Selective removal and inactivation of bacteria by nanoparticle composites prepared by surface modification of montmorillonite with quaternary ammonium compounds

Abstract

The purpose of the present study was to prepare new nanocomposites with antibacterial activities by surface modification of montmorillonite using quaternary ammonium compounds that are widely applied as disinfectants and antiseptics in food-processing environments. The intercalation of four quaternary ammonium compounds namely benzalkonium chloride, cetylpyridinium chloride monohydrate, hexadecyltrimethylammonium bromide, tetraethylammonium chloride hydrate into montmorillonite layers was confirmed by X-ray diffraction. The antibacterial influences of the modified clay variants against important foodborne pathogens differed based on modifiers quantities, microbial cell densities, and length of contact. Elution experiments through 0.1g of the studied montmorillonite variants indicated that Staphylococcus aureus, Pseudomonas aeroginosa, and Listeria monocytogenes were the most sensitive strains. 1g of hexadecyltrimethylammonium bromide intercalated montmorillonites demonstrated maximum inactivation of L. monocytogenes populations, with 4.5logc.f.u./ml units of reduction. In adsorption experiments, 0.1g of tetraethylammonium chloride hydrate montmorillonite variants significantly reduced the growth of Escherichia coli O157:H7, L. monocytogenes, and S. aureus populations by 5.77, 6.33, and 7.38log units respectively. Growth of wide variety of microorganisms was strongly inhibited to undetectable levels (<log 2.0c.f.u./g) when adsorbed to 1g of benzalkonium chloride montmorillonite variants. This investigation highlights that reduction in counts of microbial populations adsorbed to the new nanocomposites was substantially different from that in elution experiments, where interactions of nanocomposites with bacteria were specific and more complex than simple ability to inactivate. Treatment columns packed with modified variants maintained their inactivation capacity to the growth of Salmonella Tennessee and S. aureus populations after 48h of incubation at room temperature with maximum reductions of 6.3 and 5.0log units respectively. New nanocomposites presented in this research may have potential applications in industrial scale for the control of foodborne pathogens by their incorporation into high-performance filters in food processing plant environments where selectivity in removal and/or inactivation of species in fluid flow streams is desirable. Nevertheless, extensive in vitro and in vivo studies of these new nanocomposites is essential to outpace the understanding of their potential impacts and consequences on human health and the environment if they will make an appearance in commercialized food packaging and containment food materials in the future.