Cold plasma decontamination of stainless steel food processing surfaces assessed using an industrial disinfection protocol

Food Control ◽  
2021 ◽  
Vol 121 ◽  
pp. 107543
Author(s):  
Andreas S. Katsigiannis ◽  
Danny L. Bayliss ◽  
James L. Walsh
Keyword(s):  
Stainless Steel ◽  
Food Processing ◽  
Cold Plasma

Control of Listeria innocua Biofilms on Food Contact Surfaces with Slightly Acidic Electrolyzed Water and the Risk of Biofilm Cells Transfer to Duck Meat

2018 ◽  
Vol 81 (4) ◽  
pp. 582-592 ◽  
Author(s):  
HYE RI JEON ◽  
MI JIN KWON ◽  
KI SUN YOON
Keyword(s):  
Stainless Steel ◽  
Food Processing ◽  
Biofilm Formation ◽  
Listeria Innocua ◽  
Potential Hazard ◽  
Processing Efficiency ◽  
Electrolyzed Water ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces

ABSTRACT Biofilm formation on food contact surfaces is a potential hazard leading to cross-contamination during food processing. We investigated Listeria innocua biofilm formation on various food contact surfaces and compared the washing effect of slightly acidic electrolyzed water (SAEW) at 30, 50, 70, and 120 ppm with that of 200 ppm of sodium hypochlorite (NaClO) on biofilm cells. The risk of L. innocua biofilm transfer and growth on food at retail markets was also investigated. The viability of biofilms that formed on food contact surfaces and then transferred cells to duck meat was confirmed by fluorescence microscopy. L. innocua biofilm formation was greatest on rubber, followed by polypropylene, glass, and stainless steel. Regardless of sanitizer type, washing removed biofilms from polypropylene and stainless steel better than from rubber and glass. Among the various SAEW concentrations, washing with 70 ppm of SAEW for 5 min significantly reduced L. innocua biofilms on food contact surfaces during food processing. Efficiency of transfer of L. innocua biofilm cells was the highest on polypropylene and lowest on stainless steel. The transferred biofilm cells grew to the maximum population density, and the lag time of transferred biofilm cells was longer than that of planktonic cells. The biofilm cells that transferred to duck meat coexisted with live, injured, and dead cells, which indicates that effective washing is essential to remove biofilm on food contact surfaces during food processing to reduce the risk of foodborne disease outbreaks.

Study onCorrosion Behaviour of AISI 316L Stainless Steel Treated with Air Cold Plasma

2009 ◽  
Vol 79-82 ◽  
pp. 1119-1122
Author(s):  
Qi Wang ◽  
Hong Ren Wang ◽  
Cong Jie Gao ◽  
Feng Liu
Keyword(s):  
Stainless Steel ◽  
Cold Plasma ◽  
316L Stainless Steel ◽  
Electrochemical Impedance ◽  
Ferric Chloride Solution ◽  
Sample Surface ◽  
Corrosion Mechanism ◽  
Plasma Oxidation ◽  
Aisi 316L Stainless Steel ◽  
Potentiodynamic Polarization Curves

Pitting resistance of air cold plasma-oxidation 316L stainless steel was evaluated by exposing the specimens into a ferric chloride solution. The results indicate that the pitting resistance of plasma-oxidized specimens improved obviously. Potentiodynamic polarization curves were measured to study its corrosion behavior. The corrosion mechanism was also interpreted by electrochemical impedance spectroscopy (EIS) and Auger electron spectroscopy (AES).The results reveal that the oxide layer formed by the plasma treatment is much thicker than that without treatment and is double-deck structure, which leads to the change of EIS characteristic of sample surface.

scholarly journals Variable Adhesion of Listeria monocytogenes Isolates from Food-Processing Facilities and Clinical Cases to Inert Surfaces

2007 ◽  
Vol 70 (7) ◽  
pp. 1569-1578 ◽  
Author(s):  
ODILE TRESSE ◽  
KELLY SHANNON ◽  
ANTHONY PINON ◽  
PIERRE MALLE ◽  
MICHÈLE VIALETTE ◽  
...  
Keyword(s):  
Stainless Steel ◽  
Listeria Monocytogenes ◽  
Food Processing ◽  
Microtiter Plate ◽  
Clinical Strains ◽  
Microtiter Plates ◽  
Industrial Strains ◽  
Cheese Industry ◽  
Adhesion Rate ◽  
Inert Surfaces

