Staphylococcus aureus biofilm formation in Minas Frescal cheese packaging

Despite food safety criteria for some specific foodborne pathogens that exist all over the world, the prevalence of Staphylococcus aureus in raw milk cheese is high. The biofilm formation capacity of S. aureus ATCC25923 in Minas Frescal cheese packaging at 5 °C was investigated. Surface adhesion and...

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Bibliographic Details
Published in:	International journal of dairy technology Vol. 74; no. 3; pp. 575 - 580
Main Authors:	Carvalho, Lucas Guzella, Alvim, Mariana Massi Afonso, Fabri, Rodrigo Luiz, Apolônio, Ana Carolina Morais
Format:	Journal Article
Language:	English
Published:	Oxford Blackwell Publishing Ltd 01-08-2021
Subjects:	Adherent cells Biofilms Cheese Dairy products Food packaging Food poison Food safety Foodborne pathogens Hygiene Microbial contamination Milk Packaging Staphylococcus aureus Whey
Online Access:	Get full text
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Summary:	Despite food safety criteria for some specific foodborne pathogens that exist all over the world, the prevalence of Staphylococcus aureus in raw milk cheese is high. The biofilm formation capacity of S. aureus ATCC25923 in Minas Frescal cheese packaging at 5 °C was investigated. Surface adhesion and quantification of viable adherent cells, detachment of adherent cells, biofilm viable cell count during long incubation periods and total cell count were investigated. Biofilm formation and detachment of viable cells during storage occurred at all times studied in the presence of whey. Thus, improvements in the hygiene of the packaging process are strongly recommended. Studing the Staphylococcus aureus biofilm formation in Minas Frescal cheese packaging.
Bibliography:	Lucas Guzella Carvalho, Mariana Massi Afonso Alvim, Rodrigo Luiz Fabri and Ana Carolina Morais Apolónio contributed equally.
ISSN:	1364-727X 1471-0307
DOI:	10.1111/1471-0307.12783