Silva, Higor Oliveira [UNESP]Santos Lima, Joyce Aparecida [UNESP]Gamero Aguilar, Carlos Eduardo [UNESP]Marques Rossi, Gabriel Augusto [UNESP]Mathias, Luis Antonio [UNESP]Centola Vidal, Ana Maria2019-10-052019-10-052018-11-28Frontiers In Microbiology. Lausanne: Frontiers Media Sa, v. 9, 11 p., 2018.1664-302Xhttp://hdl.handle.net/11449/186509The species of the Bacillus cereus group have the ability to adhere to and form biofilms on solid surfaces, including stainless steel, a material widely used in food industries. Biofilms allow for recontamination during food processing, and the clean-in-place (CIP) system is largely used by industries to control them. This study thus proposes to evaluate the efficacy of peracetic acid and sodium hypochlorite against biofilms induced on stainless-steel surfaces. The SAMN07414939 isolate (BioProject PRJNA390851), a recognized biofilm producer, was selected for biofilm induction on AISI 304 stainless steel. Biofilm induction was performed and classified into three categories: TCP (Tindalized, Contaminated, and Pasteurized milk), TCS (Tindalized milk Contaminated with Spores), and TCV (Tindalized milk Contaminated with Vegetative cells). Subsequently, the coupons were sanitized simulating a CIP procedure, on a pilot scale, using alkaline and acid solutions followed by disinfectants (peracetic acid and sodium hypochlorite). Microorganism adhesion on the surfaces reached 6.3 x 10(5) to 3.1 x 10(7) CFU/cm(-2). Results did not show significant differences (p > 0.05) for surface adhesion between the three tested categories (TOP, TCS, and TCV) or (p > 0.05) between the two disinfectants (peracetic acid and sodium hypochlorite). Microbial populations adhered to the stainless-steel coupons are equally reduced after treatment with peracetic acid and sodium hypochlorite, with no differences in the control of B. cereus s.s. biofilms on AISI 304 stainless-steel surfaces.11engperacetic acidsodium hypochloriterecontaminationfood safetybiofilm formationArtigo10.3389/fmicb.2018.02934WOS:000451644300001Acesso aberto