One hundred one strains of Listeria monocytogenes isolated from seafood and cheese industry samples and from patients with listeriosis were assessed using a microtiter plate method for adhesion to polystyrene and stainless steel surfaces. The adhesion rate for these strains ranged from 3.10 to 35.29% with an inoculum of 8 × 108 cells per well. A strong correlation was found between adhesion to polystyrene and stainless steel microtiter plates, indicating that the intrinsic ability of L. monocytogenes to adhere to inert surfaces is stronger than the influence of the surface's physicochemical properties. The clinical strains were less adherent to inert surfaces than were the industrial strains. By integrating other factors such as location of the industrial strains, contamination type of the clinical strains, serotype, and pulsotype into the analysis, some weak but significant differences were noted. For the industrial isolates, the number of cells attached to both surfaces differed significantly depending on whether they were isolated from food or food-processing environments in the seafood and cheese industry. For clinical isolates, sporadic strains exhibited greater adhesion to polystyrene than did epidemic strains. Strains belonging to the pulsed-field gel electrophoretype clusters A and M (lineages II and I, respectively) were less able to adhere to polystyrene and stainless steel than were strains in the more common clusters.

Inhibition of Initial Attachment of Injured Salmonella Typhimurium onto Abiotic Surfaces

2017 ◽  
Vol 81 (1) ◽  
pp. 37-42 ◽  
Author(s):  
Woo-Ju Kim ◽  
Ki-Ok Jeong ◽  
Dong-Hyun Kang
Keyword(s):  
Hydrogen Peroxide ◽  
Stainless Steel ◽  
Lactic Acid ◽  
Salmonella Typhimurium ◽  
Food Processing ◽  
Food Contact ◽  
Abiotic Surfaces ◽  
Food Contact Surfaces ◽  
Contact Surfaces ◽  
Biofilm Development

ABSTRACT Following sanitation interventions in food processing facilities, sublethally injured bacterial cells can remain on food contact surfaces. We investigated whether injured Salmonella Typhimurium cells can attach onto abiotic surfaces, which is the initial stage for further biofilm development. We utilized heat, UV, hydrogen peroxide, and lactic acid treatments, which are widely utilized by the food industry. Our results showed that heat, UV, and hydrogen peroxide did not effectively change populations of attached Salmonella Typhimurium. Cells treated with hydrogen peroxide had a slightly higher tendency to adhere to abiotic surfaces, although there was no significant difference between the populations of control and hydrogen peroxide–treated cells. However, lactic acid effectively reduced the number of Salmonella Typhimurium cells attached to stainless steel. We also compared physicochemical changes of Salmonella Typhimurium after application of lactic acid and used hydrogen peroxide as a positive control because only lactic acid showed a decreased tendency for attachment and hydrogen peroxide induced slightly higher numbers of attached bacteria cells. Extracellular polymeric substance produced by Salmonella Typhimurium was not detected in any treatment. Significant differences in hydrophobicity were not observed. Surface charges of cell membranes did not show relevant correlation with numbers of attached cells, whereas autoaggregation showed a positive correlation with attachment to stainless steel. Our results highlight that when lactic acid is applied in a food processing facility, it can effectively interfere with adhesion of injured Salmonella Typhimurium cells onto food contact surfaces.

scholarly journals Potential Health Threat Due To Migration of Lead And Aluminum into Food Cooked with Recycled Metal And Alloy Pots

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 769-769
Author(s):  
Uloma Onyeka ◽  
Desmond Ukaero ◽  
Egwu Kalu
Keyword(s):  
Stainless Steel ◽  
Health Risks ◽  
Food Processing ◽  
Contact Time ◽  
Metal Ion ◽  
Developing World ◽  
Metal Alloy ◽  
Potential Health ◽  
Pb Ions ◽  
Cooked Food

