General objective To evaluate the capacity of the essential oils dill (Anethum graveolens) and black nettle (Urtica dioica) as disinfectants, through the analysis of antimicrobial sensitivity in strains of Listeria monocytogenes and Escherichia coli isolated from fresh artisan cheeses. Justification Microbial contamination, with pathogens such as Listeria monocytogenes and E. coli, demonstrate hygiene failures in processing, deficiencies in cleaning and disinfection controls (Luna, 2016). Listeria monocytogenes is one of the most important pathogens, causing violent food infections, since it is capable of generating a biofilm for its adherence. Such properties indicate that it should be controlled in production environments, mainly meat and dairy. Stainless steel surfaces, equipment and utensils are known to be the main sites of bacterial adhesion. To remove and/or inactivate the microorganisms present on these surfaces, effective washing and disinfection treatments are required to help improve the safety of the products. Essential oils have been recognized for their antibacterial and antifungal activity, which is why they are used industrially in the preparation of topical disinfectants, mouthwashes and other household products. Recent reports have investigated the antibacterial and antioxidant activity of essential oils from local plants with medicinal use, arousing greater interest on the part of the consumer due to the negative perception and secondary effects of synthetic compounds. The information available on the use of essential oils as disinfectants for food processing surfaces is currently limited, which justifies the need for more studies on the subject (Maciel , Florisvaldo, Gracas , & Piccoli, 2015). This research aims to evaluate the disinfectant capacity of essential oils of Dill (Anethum graveolens) and Black Nettle (Urtica dioica) on strains of L. monocytogenes and E. coli isolated from fresh artisan cheeses, as a biotechnological alternative to this line. of production.
|Effective start/end date||5/03/20 → 5/03/22|
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