scholarly journals The Antimicrobial Effect of Radiant Catalytic Ionization on the Bacterial Attachment and Biofilm Formation by Selected Foodborne Pathogens under Refrigeration Conditions

2020 ◽  
Vol 10 (4) ◽  
pp. 1364
Author(s):  
Krzysztof Skowron ◽  
Karolina Jadwiga Skowron ◽  
Justyna Bauza-Kaszewska ◽  
Ewa Wałecka-Zacharska ◽  
Joanna Kwiecińska-Piróg ◽  
...  
Keyword(s):  
Foodborne Pathogens ◽  
Glass Surface ◽  
Biofilm Formation ◽  
Food Industry ◽  
Salmonella Enteritidis ◽  
Antimicrobial Effect ◽  
Bacterial Attachment ◽  
Efficiency Coefficient ◽  
Food Contact Surfaces ◽  
Reduction Efficiency

The decontamination of food contact surfaces is a major problem for the food industry. The radiant catalytic ionization (RCI) method, based on the ionization process, may be an alternative for conventional decontamination procedures. The advantage of this technique is the possibility of its application to household refrigerating appliances and industrial cold rooms. This study aimed to assess the effect of RCI on the reduction of Campylobacter jejuni, Listeria monocytogenes, and Salmonella Enteritidis from the biofilms formed on a glass surface under refrigeration conditions. Bacterial biofilms were exposed to RCI for 24 h and after 12 (variant I) and 72 h (variant II) of the glass surface contamination. In the last variant (III), the contaminated meat was placed on the glass surface in the refrigerator and subjected to RCI treatment for 72 h. The significantly highest values of absolute reduction efficiency coefficient E were found for the bacterial attachment stage of biofilm formation (variant I). The research proves the efficiency of the RCI method in the reduction of bacteria number from a glass surface.

scholarly journals Biofilms in the food industry – impact on human health

2021 ◽  
Vol 854 (1) ◽  
pp. 012015
Author(s):  
I Cirkovic
Keyword(s):  
Human Health ◽  
Foodborne Pathogens ◽  
Biofilm Formation ◽  
Food Industry ◽  
The Elderly ◽  
Foodborne Diseases ◽  
Food Spoilage ◽  
Subsequent Formation ◽  
Food Manufacturing ◽  
Food Contact Surfaces

Abstract Biofilms are complex microbial communities formed by one and more species embedded in an extracellular polymeric matrix of different compositions depending on the attached microbial species and the type of food manufacturing. Attachment of bacteria to food contact surfaces and the subsequent formation of biofilms can cause equipment damage, food spoilage and even human diseases. Foodborne diseases associated with biofilms in the food industry can be intoxications or infections and can have great impact on human health. Foodborne pathogens that express capacity for biofilm formation under different conditions in the food industry, and that are in the scope of our investigations, are Salmonella (which, on contaminating a food pipeline biofilm, could induce massive outbreaks and even death in children and elderly) and Listeria monocytogenes (a ubiquitous bacterium that can cause abortion in pregnant women and other serious complications in children and the elderly).

scholarly journals Bacteriophages and Their Role in Food Safety

2012 ◽  
Vol 2012 ◽  
pp. 1-13 ◽  
Author(s):  
Sanna M. Sillankorva ◽  
Hugo Oliveira ◽  
Joana Azeredo
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Food Industry ◽  
Farm Animals ◽  
General Introduction ◽  
Natural Antimicrobial ◽  
Animal Products ◽  
Bacterial Diseases ◽  
Food Contact Surfaces ◽  
Horticultural Products

The interest for natural antimicrobial compounds has increased due to alterations in consumer positions towards the use of chemical preservatives in foodstuff and food processing surfaces. Bacteriophages fit in the class of natural antimicrobial and their effectiveness in controlling bacterial pathogens in agro-food industry has led to the development of different phage products already approved by USFDA and USDA. The majority of these products are to be used in farm animals or animal products such as carcasses, meats and also in agricultural and horticultural products. Treatment with specific phages in the food industry can prevent the decay of products and the spread of bacterial diseases and ultimately promote safe environments in animal and plant food production, processing, and handling. This is an overview of recent work carried out with phages as tools to promote food safety, starting with a general introduction describing the prevalence of foodborne pathogens and bacteriophages and a more detailed discussion on the use of phage therapy to prevent and treat experimentally induced infections of animals against the most common foodborne pathogens, the use of phages as biocontrol agents in foods, and also their use as biosanitizers of food contact surfaces.

