Volume 5 - Volume 5
MANUFACTURE OF A PRODUCT BASED ON FIGHTING PROPOLIS BIOFILM FORMATION MICROBIOLOGICAL IN FOOD INDUSTRY
Many contaminations occur in different types of food industries. Much of this contamination is directly related to the formation of biofilms within the processing line where many microorganisms are related to this problem, causing serious risks to consumer health and financial damage to the industry. Among the microorganisms that can participate in processes of biofilm formation, are: Pseudomonas aeruginosa, P. fragi, P. fluorescens, Micrococcus sp, Enterococcus faecium, Listeria monocytogenes, Yersinia enterocolitica, Salmonella typhimurium, Escherichia coli O157:. H7, Staphylococcus aureus, Bacillus cereus, Flavobacterium and Alcaligenes. Therefore it is necessary to manufacture a detergent -based propolis extract in order to combat the formation of biofilms in the industry. Propolis has been chosen, has anti - inflammatory properties antifungal, antimicrobial, and also has bacteriostatic and even bactericidal properties, directly proportional to the concentration of propolis. Among a wide spectrum of microorganisms, the use of propolis extract has been proven to be effective in inhibiting the growth of the following bacteria: Staphylococcus aureus, Staphylococcus epidermidis, Enterococcus spp, S. mutant, S. sanguis, S. sobrinus, Actinomyces naeslundii, Candida albicans, Escherichia coli, Pseudomonas aeruginosa.
PaperID: p 1674-1682
Author's Name: Juliana Matos Araujo and Manuella da Silva Carvalho
Volume: Volume 5
Issues: Volume 5
Keywords: Biofilm, propolis, food.