Attachment of Listeria monocytogenes to Stainless Steel Surfaces at Various Temperatures and pH Values

1988 ◽  
Vol 53 (5) ◽  
pp. 1549-1562 ◽  
Author(s):  
PAULA J. HERALD ◽  
EDMUND A. ZOTTOLA
2020 ◽  
Vol 20 (1) ◽  
Author(s):  
Fengmin Li ◽  
Zhihan Xian ◽  
Hee Jin Kwon ◽  
Jiyoon Yoo ◽  
Laurel Burall ◽  
...  

Abstract Background An effective environmental sampling method involves the use of a transport/neutralizing broth with the ability to neutralize sanitizer residues that are collected during sampling and to maintain viability of stressed Listeria monocytogenes (Lm) cells. Results We applied Lm onto stainless steel surfaces and then subjected Lm to desiccation stress for 16–18 h at room temperature (RT, 21–24 °C). This was followed by the subsequent application of Whisper™ V, a quaternary ammonium compound (QAC)-based sanitizer, diluted to 400 ppm and 8000 ppm of active quat, for 6 h. We then sampled Lm with sponges pre-moistened in three transport broths, Dey/Engley (D/E) broth, Letheen broth and HiCap™ broth, to generate environmental samples that contained sanitizer residues and low levels of stressed Lm, which were subsequently analyzed by an enrichment-based method. This scheme conformed with validation guidelines of AOAC International by using 20 environmental test portions per broth that contained low levels of Lm such that not all test portions were positive (i.e., fractional positive). We showed that D/E broth, Letheen broth and HiCap™ broth performed similarly when no quat or 400 ppm of quat was applied to the Lm contaminating stainless steel surfaces. However, when 8000 ppm of quat was applied, Letheen broth did not effectively neutralize the QAC in the samples. These comparisons were performed on samples stored under three conditions after collection to replicate scenarios of sample transport, RT for 2 h, 4 °C for 24 h and 4 °C for 72 h. Comparisons under the three different scenarios generally reached the same conclusions. In addition, we further demonstrated that storing Letheen and HiCap™ broths at RT for two months before sampling did not reduce their capacity to neutralize sanitizers. Conclusions We developed a scheme to evaluate the ability of transport broths to neutralize QAC sanitizers. The three transport broths performed similarly with a commonly used concentration of quat, but Letheen broth could not effectively neutralize a very high concentration of QAC. The performance of transport broths was not significantly affected under the assessed pre-sampling and post-sampling storage conditions.


2020 ◽  
Vol 63 (5) ◽  
pp. 1401-1407
Author(s):  
Bog Eum Lee ◽  
Youngsang You ◽  
Won Choi ◽  
Eun-mi Hong ◽  
Marisa M. Wall ◽  
...  

HighlightsNanoporous superhydrophobic surfaces were fabricated using electrochemical etching and Teflon coating.Adhesion of Listeria monocytogenes to the nanoengineered stainless steel surfaces was reduced.Self-cleanable food-contact surfaces prevent bacterial attachment and subsequent biofilm formation.Abstract. Bacterial attachment on solid surfaces and subsequent biofilm formation is a significant problem in the food industry. Superhydrophobic surfaces have potential to prevent bacterial adhesion by minimizing the contact area between bacterial cells and the surface. In this study, stainless steel-based superhydrophobic surfaces were fabricated by manipulating nanostructures with electrochemical etching and polytetrafluoroethylene (PTFE) film. The formation of nanostructures on stainless steel surfaces was characterized by field emission scanning electron microscopy (FESEM). The stainless steel surfaces etched at 10 V for 5 min and at 10 V for 10 min with PTFE deposition resulted in average water contact angles of 154° ±4° with pore diameters of 50 nm. In addition, adhesion of Listeria monocytogenes was decreased by up to 99% compared to the bare substrate. These findings demonstrate the potential for the development of antibacterial surfaces by combining nanoporous patterns with PTFE films. Keywords: Electrochemical etching, PTFE, Nanoengineered surface, L. monocytogenes, Superhydrophobic.


1994 ◽  
Vol 57 (8) ◽  
pp. 720-724 ◽  
Author(s):  
KWANG Y. KIM ◽  
JOSEPH F. FRANK

Listeria monocytogenes cells grown in chemically defined minimal medium (D10), tryptic soy broth (TSB), and modifications of these media were used to determine the effect of growth nutrients on attachment ability. Stainless steel surfaces were submerged in various cell suspensions at 21°C for 4 h, and the numbers of attached cells were compared. Cells grown in D10 showed approximately 50-fold higher attachment than those grown in TSB. Addition of components of D10 to TSB did not affect the attachment ability of cells grown in TSB. The only modifications of D10, which affected attachment ability were a 10-fold increase of ammonium chloride concentration and a 1/10 reduction in iron, both of which resulted in decreases in attachment ability to one third of the D10 control. Replacement of glucose in D10 with mannose, cellobiose, fructose or trehalose did not effect cell attachment. Replacement of nitrogen components in D10 with tryptone decreased cell attachment to the equivalent level of cells grown in TSB. The reduced attachment ability of TSB-grown cells was not the result of hydrolyzed protein absorbing to the cell surface.


2020 ◽  
Vol 83 (11) ◽  
pp. 1974-1982
Author(s):  
GERARDO MEDINA ◽  
HARSHITA CHAUDHARY ◽  
YANG QIU ◽  
YUCHEN NAN ◽  
ARGENIS RODAS-GONZÁLEZ ◽  
...  

