Research Grants 16/18724-3 - Salmonella, Antibióticos - BV FAPESP
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Characterization of Salmonella isolated from low water activity products: Virulence profile, resistance to antibiotics, biofilm formation, resistance to hygiene and technological processes

Abstract

Salmonella is one of the main food-borne pathogens. Due to recent outbreaks occurring in foods of low water activity, products such as cocoa and peanuts were considered at risk for food-borne Salmonella. However, there are no studies that have assessed the ability of biofilm formation and resistance to cleaning processes of strains of Salmonella isolated from products of low water activity. It is known that some virulence factors found in this genus of bacteria can be associated with the ability of adhesion and biofilm formation on inert surfaces. herefore, the present study aims to determine the profile of virulence and antibiotic resistance, the ability of biofilm formation and resistance to different hygiene processes of strains of Salmonella isolated in different stages of the production chain of peanuts and cocoa. The identification and characterization of the isolated will be initially carried out by serotyping and PFGE. Then, the evaluation of antibiotic resistance and the presence of virulence genes involved in biofilm formation will be performed. To evaluate the formation of biofilm will be used stainless steel and PVC. The biofilm resistance against wet and dry sanitization processes will also be evaluated. Finally, it will determine the behavior of some isolates of Salmonella against the major unit operations used in the peanut secondary processing. The data obtained will assist in Salmonella risk assessment studies and in the development of a new code of hygienic practice for low water activity products. (AU)

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Scientific publications (8)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
VON HERTWIG, ALINE MORGAN; AMORIM NETO, DIONISIO PEDRO; DE ALMEIDA, ELISABETE APARECIDA; TIBAS CASAS, MONIQUE RIBEIRO; DO NASCIMENTO, MARISTELA DA SILVA. Genetic diversity, antimicrobial resistance and virulence profile of Salmonella isolated from the peanut supply chain. International Journal of Food Microbiology, v. 294, p. 50-54, . (16/18724-3)
PRESTES, F. S.; PEREIRA, A. A. M.; SILVA, A. C. M.; PENA, P. O.; NASCIMENTO, M. S.. Effects of peanut drying and blanching on Salmonella spp.. Food Research International, v. 119, p. 411-416, . (16/18724-3)
VON HERTWIG, ALINE MORGAN; IAMANAKA, BEATRIZ THIE; AMORIM NETO, DIONISIO PEDRO; DE REZENDE, JOSIANE BUENO; MARTINS, LIGIA MANOEL; TANIWAKI, MARTA HIROMI; NASCIMENTO, MARISTELA SILVA. Interaction of Aspergillus flavus and A. parasiticus with Salmonella spp. isolated from peanuts. International Journal of Food Microbiology, v. 328, . (16/18724-3)
PRESTES, FLAVIA SOUZA; MUNIZ DA SILVA, ASTRID CAROLINE; MARIANO PEREIRA, ANDRE AQUINO; DO NASCIMENTO, MARISTELA DA SILVA. Impact of peanut roasting on Salmonella spp. survival. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 108, p. 168-173, . (16/18724-3)
VON HERTWIG, ALINE M.; PRESTES, FLAVIA S.; NASCIMENTO, MARISTELA S.. iofilm formation and resistance to sanitizers by Salmonella spp. Isolated from the peanut supply chai. Food Research International, v. 152, . (16/18724-3)
PEREIRA, A. A. M.; PRESTES, F. S.; SILVA, A. C. M.; NASCIMENTO, M. S.. Evaluation of the thermal resistance of Salmonella Typhimurium ATCC 14028 after long-term blanched peanut kernel storage. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 117, . (16/18724-3)
ANDRÉ AQUINO MARIANO PEREIRA; DIONISIO PEDRO AMORIM NETO; ALINE MORGAN VON HERTWIG; RAFAEL PIMENTEL MAIA; MARISTELA NASCIMENTO. Avaliação da resistência ácida de Salmonella Typhimurium ATCC 14028 após o estresse dessecativo durante o armazenamento de amendoim. Ciência Rural, v. 53, n. 10, . (16/18724-3)
VON HERTWIG, ALINE M.; PRESTES, FLAVIA S.; NASCIMENTO, MARISTELA S.. Comparative evaluation of the effectiveness of alcohol-based sanitizers, UV-C radiation and hot air on three-age Salmonella biofilms. FOOD MICROBIOLOGY, v. 113, p. 8-pg., . (16/18724-3)

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