Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.5/3882
Título: Listeria monocytogenes: aderência e formação de biofilmes em aço inoxidável
Autor: Abrunhosa, Ana Filipa de Carvalho Figueira Ferreira
Orientador: Brito, Maria Luísa de Castro
Palavras-chave: Listeria monocytogenes
stainless steel
Data de Defesa: 2011
Editora: ISA/UTL
Citação: Abrunhosa, Ana Filipa de Carvalho Figueira Ferreira - Listeria monocytogenes: aderência e formação de biofilmes em aço inoxidável. Lisboa, ISA, 2011
Resumo: Listeria monocytogenes is a foodborne bacterial pathogen for humans and animals, which can cause an infectious disease - listeriosis - whose principal route of infection is through food. There are several cases of contamination with L. monocytogenes in food products. Therefore, the measures in the food industry are becoming increasingly so as to avoid a public health problem and respond to an increasingly demanding consumer, not only in quality but also food security. This bacterium is able to persist in the environment in the form of biofilm, which gives it a greater survival capacity. It can adhere to several surfaces, including stainless steel. The main goal of this work was to evaluate the adherence, as well as biofilm forming ability of Listeria monocytogenes, to stainless steel type 304 finishes 2B and 4# .A strain with poor and good biofilm forming ability were tested (CBISA 3006 e 3119) in two culture media (MWB and TSB) as well as in Ringer’s solution. The proteomic profiles of these two strains, grown in MWB, were analyzed by SDS-PAGE. Depending on the strain and the condition tested, results showed an immediate adherence of L. monocytogenes to stainless steel (1.8 a 3.8 log CFU/cm2). Adherence was significatively higher (p<0.05) in rich media (TSB) for the stainless steel with a more rough finish (#4), although the concern of Food Industry due to adherence of bacteria in the absence of nutrients (Ringer’s solution). Adherence and biofilm formation of strain 3119 was promoted by stainless steel, type 304, finish #4. No significative diference (p0.05) was detected between the two strains in their adherence ability, suggesting that initial attachment is not determinant in their biofilm forming ability. Among the secreted proteins differences were detected. A band corresponding to a protein with approximately 29 a 36 kDA was detected for both strains, only on the secretome of the biofilms but was absent in these strains planktonic secretome. This protein is in identification process and may be related to biofilm formation. The results presented, suggest that finish 2B should be prefered to finish #4 for stainless steel to be used in food industries.
Descrição: Mestrado em Engenharia Alimentar: Qualidade e Segurança Alimentar - Instituto Superior de Agronomia
URI: http://hdl.handle.net/10400.5/3882
Aparece nas colecções:BISA - Dissertações de Mestrado / Master Thesis

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