outside the Bacillus cereus group (2002) Applied and Environmental Microbiology, 68 (6), pp. 3147-3151RHODEHAMEL, E.J.HARMON, S.M. Bacillus cereus. In: FOOD AND DRUG ADMINISTRATION. Bacteriological analytical manual. 8.ed. Arlington: Association of Official Analytical Chemists International, 1998. cap.14, p.14.01-14.08RYAN, P.A., Molecular cloning and characterization of the genes encoding the L1 and L2 components of hemolysin BL from Bacillus cereus (1997) Journal Bacteriology, 179 (8), pp. 2551-2556SAMBROOK, J., (1989) Molecular clonning: A laboratory manual, , 2.ed. New York: Cold Spring Harbor Laboratory, 120pSHARIF, F.A., ALAEDDINOGLU, G.A., Rapid and simple method for staining of the crystal protein of Bacillus thuringiensis (1988) Journal of Industrial Microbiology, 3, pp. 227-22

Contamination Profile For Staphylococci And Its Enterotoxins And Monitorization Of The Conditions Of Hygiene In A 'coalho' Cheese Production Line [perfil De Contaminação Por Staphylococcus E Suas Enterotoxinas E Monitorização Das Condições De Higiene Em Uma Linha De Produção De Queijo De Coalho]

This research aimed to evaluate the contamination by staphylococci and its enterotoxins as well as to monitor the conditions of hygiene from a coalho cheese production line, using ATP bioluminescence assay. Staphylococcus sp. population varied from <1CFU mL-1, in pasteurized milk to 1.5 x 107CFU mL-1, in raw milk, whereas coagulase-positive staphylococci count ranged from <1CFU mL-1, in pasteurized milk to 5.0 x 106CFU mL-1 in raw milk. Coagulase-positive staphylococci were detected in 100% (25/25) of the raw milk samples and in 8% (2/25) of cheese samples. Twelve Staphylococcus species were identified within the selected 68 isolates, being nine negative and three positive for coagulase. Raw milk samples showed a high rate of coagulase-positive, being S. aureus the most common, whereas other product samples and equipment surfaces, pieces of furniture, utensils and manipulator gloves samples presented a high frequency of coagulase-negative and low frequency of coagulase-positive. Staphylococcal enterotoxin was detected in 20% of the raw milk samples and therefore in pasteurized milk, curd and cheese. ATP measurement permitted to assess the effectiveness of the surfaces cleaning, being considered adequate in 62.1% (36/ 95), "alert state" in 23.2% (22/95) and inadequate in 14.7% (14/95) of surfaces evaluated. Detection of staphylococci species with enterotoxigenic potential as well as enterotoxin presence reveal dissemination of contamination at the "coalho" cheese production line, possibly due inappropriate Good Manufacturing Practices (GMP) from the initial milking step until the final cheese production.38514311438ADESIYUN, A.A., Productions of enterotoxins by Staphylococcus hyicus (1984) Veterinary Microbiology, 9 (5), pp. 487-495. , Shannon, vBECKER, K., Enterotoxigenic potential of Staphylococcus intermedius (2001) Applied and Environmental Microbiology, 67 (12), pp. 5551-5557. , Washington, vBENNETT, R.W.LANCETTE, G.A. Staphylococcus aureus. In: FOOD DRUG ADMINISTRATION. (Ed.). Bacteriological analytical manual. 8.ed. Gaithersburg: FDA, 2001. Cap.12, p.12.1-12.5. Capturado em 20 abr. 2007. Online. Disponível na Internet http://www.cfsan.fda.gov/~ebam/bam-12.htmlBLAIOTTA, G., PCR detection of staphylococcal enterotoxin genes in Staphylococcus spp. Strains isolated from meat and dairy products. Evidence for new variants of seG and seL in S. aureus AB-8802 (2004) Journal of Applied Microbiology, 97 (5), pp. 719-730. , Belfast, vBORGES, M.F., Microrganismos patogênicos e em queijo de coalho produzido no Ceará, Brasil. (2003) Boletim do Centro de Pesquisa e Processamento de Alimentos, 21 (1), pp. 31-40. , Curitiba, vBRASIL. Ministério da Agricultura, Pecuária e Abastecimento. Portaria no 146 de 07 de março de 1996. Aprova os Regulamentos Técnicos de Identidade e Qualidade dos Produtos