Antimicrobial factors effects on biofilm formation in Staphylococcus aureus

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F11%3A43892836" target="_blank" >RIV/60461373:22330/11:43892836 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Antimicrobial factors effects on biofilm formation in Staphylococcus aureus

Original language description

This study was done to determinate the disinfectants effect of Savo (SV), chlorine compound, and benzalkonium chloride (BC) on biofilm and planktonic cells in 23 strains S. aureus mainly food isolates. The biofilm formation was performed in a model system using microtiter polystyrene plates COSTAR 3797 in trypton-soy broth with 1 % glucose at 30 °C. Benzalkonium chloride (BC) at 125 mg/l, applied directly on 24 hours old biofilm, was able to remove the biofilm matrix in 21 strains, while to devitalise biofilm cells in 23 strains. BC at 125 mg/l was the lethal concentration to planctonic cells, coincubated for 24 hours or treated for 10 minutes. None of the studied strains was able to grow in SV at 1X recommended concentration, while the safety lethal concentration for planktonic cells treated 10 minutes was 4X. Application of 4X concentration SV into the 24 hours old suspension removed biofilm matrix in all strains and devitalised biofilm cells in 10 strains and inhibited their viabili

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

<a href="/en/project/2B08074" target="_blank" >2B08074: Methods of evaluation of hygiene standards and cleaning effectivity used for process equipment and environment in dairy plants, procedures of detection and removal persistant strains as tools of milk processing control into high-quality and safety foods.</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2011

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Volume of the periodical

29

Issue of the periodical within the volume

2411

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

11

Pages from-to

1-10

UT code for WoS article

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EID of the result in the Scopus database

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