Produção in vitro de biofilme por Staphylococcus spp. isolados de salgadinhos e lanches

Lee, Sarah Hwa InCamargo, Carlos HenriqueMiranda, Elisângela de SouzaFernandes Junior, AryRall, Vera Lúcia Mores

Staphylococcus aureus is one of the most important food-borne pathogens, and although BrazilianSanitation Surveillance Agency (ANVISA) does not specifically regards for coagulase-negativeStaphylococcus (CNS) isolation from foods, it is known that this group of bacteria possesses genesassociated with biofilm formation and enterotoxins production. In this context, the present study aimedat identifying the S. aureus and CNS in finger-foods and snacks samples, and to evaluate the ability ofthese strains to produce biofilm in vitro by means of two methodologies: Congo Red agar and polystyrenemicroplates cultures. Twenty-two staphylococcal isolates belonging to eight species were obtainedfrom 122 finger-foods, sandwiches and ready-to-eat (RTE) food products. S. aureus, S. warneri and S.haemolyticus were the most frequent isolates. Biofilm production by Staphylococcus spp. was observedin seven (31.8 %) isolates by Congo Red agar technique and three (13.6 %) by polyestirene microplatemethodology. There was no positive isolate biofilm producer by both methodologies. Despite the lownumber of isolates, a concordance of 59.1 % between the tests was found. The ability to produce biofilmis an important virulence factor in Staphylococcus spp., and it can support to define the role of CNS asfood-borne pathogen.