scholarly journals Resistance of Bacterial Biofilms Formed on Stainless Steel Surface to disinfecting Agent

2010 ◽  
Vol 59 (4) ◽  
pp. 281-287 ◽  
Author(s):  
JOANNA KRÓLASIK ◽  
ZOFIA ŻAKOWSKA ◽  
MILENA KRĘPSKA ◽  
LESZEK KLIMEK
Keyword(s):  
Stainless Steel ◽  
Steel Surface ◽  
Micrococcus Luteus ◽  
Cell Number ◽  
Bacterial Biofilms ◽  
Stainless Steel Surface ◽  
Operational Parameters ◽  
Bacterial Strains ◽  
Staphylococcus Hominis

The natural ability of microorganisms for adhesion and biofilm formation on various surfaces is one of the factors causing the inefficiency of a disinfection agent, despite its proven activity in vitro. The aim of the study was to determine the effectiveness of disinfecting substances on bacterial biofilms formed on stainless steel surface. A universally applied disinfecting agent was used in the tests. Bacterial strains: Listeria innocua, Pseudomonas putida, Micrococcus luteus, Staphylococcus hominis strains, were isolated from food contact surfaces, after a cleaning and disinfection process. The disinfecting agent was a commercially available acid specimen based on hydrogen peroxide and peroxyacetic acid, the substance that was designed for food industry usage. Model tests were carried out on biofilm formed on stainless steel (type 304, no 4 finish). Biofilms were recorded by electron scanning microscope. The disinfecting agent in usable concentration, 0.5% and during 10 minutes was ineffective for biofilms. The reduction of cells in biofilms was only 1-2 logarithmic cycles. The use of the agent in higher concentration--1% for 30 minutes caused reduction of cell number by around 5 logarithmic cycles only in the case of one microorganism, M. luteus. For other types: L. innocua, P. putida, S. hominis, the requirements placed on disinfecting agents were not fulfilled. The results of experiments proved that bacterial biofilms are resistant to the disinfectant applied in its operational parameters. Disinfecting effectiveness was achieved after twofold increase of the agent's concentration.

scholarly journals Smells Like Teen Spirit—A Model to Generate Laundry-Associated Malodour In Vitro

2021 ◽  
Vol 9 (5) ◽  
pp. 974
Author(s):  
Marc-Kevin Zinn ◽  
Marco Singer ◽  
Dirk Bockmühl
Keyword(s):  
Volatile Compounds ◽  
Micrococcus Luteus ◽  
Dimethyl Disulfide ◽  
Bacterial Strains ◽  
Dimethyl Trisulfide ◽  
Model Based ◽  
Washing Machines ◽  
Staphylococcus Hominis

Although malodour formation on textiles and in washing machines has been reported to be a very relevant problem in domestic laundry, the processes leading to bad odours have not been studied intensively. In particular, the smell often described as “wet-and-dirty-dustcloth-like malodour” had not been reproduced previously. We developed a lab model based on a bacterial mixture of Micrococcus luteus, Staphylococcus hominis, and Corynebacterium jeikeium, which can produce this odour type and which might allow the detailed investigation of this problem and the development of counteractions. The model uses bacterial strains that have been isolated from malodourous textiles. We could also show that the three volatile compounds dimethyl disulfide, dimethyl trisulfide, and indole contribute considerably to the “wet-fabric-like” malodour. These substances were not only found to be formed in the malodour model but have already been identified in the literature as relevant malodourous substances.

Bacterial attachment and biofilm formation on stainless steel surface and their in vitro inhibition by marine fungal extracts

2018 ◽  
Vol 38 (3) ◽  
pp. e12456 ◽  
Author(s):  
Nor Ainy Mahyudin ◽  
Noor Ifatul Hanim Mat Daud ◽  
Nor-Khaizura Mahmud Ab Rashid ◽  
Belal J. Muhialdin ◽  
Nazamid Saari ◽  
...  
Keyword(s):  
Stainless Steel ◽  
Biofilm Formation ◽  
Steel Surface ◽  
Bacterial Attachment ◽  
Stainless Steel Surface ◽  
In Vitro Inhibition ◽  
Fungal Extracts

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
Sign in / Sign up

Export Citation Format

Share Document