Benzalkonium bromide is effective in removing Bacillus cereus biofilm on stainless steel when combined with cleaning-in-place

Biofilm formation by Bacillus cereus 038-2 on stainless steel coupons, sporulation in the biofilm as affected by nutrient availability, temperature, and relative humidity, and the resistance of vegetative cells and spores in biofilm to sanitizers were investigated. Total counts in biofilm formed on coupons immersed in tryptic soy broth (TSB) at 12 and 22°C consisted of 99.94% of vegetative cells and 0.06% of spores. Coupons on which biofilm had formed were immersed in TSB or exposed to air with 100, 97, 93, or 85% relative humidity. Biofilm on coupons immersed in TSB at 12°C for an additional 6 days or 22°C for an additional 4 days contained 0.30 and 0.02% of spores, respectively, whereas biofilm exposed to air with 100 or 97% relative humidity at 22°C for 4 days contained 10 and 2.5% of spores, respectively. Sporulation did not occur in biofilm exposed to 93 or 85% relative humidity at 22°C. Treatment of biofilm on coupons that had been immersed in TSB at 22°C with chlorine (50 μg/ml), chlorine dioxide (50 μg/ml), and a peroxyacetic acid–based sanitizer (Tsunami 200, 40 μg/ml) for 5 min reduced total cell counts (vegetative cells plus spores) by 4.7, 3.0, and 3.8 log CFU per coupon, respectively; total cell counts in biofilm exposed to air with 100% relative humidity were reduced by 1.5, 2.4, and 1.1 log CFU per coupon, respectively, reflecting the presence of lower numbers of vegetative cells. Spores that survived treatment with chlorine dioxide had reduced resistance to heat. It is concluded that exposure of biofilm formed by B. cereus exposed to air at high relative humidity (≥97%) promotes the production of spores. Spores and, to a lesser extent, vegetative cells embedded in biofilm are protected against inactivation by sanitizers. Results provide new insights to developing strategies to achieve more effective sanitation programs to minimize risks associated with B. cereus in biofilm formed on food contact surfaces and on foods.

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Controlling Bacillus cereus adherence to stainless steel with different cleaning and sanitizing procedures used in dairy plants

Arquivo Brasileiro de Medicina Veterinária e Zootecnia ◽

10.1590/s0102-09352010000600026 ◽

2010 ◽

Vol 62 (6) ◽

pp. 1478-1483 ◽

Cited By ~ 8

Author(s):

V.C Salustiano ◽

N.J Andrade ◽

J.I Ribeiro Junior ◽

P.E Fernandes ◽

J.P Lopes ◽

...

Keyword(s):

Stainless Steel ◽

Physicochemical Properties ◽

Bacillus Cereus ◽

Lower Number ◽

Thermodynamic Aspect ◽

Contact Surfaces

Bacillus cereus adherence to stainless steel used to milk contact surfaces was observed, depending on the cleaning and sanitizing procedures applied and the physicochemical properties of the surfaces. Numbers of surviving B. cereus after hygiene procedures were affected by temperature, the concentrations of both alkaline and acid washes, and the pH of the chlorine solution. The adhesion of B. cereus to the stainless steel was not thermodynamically favorable, and the adherence of this microorganism occurred in lower number, in accordance to the thermodynamic aspect of adhesion.

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Evaluation of Chlorine, Chlorine Dioxide, and a Peroxyacetic Acid–Based Sanitizer for Effectiveness in Killing Bacillus cereus and Bacillus thuringiensis Spores in Suspensions, on the Surface of Stainless Steel, and on Apples

Journal of Food Protection ◽

10.4315/0362-028x-69.8.1892 ◽

2006 ◽

Vol 69 (8) ◽

pp. 1892-1903 ◽

Cited By ~ 36

Author(s):

AUDREY C. KRESKE ◽

JEE-HOON RYU ◽

LARRY R. BEUCHAT

Keyword(s):

