scholarly journals Extended-Spectrum Beta-Lactamase Enzyme (ESBL) Production from Antimicrobial-Resistant Escherichia coli Isolates and their Attachment on Stainless-Steel Surface

2019 ◽  
Vol 7 (4.14) ◽  
pp. 297
Author(s):  
Isa S ◽  
Nur Syifa’ J. ◽  
Fathurrahman R.N ◽  
Nor-Khaizura M.A.R ◽  
Mahyudin N.A
Keyword(s):  
Stainless Steel ◽  
Antimicrobial Resistance ◽  
Enzyme Production ◽  
Steel Surface ◽  
Stainless Steel Surface ◽  
Beta Lactamase ◽  
Extended Spectrum Beta Lactamase ◽  
Food Contact Surfaces ◽  
Contact Surfaces ◽  
Attachment Ability

Food contact surfaces may pose a threat of becoming vector for antimicrobial-resistant transmission of bacteria along the food chain. Twenty-four isolates of Escherichia coli were investigated to determine the antimicrobial resistance, production of Extended-Spectrum Beta-Lactamase Enzyme and their attachment ability on stainless-steel surface. The antimicrobial resistance and enzyme production tests were carried out according to standard disc diffusion assay, while attachment was simulated on stainless steel discs. All 24 isolates were resistant to Amoxycillin and Penicillin, while 50% and 37.5% were resistant to Ceftriaxone and Cefotaxime, respectively. Three of 24 isolates (12.5%) produced the enzyme against cefotaxime, ceftazidime and ceftriaxone. The enzyme production was further confirmed by the expansion of cefotaxime, ceftriaxone and ceftazidime inhibition zone towards amoxicillin-clavulanate disc. All 3 enzyme-producing isolates (EC-6, EC-7 and EC-12) exhibited their ability to attach to stainless-steel disc. Attachment was significantly increased (p<0.05) with prolonged incubation times with the highest attachment (6.07±0.05 log10 cfu/ml) by isolate EC-6 at 72h. The attachment ability indicates that resistant E. coli can be potentially transmitted into the food chain via contaminated food contact surfaces. Our data could be used to develop research to link the spread of antimicrobial resistance towards effective intervention strategies.  

Growth and Biofilm Formation by Listeria monocytogenes in Catfish Mucus Extract on Four Food Contact Surfaces at 22 and 10°C and Their Reduction by Commercial Disinfectants

2017 ◽  
Vol 81 (1) ◽  
pp. 59-67 ◽  
Author(s):  
Nitin Dhowlaghar ◽  
Piumi De Abrew Abeysundara ◽  
Ramakrishna Nannapaneni ◽  
Mark W. Schilling ◽  
Sam Chang ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Stainless Steel ◽  
Listeria Monocytogenes ◽  
Quaternary Ammonium ◽  
Biofilm Formation ◽  
Steel Surface ◽  
Stainless Steel Surface ◽  
Food Contact Surfaces ◽  
Contact Surfaces ◽  
Ammonium Compounds

ABSTRACTThe objective of this study was to determine the effect of strain and temperature on growth and biofilm formation by Listeria monocytogenes in high and low concentrations of catfish mucus extract on various food contact surfaces at 10 and 22°C. The second objective of this study was to evaluate the efficacy of disinfectants at recommended concentrations and contact times for removing L. monocytogenes biofilm cells from a stainless steel surface covered with catfish mucus extract. Growth and biofilm formation of all L. monocytogenes strains increased with higher concentrations of catfish mucus extract at both 10 and 22°C. When 15 μg/mL catfish mucus extract was added to 3 log CFU/mL L. monocytogenes, the biofilm levels of L. monocytogenes on stainless steel reached 4 to 5 log CFU per coupon at 10°C and 5 to 6 log CFU per coupon at 22°C in 7 days. With 375 μg/mL catfish mucus extract, the biofilm levels of L. monocytogenes on stainless steel reached 5 to 6 log CFU per coupon at 10°C and 6 to 7.5 log CFU per coupon at 22°C in 7 days. No differences (P &gt; 0.05) were observed between L. monocytogenes strains tested for biofilm formation in catfish mucus extract on the stainless steel surface. The biofilm formation by L. monocytogenes catfish isolate HCC23 was lower on Buna-N rubber than on stainless steel, polyethylene, and polyurethane surfaces in the presence of catfish mucus extract (P &lt; 0.05). Contact angle analysis and atomic force microscopy confirmed that Buna-N rubber was highly hydrophobic, with lower surface energy and less roughness than the other three surfaces. The complete reduction of L. monocytogenes biofilm cells was achieved on the stainless steel coupons with a mixture of disinfectants, such as quaternary ammonium compounds with hydrogen peroxide or peracetic acid with hydrogen peroxide and octanoic acid at 25 or 50% of the recommended concentration, in 1 or 3 min compared with use of the quaternary ammonium compounds, chlorine, or acid disinfectants alone, which were ineffective for removing all the L. monocytogenes biofilm cells.

