Chlorhexidine Gluconate Tolerance by Acinetobacter spp. Isolated from Foods Originated from Brazil
Journal Title: Journal of Food Quality and Hazards Control - Year 2023, Vol 10, Issue 1
Abstract
Background: In recent years, Acinetobacter spp. have emerged as opportunistic food-borne pathogens worldwide. The purpose of this study was to evaluate the tolerance to chlorhexidine by Acinetobacter spp. isolated from foods that are handled and consumed without any prior heat treatment. Methods: Eleven Acinetobacter spp. isolates from ready-to-eat salads and four from raw goat milk were previously collected. The samples were evaluated for tolerance to Chlorhexidine Gluconate (CG) based on the Minimum Inhibitory Concentration (MIC) and the Minimum Bactericidal Concentration (MBC). The evaluation was performed using the dilution method in titration microplates. Statistical analysis by GraphPad software was performed using the t-test to compare the values. Results: The MIC and MBC of CG varied according to the origin of the isolates. Goat milk Acinetobacter spp. isolates were inhibited at MIC and MBC of £7.8 ppm CG. For most Acinetobacter spp. isolated from salads, however, MIC and MBC values ranged between 31.2-62.5 ppm, which are values generally correlated with clinical isolates. An MIC of 250 ppm was verified for only one isolate (F2R21). Conclusion: Even food isolates can present MIC and MBC values for CG comparable to those of multidrug resistant isolates from clinical origin, suggesting that this sanitizer should be used sparingly for food handlers. DOI: 10.18502/jfqhc.10.1.11990
Authors and Affiliations
L. M. Fernandes,J. S. Nascimento,
Keywords
Related Articles
- EP ID EP714094
- DOI -
- Views 30
- Downloads 0
Risk Assessment of Aflatoxins in Maize-Groundnuts Complementary Foods Consumed by Ghanaian Infants
Background: Complementary foods are given to infants when breast milk alone becomes insufficient in meeting their nutritional needs. The major objective of this study was to assess the prevalence of Aflatoxins (AFs) in W...
Types of Acid and Drying Method Differently Affect the Chemical Profile of Sodium Caseinate
Background: Sodium caseinate is a rich source of protein and minerals originating from animals. Numerous food and non-food products are made from sodium caseinate. The present study investigated the chemical components (...
Risk Estimation of Hepatocellular Carcinoma due to Exposure to Af-latoxins in Maize from Yogyakarta, Indonesia
Background: Besides their mutagenic, carcinogenic, and teratogenic effects, Aflatoxins (AFs) also act as the main contributor to hepatocellular carcinoma (HCC) which is known as the most common primary liver cancer world...
Evaluation of Antimicrobial and Structural Properties of Thyme Essential Oil-Loaded Chitosan-Capric Acid and Chitosan-Stearic Acid Nanogels
Background: This study aimed to investigate the physicochemical properties, antimicrobial activity, and cytotoxicity of Thyme Essential Oil (TEO) encapsulated by chitosan nanogels. Methods: In this study, chitosan-steari...
Announcement of “6th International Conference on Interdisciplinary Studies in Food Industry and Nutrition Sciences of Iran” in Tehran, Iran
This article has no abstract. DOI: 10.18502/jfqhc.9.1.9683