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.

scholarly journals Bactericidal efficacy of slightly acidic electrolyzed water (SAEW) against Listeria monocytogenes planktonic cells and biofilm on food-contact surfaces

2022 ◽  
Author(s):  
Jianxiong Hao ◽  
Junyi Zhang ◽  
Xueqi Zheng ◽  
Dandan Zhao
Keyword(s):  
Stainless Steel ◽  
Treatment Time ◽  
Planktonic Cells ◽  
Electrolyzed Water ◽  
Log Reduction ◽  
Food Contact ◽  
Bactericidal Efficacy ◽  
Food Contact Surfaces ◽  
Contact Surfaces ◽  
Glass Surfaces

Abstract In the present study, the bactericidal efficacy of slightly acidic electrolyzed water (SAEW) against L. monocytogenes planktonic cells and biofilm on food-contact surfaces including stainless steel and glass was systematically evaluated. The results showed that SAEW (pH of 5.09 and available chlorine concentration (ACC) of 60.33 mg/L) could kill L. monocytogenes on food-contact surfaces completely in 30 s, whose disinfection efficacy is equal to that of NaClO solutions (pH of 9.23 and ACC of 253.53 mg/L). The results showed that long exposure time and high ACC contributed to the enhancement of the disinfection efficacy of SAEW on L. monocytogenes on food-contact surfaces. Moreover, the log reduction of SAEW treatment presented an increasing tendency within the prolonging of treatment time when SAEW was used to remove the L. monocytogenes biofilm formed on stainless steel and glass surfaces, which suggested that SAEW could remove L. monocytogenes biofilm effectively and its disinfection efficacy is equal to (in case of stainless steel) or higher than (in case of glass) that of high ACC of NaClO solutions. In addition, the results of the crystal violet staining and scanning electron microscopy (SEM) also demonstrated that SAEW treatment could remove the L. monocytogenes biofilm on 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 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

scholarly journals Bacteriophage Intervention Effectively Kills Listeria on Food Contact Surface Materials

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
S. Sirdesai ◽  
B. De Vegt ◽  
R. Peterson ◽  
A. Moncho ◽  
J. Van Mierlo
Keyword(s):  
Stainless Steel ◽  
Food Processing ◽  
P Value ◽  
Bacterial Reduction ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Processing Plants ◽  
Food Contact Surface ◽  
Contact Surfaces ◽  
Phage Treatment

ObjectivesListeria is a pathogenic bacterium that is widespread in nature and can enter food processing plants through many vectors, like raw materials, process waste and personnel. Food processors work hard to keep Listeria out of the environment, but it can at times be found from food contact surfaces to floor drains. The sanitation can be compounded when equipment is pitted or cracked creating a harborage or niche in which Listeria can grow. Many control strategies for cleaning and biofilm removal have been put into place but may not suffice in eliminating Listeria from the food contact surface or environment. Bacteriophages are now being used to tackle these pathogens in food processing environments. Since they only target specific bacteria, they are harmless to humans, animals and plants, while effectively eliminating Listeria.This study determines the efficacy of a commercially available bacteriophage product, PhageGuard Listex, against Listeria on commonly found materials in food processing plants (stainless steel and UHMW polyethylene). Efficacy was determined by applying two phage concentrations, as well as two exposure times.Materials and MethodsOvernight cultures of L. monocytogenes ATCC13832 and L. innocua ATCC51742 were mixed in equal parts to create a Listeria cocktail (2 × 109 CFU/cm2). Sterile coupons (100 cm2) of stainless steel or UHMW polyethylene were artificially inoculated with the cocktail at 2.5ML/cm2 and left to dry at 37°C until completely dry. Subsequently, coupons were treated with 2 × 107 or 1 × 108 Plaque Forming Units (PFU)/cm2 using a spray system and incubated at room temperature for 1 and 3 h, before retrieval and enumeration of bacteria on selective agar plates. Sample size n:3. Results were analyzed using two-way ANOVA, with Dunnett’s multiple comparisons test on the normalized data.ResultsA dose dependent response to the phage treatment was observed, where an increasing phage concentration resulted in an increase in Listeria kill on both surfaces. On stainless steel, a treatment dose of 2 × 107 PFU/cm2 resulted in a statistically significant bacterial reduction of 1.27 log after 1 h (p value < 0.0001), while application of 1 × 108 PFU/cm2 showed a 2.16 log reduction (p value < 0.0001). On UHMW polyethylene, a bacterial reduction of 0.47 log was observed 1 h after applying 2 × 107 PFU/cm2, while the application of 1 × 108 PFU/cm2 led to a reduction of 1.95 log. However, these reductions were not statistically significant (p value > 0.05). After 3 h of treatment, the reductions were slightly higher in both materials (Table 3). After this time, the difference between control and 5% treatment on UHMW polyethylene obtained a p-value < 0.05.ConclusionPhage technology is an easy and safe intervention which can be used as an additional tool to control Listeria in processing environments. The above results indicate that the commercially available phage solution, PhageGuard Listex, can reduce Listeria contamination on food contact surfaces by 0.4 to 3.4 logs after 3 h of treatment.Table 3Log reduction of Listeria cells after applicatio nof two bacteriophage concentrations, measured at 1 and 3 h post phage treatment

