THE CLEANABILITY OF MATERIALS IN CONTACT WITH DAIRY PRODUCTS1

1958 ◽  
Vol 21 (3) ◽  
pp. 68-72 ◽  
Author(s):  
G. L. Hays ◽  
J. D. Burroughs ◽  
D. H. Johns
Keyword(s):  
Stainless Steel ◽  
Dairy Products ◽  
Construction Materials ◽  
Complete Removal ◽  
Radioactive Tracer ◽  
E Coli ◽  
Tracer Techniques ◽  
Equipment Construction ◽  
Dairy Equipment

The removal of air dried soil (dairy products contaminated with E. coli) from the surface of disks of several possible dairy equipment construction materials was determined by both radioactive tracer techniques and bacteriological methods. Both methods showed that cleaning the disks with any of the four types of cleaning compounds effected essentially complete removal of the contaminating soil from the surface of the molded plastics and various finishes of stainless steel which were tested.

scholarly journals Formation of microbial biofilms on stainless steel with different surface roughness

10.5219/1190 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 915-924
Author(s):  
Igor Stadnyk ◽  
Ganna Sabadosh ◽  
Tetiana Hushtan ◽  
Yana Yevchuk
Keyword(s):  
Surface Roughness ◽  
Stainless Steel ◽  
Formation Process ◽  
Dairy Products ◽  
Film Formation ◽  
Dairy Industry ◽  
Spherical Shape ◽  
Technological Equipment ◽  
E Coli ◽  
Dairy Equipment

The physical essence of the formation and influence of bacteria on the surface of technological equipment in the dairy industry is considered as an essential factor leading to contamination of dairy products and is a major hygienic problem. The ability of microorganisms on the surfaces of technological equipment to form biofilm forms and requirements for steel grade, relief, and its roughness were analysed. The effect of surface roughness on promoting or preventing adhesion and reproduction of biofilm forms of bacteria, which reduce the efficiency of sanitary processing of dairy equipment and thereby increase the microbial contamination of dairy products with shortened shelf life, is substantiated. Research about the process of bacterial adhesion to the surface of metals with different roughness depending on the size and shape is presented. It is found that on the surface of stainless steel with roughness 2.687 ±0.014 micron film formation process in Escherichia coli and Staphylococcus aureus are similar from 3 to 24 hours and does not depend on the size of the bacteria, and accordingly allows us to argue that rod-shaped and coccid bacteria attach freely in the hollows of the roughness are the beginning of the process of the first stage of biofilm formation. It is found that on the surface of stainless steel with roughness 0.95 ±0.092 micron film formation process in S. aureus is more intense than in E. coli. Thus, within 3 hours of incubation, the density of biofilms formed S. aureus was 1.2 times bigger than biofilms E. coli, by the next 15 hours of incubation formed biofilms S. aureus were, on average, 1.3 times denser. It is established that S. aureus due to its spherical shape is able to fit in the hollows of the roughness 0.95 ±0.092 μm and faster to adhere to the surface at the same time. E. coli, due to its rod-like shape, with such surface roughness, can adhere to the cavities only over its entire length. It is proved that by surface roughness 0.63 ±0.087 μm film intensity S. aureus was, on average, 1.4 times faster than E. coli, for roughness 0.16 ±0.018 micron film formation process took place equally for S. aureus and E. coli, but biofilms were lower in density than those formed on roughness 0.63 ±0.087 micron. Studies suggest that the use of equipment in the dairy industry with a roughness of less than 0.5 microns will reduce the attachment of microorganisms to the surface and reduce the contamination of dairy products.

scholarly journals STUDY OF THE INFLUENCE OF SAVINASE®EVITY16L ENZYME ON BIOFILMS FORMATION OF STAPHYLOCOCCUS AUREUS ON STAINLESS STEEL WITH DIFFERENT ROUGHNESS

