Isolamento, ribotipagem e controle de Bacillus cereus após a pasteurização do leite

Detalhes bibliográficos
Ano de defesa: 2007
Autor(a) principal: Salustiano, Valeria Costa
Orientador(a): Andrade, Nélio José de lattes
Banca de defesa: Carvalho, Antônio Fernandes de lattes, Pinto, Cláudia Lúcia de Oliveira lattes
Tipo de documento: Tese
Tipo de acesso: Acesso aberto
Idioma: por
Instituição de defesa: Universidade Federal de Viçosa
Programa de Pós-Graduação: Doutorado em Ciência e Tecnologia de Alimentos
Departamento: Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos
País: BR
Palavras-chave em Português:
PCR
Palavras-chave em Inglês:
PCR
Área do conhecimento CNPq:
Link de acesso: http://locus.ufv.br/handle/123456789/394
Resumo: Bacillus cereus recontamination of post-pasteurized milk was assessed by product analysis and by previously sanitized surfaces analysis. The milk samples were collected during nine weeks and the surfaces of the packaging machine screw (PMS); of the packaging machine leveling tank (PMLT); of the package forming tube (PFT); of the packaging tube (PT), and of the pasteurized milk storage tank (PMST) were verified using surface swabs. Gram-positive were isolated on MYP and biochemically confirmed. The Bacillus cereus isolates were ribotyped and had their superficial electrical charge evaluated using electrostatic interaction chromatography. Furthermore, four different cleaning procedures to control bacterial adhesion to stainless steel surfaces were assessed. From 115 Bacillus sp. isolates, 35.65 % were from milk and 64.35 % were from stainless steel surfaces. Thirty isolates from surfaces and 12 isolates from milk were characterized as Bacillus cereus. Just after pasteurized milk packaging Bacillus sp. numbers varied from -0.349 log UFC·mL-1 to 1.85 log UFC·mL-1, with 0,588 log UFC·mL-1 average. During the monitoring process, at the first and seventh weeks, the milk contamination reached or surpassed the upper control limit of 1.22 log UFC·mL-1 (UCL). For the surfaces, the microbial numbers were between 0.061 log UFC·cm-2 and 1,977 log UFC·cm-2, with 0.646 log UFC·cm-2. The Bacillus sp. contamination was out of control in the two first weeks practically for all studied surfaces after Standard Operational Procedures. The PMST showed a tendentious elevation and in the seventh week surpassed the UCL, standing out of control, indicating control and monitoring necessity at this critical point. After the statistical analysis, was verified a positive data autocorrelation, wich indicated the efficiency/deficiency of one week sterilization influenced the next week results for three surfaces. PMLT and PFT showed inconclusive results. The results showed a tendency, according to Durbin Watson test (P<0.05), during the weeks for PMS, PMLT, PMST surfaces, being the Bacillus sp. contamination predictable. Therefore, the monitoring process is important for the control, when the numbers start to rise. For the non tendentious surfaces, the monitoring is still important; the process could run out of control suddenly. Seven ribogroups were found and the same ribogroup was isolated from four surfaces and from pasteurized milk, what meant they were Bacillus cereus reservoirs. Only the PT was not associated with recontamination. The ribogroups were predominantly anionics (P<0.05) by F test. Analyzing the surfaces, microbial numbers after using different procedures, were verified that Bacillus cereus adhesion was affected by the alkaline solution temperature and concentration, by the use or not of acid solution and by chlorine solution pH. The industry must emphasize how to do the cleaning procedures and its performing, controlling the pH, the concentration, the temperature and the exposure time of the solutions. Also it is important how to assess for the process monitoring in order to corrective actions may be conducted when necessary.
