scholarly journals Photocatalytic antimicrobial coating for food contact surfaces

2020 ◽  
Author(s):  
◽  
Edu Torres Dominguez
Keyword(s):  
Photocatalytic Activity ◽  
Food Processing ◽  
Legal Framework ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Food Borne ◽  
Mechanical Durability ◽  
Contact Surfaces ◽  
Development And Validation

Food-borne diseases cause approximately 9.4 million illnesses each year in the United States, while globally, these diseases cause approximately 600 million cases of illness and [approximately] 420,000 deaths. Food contact surfaces, such as food packaging materials, food processing equipment surfaces, utensils, etc., are often responsible for the contamination of food with a variety of pathogens, including bacteria. To prevent such pathogens from contaminating edible goods, antimicrobial coatings can be applied on food contact surfaces. However, the global legal framework surrounding coatings for food contact surfaces necessitates that, in order to reach their full potential and application at food processing facilities, these coatings must not only exhibit the ability to kill bacteria, but must also demonstrate mechanical resistance to withstand external stressors, particularly those due to typical equipment sanitization procedures. In the present work, we describe our approach to designing, synthesizing, and characterizing an antimicrobial coating for food contact surfaces, based on the existing legal framework governing these materials, having both antimicrobial activity and mechanical durability, both of which are necessary before antimicrobial materials will earn wide-spread acceptance and adoption by the food processing industry. We focus on photocatalytic antimicrobial coatings, specifically, titanium dioxide coatings, fabricated using the sol-gel method. We explore the relationships among porosity, pore architecture, photocatalytic activity, antimicrobial behavior, and mechanical durability (primarily hardness and elastic modulus) of titanium dioxide coatings. During this exploration, we first optimized the photocatalytic activity of the coatings. Then, we optimized the mechanical durability of the coatings via a sequential response surface methodology to identify synthesis parameters that would lead to coatings with the highest photocatalytic activity and balanced values of hardness and elastic modulus. Once these conditions were identified and validated, the resulting optimized coatings were fully characterized and tested against food-borne bacteria Escherichia coli O157:H7. The results show that it is possible to achieve coatings with both sufficient antimicrobial activity and mechanical durability to withstand typical food processing operating conditions. In the long term, the long-term impact of this work can be enumerated as follows: (1) Development and validation of advanced and innovative technologies for food processing, manufacturing, packaging and sanitation that improve food safety and food defense, (2) Development of effective interventions for reducing contaminants in foods, and (3) Development and validation of novel strategies for the effective control of persistent reservoirs of food-borne pathogens.

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.

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.

Identification of multi-species biofilms in the meat processing environment and characterisation of involved bacteria in a mono- and multi-species biofilm model

2020 ◽  
Author(s):  
Eva M. Wagner ◽  
Nadja Pracser ◽  
Sarah Thalguter ◽  
Katharina Fischel ◽  
Nicole Rammer ◽  
...  
Keyword(s):  
Stainless Steel ◽  
Food Processing ◽  
Extracellular Dna ◽  
Meat Processing ◽  
Food Contact ◽  
Biofilm Model ◽  
Food Contact Surfaces ◽  
Contact Surfaces ◽  
Matrix Components ◽  
Cleaning And Disinfection

