Biofilm formation by Staphylococcus aureus from food contact surfaces in a meat-based broth and sensitivity to sanitizers

This study assessed the capacity of adhesion, the detachment kinetic and the biofilm formation by Staphylococcus aureus isolated from food services on stainless steel and polypropylene surfaces (2 × 2 cm) when cultivated in a meat-based broth at 28 and 7 °C. It was also to study the efficacy of the...

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Detalles Bibliográficos
Autores principales: de Souza, Evandro Leite, Meira, Quênia Gramile Silva, de Medeiros Barbosa, Isabella, Athayde, Ana Júlia Alves Aguiar, da Conceição, Maria Lúcia, de Siqueira Júnior, José Pinto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Sociedade Brasileira de Microbiologia 2014
Materias:
Research Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4059327/
https://www.ncbi.nlm.nih.gov/pubmed/24948915

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4059327/
https://www.ncbi.nlm.nih.gov/pubmed/24948915

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