2019 ◽  
Vol 2 ◽  
pp. 26-32 ◽  
Author(s):  
Mykola Kukhtyn ◽  
Khrystyna Kravcheniuk ◽  
Ludmila Beyko ◽  
Yulia Horiuk ◽  
Oleksandr Skliar ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Surface Roughness ◽  
Stainless Steel ◽  
Dairy Products ◽  
Proteolytic Enzyme ◽  
Proteolytic Enzymes ◽  
Dairy Production ◽  
Steel Surfaces ◽  
Dairy Equipment ◽  
Biofilm Matrix

Microbial films formation on the dairy equipment creates a serious problem, because they are difficult to eliminate by washing and disinfecting means that results in contaminating dairy products by microorganisms. The aim of the work was to study the influence of Savinase®Evity 16L proteolytic enzyme on the process of destructing biofilms, formed by Staphylococcus aureus on stainless steel with different surface roughness. It has been established, that surface roughness of stainless steel influences the process of Savinase®Evity 16L enzyme penetration in a hollow and prevents the destruction of the biofilm matrix, created by Staphylococcus aureus. It has been revealed, that after the influence of a proteolytic enzyme on Staphylococcus aureus biofilms, created on steel with roughness 0,16±0,018 mcm, the density decreased in 4,0 times (р≤0,05), comparing with a condition before processing. At roughness 0,63±0,087 mcm the density of formed biofilms decreased at the effect of Savinase®Evity 16L in 3,3times (р≤0,05) and the biofilm was characterized as a weak one. At the same time at stainless steel surfaces with roughness 2,68–0,95mcm, the density of biofilms decreased in 2,3–2,1times (р≤0,05), comparing with a condition before processing, and they were characterized as ones of the middle density. It has been also revealed, that the degradation intensity of biofilms under the influence of Savinase®Evity 16L enzyme at roughness 2,68–0,95 mcm was 1,7–1,9 times (р≤0,05) lower than at the surface with roughness 0,16±0,018 mcm. So, the revealed degradation features of a biofilm, created by Staphylococcus aureus at surfaces of stainless steel of different roughness at the influence of Savinase®Evity 16L proteolytic enzyme give a possibility to substantiate the addition of proteolytic enzymes to the composition of washing means for dairy production. It is also offered to process the surface to the roughness no more than 0,63 mcm for producing food steel for raising the effectiveness of biofilms destruction by enzymes and for the sanitary processing.

Antimicrobial Effects of Zataria multiflora and Ocimum basilicum on Escherichia coli O157:H7 During Ripening of Traditional Lighvan Cheese

2020 ◽  
Vol 16 (3) ◽  
pp. 373-380
Author(s):  
Mohammad B. Zendeh ◽  
Vadood Razavilar ◽  
Hamid Mirzaei ◽  
Khosrow Mohammadi
Keyword(s):  
Escherichia Coli ◽  
Essential Oils ◽  
Dairy Products ◽  
Antimicrobial Agents ◽  
Escherichia Coli O157 ◽  
Zataria Multiflora ◽  
Antimicrobial Effects ◽  
E Coli ◽  
Common Causes ◽  
Lighvan Cheese

Background: Escherichia coli O157:H7 is one of the most common causes of contamination in Lighvan cheese processing. Using from natural antimicrobial essential oils is applied method to decrease the rate of microbial contamination of dairy products. The present investigation was done to study the antimicrobial effects of Z. multiflora and O. basilicum essential oils on survival of E. coli O157:H7 during ripening of traditional Lighvan cheese. Methods: Leaves of the Z. multiflora and O. basilicum plants were subjected to the Clevenger apparatus. Concentrations of 0, 100 and 200 ppm of the Z. multiflora and 0, 50 and 100 ppm of O. basilicum essential oils and also 103 and 105 cfu/ml numbers of E. coli O157:H7 were used. The numbers of the E. coli O157:H7 bacteria were analyzed during the days 0, 30, 60 and 90 of the ripening period. Results: Z. multiflora and O. basilicum essential oils had considerable antimicrobial effects against E. coli O157:H7. Using the essential oils caused decrease in the numbers of E. coli O157:H7 bacteria in 90th days of ripening (P <0.05). Using from Z. multiflora at concentration of 200 ppm can reduce the survival of E. coli O157:H7 in Lighvan cheese. Conclusion: Using Z. multiflora and O. basilicum essential oils as good antimicrobial agents can reduce the risk of foodborne bacteria and especially E. coli O157:H7 in food products.

