Abstract
To confirm the importance of eliminating food sediments from the surfaces of food-related environments, we examined the resistance of pathogenic bacteria ( Salmonella Typhimurium and Staphylococcus aureus) cells, dried and adhered on glass with 25% w/v egg albumen, 25% yolk or 50% whole egg solutions, against benzalkonium chloride and alkyldiaminoethylglycine hydrochloride. Bacterial suspensions (0.1 ml of 8 log cfu/ml) were put on 47 mm φ glass dishes and dried at room temperature (20–24 °C) for 180 min in a bio safety cabinet with ventilation. Although the viable cells in distilled water decreased 2.0 ( S. aureus)–3.5 ( S. Typhimurium) log fold during the drying period, the egg compounds protected the bacteria. The disinfectant treatments (2.0 mg/ml for 10 min) showed a clear bactericidal effect in the absence of egg compounds. However, the bactericidal effect disappeared in the presence of yolk and whole egg. Imaging before and after drying and the disinfectant treatments were carried out using a phase-contrast microscope and an atomic force microscope. The protective effect of egg compounds on bacterial viability disappeared with a proper washing process.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.