Contaminação microbiológica em agroindústria de embutidos cárneos

Abstract

The formation of biofilms on equipment associated with increasing resistance to commercial disinfectants and antibiotics are events that disturb the quality of food produced in agroindustries. This study aimed to verify the biofilm formation capacity and the resistance profile to commercial disinfectants and antimicrobials of two strains of Klebsiella sp. and a strain of coagulase-negative Staphylococcus (SCN) isolated from meat sausage agroindustries equipment. For biofilm evaluation, was used the dilution technique in microplates and for the determination of the resistance profile, the disk diffusion technique in agar gel was performed. The bacteria Klebsiella sp. (2) and SCN showed strong biofilm formation, in contrast, the strain Klebsiella sp. (1) demonstrated low biofilm formation. Both strains of Klebsiella sp. showed resistance to ampicillin and clindamycin, and the SCN strain was resistant to tetracycline. All bacteria were resistant to alcohol gel, and only the SCN showed sensitivity to liquid alcohol. As for iodine, the sensitivity of bacteria was low for Klebsiella sp. (1) and SCN, and absent for Klebsiella sp. (2). Statistically, ciprofloxacin, chlorhexidine and sodium hypochlorite showed better effectiveness. Biofilm-forming bacteria resistant to hygiene are normally present in the agro-industrial sector, so it is important to emphasize the need to improve correct procedures for personal and environmental hygiene, in order to reduce cross-contamination and highlight the conscious use of antibiotics and disinfectants available on the market, with the aim of reducing bacterial resistance.