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

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.

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 Influence of temperature and surface kind on biofilm formation by Staphylococcus aureus from food-contact surfaces and sensitivity to sanitizers

Food Control ◽  
2012 ◽  
Vol 25 (2) ◽  
pp. 469-475 ◽  
Author(s):  
Quênia Gramile da Silva Meira ◽  
Isabella de Medeiros Barbosa ◽  
Ana Júlia Alves Aguiar Athayde ◽  
José Pinto de Siqueira-Júnior ◽  
Evandro Leite de Souza
Keyword(s):  
Staphylococcus Aureus ◽  
Biofilm Formation ◽  
Influence Of Temperature ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces

scholarly journals Biofilm formation by Staphylococcus aureus from food contact surfaces in a meat-based broth and sensitivity to sanitizers

2014 ◽  
Vol 45 (1) ◽  
pp. 67-75 ◽  
Author(s):  
Evandro Leite de Souza ◽  
Quênia Gramile Silva Meira ◽  
Isabella de Medeiros Barbosa ◽  
Ana Júlia Alves Aguiar Athayde ◽  
Maria Lúcia da Conceição ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Biofilm Formation ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces

scholarly journals Effects of oregano essential oil and carvacrol on biofilms of Staphylococcus aureus from food-contact surfaces

Food Control ◽  
2017 ◽  
Vol 73 ◽  
pp. 1237-1246 ◽  
Author(s):  
Jessica Bezerra dos Santos Rodrigues ◽  
Rayssa Julliane de Carvalho ◽  
Neyrijane Targino de Souza ◽  
Kleber de Sousa Oliveira ◽  
Octávio Luiz Franco ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Oregano Essential Oil ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces

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.

Sign in / Sign up

Export Citation Format

Share Document