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spelling Salustiano, Valeria Costahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4769802T0Azeredo, Raquel Monteiro Cordeiro dehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788186J1Ribeiro Junior, José Ivohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4723282Y6Andrade, Nélio José dehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788281Y5Carvalho, Antônio Fernandes dehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781655T2Pinto, Cláudia Lúcia de Oliveirahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783521J62015-03-26T12:24:49Z2008-02-282015-03-26T12:24:49Z2007-08-13SALUSTIANO, Valeria Costa. Bacillus cereus isolation, ribotyping and control in post-pasteurized milk. 2007. 91 f. Tese (Doutorado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2007.http://locus.ufv.br/handle/123456789/394Bacillus cereus recontamination of post-pasteurized milk was assessed by product analysis and by previously sanitized surfaces analysis. The milk samples were collected during nine weeks and the surfaces of the packaging machine screw (PMS); of the packaging machine leveling tank (PMLT); of the package forming tube (PFT); of the packaging tube (PT), and of the pasteurized milk storage tank (PMST) were verified using surface swabs. Gram-positive were isolated on MYP and biochemically confirmed. The Bacillus cereus isolates were ribotyped and had their superficial electrical charge evaluated using electrostatic interaction chromatography. Furthermore, four different cleaning procedures to control bacterial adhesion to stainless steel surfaces were assessed. From 115 Bacillus sp. isolates, 35.65 % were from milk and 64.35 % were from stainless steel surfaces. Thirty isolates from surfaces and 12 isolates from milk were characterized as Bacillus cereus. Just after pasteurized milk packaging Bacillus sp. numbers varied from -0.349 log UFC·mL-1 to 1.85 log UFC·mL-1, with 0,588 log UFC·mL-1 average. During the monitoring process, at the first and seventh weeks, the milk contamination reached or surpassed the upper control limit of 1.22 log UFC·mL-1 (UCL). For the surfaces, the microbial numbers were between 0.061 log UFC·cm-2 and 1,977 log UFC·cm-2, with 0.646 log UFC·cm-2. The Bacillus sp. contamination was out of control in the two first weeks practically for all studied surfaces after Standard Operational Procedures. The PMST showed a tendentious elevation and in the seventh week surpassed the UCL, standing out of control, indicating control and monitoring necessity at this critical point. After the statistical analysis, was verified a positive data autocorrelation, wich indicated the efficiency/deficiency of one week sterilization influenced the next week results for three surfaces. PMLT and PFT showed inconclusive results. The results showed a tendency, according to Durbin Watson test (P<0.05), during the weeks for PMS, PMLT, PMST surfaces, being the Bacillus sp. contamination predictable. Therefore, the monitoring process is important for the control, when the numbers start to rise. For the non tendentious surfaces, the monitoring is still important; the process could run out of control suddenly. Seven ribogroups were found and the same ribogroup was isolated from four surfaces and from pasteurized milk, what meant they were Bacillus cereus reservoirs. Only the PT was not associated with recontamination. The ribogroups were predominantly anionics (P<0.05) by F test. Analyzing the surfaces, microbial numbers after using different procedures, were verified that Bacillus cereus adhesion was affected by the alkaline solution temperature and concentration, by the use or not of acid solution and by chlorine solution pH. The industry must emphasize how to do the cleaning procedures and its performing, controlling the pH, the concentration, the temperature and the exposure time of the solutions. Also it is important how to assess for the process monitoring in order to corrective actions may be conducted when necessary.A recontaminação pós-pasteurização do leite por Bacillus cereus foi avaliada por análises do produto e de superfícies previamente higienizadas. As amostras de leite foram coletadas durante nove semanas, e as superfícies rosca da tubulação da máquina de envase (RT), tanque de equilíbrio da máquina de envase (TEM), tubo formador da embalagem (TFE), tubo de envase (TE) e tanque de leite pasteurizado (TLP) foram amostradas, usando-se swabs. Isolados característicos em MYP, Gram-positivos, foram confirmados bioquimicamente. Bacillus cereus confirmados foram ribotipados e tiveram suas cargas elétricas superficiais determinadas por cromatografia de interação eletrostática. Além disso, quatro procedimentos de higienização diferentes para o controle da adesão bacteriana ao aço inoxidável foram avaliados. Dos 115 isolados de Bacillus sp., 35,65% foram encontrados no leite e 64,35%, nas superfícies. Foram definidos como