Biocide tolerance in Salmonella from meats in Southern Spain
| Autor: | Garrido Am, Ma José Grande Burgos, Ma Luisa Fernández Márquez, María del Carmen López Aguayo, Rubén Pérez Pulido, Antonio Gálvez, Rosario Lucas López, del Árbol Jt |
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| Jazyk: | angličtina |
| Rok vydání: | 2015 |
| Předmět: |
Biocide
Salmonella Cetrimide lcsh:QR1-502 chorizo Microbial Sensitivity Tests Biology medicine.disease_cause Serogroup Microbiology Chloride biocides serovars lcsh:Microbiology Benzalkonium chloride chemistry.chemical_compound Minimum inhibitory concentration meat Media Technology medicine Food science Triclosan chemistry Spain Food Microbiology Hexachlorophene medicine.drug Disinfectants |
| Zdroj: | Brazilian Journal of Microbiology Brazilian Journal of Microbiology, Volume: 46, Issue: 4, Pages: 1177-1181, Published: 27 OCT 2015 Brazilian Journal of Microbiology, Iss 0, Pp 0-0 (2015) Brazilian Journal of Microbiology v.46 n.4 2015 Sociedade Brasileira de Microbiologia (SBM) instacron:SBM |
| ISSN: | 1678-4405 1517-8382 |
| Popis: | Salmonella serovars sampled from meat products in Southern Spain (Andalucía) during the period 2002-2007 were analyzed in this study. The serovars most frequently detected (in order) were Typhimurium, Enteritidis, Derby, Anatum and Rissen. Isolates (n = 43) were tested for sensitivity to biocides, including the quaternary ammonium compounds benzalkonium chloride (BC), cetrimide (CT) and hexadecylpyridinium chloride (HDP), and the bisphenols triclosan (TC) and hexachlorophene (CF). The minimum inhibitory concentration (MIC) for the quaternary ammonium compounds was in the range of 25 to 50 mg/L for most isolates, although a few isolates required much higher concentrations, up to 250 mg/L. Bisphenols showed higher inhibitory activity, with a MIC of 2.5 to 25 mg/L. A few isolates showed a “non-wildtype” MIC for TC of up to 250 mg/L. These results indicate a low incidence of tolerance towards quaternary ammonium compounds and triclosan among Salmonella from meats and meat products. |
| Databáze: | OpenAIRE |
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