Lácteos. Capturado em 15 mar. 2007. Online. Disponível na Internet http://extranet.agricultura.gov.br/sislegisconsulta/ consultarLegislacao.doBRASIL. Ministério da Saúde. Secretaria Nacional de Vigilância Sanitária. Resolução RDC no 12, de 02 de janeiro de 2001. Aprova regulamento técnico sobre os padrões microbiológicos para alimentos. Brasília, DF, 10 jan. 2001b. Capturado em 01 abr. 2007. Online. Disponível na Internet http://www.anvisa.gov.br/legis/resol/12-01rda.htmCARMO, L.S., Staphylococcal food poisoning in Minas Gerais State (Brazil) (1995) Arquivos Brasileiros de Medicina Veterinária, 47 (2), pp. 113-122. , Belo Horizonte, vCARMO, L.S., Food poisoning due to enterotoxigenic strains of Staphylococcus present in Minas cheese and raw milk in Brazil (2002) Food Microbiology, 19 (1), pp. 9-14. , London, vDE LUCA, G., Staphylococcus aureus in dairy products in the Bologna area (1997) International Journal of Food Microbiology, 35 (3), pp. 267-270. , Amsterdam, vFEITOSA, T., Pesquisa de Salmonella sp., Listeria sp. e microrganismos indicadores higiênico-sanitários em queijos produzidos no estado do Rio Grande do Norte. (2003) Ciência e Tecnologia de Alimentos, 23 (3), pp. 162-165. , Campinas, vINSTITUTO PANAMERICANO DE PROTECCIÓN DE LOS ALIMENTOS Y ZOONOSIS (INPPAZ) / OGANIZACIÓN PANAMERICANA DE LA SALUD (OPS) / OGANIZACIÓN MUNDIAL DELA SALUDE (OMS). Vigilancia epidemioló gica. Sistema de información regional para la vigilancia epidemiológica de las enfermedades transmitidas por alimentos (SIRVETA). Capturado em 28 mar. 2006. Online. Disponível na Internet http://www.panalimentos.org/sirveta/e/salida2.aspKHAMBATY, F.M., Application of pulse field gel electrophoresis to the epidemiological characterization of Staphylococcus intermedius implicated in a food-related outbreak (1994) Epidemiology and Infection, 113 (1), pp. 75-81. , London, vLAMAITA, H.C., Contagem de Staphylococcus sp. e detecção de enterotoxinas estafilocócicas e toxina da síndrome do choque tóxico em amostras de leite cru refrigerado. (2005) Arquivos Brasileiros de Medicina Veterinária de Zootecnia, 57 (5), pp. 702-709. , Belo Horizonte, vLIMA, A.F. Staphylococcus coagulase-positiva e enterotoxinas em queijo de coalho. 2005. 86f. Dissertação (Mestrado em Tecnologia de Alimentos) - Faculdade Engenharia de Alimentos, Universidade Federal do CearáNASCIMENTO, I.R., Qualidade microbiológica do queijo de coalho submetido a tratamento térmico comercializado em Aracajú - SE (2005) Revista do Instituto de Laticínios Cândido Tostes, 345 (60), pp. 253-255. , Juiz de Fora, vNORMANNO, G., Coagulase-positive Staphylococci and Staphylococcus aureus in food products marketed in Italy (2005) International Journal of Food Microbiology, 98 (1), pp. 73-79. , Amsterdam, vOLIVEIRA, A.M., (1999) Investigação do comportamento de estafilococos enterotoxigênicos coagulase-negativos, em alimentos, pp. 102f. , Tese Doutorado em Ciências de Alimentos, Departamento de Ciências de Alimentos, Universidade Estadual de CampinasOMOE, K., Comprehensive analysis of classical and newly described staphylococcal superantigenic toxin genes in Staphylococcus aureus isolates (2005) FEMS Microbiology Letters, 246 (2), pp. 191-198. , Amsterdam, vPINTO, M.S., Diagnóstico sócio-econômico e cultural dos produtores e avaliação microbiológica do queijo minas artesanal da região do Serro - MG (2004) Revista do Instituto de laticínios Cândido Tostes, 59 (339), pp. 86-92. , Juiz de Fora, vRAPINI, L.S. et al. Pesquisa de Salmonella sp., Escherichia coli, Listeria sp. e Staphylococcus sp. e detecção de enterotoxinas estafilocócicas em queijo tipo coalho. Revista do Instituto de laticínios Cândido Tostes, Juiz de Fora, v.57, n.327, p.60-65, 2002RODRIGUEZ, L., Gram-positive, catalase cocci from dry cured Iberian ham and their enterotoxigenic potential (1996) Applied and Environmental Microbiology, 62 (6), pp. 1897-1902. , Washington, vROSEC, J.P., Enterotoxin production by staphylococci isolated from foods in France (1997) International Journal of Food Microbiology, 35 (3), pp. 213-221. , Amsterdam, vSENA, M.J. Perfil epidemiológico, resistência a antibióticos e aos conservantes nisina e sistema lactoperoxidase de Staphylococcus sp. isolados de queijos de coalho comercializados em Recife-PE. 2000. 