B. cereus 30 isolados das superfícies e 12 do leite. Logo após o envase do leite pasteurizado, a contagem de Bacillus sp. variou de - 0,349 a 1,85 log UFC·mL-1, com média de 0,588 log UFC·mL-1. Na primeira semana de monitoramento, o número de Bacillus sp. atingiu o limite superior de controle (LSC) de 1,22 log UFC·mL-1, e na sétima semana a contaminação do leite ultrapassou esse valor. Para as superfícies, as contagens microbianas situaram-se entre 0,061 e 1,977 log UFC·cm-2, com média de 0,646 log UFC·cm-2. A contaminação por Bacillus sp. estava fora de controle nas duas primeiras semanas em praticamente todas as superfícies testadas após os POPs. No TLP houve elevação ao longo das semanas, e na sétima o processo foi considerado fora de controle, o que indica a necessidade de se fazerem o monitoramento e o controle, quando necessário. Constatou- se que a eficiência ou não da higienização em superfícies de equipamentos em uma semana não influenciou o resultado da higienização na semana seguinte. Assim, todos os locais avaliados são passíveis de controle, com execução de procedimentos de limpeza e sanitização adequados. Sete ribogrupos foram encontrados, e um mesmo ribogrupo foi isolado de quatro superfícies e de amostras de leite pasteurizado, indicando que as superfícies são reservatórios de B. cereus. Apenas o TE não foi associado à recontaminação, e os ribogrupos apresentaram-se predominantemente aniônicos. Analisando as contagens microbianas nas superfícies após a aplicação dos diferentes procedimentos, verificou-se que a adesão de B. cereus foi afetada pela temperatura, concentração da solução alcalina, uso ou não da solução ácida e pelo pH da solução clorada. A indústria deve enfatizar os procedimentos de higienização e sua operacionalização, controlando pH, concentração, temperatura e tempo de contato das soluções. Além disso, é importante monitorar o processo, para que ações corretivas possam ser desenvolvidas quando necessárias.Fundação de Amparo a Pesquisa do Estado de Minas Geraisapplication/pdfporUniversidade Federal de ViçosaDoutorado em Ciência e Tecnologia de AlimentosUFVBRCiência de Alimentos; Tecnologia de Alimentos; Engenharia de AlimentosLeiteQualidadeBacillus cereusPCRMilkQualityBacillus cereusPCRCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOSIsolamento, ribotipagem e controle de Bacillus cereus após a pasteurização do leiteBacillus cereus isolation, ribotyping and control in post-pasteurized milkinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALtexto completo.pdfapplication/pdf3250762https://locus.ufv.br//bitstream/123456789/394/1/texto%20completo.pdf6e9168fa7ebf5a7073ca5ed19a7b1887MD51TEXTtexto completo.pdf.txttexto completo.pdf.txtExtracted texttext/plain154821https://locus.ufv.br//bitstream/123456789/394/2/texto%20completo.pdf.txt743bfb69c1940aaf8a662cb9b28db19dMD52THUMBNAILtexto completo.pdf.jpgtexto completo.pdf.jpgIM Thumbnailimage/jpeg3575https://locus.ufv.br//bitstream/123456789/394/3/texto%20completo.pdf.jpg60ef603ab767eb2e22dff50dc623b649MD53123456789/3942016-04-06 23:04:06.513oai:locus.ufv.br:123456789/394Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452016-04-07T02:04:06LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.por.fl_str_mv Isolamento, ribotipagem e controle de Bacillus cereus após a pasteurização do leite
dc.title.alternative.eng.fl_str_mv Bacillus cereus isolation, ribotyping and control in post-pasteurized milk
title Isolamento, ribotipagem e controle de Bacillus cereus após a pasteurização do leite
spellingShingle Isolamento, ribotipagem e controle de Bacillus cereus após a pasteurização do leite
Salustiano, Valeria Costa
Leite
Qualidade
Bacillus cereus
PCR
Milk
Quality
Bacillus cereus
PCR
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS
title_short Isolamento, ribotipagem e controle de Bacillus cereus após a pasteurização do leite
title_full Isolamento, ribotipagem e controle de Bacillus cereus após a pasteurização do leite
title_fullStr Isolamento, ribotipagem e controle de Bacillus cereus após a pasteurização do leite
title_full_unstemmed Isolamento, ribotipagem e controle de Bacillus cereus após a pasteurização do leite
title_sort Isolamento, ribotipagem e controle de Bacillus cereus após a pasteurização do leite
author Salustiano, Valeria Costa
author_facet Salustiano, Valeria Costa
author_role author
dc.contributor.authorLattes.por.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4769802T0
dc.contributor.author.fl_str_mv Salustiano, Valeria Costa
dc.contributor.advisor-co1.fl_str_mv Azeredo, Raquel Monteiro Cordeiro de
dc.contributor.advisor-co1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788186J1
dc.contributor.advisor-co2.fl_str_mv Ribeiro Junior, José Ivo
dc.contributor.advisor-co2Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4723282Y6
dc.contributor.advisor1.fl_str_mv Andrade, Nélio José de
dc.contributor.advisor1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788281Y5
