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 ◽  
...  

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 > 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 < 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.

Food Control ◽  
2010 ◽  
Vol 21 (4) ◽  
pp. 549-553 ◽  
Author(s):  
Maíra Maciel Mattos de Oliveira ◽  
Danilo Florisvaldo Brugnera ◽  
Maria das Graças Cardoso ◽  
Eduardo Alves ◽  
Roberta Hilsdorf Piccoli

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

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.  


2010 ◽  
Vol 41 (1) ◽  
pp. 97-106 ◽  
Author(s):  
Maíra Maciel Mattos de Oliveira ◽  
Danilo Florisvaldo Brugnera ◽  
Eduardo Alves ◽  
Roberta Hilsdorf Piccoli

2018 ◽  
Vol 81 (4) ◽  
pp. 582-592 ◽  
Author(s):  
HYE RI JEON ◽  
MI JIN KWON ◽  
KI SUN YOON

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.


2017 ◽  
Vol 81 (1) ◽  
pp. 37-42 ◽  
Author(s):  
Woo-Ju Kim ◽  
Ki-Ok Jeong ◽  
Dong-Hyun Kang

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.


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