Salmonella enterica Biofilm Formation and Density in the Centers for Disease Control and Prevention's Biofilm Reactor Model Is Related to Serovar and Substratum

2013 ◽  
Vol 76 (4) ◽  
pp. 662-667 ◽  
Author(s):  
M. CORCORAN ◽  
D. MORRIS ◽  
N. DE LAPPE ◽  
J. O'CONNOR ◽  
P. LALOR ◽  
...  
Keyword(s):  
Salmonella Typhimurium ◽  
Foodborne Pathogens ◽  
Salmonella Enterica ◽  
Salmonella Enteritidis ◽  
Biofilm Reactor ◽  
Reactor Model ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces ◽  
Production Areas

Foodborne pathogens can attach to, and survive on, food contact surfaces for long periods by forming a biofilm. Salmonella enterica is the second most common cause of foodborne illness in Ireland. The ability of S. enterica to form a biofilm could contribute to its persistence in food production areas, leading to cross-contamination of products and surfaces. Arising from a large foodborne outbreak of S. enterica serovar Agona associated with a food manufacturing environment, a hypothesis was formulated that the associated Salmonella Agona strain had an enhanced ability to form a biofilm relative to other S. enterica. To investigate this hypothesis, 12 strains of S. enterica, encompassing three S. enterica serovars, were assessed for the ability to form a biofilm on multiple food contact surfaces. All isolates formed a biofilm on the contact surfaces, and there was no consistent trend for the Salmonella Agona outbreak strain to produce a denser biofilm compared with other strains of Salmonella Agona or Salmonella Typhimurium. However, Salmonella Enteritidis biofilm was considerably less dense than Salmonella Typhimurium and Salmonella Agona biofilms. Biofilm density was greater on tile than on concrete, polycarbonate, stainless steel, or glass.

scholarly journals Durability Assessment of a Plasma-Polymerized Coating with Anti-Biofilm Activity against L. monocytogenes Subjected to Repeated Sanitization

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2849
Author(s):  
Ignacio Muro-Fraguas ◽  
Paula Fernández-Gómez ◽  
Rodolfo Múgica-Vidal ◽  
Ana Sainz-García ◽  
Elisa Sainz-García ◽  
...  
Keyword(s):  
Sodium Hypochlorite ◽  
Peracetic Acid ◽  
Biofilm Formation ◽  
Physicochemical Characterization ◽  
Bacterial Attachment ◽  
Functional Coating ◽  
Food Contact Surfaces ◽  
Aisi 316 Stainless Steel ◽  
Durability Assessment ◽  
Aisi 316

Biofilm formation on food-contact surfaces is a matter of major concern causing food safety and spoilage issues to this sector. The aim of this study was to assess the durability of the anti-biofilm capacity of a plasma-polymerized coating composed of a base coating of (3-aminopropyl)triethoxysilane (APTES) and a functional coating of acrylic acid (AcAc). Coated and uncoated AISI 316 stainless steel (SS) plates were subjected to five sanitization cycles with sodium hypochlorite (0.05%) and peracetic acid (0.5%). The effectiveness of the coating for the inhibition of multi-strain Listeria monocytogenes biofilm formation was confirmed using a three-strain cocktail, which was grown on the SS plates at 12 °C for 6 days. Compared to the uncoated SS, relative biofilm productions of 14.6% on the non-sanitized coating, 27.9% on the coating after sanitization with sodium hypochlorite, and 82.3% on the coating after sanitization with peracetic acid were obtained. Morphological and physicochemical characterization of the coatings suggested that the greater anti-biofilm effectiveness after sanitization with sodium hypochlorite was due to the high pH of this solution, which caused a deprotonation of the carboxylic acid groups of the functional coating. This fact conferred it a strong hydrophilicity and negatively charged its surface, which was favorable for preventing bacterial attachment and biofilm formation.