dc.contributor.referee1.fl_str_mv Carvalho, Antônio Fernandes de
dc.contributor.referee1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781655T2
dc.contributor.referee2.fl_str_mv Pinto, Cláudia Lúcia de Oliveira
dc.contributor.referee2Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783521J6
contributor_str_mv Azeredo, Raquel Monteiro Cordeiro de
Ribeiro Junior, José Ivo
Andrade, Nélio José de
Carvalho, Antônio Fernandes de
Pinto, Cláudia Lúcia de Oliveira
dc.subject.por.fl_str_mv Leite
Qualidade
Bacillus cereus
PCR
topic Leite
Qualidade
Bacillus cereus
PCR
Milk
Quality
Bacillus cereus
PCR
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS
dc.subject.eng.fl_str_mv Milk
Quality
Bacillus cereus
PCR
dc.subject.cnpq.fl_str_mv CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS
description Bacillus cereus recontamination of post-pasteurized milk was assessed by product analysis and by previously sanitized surfaces analysis. The milk samples were collected during nine weeks and the surfaces of the packaging machine screw (PMS); of the packaging machine leveling tank (PMLT); of the package forming tube (PFT); of the packaging tube (PT), and of the pasteurized milk storage tank (PMST) were verified using surface swabs. Gram-positive were isolated on MYP and biochemically confirmed. The Bacillus cereus isolates were ribotyped and had their superficial electrical charge evaluated using electrostatic interaction chromatography. Furthermore, four different cleaning procedures to control bacterial adhesion to stainless steel surfaces were assessed. From 115 Bacillus sp. isolates, 35.65 % were from milk and 64.35 % were from stainless steel surfaces. Thirty isolates from surfaces and 12 isolates from milk were characterized as Bacillus cereus. Just after pasteurized milk packaging Bacillus sp. numbers varied from -0.349 log UFC·mL-1 to 1.85 log UFC·mL-1, with 0,588 log UFC·mL-1 average. During the monitoring process, at the first and seventh weeks, the milk contamination reached or surpassed the upper control limit of 1.22 log UFC·mL-1 (UCL). For the surfaces, the microbial numbers were between 0.061 log UFC·cm-2 and 1,977 log UFC·cm-2, with 0.646 log UFC·cm-2. The Bacillus sp. contamination was out of control in the two first weeks practically for all studied surfaces after Standard Operational Procedures. The PMST showed a tendentious elevation and in the seventh week surpassed the UCL, standing out of control, indicating control and monitoring necessity at this critical point. After the statistical analysis, was verified a positive data autocorrelation, wich indicated the efficiency/deficiency of one week sterilization influenced the next week results for three surfaces. PMLT and PFT showed inconclusive results. The results showed a tendency, according to Durbin Watson test (P<0.05), during the weeks for PMS, PMLT, PMST surfaces, being the Bacillus sp. contamination predictable. Therefore, the monitoring process is important for the control, when the numbers start to rise. For the non tendentious surfaces, the monitoring is still important; the process could run out of control suddenly. Seven ribogroups were found and the same ribogroup was isolated from four surfaces and from pasteurized milk, what meant they were Bacillus cereus reservoirs. Only the PT was not associated with recontamination. The ribogroups were predominantly anionics (P<0.05) by F test. Analyzing the surfaces, microbial numbers after using different procedures, were verified that Bacillus cereus adhesion was affected by the alkaline solution temperature and concentration, by the use or not of acid solution and by chlorine solution pH. The industry must emphasize how to do the cleaning procedures and its performing, controlling the pH, the concentration, the temperature and the exposure time of the solutions. Also it is important how to assess for the process monitoring in order to corrective actions may be conducted when necessary.
publishDate 2007
dc.date.issued.fl_str_mv 2007-08-13
dc.date.available.fl_str_mv 2008-02-28
2015-03-26T12:24:49Z
dc.date.accessioned.fl_str_mv 2015-03-26T12:24:49Z
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dc.type.driver.fl_str_mv info:eu-repo/semantics/doctoralThesis
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dc.identifier.citation.fl_str_mv SALUSTIANO, Valeria Costa. Bacillus cereus isolation, ribotyping and control in post-pasteurized milk. 2007. 91 f. Tese (Doutorado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2007.
dc.identifier.uri.fl_str_mv http://locus.ufv.br/handle/123456789/394
identifier_str_mv SALUSTIANO, Valeria Costa. Bacillus cereus isolation, ribotyping and control in post-pasteurized milk. 2007. 91 f. Tese (Doutorado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2007.
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dc.publisher.department.fl_str_mv Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos
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