<p>Biofilms are suggested to be a source of contamination in the food producing environment leading to food spoilage or the transmission of food-borne pathogens. However, to date, research has mainly focused on the presence of (biofilm-forming) bacteria within food processing environments, without analysing the associated biofilm matrix components.</p> <p>The aim of this study was to identify biofilm hotspots in a meat processing environment by analysing the presence of microorganisms (by cultivation and targeted quantitative real-time PCR based on 16S rRNA) and the major matrix components carbohydrates, extracellular DNA and proteins. Sampling included 47 distinct food contact surfaces and 61 distinct non-food contact surfaces from eleven rooms within an Austrian meat processing plant, either during operation or after cleaning and disinfection. Additionally, we isolated and characterized bacteria found in biofilms. The biofilm forming capacity of eleven isolates, was tested, using a static biofilm model. Additionally, two different multi-species settings were tested combining three strains, each. Biofilms were grown on stainless-steel slides for seven days at 10 °C, to mimic conditions found in the food producing environment.</p> <p>Overall, we identified ten biofilm positive sites, among them seven of which were sampled during operation and three after cleaning and disinfection. Five biofilms were detected on food contact surfaces (cutters and associated equipment and a screw conveyor) and five on non-food contact surfaces (drains and water hoses) resulting in 9.3 % of the sites being classified as biofilm positive. From these sites we cultivated bacteria of 29 different genera. The most prevalent bacteria belonged to the genera <em>Brochothrix</em>, <em>Pseudomonas</em> and <em>Psychrobacter</em>. From each biofilm we isolated bacteria from four to 12 different genera, indicating the presence of multi-species biofilms.</p> <p>Culturing of eleven isolates of different species (all detected in the mentioned biofilms, representing typical residential and spoilage bacteria in the meat processing environment) showed that there are differences of individual strains to produce matrix components and biomass on stainless steel slides.  <em>Brochothrix</em>, <em>Carnobacterium</em> and <em>Kocuria</em> produced only detectable amounts of carbohydrates but neither eDNA nor proteins. The <em>Acinetobacter</em> and the <em>Flavobacterium</em> isolates were able to produce two of the measured components and six strains were capable of producing all types of analysed matrix components, among them a <em>Pseudomonas</em> <em>fragi</em> isolate. The minimal mean bacterial load detected was 5.4 log CFU/cm<sup>2</sup> formed by the <em>Psychrobacter</em> strain.</p> <p>Different isolates showed differences in matrix formation ability, possible contributing in different amounts to the matrix production in multi-species biofilms, indicating that multi-species biofilms are a key survival mechanism for microorganisms within the food processing environment.</p> <p>Currently, we are testing two different multi-species biofilms in our model. Hereby we cultivate three species detected in the cutter-associated biofilms and other three species detected in the water hose-associated biofilms together to mimic these biofilms. This work ultimately showed the presence of multi-species biofilms within the meat processing environment, thereby identifying various sources of potential contamination. Data on the presence, formation and composition of biofilms (i.e. chemical and microbiological) will help to prevent and reduce biofilm formation within food processing environments.</p>

scholarly journals Applications of Pulsed Light Decontamination Technology in Food Processing: An Overview

2020 ◽  
Vol 10 (10) ◽  
pp. 3606 ◽  
Author(s):  
Ronit Mandal ◽  
Xanyar Mohammadi ◽  
Artur Wiktor ◽  
Anika Singh ◽  
Anubhav Pratap Singh
Keyword(s):  
Food Processing ◽  
Light Exposure ◽  
Food Products ◽  
Pulse Generation ◽  
Food Preservation ◽  
Pulsed Light ◽  
Minimal Processing ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces

Consumers of the 21st century tend to be more aware and demand safe as well as nutritionally balanced food. Unfortunately, conventional thermal processing makes food safe at the cost of hampering nutritional value. The food industry is trying to develop non-thermal processes for food preservation. Pulsed light (PL) is one such emerging non-thermal food processing method that can decontaminate food products or food contact surfaces using white light. Exposure to intense light pulses (in infrared, visible, and ultraviolet (UV) regions) causes the death of microbial cells, rendering the food safe at room temperature. PL technology is an excellent and rapid method of disinfection of product surfaces and is increasingly being used for food surfaces and packaging decontamination, enabling the minimal processing of food. This paper aims to give an overview of the latest trends in pulsed light research, discuss principles of pulse generation, and review applications of various PL systems for the inactivation of microorganisms in vitro, in various food products, and on food contact surfaces. Effects of PL on food quality, challenges of the process, and its prospects are presented.

scholarly journals Could food or food contact surfaces be the favourable hideouts for Listeria monocytogenes in Perak, Malaysia?

Food Research ◽  
2021 ◽  
Vol 5 (3) ◽  
pp. 174-182
Author(s):  
S.N. Chen ◽  
M.L. Yap ◽  
C.H. Kuan ◽  
Son Radu ◽  
S.H. Saw
Keyword(s):  
Listeria Monocytogenes ◽  
Food Processing ◽  
Food Service ◽  
Food Samples ◽  
High Rate ◽  
Minimally Processed ◽  
Food Contact ◽  
Stressful Environment ◽  
Food Contact Surfaces ◽  
Contact Surfaces