75f. Tese (Doutorado em Veterinária) - Faculdade de Veterinária, Universidade Federal de Minas GeraisVERNOZY-ROZAND, C., Enterotoxin production by coagulase-negative staphylococcal isolated from goats and cheese (1996) International Journal of Food Microbiology, 30 (3), pp. 271-280. , Amsterdam,

Enterotoxigenic Profile, Antimicrobial Susceptibility, And Biofilm Formation Of Bacillus Cereus Isolated From Ricotta Processing

Sources of Bacillus cereus contamination in a ricotta processing plant were evaluated. In addition, the enterotoxigenic potential, antimicrobial susceptibility, and biofilm formation of the isolates were verified. B.cereus was detected in raw materials, environmental samples (mould, press, storage box, packaging table, and whey sewage drain), and product. From a total of 42 B.cereus isolates, 38.1% and 92.9% were positive for the haemolysin BL and non-haemolytic enterotoxin gene complexes, respectively. All isolates were resistant to ampicillin, penicillin, and trimethoprim; 9.5% were resistant to erythromycin. B.cereus formed a biofilm after 4d at 25°C and after 1d at 39°C, with counts of 5.0 and 5.1logcfucm-2, respectively. During biofilm maturation, an increase in the number of B.cereus spores occurred. However, the biofilm was not formed over 8d of incubation at 7°C as the B.cereus isolates were not psychrotrophic. © 2014 Elsevier Ltd.3811623Andrade, N.J., Ajão, D.B., Zottola, E.A., Growth and adherence on stainless steel by Enterococcus faecium cells (1998) Journal of Food Protection, 61, pp. 1454-1458Ankolekar, C., Labbé, R.G., Physical characteristics of spores of food-associated isolates of the Bacillus cereus group (2010) Applied and Environmental Microbiology, 76, pp. 982-984Ankolekar, C., Rahmati, T., Labbé, R.G., Detection of toxigenic Bacillus cereus and Bacillus thuringiensis spores in U.S. rice (2009) International Journal of Food Microbiology, 128, pp. 460-466(2001) Compendium of methods for the microbiological examination of foods, p. 676. , APHA, American Public Health Association, Washington, DC, USA, F.P. Downes, K. Ito (Eds.)Banerjee, M., Sarkar, P.K., Antibiotic resistance and susceptibility to some food preservative measures of spoilage and pathogenic micro-organisms from spices (2004) Food Microbiology, 21, pp. 335-342Beecher, D.J., Macmillan, J.D., Characterization of the components of Hemolysin BL from Bacillus cereus (1991) Infection and Immunity, 59, pp. 1778-1784Beecher, D.J., Schoeni, J.L., Wong, A.C., Enterotoxic activity of Hemolysin BL from Bacillus cereus (1995) Infection and Immunity, 63, pp. 4423-4428Bennett, R.W., Belay, N., Bacillus cereus (2001) Compendium of methods for the microbiological examination of foods, pp. 311-316. , American Public Health Association, Washington, DC, USA, F.P. Downes, K. Ito (Eds.)Bernardes, P.C., Andrade, N.J., Ferreira, S.O., Sá, J.P.N., Araújo, E.A., Delatorre, D.M.Z., Assessment of hydrophobicity and roughness of stainless steel adhered by an isolate of Bacillus cereus from a dairy plant (2010) Brazilian Journal of Microbiology, 41, pp. 984-992Ministério da Agricultura, Pecuária e Abastecimento. Decreto n°30691, de 29 de março de 1952 (1952) Regulamento de Inspeção Industrial e Sanitária de produtos de Origem Animal - RIISPOA, , http://www.agricultura.gov.br, Brasil, Available fromMinistério da Saúde - Agência Nacional de Vigilância Sanitária. Resolução RDC n°12, de 02 de janeiro de 2001 (2001) Aprova regulamento técnico sobre padrões microbiológicos para alimentos, , http://portal.anvisa.gov.br/wps/portal/anvisa/home, Brasil, Available