INVESTIGADORES
VOLENTINI Sabrina Ines
congresos y reuniones científicas
Título:
ELIMINATION OF FOODBORNE BACTERIA BY AN OXIDATIVE TREATMENT
Autor/es:
OLMEDO GM; KOLLING Y; CERIONI L; RAPISARADA VA; RODRÍGUEZ-MONTELONGO L; VOLENTINI SI
Lugar:
Tucuman
Reunión:
Congreso; VII CONGRESO ARGENTINO DE MICROBIOLOGÍA GENERAL SAMIGE DEL BICENTENARIO; 2011
Institución organizadora:
SAMIGE
Resumen:
Most food consumed daily is exposed to both gram-positive and gram-negative
pathogen bacteria. Contamination can occur during growing, harvesting,
processing, storing, and shipping of fresh or minimally processed products. For
those reasons, it is important to study disinfectants that are able to eliminate a
wide range of undesirable microorganisms. Oxidizing biocides such as
hypochlorite and peroxides are widely used in food sanitization because of their
antimicrobial effects, availability and low cost. In our laboratory, we have
previously standardized a sequential oxidative treatment (SOT) for the elimination
of fungal phytopathogens and Xanthomonas axonopodis pv citri, consisting in two
sequential incubations, first with NaOCl, and then with H2O2 in presence of
CuSO4. The combination of these compounds in the SOT generated a synergistic
effect. Here, we tested in vitro the biocidal capacity of the oxidizing compounds
over several microorganisms. The bacteria used were Escherichia coli MC4100,
Listeria innocua, Salmonella typhymurium, and Klebsiella pneumoniae, as
pathogenic and surrogate foodborne bacteria. We determined the MIC for each
compound in individual form and then we established the optimal combination of
them for each microorganism. The most sensitive foodborne bacterium was K.
pneumoniae and the most resistant was L. innocua. We could eliminate all tested
bacteria when applied an oxidative treatment consisting on a brief incubation (2
min) with 50 ppm NaClO, 0.1 mM CuSO4 and 200 mM H2O2. This effective
treatment is easy to apply and involves short times of contact between the
oxidative compounds and bacteria. Thus, it may be applied in the disinfection of
food contact surfaces and materials used in the manufacturing of food products