Juliana Antunes Galvão
University of São Paulo
Juliana Antunes Galvão is a biologist. Ph.D. in Chemistry in Agriculture and Enviroment from University of São Paulo (CENA). Specialist in Quality Management of Fish Handling and Processing from United Nations University – Fisheries Training Program (UNU-FTP). Master in Food Science from University of São Paulo (ESALQ). Research group supervisor called GETEP Extension and Study Group on Inovation Tecnology of Fish Quality. Juliana is a Research Specialist in the Freshwater fish and Seafood laboratory – Department of Agri-food Industry “Luiz de Queiroz” College of Agriculture University of São Paulo – Brazil. She has participated in many research projects in quality oh fish, sustenability, traceability, quality of water, environment and fish contamination, contamination in the fish processing facilities. She has publications and/or projects with researches from Iceland, Spain, Germany, Chile and Portugal. Her research work has resulted in over 25 peer-reviwed publications and 14 chapters in books.
Biofilm-forming ability and antimicrobial resistance of thermotolerant Escherichia coli isolated from tilapia-processing facilities
Mass production of tilapia filets in Brazil in the last decade lead to introduce new factors that can enhance the prevalence of bacterial pathogens. Chemical disinfectants are often applied in tilapia facilities to control bacterial contamination, but increasing the environmental impact. This study thus aimed to evaluate the biofilm-forming ability of thermotolerant Escherichia coli isolated in Brazilian tilapia-processing plants and determine their resistance to chemical and environmental-friendly disinfectants. All strains had a significantly (P<0.05) higher biofilm-forming ability in polystyrene than in stainless steel after 5, 24 and 48 h at 25°C. E6 and E7 showed the highest biofilm-forming ability in stainless steel and polystyrene, respectively. Essential oils of Lippia sidoides, Thymus vulgaris and Pimenta pseudochariophyllus were significantly (P<0.05) more effective than sodium hypochlorite against planktonic cells and biofilms formed by these strains. Therefore, treatment of food-contact surfaces with these essential oils represent an effective alternative to control Escherichia coli in fisheries that reduce the current pollution caused by chemicals.