fromMinistério da Agricultura, Pecuária e Abastecimento. Instrução Normativa n° 51, de 18 de setembro de 2002 (2002) Regulamento Técnico da coleta de leite cru refrigerado e seu transporte a granel, , http://www.agricultura.gov.br, Brasil, Available fromCarlin, F., Brillard, J., Broussolle, V., Clavel, T., Duport, C., Jobin, M., Adaptation of Bacillus cereus, an ubiquitous worldwide-distributed foodborne pathogen, to a changing environment (2010) Food Research International, 43, pp. 1885-1894Chaves, J.Q., Pires, E.S., Vivoni, A.M., Genetic diversity, antimicrobial resistance and toxigenic profiles of Bacillus cereus isolated from food in Brazil over three decades (2011) International Journal of Food Microbiology, 147, pp. 12-16Dat, N.M., Hamanaka, D., Tanaka, F., Uchino, T., Control of milk pH reduces biofilm formation of Bacillus licheniformis and Lactobacillus paracasei on stainless steel (2012) Food Control, 23, pp. 215-220Elhariry, H.M., Attachment strength and biofilm forming ability of Bacillus cereus on green-leafy vegetables: cabbage and lettuce (2011) Food Microbiology, 28, pp. 1266-1274Evancho, G.M., Sveum, W.H., Moberg, L.J., Frank, J.F., Microbiological monitoring of the food processing environment (2001) Compendium of methods for the microbiological examination of foods, pp. 25-36. , American Public Health Association, Washington, DC, USA, F.P. Downes, K. Ito (Eds.)Frank, J.F., Yousef, A.E., Tests for groups of microorganisms (2004) Standard methods for the examination of dairy products, pp. 227-248. , American Public Health Association, Washington, DC, USA, H. Wehr, J.F. Frank (Eds.)Guinebretière, M.H., Broussole, V., The, C.N., Enterotoxigenic profiles of food-poisoning and food-borne Bacillus cereus strain (2002) Journal of Clinical Microbiology, 40, pp. 3053-3056Hajikhani, R., Beyatli, Y., Aslim, B., Antimicrobial activity of enterococci strains isolated from white cheese (2007) International Journal of Dairy Technology, 60, pp. 105-108Hansen, B.M., Hendriksen, N.B., Detection of enterotoxin Bacillus cereus and Bacillus thruringiensis strains by PCR analysis (2001) Applied and Environmental Microbiology, 67, pp. 185-189Karunakaran, E., Biggs, C.A., Mechanisms of Bacillus cereus biofilm formation: an investigation of the physicochemical characteristics of cell surfaces and extracellular proteins (2011) Applied Microbiology and Biotechnology, 89, pp. 1161-1175Kumari, S., Sarkar, P.K., Invitro model study for biofilm formation by Bacillus cereus in dairy chilling tanks and optimization of clean-in-place (CIP) regimes using response surface methodology (2014) Food Control, 36, pp. 153-158Lindsay, D., Brözel, V.S., Von Holy, A., Biofilm-spore response in Bacillus cereus and Bacillus subtilis during nutrient limitation (2006) Journal of Food Protection, 69, pp. 1168-1172Lou, Z., Song, X., Hong, Y., Wang, H., Lin, Y., Separation and enrichment of burdock leaf components and their inhibition activity on biofilm formation of E.coli (2013) Food Control, 32, pp. 270-274Lund, T., Granum, P.E., Characterization of a non-haemolytic enterotoxin complex from Bacillus cereus isolated after a foodborne outbreak (1996) FEMS Microbiology Letters, 141, pp. 151-156Malek, F., Moussa-Boudjemâa, B., Khaouani-Yousfi, F., Kalai, A., Kihel, M., Microflora of biofilm on Algerian dairy processing lines: an approach to improve microbial quality of pasteurized milk (2012) African Journal of Microbiology Research, 6, pp. 3836-3844Martins, I.M., Kabuki, D.Y., Kuaye, A.K., Determination and characterization of pathogens found in dairy products (2009) Revista Instituto Adolfo Lutz, 68, pp. 359-365McKillip, J.L., Prevalence and expression of enterotoxins in Bacillus cereus and other Bacillus spp., a literature review (2000) Antonie van Leeuwenhoek, 77, pp. 393-399Molva, C., Sudagidan, M., Okuklu, B., Extracellular enzyme production and enterotoxigenic gene profiles of Bacillus cereus and Bacillus thuringiensis strains isolated from cheese in Turkey (2009) Food Control, 20, pp. 829-834Morton, R.D., Aerobic plate count (2001) Compendium of methods for the microbiological examination of foods, pp. 63-67. , American Public Health Association, Washington, DC, USA, F.P. Downes, K. Ito (Eds.)