Publications by authors named "N R Kleinubing"
The growing number of Listeria monocytogenes strains displaying increased tolerance to sanitizers widely applied in the food industry is becoming a problem. The aims of this study were to evaluate the susceptibility of L. monocytogenes isolates from food and food industry environments to sanitizers (benzalkonium chloride, sodium hypochlorite, peracetic acid, and chlorhexidine) and heavy metals (cadmium chloride), as well as to investigate the presence of the main genes related to efflux pumps.
View Article and Find Full Text PDFCampylobacter jejuni is a highly frequent cause of gastrointestinal foodborne disease in humans throughout the world. Disease outcomes vary from mild to severe diarrhea, and in rare cases the Guillain-Barré syndrome or reactive arthritis can develop as a post-infection complication. Transmission to humans usually occurs via the consumption of a range of foods, especially those associated with the consumption of raw or undercooked poultry meat, unpasteurized milk, and water-based environmental sources.
View Article and Find Full Text PDFArticle Synopsis
- - The study assessed the biofilm formation ability of poultry isolates under various conditions, including different surfaces (stainless steel, polystyrene), temperatures (7, 25, and 42 °C), and oxygen levels (microaerophilic and aerobic).
- - All isolates successfully formed biofilm on both surfaces across the tested conditions, particularly thriving in dual-species scenarios where biofilm formation increased significantly at lower temperatures (7 °C).
- - Ten genes related to biofilm formation were identified in the isolates, with some detected across all samples, raising concerns about the ability of these poultry isolates to form resilient biofilms under diverse environments.
Article Synopsis
- The study examined sushi from Pelotas, Brazil, to assess the presence of Listeria monocytogenes, a pathogen linked to ready-to-eat fish products.
- They found L. monocytogenes in 21.4% of sushi samples from two establishments, and all isolates belonged to the virulent serotype 4b.
- The research highlighted biofilm-forming abilities of the isolates on stainless steel and raised concerns about the potential risk of listeriosis from sushi consumption, emphasizing the need for better sanitation practices in sushi restaurants.
Article Synopsis
- The study aimed to assess the prevalence of thermophilic Campylobacter in broiler farms and slaughterhouses in southern Brazil, revealing that 53.6% of samples tested positive for C. jejuni.
- Resistance to certain antibiotics was significant, with 74% of isolates resistant to nalidixic acid and 67.3% to enrofloxacin, but no resistance was found to macrolides recommended for treating human infections.
- Genetic analysis identified eight distinct patterns of C. jejuni, all carrying major virulence genes, indicating that the pathogen poses a risk to consumers by contaminating chicken products and potentially causing illness.