Abstract
The biofilm formation on equipment surfaces in dairy manufacturing is a major concern for industry and consumers alike, which may affect the safety and quality of dairy products. In order to identify the bio-contamination risk of materials commonly used in dairy manufacturing, adhesion of Staphylococcus aureus on glass coated by two kinds of UHT milk (whole milk and skimmed milk) was investigated. It is known that adhesion is mainly governed by surface physicochemical properties, for that, the effect of milk components on physicochemical properties of glass and bacterial surfaces were exanimated through contact angle measurements. MATLAB software was used to evaluate the ability of S. aureus adhesion on glass. The hydrophobic quantitative and electron acceptor characteristics of the glass appear to increase with the presence of fat in milk, while its electron donor property decreases with this component. The percentage of occupied surface of untreated glass was more important than in treated surfaces for 50% of the strains studied. As well, the percentage of occupied surface by bacterial strains in untreated glass by skimmed milk is generally more important compared to the whole milk. Therefore, the risk of bio-contamination of untreated glass is more favorable for bacteria cultured in skimmed milk compared to these in whole milk but the bio-contamination risk on covered glass by milk is not milk dependent and is strain dependent.
Highlights
Every year, microbial contamination costs the food industry several millions of dollars, linked to significant losses of products that do not meet consumer expectations: degraded products containing an unacceptable number of contaminants in terms of both degradation and pathogenicity [1] [2]
In order to identify the bio-contamination risk of materials commonly used in dairy manufacturing, adhesion of Staphylococcus aureus on glass coated by two kinds of ultra-high temperature (UHT) milk was investigated
It is known that adhesion is mainly governed by surface physicochemical properties, for that, the effect of milk components on physicochemical properties of glass and bacterial surfaces were exanimated through contact angle measurements
Summary
Microbial contamination costs the food industry several millions of dollars, linked to significant losses of products that do not meet consumer expectations: degraded products containing an unacceptable number of contaminants in terms of both degradation and pathogenicity [1] [2] In natural environments such as agro-food chains, microorganisms are most often attached to solid surface equipment with sufficient nutrients to ensure their survival and growth. Most of the research work has all cultivated the bacteria in laboratory culture media but in this work, the milk has been used as a culture medium for growth of six strains of Staphylococcus aureus of food origin,, and glass is used as a model in this work, and for the glass holder worked with two situations, treated and untreated with both types of UHT milk to assess the function and influence of lipid composition in the risk of contamination These conditions should give us more realistic results than the laboratory medium
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