scholarly journals Removal and Transfer of Viruses on Food Contact Surfaces by Cleaning Cloths

2012 ◽  
Vol 78 (9) ◽  
pp. 3037-3044 ◽  
Author(s):  
Kristen E. Gibson ◽  
Philip G. Crandall ◽  
Steven C. Ricke
Keyword(s):  
Stainless Steel ◽  
Solid Surface ◽  
Stainless Steel Surface ◽  
Murine Norovirus ◽  
Indirect Transmission ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Significant Difference ◽  
Nonwoven Cloth ◽  
Contact Surfaces

ABSTRACTContamination of food contact surfaces with pathogens is considered an important vehicle for the indirect transmission of food-borne diseases. Five different cleaning cloths were assessed for the ability to remove viruses from food contact surfaces (stainless steel surface and nonporous solid surface) and to transfer viruses back to these surfaces. Cleaning cloths evaluated include two different cellulose/cotton cloths, one microfiber cloth, one nonwoven cloth, and one cotton terry bar towel. Four viral surrogates (murine norovirus [MNV], feline calicivirus [FCV], bacteriophages PRD1 and MS2) were included. Removal of FCV from stainless steel was significantly greater (P≤ 0.05) than that from nonporous solid surface, and overall removal of MNV from both surfaces was significantly less (P≤ 0.05) than that of FCV and PRD1. Additionally, the terry towel removed significantly fewer total viruses (P≤ 0.05) than the microfiber and one of the cotton/cellulose cloths. The cleaning cloth experiments were repeated with human norovirus. For transfer of viruses from cloth to surface, both cellulose/cotton cloths and microfiber transferred an average of 3.4 and 8.5 total PFU, respectively, to both surfaces, and the amounts transferred were significantly different (P≤ 0.05) from those for the nonwoven cloth and terry towel (309 and 331 total PFU, respectively). There was no statistically significant difference (P> 0.05) in the amount of virus transfer between surfaces. These data indicate that while the cleaning cloths assessed here can remove viruses from surfaces, some cloths may also transfer a significant amount of viruses back to food contact surfaces.

Antimicrobial Activity of Nisin Adsorbed to Surfaces Commonly Used in the Food Industry

2005 ◽  
Vol 68 (5) ◽  
pp. 1012-1019 ◽  
Author(s):  
NELSON P. GUERRA ◽  
ANA BELÉN ARAUJO ◽  
ANA M. BARRERA ◽  
ANA TORRADO AGRASAR ◽  
CRISTINA LÓPEZ MACÍAS ◽  
...  
Keyword(s):  
Stainless Steel ◽  
Food System ◽  
Skim Milk ◽  
Bacterial Suspension ◽  
Stainless Steel Surface ◽  
Type Curves ◽  
Pet Bottles ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces

The adsorption isotherms of nisin to three food contact surfaces, stainless steel, polyethyleneterephthalate (PET), and rubber at 8, 25, 40, and 60°C, were calculated. For all surfaces, the increase in temperature led to a decrease in the affinity between nisin and the surface. The rubber adsorbed a higher amount of nisin (0.697 μg/cm2) in comparison with PET (0.665 μg/cm2) and stainless steel (0.396 μg/cm2). Adsorption of nisin to the stainless steel surface described L-2 type curves for all temperatures assayed. However, for PET and rubber surfaces, the isotherms were L-2 type (at 40 and 60°C) and L-4 type curves (at 8 and 25°C). Nisin retained its antibacterial activity once adsorbed to the food contact surfaces and was able to inhibit the growth of Enterococcus hirae CECT 279 on Rothe agar medium. The attachment of three Listeria monocytogenes strains to the three surfaces was found to be dependent on the surface, the strain, and the initial bacterial suspension in contact with the surface. The adsorption of Nisaplin on surfaces reduced the attachment of all L. monocytogenes strains tested. The effect of PET-based bioactive packaging in food was very encouraging. When applied to a food system, nisin-adsorbed PET bottles reduced significantly (P &lt; 0.05) the levels of the total aerobic plate counts in skim milk by approximately 1.4 log units after 24 days of refrigerated storage (4°C), thus extending its shelf life.

