Chlorhexidine Gluconate Tolerance by Acinetobacter spp. Isolated from Foods Originated from Brazil

Q3 Agricultural and Biological Sciences

Journal of Food Quality and Hazards Control Pub Date : 2023-02-21 DOI:10.18502/jfqhc.10.1.11990

L. M. Fernandes, J. S. Nascimento

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引用次数: 0

Abstract

Background: In recent years, Acinetobacter spp. have emerged as opportunistic food-borne pathogens worldwide. The purpose of this study was to evaluate the tolerance to chlorhexidine by Acinetobacter spp. isolated from foods that are handled and consumed without any prior heat treatment. Methods: Eleven Acinetobacter spp. isolates from ready-to-eat salads and four from raw goat milk were previously collected. The samples were evaluated for tolerance to Chlorhexidine Gluconate (CG) based on the Minimum Inhibitory Concentration (MIC) and the Minimum Bactericidal Concentration (MBC). The evaluation was performed using the dilution method in titration microplates. Statistical analysis by GraphPad software was performed using the t-test to compare the values. Results: The MIC and MBC of CG varied according to the origin of the isolates. Goat milk Acinetobacter spp. isolates were inhibited at MIC and MBC of £7.8 ppm CG. For most Acinetobacter spp. isolated from salads, however, MIC and MBC values ranged between 31.2-62.5 ppm, which are values generally correlated with clinical isolates. An MIC of 250 ppm was verified for only one isolate (F2R21). Conclusion: Even food isolates can present MIC and MBC values for CG comparable to those of multidrug resistant isolates from clinical origin, suggesting that this sanitizer should be used sparingly for food handlers.

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巴西食品中不动杆菌对葡萄糖酸氯己定的耐受性

背景：近年来，不动杆菌已成为世界范围内机会性食源性病原体。本研究的目的是评估不动杆菌对氯己定的耐受性。从未经任何热处理的食品中分离出来。方法：从即食沙拉中分离出11株不动杆菌，从生羊奶中分离出4株。基于最小抑制浓度（MIC）和最小杀菌浓度（MBC）评估样品对葡萄糖酸氯己定（CG）的耐受性。使用滴定微孔板中的稀释法进行评估。通过GraphPad软件进行统计分析，使用t检验来比较这些值。结果：CG的MIC和MBC随菌株来源的不同而不同。山羊奶不动杆菌。分离株在7.8 ppm CG的MIC和MBC下受到抑制。然而，对于大多数从沙拉中分离的不动杆菌属，MIC和MBC值在31.2-62.5 ppm之间，这些值通常与临床分离株相关。仅对一个分离物（F2R21）验证了250ppm的MIC。结论：即使是食品分离株也能表现出与临床来源的多药耐药分离株相当的CG MIC和MBC值，这表明该消毒剂应谨慎用于食品处理人员。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Quality and Hazards Control Agricultural and Biological Sciences-Food Science

CiteScore

1.50

自引率

0.00%

发文量

审稿时长

8 weeks

期刊介绍： Journal of Food Quality and Hazards Control (J. Food Qual. Hazards Control) is an international peer-reviewed quarterly journal that aims at publishing of high quality articles involved in food quality, food hygiene, food safety, and food control which scientists from all over the world may submit their manuscript. This academic journal aims to improve international exchange of new findings and recent developments in all aspects of agricultural and biological sciences. This free of charge journal is published in both online and print forms and welcomes the manuscripts that fulfill the general criteria of novelty and scientific importance. Among the most significant objectives of Journal of Food Quality and Hazards Control are to ensure that the articles reflect a wide range of topics regarding journal scopes; to do a fair, scientific, fast, as well as high quality peer-review process; to provide a wide and diverse geographical coverage of articles around the world; and to publish the articles having a trustable resource of scientific information for the audiences. The types of acceptable submissions include original article, review article, short communication, letter to the editor, case report, editorial, as well as book review. Journal of Food Quality and Hazards Control is an official journal of Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.