Stainless Steel ◽

Bacillus Thuringiensis ◽

Bacillus Cereus ◽

Chlorine Dioxide ◽

Food Processing ◽

Horse Serum ◽

Peroxyacetic Acid ◽

Food Processing Industry ◽

Bacillus Spores ◽

Food Contact Surface

Chlorine (10 to 200 μg/ml), chlorine dioxide (10 to 200 μg/ml), and a peroxyacetic acid–based sanitizer (40 and 80 μg/ml) were evaluated for effectiveness in killing spores of Bacillus cereus and Bacillus thuringiensis in suspensions and on the surface of stainless steel and apples. Water and 5% horse serum were used as carriers for spore inoculum applied to the surface of stainless steel coupons, and 5% horse serum was used as a carrier for inoculum applied to apples. Inocula were dried on stainless steel for 5 h and on apples for 22 to 24 h before treating with sanitizers. At the concentrations of sanitizers tested, sensitivities of planktonic B. cereus and B. thuringiensis spores were similar. A portion of the spores surviving treatment with chlorine and, more markedly, chlorine dioxide had decreased tolerance to heat. Planktonic spores of both species were more sensitive to sanitizers than were spores on the surface of stainless steel or apples. At the same concentrations, chlorine was more effective than chlorine dioxide in killing spores in suspension and on stainless steel. The lethality of chlorine dioxide was markedly reduced when inoculum on stainless steel coupons was suspended in 5% horse serum as a carrier rather than water. Chlorine and chlorine dioxide at concentrations of 10 to 100 μg/ml were equally effective in killing spores on apples. Significant reductions of ≥3.8 to 4.5 log CFU per apple were achieved by treatment with 100 μg/ml of either of the two sanitizers. The peroxyacetic acid sanitizer (40 and 80 μg/ml) was ineffective in killing Bacillus spores in the test systems investigated. Results provide information on the effectiveness of sanitizers commonly used in the food processing industry in killing Bacillus spores in suspension, on a food-contact surface, and on a ready-to-eat food.

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The Influence of The Marine Bacillus Cereus Mc-1 Over Carbon Steel, Stainless Corrosion And Copper Coupons

10.21203/rs.3.rs-876099/v1 ◽

2021 ◽

Author(s):

Paulo Moreira-Filho ◽

Paloma de Paula da Silva Figueiredo ◽

Artur Capão ◽

Luciano Procópio

Keyword(s):

Stainless Steel ◽

Control System ◽

Carbon Steel ◽

Corrosion Rate ◽

Bacillus Cereus ◽

Copper Alloy ◽

Culture Medium ◽

316L Stainless Steel ◽

Corrosion Rates ◽

Nitrate Supplementation

Abstract The present study evaluated the influence of the marine bacteria Bacillus cereus Mc-1 on the corrosion of 1020 carbon steel, 316L stainless steel, and copper alloy. The Mc-1 strain was grown in a modified ammoniacal citrate culture medium (CFA.ico-), CFA.ico- with sodium nitrate supplementation (NO3-), and CFA.ico- with sodium chloride supplementation (NaCl). The and mass loss and corrosion rate were evaluated after the periods of seven, 15, and 30 days. The results showed that in CFA.ico- and CFA.ico- medium added NO3- the corrosion rates of carbon steel and copper alloy were high when compared to the control. Whereas the medium was supplemented with NaCl, despite the rates being above the averages of the control system, they were considerably below the previous results. In general, the corrosion rates induced by Mc-1 on 316L coupons were below the results compared to carbon steel and copper alloy. When analyzing the corrosion rate measurements, regardless of the culture medium, the corrosion levels decreased consistently after 15 days, being below the levels evaluated after seven days of the experiment. Our analyzes suggest that B. cereus Mc-1 has different influences on corrosion in different metals and environmental conditions, such as the presence of NO3- and NaCl. These results can help to better understand the influence of this bacteria genus on the corrosion of metals in marine environments.