ABSTRACT The goal of this research was to evaluate the efficacy of a novel rechargeable nonleaching polycationic N-halamine coating applied to stainless steel food contact surfaces to reduce Listeria monocytogenes contamination on ready-to-eat (RTE) foods. Four L. monocytogenes strains were inoculated onto the charged (C; chlorine activated) or noncharged (NC) N-halamine–coated steel coupon surfaces that were either intact or scratched. After inoculation, test surfaces were incubated at 2, 10, and 25°C for 0, 48, and 72 h. L. monocytogenes transfer from coated adulterated surfaces to RTE meat (beef sausages and roast beef) was also tested at 2°C. L. monocytogenes on both intact-C and scratched-C surfaces was significantly reduced at all temperatures; however, in the presence of organic material, these coatings were more effective for reducing L. monocytogenes at 2 and 10°C than at 25°C (P < 0.05). In contrast, on NC intact and scratched surfaces, reduction at 25°C increased (P < 0.05), decreasing the difference in L. monocytogenes levels between charged and noncharged intact and scratched surfaces at this temperature. Overall, greater L. monocytogenes reduction was achieved on intact-C and scratched-C (4.1 ± 0.19 log CFU/cm2) than on intact-NC and scratched-NC (2.3 ± 0.19 log CFU/cm2) surfaces at all temperatures (P < 0.05). The combination of surface condition and chlorine with coupons exposed for 2 h at 2°C in the presence of an organic load (50% meat purge) did not significantly affect the bactericidal efficacy of the N-halamine coating. Regarding transfer to RTE meat, an overall 3.7-log reduction in L. monocytogenes was observed in sausages and roast beef. These findings suggest that a novel rechargeable N-halamine coating on stainless steel surfaces can inactivate L. monocytogenes. HIGHLIGHTS


2016 ◽  
Vol 238 ◽  
pp. 7-14 ◽  
Author(s):  
Anaïs Overney ◽  
Danielle Chassaing ◽  
Brigitte Carpentier ◽  
Laurent Guillier ◽  
Olivier Firmesse

2009 ◽  
Vol 59 (4) ◽  
pp. 423-435 ◽  
Author(s):  
Milanov Dubravka ◽  
Asanin Ruzica ◽  
Vidic Branka ◽  
Krnjaic D. ◽  
Petrovic Jelena ◽  
...  

2009 ◽  
Vol 75 (22) ◽  
pp. 7182-7188 ◽  
Author(s):  
Sofia Poimenidou ◽  
Charalambia A. Belessi ◽  
Efstathios D. Giaouris ◽  
Antonia S. Gounadaki ◽  
George-John E. Nychas ◽  
...  

ABSTRACT The presence of pathogens in dairy products is often associated with contamination via bacteria attached to food-processing equipment, especially from areas where cleaning/sanitation is difficult. In this study, the attachment of Listeria monocytogenes on stainless steel (SS), followed by detachment and growth in foods, was evaluated under conditions simulating a dairy processing environment. Initially, SS coupons were immersed in milk, vanilla custard, and yogurt inoculated with the pathogen (107 CFU/ml or CFU/g) and incubated at two temperatures (5 and 20�C) for 7 days. By the end of incubation, cells were mechanically detached from coupons and used to inoculate freshly pasteurized milk which was subsequently stored at 5�C for 20 days. The suspended cells in all three products in which SS coupons were immersed were also used to inoculate freshly pasteurized milk (5�C for 20 days). When SS coupons were immersed in milk, shorter lag phases were obtained for detached than for planktonically grown cells, regardless of the preincubation temperature (5 or 20�C). The opposite was observed when custard incubated at 20�C was used to prepare the two types of inocula. However, in this case, a significant increase in growth rate was also evident when the inoculum was derived from detached cells. In another parallel study, while L. monocytogenes was not detectable on SS coupons after 7 days of incubation (at 5�C) in inoculated yogurt, marked detachment and growth were observed when these coupons were subsequently transferred and incubated at 5�C in fresh milk or/and custard. Overall, the results obtained extend our knowledge on the risk related to contamination of dairy products with detached L. monocytogenes cells.


1996 ◽  
Vol 59 (4) ◽  
pp. 374-378 ◽  
Author(s):  
EUREKA L. PICKETT ◽  
ELSA A. MURANO

We tested the hypothesis that exposure of Listeria monocytogenes to sublethal levels of sanitizers (chemical shock) could affect survival to a subsequent exposure to lethal levels and the ability of the cells to attach to stainless steel surfaces. L. monocytogenes was exposed to an acidic anionic sanitizer, a chlorine-based sanitizer, an iodophor, and a quaternary ammonium compound, as well as to citric, lactic, and propionic acids. The cells were exposed to sublethal levels of each sanitizer for up to 60 min (chemical shock), followed by exposure to either the minimum inhibitory concentration (MIC) for 48 h, to the lethal level for 48 h, or to the MIC for 40 min followed by the lethal level for 48 h. No significant difference in survival was observed with most of the sanitizers used. However, exposure to a chemical shock with the acid anionic sanitizer for at least 10 min resulted in survival of the cells in the MIC of this sanitizer, as well as in the lethal level, but only when the cells were first exposed to the MIC for 40 min. Deliberate dissociation of citric acid by pH adjustment also resulted in survival of chemically shocked cells to lethal levels of this acid, suggesting that exposure to the dissociated form somehow enabled cells to survive exposure to lethal levels of the acid. Chemical shock did not affect attachment of the cells to stainless-steel chips.


Sign in / Sign up

Export Citation Format

Share Document