377. Corrosion by commercial sodium hypochlorites and its inhibition

1949 ◽  
Vol 16 (1) ◽  
pp. 23-38 ◽  
Author(s):  
G. H. Botham ◽  
G. A. Dummett
Keyword(s):  
Stainless Steel ◽  
Sodium Silicate ◽  
Sodium Hypochlorite ◽  
Storage Conditions ◽  
Simple Equation ◽  
Nickel Silver ◽  
Copper Nickel ◽  
Dairy Equipment ◽  
Cast Stainless Steel ◽  
Bactericidal Efficiency

Commercial sodium hypochlorites, whether containing KMnO4 or not, are shown to be corrosive at 150 p.p.m. available chlorine and 40° C. to metals such as aluminium, tinned copper, nickel silver and cast stainless steel (18 Cr, 8 Cu, 3 Mo) which are used in dairy equipment. Hypochlorites containing KMnO4 when aged are potentially dangerous to wrought 18/8 stainless steel. The attack is by pitting and therefore especially dangerous to all the metals investigated, and, in general, increases with increase of time of exposure and temperature.Decay of sodium hypochlorite solutions results in conversion of NaOCl to NaCl and NaC103, which reaction is shown to follow a simple equation fairly closely in various storage conditions.Attack on metals by sodium hypochlorite can be efficiently inhibited by addition of sodium silicate, which has a specific action in addition to the effect exerted by increase of alkalinity. NaOH and Na2CO3 additions to the same pH are not so effective and increase attack on aluminium.Increase of pH from 9 to 10·5 by addition of Na2CO3 or sodium silicate reduces bactericidal efficiency of hypochlorites to the same extent.

Antibacterial Activity of Reactive Quaternary Ammonium Compounds in Solution and in Nonleachable Coatings

2011 ◽  
Vol 74 (12) ◽  
pp. 2107-2112 ◽  
Author(s):  
G. GOZZELINO ◽  
D. E. ROMERO TOBAR ◽  
N. CHAITIEMWONG ◽  
W. HAZELEGER ◽  
R. BEUMER
Keyword(s):  
Stainless Steel ◽  
Quaternary Ammonium ◽  
Acrylic Resin ◽  
Maximum Activity ◽  
E Coli ◽  
Alkyl Chains ◽  
Acrylic Resins ◽  
Antibacterial Polymers ◽  
Order Of Magnitude ◽  
Free Films

Antibacterial polymers suitable for coating applications without leaching of the biocidal component have been obtained by UV copolymerization of acrylic resins with acrylic monomers containing quaternary ammonium moieties. Suitable reactive biocides, based on quaternary ammonium monomers (QAMs), endowed with undecylacryloyl group and alkyl chains with 2 (QAM-C2), 8 (QAM-C8), and 16 (QAM-C16) carbon atoms have been synthesized. Aqueous solutions of QAMs showed biocidal activity against Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes strains both in suspension and adhered to stainless steel surfaces. QAM-C16 and QAM-C8 evidenced higher activity toward bacteria in suspension and on stainless steel, respectively. The QAMs have shown sufficient reactivity to be copolymerized, by UV irradiation, with a commercial urethane acrylic resin for coating. Bioactivity tests, performed on free films of crosslinked coatings containing 1% of copolymerized QAM, have shown an increasing inactivation effect in the order of magnitude L. monocytogenes &lt; E. coli &lt; S. aureus with a maximum activity of the QAM-C8.

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