Listeria monocytogenes is a causative agent of foodborne listeriosis which causes a high rate of hospitalisation (>90%) and death (20-30%) worldwide. Due to its ubiquitous nature and high resistance to a stressful environment, L. monocytogenes is able to multiply to a threatening level during food processing, distribution and storage, which then causes an immense case of foodborne disease outbreak. Hence, the control of L. monocytogenes is required at all stages in the food chain to prevent its occurrence in the final product. The present study aimed to determine the prevalence of L. monocytogenes in food as well as food contact surfaces from food processing plants and food service premises located in Perak, Malaysia. A total number of 170 food samples, including raw, minimally processed, processed and ready-to-eat food, as well as 152 samples from surfaces, including food-contact and non-food-contact, were collected and isolated on culture, and confirmation was done using polymerase chain reaction (PCR). A total of 26 food samples (15.29%) were positive for L. monocytogenes, with the highest prevalence found in processed and minimally processed food at 33.33% and 31.25%, respectively; following by raw and ready-to-eat food at 26.32% and 4.26% respectively. On the other hand, a higher prevalence of L. monocytogenes was detected from food-contact surfaces at 11.83% compared to non-food contact surfaces at 6.78%. These findings demonstrated the potential risk of contamination by L. monocytogenes in food and it might be due to the exposure of the bacteria on food processing surfaces. Thus, regular surveillance and strict assessment should be conducted by the local authorities to ensure the safety of the food consumption for residents in Perak.

scholarly journals Biofilm Formation by Staphylococcus aureus Isolated from Food Contact Surfaces in the Dairy Industry of Jalisco, Mexico

2018 ◽  
Vol 2018 ◽  
pp. 1-8 ◽  
Author(s):  
María-Guadalupe Avila-Novoa ◽  
Maricarmen Iñíguez-Moreno ◽  
Oscar-Alberto Solís-Velázquez ◽  
Jean-Pierre González-Gómez ◽  
Pedro-Javier Guerrero-Medina ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Stainless Steel ◽  
Congo Red ◽  
Biofilm Formation ◽  
Dairy Industry ◽  
Food Contact ◽  
Biofilm Production ◽  
Food Contact Surfaces ◽  
Food Borne ◽  
Contact Surfaces

Staphylococcus aureus is an important food-borne pathogen able to form biofilms. This pathogen is responsible for outbreaks of food-borne illnesses associated with the consumption of milk and dairy products. The aim of this study was to evaluate the biofilm-forming ability of S. aureus isolates, recovered from food contact surfaces in the dairy industry of Jalisco, Mexico. A total of 84 S. aureus strains were evaluated. The isolates were characterized phenotypically by culture on Congo red agar plates. The ability of the strains to form biofilms was investigated in 96-well flat-bottomed microtiter polystyrene plates. Stainless-steel coupons were used as an experimental surface. Biofilm formation was observed, using epifluorescence microscopy and scanning electron microscopy. Detection of the icaADBC genes in S. aureus was performed by the PCR technique. A total of 52.3% (44/84) of the S. aureus strains contained the icaADBC gene that synthesizes polysaccharide intercellular adhesion (PIA) molecules. On Congo red agar, 75% (63/84) of the S. aureus isolates were biofilm producers, 16.6% (14/84) were non-biofilm formers, and 8.3% (7/84) showed a noncharacteristic phenotype. The biofilm production of the S. aureus strains SA-4E, SA-9, SA-13, and SA-19 on stainless-steel coupons was investigated at 25°C for 8 days, and the detected cell population density was approximately 7.15–7.82 log CFU cm−2. In addition to the ability of biofilm production, it is important to highlight that these strains are potential enterotoxin producers as se genes have been previously detected in their genomes. A part of the ability of biofilm production and the determination of the presence of virulence determinants in the genome of S. aureus can contribute to the pathogenicity of strains. Therefore, vigilant food safety practices need to be implemented in the dairy industries regarding FCS to prevent food-borne infections and intoxications due to S. aureus contamination.

scholarly journals Biofilm Formation of Staphylococcus Aureus Isolates From Food-Contact Surfaces of Food Processing Environments of Hospitals

2014 ◽  
Author(s):  
Jessica Bezerra dos Santos Rodrigues ◽  
Neyrijane Targino de Souza ◽  
Vanessa Gonçalves Honório ◽  
Danilo Elias Xavier ◽  
Allan de Jesus dos Reis Albuquerque ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Food Processing ◽  
Biofilm Formation ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces
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