Understanding of food biofilms by the application of omics techniques

2021 ◽  
Author(s):  
Lei Yuan ◽  
Fedrick C Mgomi ◽  
Zhenbo Xu ◽  
Ni Wang ◽  
Guoqing He ◽  
...  
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Food Processing ◽  
Biofilm Formation ◽  
Food Industry ◽  
Processing Conditions ◽  
Protective Barrier ◽  
And Control

Biofilms constitute a protective barrier for foodborne pathogens to survive under stressful food processing conditions. Therefore, studies into the development and control of biofilms by novel techniques are vital for the food industry. In recent years, foodomics techniques have been developed for biofilm studies, which contributed to a better understanding of biofilm behavior, physiology, composition, as well as their response to antibiofilm methods at different molecular levels including genes, RNA, proteins and metabolic metabolites. Throughout this review, the main studies where foodomics tools used to explore the mechanisms for biofilm formation, dispersal and elimination were reviewed. The data summarized from relevant studies are important to design novel and appropriate biofilm elimination methods for enhancing food safety at any point of food processing lines.

scholarly journals Salmonella Enteritidis forms biofilm under low temperatures on different food industry surfaces

2019 ◽  
Vol 49 (7) ◽  
Author(s):  
Bruna Webber ◽  
Amauri Picollo de Oliveira ◽  
Emanuele Serro Pottker ◽  
Luciane Daroit ◽  
Rafael Levandowski ◽  
...  
Keyword(s):  
Stainless Steel ◽  
Peracetic Acid ◽  
Low Temperatures ◽  
Biofilm Formation ◽  
Food Industry ◽  
Salmonella Enteritidis ◽  
Food Preservation ◽  
Hot Water ◽  
Influence Of Temperature On ◽  
Steel Surfaces

ABSTRACT: We evaluated the influence of temperature on the ability of Salmonella Enteritidis (SE) to form biofilms on stainless steel, polyethylene, and polyurethane surfaces under different hygiene procedures. These materials were placed on SE culture and incubated at 42±1 ºC, 36±1 ºC, 25±1 ºC, 9±1 ºC, and 3±1 ºC for 4, 8, 12, and 24 h. Hot water at 45 ºC and 85 ºC, 0.5% peracetic acid solution, and 1% quaternary ammonia were used for hygienization. Biofilm formation occurred at all temperatures evaluated, highlighting at 3 ºC which has not been reported as an ideal temperature for the adhesion of SE to these materials. The SE adhered more often to polyethylene surfaces than to polyurethane and stainless steel surfaces (P<0.05). Peracetic acid and water at 85 ºC had similar hygienization efficiency (P<0.05) followed by quaternary ammonia whereas water at 45 ºC was not effective. SE adhered to these materials under low temperatures which to date have been deemed safe for food preservation.

scholarly journals Salmonella enterica Enteritidis Biofilm Formation and Viability on Regular and Triclosan-Impregnated Bench Cover Materials

2011 ◽  
Vol 74 (1) ◽  
pp. 32-37 ◽  
Author(s):  
DIANA RODRIGUES ◽  
PILAR TEIXEIRA ◽  
ROSÁRIO OLIVEIRA ◽  
JOANA AZEREDO
Keyword(s):  
Salmonella Enterica ◽  
Biofilm Formation ◽  
Salmonella Enteritidis ◽  
Bacterial Colonization ◽  
Disease Outbreaks ◽  
Bacteriostatic Activity ◽  
Contact Materials ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Microbial Attachment

Contamination of food contact surfaces by microbes such as Salmonella is directly associated with substantial industry costs and severe foodborne disease outbreaks. Several approaches have been developed to control microbial attachment; one approach is the development of food contact materials incorporating antimicrobial compounds. In the present study, Salmonella enterica Enteritidis adhesion and biofilm formation on regular and triclosan-impregnated kitchen bench stones (silestones) were assessed, as was cellular viability within biofilms. Enumeration of adhered cells on granite, marble, stainless steel, and silestones revealed that all materials were prone to bacterial colonization (4 to 5 log CFU/cm2), and no significant effect of triclosan was found. Conversely, results concerning biofilm formation highlighted a possible bacteriostatic activity of triclosan; smaller amounts of Salmonella Enteritidis biofilms were formed on impregnated silestones, and significantly lower numbers of viable cells (1 × 105 to 1 × 106 CFU/cm2) were found in these biofilms than in those on the other materials (1 × 107 CFU/cm2). All surfaces tested failed to promote food safety, and careful utilization with appropriate sanitation of these surfaces is critical in food processing environments. Nevertheless, because of its bacteriostatic activity, triclosan incorporated into silestones confers some advantage for controlling microbial contamination.