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Reduction of Bacillus cereus Contamination in Biofilms on Stainless Steel Surfaces by Application of Sanitizers and Commercial Detergent

Journal of the Korean Society for Applied Biological Chemistry ◽

10.3839/jksabc.2010.014 ◽

2009 ◽

Vol 53 (1) ◽

pp. 89-93 ◽

Cited By ~ 8

Author(s):

Min-Jeong Lee

Keyword(s):

Stainless Steel ◽

Bacillus Cereus ◽

Commercial Detergent ◽

Steel Surfaces

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Efficiency of Different Disinfectants on Bacillus cereus Sensu Stricto Biofilms on Stainless-Steel Surfaces in Contact With Milk

Frontiers in Microbiology ◽

10.3389/fmicb.2018.02934 ◽

2018 ◽

Vol 9 ◽

Cited By ~ 3

Author(s):

Higor Oliveira Silva ◽

Joyce Aparecida Santos Lima ◽

Carlos Eduardo Gamero Aguilar ◽

Gabriel Augusto Marques Rossi ◽

Luis Antonio Mathias ◽

...

Keyword(s):

Stainless Steel ◽

Bacillus Cereus ◽

Sensu Stricto ◽

Steel Surfaces

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Attachment of Bacillus Cereus Spores With and Without Appendages to Stainless Steel Surfaces

Food and Bioproducts Processing ◽

10.1205/096030802321154835 ◽

2002 ◽

Vol 80 (4) ◽

pp. 312-318 ◽

Cited By ~ 18

Author(s):

A. Klavenes ◽

T. Stalheim ◽

O. Sjøvold ◽

K. Josefsen ◽

P.E. Granum

Keyword(s):

Stainless Steel ◽

Bacillus Cereus ◽

Steel Surfaces

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Lethality of Chlorine, Chlorine Dioxide, and a Commercial Produce Sanitizer to Bacillus cereus and Pseudomonas in a Liquid Detergent, on Stainless Steel, and in Biofilm

Journal of Food Protection ◽

10.4315/0362-028x-69.11.2621 ◽

2006 ◽

Vol 69 (11) ◽

pp. 2621-2634 ◽

Cited By ~ 29

Author(s):

AUDREY C. KRESKE ◽

JEE-HOON RYU ◽

CHARLES A. PETTIGREW ◽

LARRY R. BEUCHAT

Keyword(s):

Stainless Steel ◽

Bacillus Cereus ◽

Chlorine Dioxide ◽

Total Population ◽

Horse Serum ◽

Effective Strategies ◽

Food Contact Surfaces ◽

Dishwashing Detergent ◽

Contact Surfaces ◽

Spoilage Microorganisms

Many factors that are not fully understood may influence the effectiveness of sanitizer treatments for eliminating pathogens and spoilage microorganisms in food or detergent residues or in biofilms on food contact surfaces. This study was done to determine the sensitivities of Pseudomonas cells and Bacillus cereus cells and spores suspended in a liquid dishwashing detergent and inoculated onto the surface of stainless steel to treatment with chlorine, chlorine dioxide, and a commercial produce sanitizer (Fit). Cells and spores were incubated in a liquid dishwashing detergent for 16 to 18 h before treatment with sanitizers. At 50 μg/ml, chlorine dioxide killed a significantly higher number of Pseudomonas cells (3.82 log CFU/ml) than did chlorine (a reduction of 1.34 log CFU/ml). Stainless steel coupons were spot inoculated with Pseudomonas cells and B. cereus cells and spores, with water and 5% horse serum as carriers. Chlorine was more effective than chlorine dioxide in killing cells and spores of B. cereus suspended in horse serum. B. cereus biofilm on stainless steel coupons that were treated with chlorine dioxide or chlorine at 200 μg/ml had total population reductions (vegetative cells plus spores) of ≥4.42 log CFU per coupon; the number of spores was reduced by ≥3.80 log CFU per coupon. Fit (0.5%) was ineffective for killing spot-inoculated B. cereus and B. cereus in biofilm, but treatment with mixtures of Fit and chlorine dioxide caused greater reductions than did treatment with chlorine dioxide alone. In contrast, when chlorine was combined with Fit, the lethality of chlorine was completely lost. This study provides information on the survival and sanitizer sensitivity of Pseudomonas and B. cereus in a liquid dishwashing detergent, on the surface of stainless steel, and in a biofilm. This information will be useful for developing more effective strategies for cleaning and sanitizing contact surfaces in food preparation and processing environments.

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