Efficacy of saturated steam against Listeria innocua biofilm on common food-contact surfaces

Food Control ◽  
2021 ◽  
Vol 125 ◽  
pp. 107988
Author(s):  
Zi Hua ◽  
Frank Younce ◽  
Juming Tang ◽  
Dojin Ryu ◽  
Barbara Rasco ◽  
...  
Keyword(s):  
Listeria Innocua ◽  
Saturated Steam ◽  
Food Contact ◽  
Common Food ◽  
Food Contact Surfaces ◽  
Contact Surfaces

Concentration and Detection of Caliciviruses from Food Contact Surfaces

2002 ◽  
Vol 65 (6) ◽  
pp. 999-1004 ◽  
Author(s):  
ANIL TAKU ◽  
BALDEV R. GULATI ◽  
PAUL B. ALLWOOD ◽  
KERRIN PALAZZI ◽  
CRAIG W. HEDBERG ◽  
...  
Keyword(s):  
Stainless Steel ◽  
Food Service ◽  
Contact Period ◽  
Norwalk Virus ◽  
Buffer Solution ◽  
Simple Method ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces ◽  
Elution Method

Outbreaks of human Norwalk virus (NV) and Norwalk-like viruses often originate in food service establishments. No reliable method is available for the detection of these human caliciviruses on food contact surfaces. We describe a simple method for the detection of NV from stainless steel work surfaces using cultivable feline calicivirus (FCV) as a model. Stainless steel surfaces were artificially contaminated with known amounts of FCV, followed by its elution in a buffer solution. Three methods of virus elution were compared. In the first method, moistened cotton swabs or pieces of nylon filter (1MDS) were used to elute the contaminating virus. The second method consisted of flooding the contaminated surface with eluting buffer, allowing it to stay in contact for 15 min, followed by aspiration of the buffer (aspiration method) after a contact period of 15 min. The third method, the scraping-aspiration method, was similar to the aspiration method, except that the surfaces were scraped with a cell scraper before buffer aspiration. Maximum virus recovery (32 to 71%) was obtained with the scraping-aspiration method using 0.05 M glycine buffer at pH 6.5. Two methods (organic flocculation and filter adsorption elution) were compared to reduce the volume of the eluate recovered from larger surfaces. The organic flocculation method gave an average overall recovery of 55% compared to the filter-adsorption-elution method, which yielded an average recovery of only 8%. The newly developed method was validated for the detection of NV by artificial contamination of 929-cm2 stainless steel sheets with NV-positive stool samples and for the detection of the recovered virus by reverse transcription–polymerase chain reaction.

Simple, Accurate Method for Evaluating the Amount of Fat and Protein Residue on a Food Contact Surface1,2

1984 ◽  
Vol 47 (10) ◽  
pp. 762-764
Author(s):  
H. E. HUFF ◽  
M. E. ANDERSON ◽  
R. T. MARSHALL
Keyword(s):  
Stainless Steel ◽  
Recovery Rate ◽  
Gravimetric Method ◽  
Accurate Method ◽  
Food Grade ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Different Types ◽  
Contact Surfaces ◽  
Pork Fat

The objective of this research was to evaluate a method for quantitatively removing pork fat and blood plasma from different food contact surfaces - glass, stainless steel, plastic and food grade belting. Two studies were conducted. In the first study, a mass balance procedure was used to determine whether the developed method could remove virtually all the fat or protein placed on stainless steel and glass. In the second study, a gravimetric method was used to verify that the amount of fat on test strips could be harvested and quantified as residue. A recovery rate of from 98% or 100% was achieved for the different types of food contact surfaces.

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