scholarly journals Detection of extended spectrum beta-lactamase genes in Pseudomonas aeruginosa isolated from patients in rural Eastern Cape Province, South Africa

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Mojisola C. Hosu ◽  
Sandeep D. Vasaikar ◽  
Grace E. Okuthe ◽  
Teke Apalata
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Antimicrobial Resistance ◽  
Multidrug Resistant ◽  
High Rate ◽  
Infection Prevention And Control ◽  
Beta Lactamase ◽  
Eastern Cape ◽  
Extended Spectrum Beta Lactamase ◽  
Extended Spectrum ◽  
Resistance Patterns

AbstractThe proliferation of extended spectrum beta-lactamase (ESBL) producing Pseudomonas aeruginosa represent a major public health threat. In this study, we evaluated the antimicrobial resistance patterns of P. aeruginosa strains and characterized the ESBLs and Metallo- β-lactamases (MBL) produced. Strains of P. aeruginosa cultured from patients who attended Nelson Mandela Academic Hospital and other clinics in the four district municipalities of the Eastern Cape between August 2017 and May 2019 were identified; antimicrobial susceptibility testing was carried out against thirteen clinically relevant antibiotics using the BioMérieux VITEK 2 and confirmed by Beckman autoSCAN-4 System. Real-time PCR was done using Roche Light Cycler 2.0 to detect the presence of ESBLs; blaSHV, blaTEM and blaCTX-M genes; and MBLs; blaIMP, blaVIM. Strains of P. aeruginosa demonstrated resistance to wide-ranging clinically relevant antibiotics including piperacillin (64.2%), followed by aztreonam (57.8%), cefepime (51.5%), ceftazidime (51.0%), piperacillin/tazobactam (50.5%), and imipenem (46.6%). A total of 75 (36.8%) multidrug-resistant (MDR) strains were observed of the total pool of isolates. The blaTEM, blaSHV and blaCTX-M was detected in 79.3%, 69.5% and 31.7% isolates (n = 82), respectively. The blaIMP was detected in 1.25% while no blaVIM was detected in any of the strains tested. The study showed a high rate of MDR P. aeruginosa in our setting. The vast majority of these resistant strains carried blaTEM and blaSHV genes. Continuous monitoring of antimicrobial resistance and strict compliance towards infection prevention and control practices are the best defence against spread of MDR P. aeruginosa.

scholarly journals Study on the effect of Weber Number to heat transfer of multiple droplets on hot stainless steel surface

2018 ◽  
Vol 154 ◽  
pp. 01114 ◽  
Author(s):  
Aria Riswanda ◽  
Indro Pranoto ◽  
Deendarlianto ◽  
Indarto ◽  
Teguh Wibowo
Keyword(s):  
Stainless Steel ◽  
Surface Temperature ◽  
Weber Number ◽  
Steel Surface ◽  
Cooling System ◽  
Spray Cooling ◽  
Stainless Steel Surface ◽  
Temperature Decrease ◽  
Evaporation Time ◽  
Decrease Rate

Multiple droplets are drops of water that continuously dropped onto a surface. Spray cooling is an application of the use of droplet on a cooling system. Spray cooling is usually used in a cooling system of electronic devices, and material quenching. In this study, correlations between Weber number and surface temperature decrease rate during multiple droplets impingement are investigated and analyzed. Visualization process is used to help determine the evaporation time of droplets impingement by using high speed camera. Induction stove is used to maintain a stainless steel surface temperature at 120°C, 140°C, and 160°C. The Weber number was varied at 15, and 52.5 to simulate low and medium Weber number. The result of this study shows that increase in Weber number does not increase the temperature decrease rate noticeably. Whereas the Weber number decrease the time required for surface temperature to reach its lowest surface temperature. It was also found that for low and medium Weber number, Weber number affect the evaporation time of multiple droplets after impingement.

Adhesion characteristics of whole milk powder to a stainless steel surface

1998 ◽  
Vol 97 (3) ◽  
pp. 191-199 ◽  
Author(s):  
Paul R. Rennie ◽  
X.D. Chen ◽  
Antony R. Mackereth
Keyword(s):  
Stainless Steel ◽  
Steel Surface ◽  
Milk Powder ◽  
Stainless Steel Surface ◽  
Whole Milk ◽  
Whole Milk Powder
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