Determination of bactericidal efficacy of essential oil extracted from orange peel on the food contact surfaces

Abstract In the present study, the bactericidal efficacy of slightly acidic electrolyzed water (SAEW) against L. monocytogenes planktonic cells and biofilm on food-contact surfaces including stainless steel and glass was systematically evaluated. The results showed that SAEW (pH of 5.09 and available chlorine concentration (ACC) of 60.33 mg/L) could kill L. monocytogenes on food-contact surfaces completely in 30 s, whose disinfection efficacy is equal to that of NaClO solutions (pH of 9.23 and ACC of 253.53 mg/L). The results showed that long exposure time and high ACC contributed to the enhancement of the disinfection efficacy of SAEW on L. monocytogenes on food-contact surfaces. Moreover, the log reduction of SAEW treatment presented an increasing tendency within the prolonging of treatment time when SAEW was used to remove the L. monocytogenes biofilm formed on stainless steel and glass surfaces, which suggested that SAEW could remove L. monocytogenes biofilm effectively and its disinfection efficacy is equal to (in case of stainless steel) or higher than (in case of glass) that of high ACC of NaClO solutions. In addition, the results of the crystal violet staining and scanning electron microscopy (SEM) also demonstrated that SAEW treatment could remove the L. monocytogenes biofilm on food-contact surfaces.

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Determination of transfer of methicillin-resistant Stapylococcus aureus from retail pork products onto food contact surfaces and the potential for consumer exposure

10.31274/etd-180810-1760 ◽

2012 ◽

Author(s):

Heather L. Snyder

Keyword(s):

Methicillin Resistant ◽

Pork Products ◽

Food Contact ◽

Food Contact Surfaces ◽

Contact Surfaces

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Efficacy of using oregano essential oil and carvacrol to remove young and mature Staphylococcus aureus biofilms on food-contact surfaces of stainless steel

LWT ◽

10.1016/j.lwt.2018.03.052 ◽

2018 ◽

Vol 93 ◽

pp. 293-299 ◽

Cited By ~ 12

Author(s):

Jessica Bezerra dos Santos Rodrigues ◽

Neyrijane Targino de Souza ◽

João Otavio Alcântara Scarano ◽

Janaína Maria de Sousa ◽

Myrella Cariry Lira ◽

...

Keyword(s):

Staphylococcus Aureus ◽

Stainless Steel ◽

Essential Oil ◽

Oregano Essential Oil ◽

Food Contact ◽

Food Contact Surfaces ◽

Contact Surfaces

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Genetic Listeria monocytogenes Types in the Pork Processing Plant Environment: From Occasional Introduction to Plausible Persistence in Harborage Sites

Pathogens ◽

10.3390/pathogens10060717 ◽

2021 ◽

Vol 10 (6) ◽

pp. 717

Author(s):

Niels Demaître ◽

Geertrui Rasschaert ◽

Lieven De Zutter ◽

Annemie Geeraerd ◽

Koen De Reu

Keyword(s):

Genetic Diversity ◽

Environmental Samples ◽

Genetic Characterization ◽

Processing Plant ◽

Pfge Analysis ◽

Food Contact ◽

Plant Environment ◽

Food Contact Surfaces ◽

Contact Surfaces ◽

Cleaning And Disinfection

The purpose of this study was to investigate the L. monocytogenes occurrence and genetic diversity in three Belgian pork cutting plants. We specifically aim to identify harborage sites and niche locations where this pathogen might occur. A total of 868 samples were taken from a large diversity of food and non-food contact surfaces after cleaning and disinfection (C&D) and during processing. A total of 13% (110/868) of environmental samples tested positive for L. monocytogenes. When looking in more detail, zone 3 non-food contact surfaces were contaminated more often (26%; 72/278) at typical harborage sites, such as floors, drains, and cleaning materials. Food contact surfaces (zone 1) were less frequently contaminated (6%; 25/436), also after C&D. PFGE analysis exhibited low genetic heterogeneity, revealing 11 assigned clonal complexes (CC), four of which (CC8, CC9, CC31, and CC121) were predominant and widespread. Our data suggest (i) the occasional introduction and repeated contamination and/or (ii) the establishment of some persistent meat-adapted clones in all cutting plants. Further, we highlight the importance of well-designed extensive sampling programs combined with genetic characterization to help these facilities take corrective actions to prevent transfer of this pathogen from the environment to the meat.

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Bacterial surface, biofilm and virulence properties of Listeria monocytogenes strains isolated from smoked salmon and fish food contact surfaces

Food Bioscience ◽

10.1016/j.fbio.2021.101021 ◽

2021 ◽

pp. 101021

Author(s):

Mert Sudagidan ◽

Veli Cengiz Ozalp ◽

Orhan Öztürk ◽

Mediha Nur Zafer Yurt ◽

Orhan Yavuz ◽

...

Keyword(s):

Listeria Monocytogenes ◽

Fish Food ◽

Bacterial Surface ◽

Food Contact ◽

Food Contact Surfaces ◽

Smoked Salmon ◽

Contact Surfaces ◽

Virulence Properties

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Low-energy X-ray inactivation of Listeria monocytogenes in mono-/co-culture biofilms with Pseudomonas fluorescens on food contact surfaces

Food Microbiology ◽

10.1016/j.fm.2021.103841 ◽

2021 ◽

pp. 103841

Author(s):

Hongfei Zhang ◽

Xinyi Pang ◽

Hon Luen Seck ◽

Weibiao Zhou

Keyword(s):

Listeria Monocytogenes ◽

Pseudomonas Fluorescens ◽

Low Energy ◽

X Ray ◽

Food Contact ◽

Food Contact Surfaces ◽

Contact Surfaces

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UV-C LED Irradiation Reduces Salmonella on Chicken and Food Contact Surfaces

Foods ◽

10.3390/foods10071459 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1459

Author(s):

Alexandra Calle ◽

Mariana Fernandez ◽

Brayan Montoya ◽

Marcelo Schmidt ◽

Jonathan Thompson

Keyword(s):

Light Emitting Diode ◽

Chicken Breast ◽

Light Emitting ◽

Work Surface ◽

Food Contact ◽

Bacterial Aggregation ◽

Food Contact Surfaces ◽

Contact Surfaces ◽

Uv C ◽

Surface Pores

Ultraviolet (UV-C) light-emitting diode (LED) light at a wavelength of 250–280 nm was used to disinfect skinless chicken breast (CB), stainless steel (SS) and high-density polyethylene (HD) inoculated with Salmonella enterica. Irradiances of 2 mW/cm2 (50%) or 4 mW/cm2 (100%) were used to treat samples at different exposure times. Chicken samples had the lowest Salmonella reduction with 1.02 and 1.78 Log CFU/cm2 (p ≤ 0.05) after 60 and 900 s, respectively at 50% irradiance. Higher reductions on CB were obtained with 100% illumination after 900 s (>3.0 Log CFU/cm2). Salmonella on SS was reduced by 1.97 and 3.48 Log CFU/cm2 after 60 s of treatment with 50% and 100% irradiance, respectively. HD showed a lower decrease of Salmonella, but still statistically significant (p ≤ 0.05), with 1.25 and 1.77 Log CFU/cm2 destruction for 50 and 100% irradiance after 60 s, respectively. Longer exposure times of HD to UV-C yielded up to 99.999% (5.0 Log CFU/cm2) reduction of Salmonella with both irradiance levels. While UV-C LED treatment was found effective to control Salmonella on chicken and food contact surfaces, we propose three mechanisms contributing to reduced efficacy of disinfection: bacterial aggregation, harboring in food and work surface pores and light absorption by fluids associated with CB.

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