Biofilm Formation by Salmonella enteritidis on Food Contact Surfaces

2008 ◽  
Vol 8 (2) ◽  
pp. 502-505 ◽  
Author(s):  
Mahdavi Manijeh ◽  
Jalali Mohammad ◽  
Kasra Kermanshahi Roha
Keyword(s):  
Biofilm Formation ◽  
Salmonella Enteritidis ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces

Modulation of Cell Surface Hydrophobicity and Attachment of Bacteria to Abiotic Surfaces and Shrimp by Malaysian Herb Extracts

2012 ◽  
Vol 75 (8) ◽  
pp. 1507-1511 ◽  
Author(s):  
YEW WOH HUI ◽  
GARY A. DYKES
Keyword(s):  
Stainless Steel ◽  
Foodborne Pathogens ◽  
Salmonella Enteritidis ◽  
Cell Surface Hydrophobicity ◽  
Surface Hydrophobicity ◽  
Bacterial Attachment ◽  
Water Extracts ◽  
Bacterial Hydrophobicity ◽  
Herb Extracts ◽  
Herb Extract

The use of simple crude water extracts of common herbs to reduce bacterial attachment may be a cost-effective way to control bacterial foodborne pathogens, particularly in developing countries. The ability of water extracts of three common Malaysian herbs (Andrographis paniculata, Eurycoma longifolia, and Garcinia atroviridis) to modulate hydrophobicity and attachment to surfaces of five food-related bacterial strains (Bacillus cereus ATCC 14576, Escherichia coli ATCC 25922, Pseudomonas aeruginosa ATCC 10145, Salmonella Enteritidis ATCC 13076, Staphylococcus aureus ATCC 25923) were determined. The bacterial attachment to hydrocarbon assay was used to determine bacterial hydrophobicity. Staining and direct microscopic counts were used to determine attachment of bacteria to glass and stainless steel. Plating on selective media was used to determine attachment of bacteria to shrimp. All extracts were capable of either significantly (P &lt; 0.05) increasing or decreasing bacterial surface hydrophobicity, depending on the herb extract and bacteria combination. Bacterial attachment to all surfaces was either significantly (P &lt; 0.05) increased or decreased, depending on the herb extract and bacteria combination. Overall, hydrophobicity did not show a significant correlation (P &gt; 0.05) to bacterial attachment. For specific combinations of bacteria, surface material, and plant extract, significant correlations (R &gt; 0.80) between hydrophobicity and attachment were observed. The highest of these was observed for S. aureus attachment to stainless steel and glass after treatment with the E. longifolia extract (R = 0.99, P &lt; 0.01). The crude water herb extracts in this study were shown to have the potential to modulate specific bacterial and surface interactions and may, with further work, be useful for the simple and practical control of foodborne pathogens.

scholarly journals Potential of Frangula alnus to contribute to food safety: antibiofilm effect against Staphylococcus aureus

2021 ◽  
Vol 854 (1) ◽  
pp. 012024
Author(s):  
S Djukanovic ◽  
S Cvetkovic ◽  
T Ganic ◽  
B Nikolic ◽  
D Mitic-Culafic
Keyword(s):  
Staphylococcus Aureus ◽  
Biofilm Formation ◽  
Food Industry ◽  
Antibacterial Agents ◽  
Multidrug Resistant ◽  
Antibiofilm Activity ◽  
Food Contact Surfaces ◽  
Food Borne ◽  
Frangula Alnus ◽  
Processed Products

Abstract Contamination by numerous food-borne pathogens is a major challenge facing the food industry daily. Even though there are many strategies in the fight against contamination, pathogens able to attach to different surfaces and form biofilms are the biggest concern. Staphylococcus aureus is a common food-borne pathogen capable of forming biofilms on foods and food contact surfaces. The prevalence of multidrug resistant S. aureus is high in raw products, high-protein foods and processed products. Bearing in mind S. aureus resistance to numerous antibacterial agents, the aim of this study was to investigate antibiofilm activity of an ethyl-acetate extract of the medicinal plant, Frangula alnus, against S. aureus ATCC 25923 and S. aureus ATCC 43300. It was demonstrated that extract reduced survival of both tested strains by up to 67%. Furthermore, quantification of biofilm biomass showed that extract possesses the extraordinary ability to inhibit biofilm formation of both tested strains (up to 91%). On the other hand, the effect on preformed biofilm was less pronounced and measured only for S. aureus ATCC 43300, wherein about 28% of preformed biofilm was eradicated. The results obtained in this study encourage further investigation of F. alnus as a novel antibiofilm agent or preservative in the food industry.

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