(2003) Performance standards for antimicrobial disk susceptibility tests (8th ed.), Approved standard, , NCCLS, National Committee for Clinical Laboratory Standards, Villanova, Pennsylvania, USAOda, M., Takahashi, M., Matsuno, T., Uoo, K., Nagahama, M., Sakurai, J., Hemolysis induced by Bacillus cereus sphingomyelinase (2010) Biochimica et Biophysica Acta, 1798, pp. 1073-1080Ouoba, L.I.I., Thorsen, L., Varnam, A.H., Enterotoxins and emetic toxins production by Bacillus cereus and other species of Bacillus isolated from Soumbala and Bikalga, African alkaline fermented food condiments (2008) International Journal of Food Microbiology, 124, pp. 224-230Pagedar, A., Singh, J., Influence of physiological cell stages on biofilm formation by Bacillus cereus of dairy origin (2012) International Dairy Journal, 23, pp. 30-35Parizzi, S.Q.F., Andrade, N.J., Soares, N.F.F., Silva, C.A.S., Monteiro, E.A.M., Bacterial adherence to different inert surfaces evaluated by epifluorescence microscopy and plate count method (2004) Brazilian Archives of Biology and Technology, 47, pp. 77-83Parkar, S.G., Flint, S.H., Palmer, J.S., Brooks, J.D., Factors influencing attachment of thermophilic bacilli to stainless steel (2001) Journal Applied Microbiology, 90, pp. 901-908Peña, W.E.L., Andrade, N.J., Soares, N.F.F., Alvarenga, V.O., Rodrigues Junior, S., Granato, D., Modelling Bacillus cereus adhesion on stainless steel surface as affected by temperature, pH and time (2014) International Dairy Journal, 34, pp. 153-158Prüß, B.M., Dietrich, R., Nibler, B., Martlbauer, E., Scherer, S., The hemolytic enterotoxin HBL is broadly distributed among species of the Bacillus cereus group (1999) Applied and Environmental Microbiology, 65, pp. 5436-5442Rajkowski, T., Bennett, R.W., Bacillus cereus (2003) International handbook of foodborne pathogens, pp. 27-39. , Marcel Dekker, Inc., New York, NY, USA, M.D. Miliotis, J.W. Bier (Eds.)Ronner, A.B., Wong, A.C.L., Biofilm development and sanitizer inactivation of Listeria monocytogenes and Salmonella typhimurium on stainless steel and bunan rubber (1993) Journal of Food Protection, 56, pp. 750-758Roy, A., Moktan, B., Sarkar, P.K., Characteristics of Bacillus cereus isolates from legume-based Indian fermented foods (2007) Food Control, 18, pp. 1555-1564Ryu, J.H., Beuchat, L.R., Biofilm formation and sporulation by Bacillus cereus on a stainless steel surface and subsequent resistance of vegetative cells and spores to chlorine, chlorine dioxide, and a peroxyacetic acid-based sanitizer (2005) Journal of Food Protection, 68, pp. 2614-2622Sharif, F.A., Alaeddinoglu, G.A., Rapid and simple method for staining of the crystal protein of Bacillus thuringensis (1998) Journal of Industrial Microbiology, 3, pp. 227-229Tran, S.L., Guillemet, E., Ngo-Camus, M., Clybouw, C., Puhar, A., Moris, A., Haemolysin II is a Bacillus cereus virulence factor that induces apoptosis of macrophages (2011) Cell Microbiology, 13, pp. 92-108Valenzuela, A.S., Omar, N., Abriouel, H., López, R.L., Veljovic, K., Canamero, M.M., Virulence factors, antibiotic resistance, and bacteriocins in enterococci from artisan foods of animal origin (2009) Food Control, 20, pp. 381-385Watanuki, M.M., Gallo, C.R., Detecção de Bacillus cereus em leite e avaliação da germinação dos esporos após tratamento térmico (2008) Revista Instituto Adolfo Lutz, 67, pp. 202-207Wijman, J.G.E., De Leeuw, P.P.L.A., Moezelaar, R., Zwietering, M.H., Abee, T., Air-liquid interface biofilms of Bacillus cereus: formation, sporulation, and dispersion (2007) Applied and Environmental Microbiology, 73, pp. 1481-148