Abstract Objectives Artisanal cooking pots constructed with recycled aluminum and scrapped car body parts are widely used in the developing world for large scale cooking of food for ceremonies, roadside sells and small-scale food processing. Assessment of the potential health risks of pots fabricated with recycled metal/alloy is the objective of this work Methods Three food stuffs; rice, beans and tomato, and five pots; new aluminum pot (NAP), pitted aluminum pot (PAP), artisan aluminum pot (AAP), stainless steel pot (SSP) and artisan alloy pot (AAY) were used to conduct the study. Each pot was used to cook and store each food item for 0, 12 and 24 h. This mimics the usual style of overnight keeping of cooked food inside these pots. Metal contents of the cooked and stored foods were determined with a spectrophotometer and estimate of health risk was calculated based on the tolerable limits specified by the European Food Safety Authority (EFSA) in 2008.. Specific Release Limit (SRL) of metals based on ALARA principles for food contact material (FCM) was also referenced (Council of Europe, 2013). Results Lead migration into cooked food occurred most (4.32 ± 0.18 mg/kg) in AAY pot and least (0.13 ± 0.05 mg/kg) in SSP while Al migration occurred most in AAP. The mean quantities of Al and Pb ions released by all the pots except SSP into cooked food were above the tolerable limits (Pb = 0.01 mg/kg food; Al = 0.1 mg/kg food). In all cases, metal ion migration increased with increase in food/pot contact time. The average range of Pb content in the food samples were 0.03 to 00.75 mg/kg, 0.23 to 2.63 mg/kg, and 0.84 to 4.19 mg/kg for the raw, cooked and after 24 h storage, respectively. In terms of SRL, AAY and AAP were least favored. Irrespective of pot type used, tomato had the highest level of metal ion content followed by beans and then rice. The work demonstrates that the problem of Pb and Al leaching into cooked food correlates with the type of cooking pot, contact time between food and pot as well as the nature of the foodstuff. Conclusions We conclude that artisanal cooking pots as FCM release Al and Pb ions at potentially toxic levels that poses health risks to the population. Stainless steel surface is suggested as better FCM at all levels of food processing. Our results support the need for countries in the developing world to ban the use of artisanal (uncoated) metal/alloy as FCM. Funding Sources This research was self sponsored.

TIG Welding of Sintered AISI 316 L Stainless Steel

2010 ◽  
Vol 660-661 ◽  
pp. 454-459 ◽  
Author(s):  
Maurício David Martins das Neves ◽  
Luzinete Pereira Barbosa ◽  
Luís Carlos Elias da Silva ◽  
Olandir Vercino Correa ◽  
Isolda Costa
Keyword(s):  
Stainless Steel ◽  
Corrosion Resistance ◽  
Food Processing ◽  
Solid Particles ◽  
Inert Gas ◽  
High Corrosion Resistance ◽  
Weld Joints ◽  
316 L Stainless Steel ◽  
Aisi 316 ◽  
Aisi 316 L

Stainless steel (SS) powders are used in the preparation of sintered SS products. One of the applications of sintered SS products is as filters in the petrochemical and food processing industries. In these industries, the SS filters are subject to severe conditions associated with the removal of solid particles from the fluid. Hence, SS filters should have adequate mechanical strength and high corrosion resistance. Welding can be used to manufacture SS filters. In this study, sintered AISI 316L specimens were welded using the TIG (Tungsten Inert Gas) process. The weld joints were examined by optical microscopy and by scanning electron microscopy. Electrochemical polarization measurements were carried out to evaluate the influence of welding on the corrosion resistance of sintered filters.

Microbial Evaluation of the Biotransfer Potential from Surfaces with Bacillus Biofilms after Rinsing and Cleaning Procedures in Closed Food-Processing Systems

1996 ◽  
Vol 59 (7) ◽  
pp. 727-733 ◽  
Author(s):  
GUN WIRTANEN ◽  
ULRIKA HUSMARK ◽  
TIINA MATTILA-SANDHOLM
Keyword(s):  
Stainless Steel ◽  
Food Processing ◽  
Acid Treatment ◽  
Rough Surfaces ◽  
Heat Treatments ◽  
Mechanical Forces ◽  
Before And After ◽  
Cleaning Procedures ◽  
Ethylene Diaminetetraacetic Acid

The biotransfer potential in food processing is defined as the ability of the microorganisms present on equipment surfaces both before and after cleaning procedures to contaminate products during processing. Growth of Bacillus biofilms was detectable on both stainless-steel and Teflon© surfaces after all the cleaning procedures. B. cereus and B. subtilis cells adhered more firmly to unsoiled than to soiled surfaces, whereas B. thuringiensis adhered most firmly to soiled surfaces. The results showed that the removal of biofilms from surfaces was more difficult from stainless steel because the microorganisms were attached more tenaciously to rough surfaces. Biofilms were cleaned most effectively from unsoiled surfaces with a simple rinsing procedure; thus the mechanical forces of the flow are very important in the cleaning. The chemical and heat treatments used for cleaning had the greatest impact on the abundance of living microorganisms. All the procedures tested did not remove biofilm material effectively from the surfaces. Significantly more cells were removed when the alkaline phase in the alkaline-acid treatment of the cleaning-in-place (CIP) procedure was prolonged, and ethylene diaminetetraacetic acid (EDTA) was used.

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