Food Processing Surfaces Research Articles

Unveiling the novel anti-corrosion and anti-bacterial biofilm forming characteristics of eco-safe MWCNT-AZ91E alloy for food-processing surfaces

This study explores the eco-friendly modification of AZ91E alloy with MWCNT casting to enhance surfaces crucial for food processing, storage, and transportation, with a specific focus on reducing bacterial biofilm formation and preventing corrosion. Incorporating nanomaterials like MWCNT into magnesium alloys offers promising prospects for improving the surfaces of equipment and structures used in food-related industries. The advanced mechanical properties observed in MWCNT-doped alloys can lead to the development of lightweight yet durable surfaces essential for maintaining hygiene standards and ensuring food safety during processing, storage, and transportation. Employing sophisticated systematic practices such as XRD, FTIR, and Vickers hardness testing allows for comprehensive evaluation of surface modifications and mechanical enhancements. Furthermore, the demonstrated corrosion resistance of MWCNT-doped magnesium alloys is crucial for protecting surfaces from degradation caused by exposure to corrosive environments commonly encountered in food processing facilities and transportation systems. Additionally, the remarkable antibacterial properties exhibited by MWCNT-doped alloys hold promise for mitigating bacterial biofilm formation on surfaces, thereby contributing to enhanced sanitation and hygiene practices in food-related industries. KEY WORDS: Multiwalled carbon nanotube, Magnesium alloys, Anticorrosion, Squeeze casting, Antibacterial, Biofouling Bull. Chem. Soc. Ethiop. 2024, 38(6), 1897-1914. DOI: https://dx.doi.org/10.4314/bcse.v38i6.30

Biofilm formation comparison of Vibrio parahaemolyticus on stainless steel and polypropylene while minimizing environmental impacts and transfer to grouper fish fillets

This study investigated the influence of food contact surface materials on the biofilm formation of Vibrio parahaemolyticus while attempting to minimize the impact of environmental factors. The response surface methodology (RSM), incorporating three controlled environmental factors (temperature, pH, and salinity), was employed to determine the optimal conditions for biofilm formation on stainless steel (SS) and polypropylene (PP) coupons. The RSM results demonstrated that pH was highly influential. After minimizing the impacts of environmental factors, initially V. parahaemolyticus adhered more rapidly on PP than SS. To adhere to SS, V. parahaemolyticus formed extra exopolysaccharide (EPS) and exhibited clustered stacking. Both PP and SS exhibited hydrophilic properties, but SS was more hydrophilic than PP. Finally, this study observed a higher transfer rate of biofilms from PP to fish fillets than from SS to fish fillets. The present findings suggest that the food industry should consider the material of food processing surfaces to prevent V. parahaemolyticus biofilm formation and thus to enhance food safety.

Staphylococcus spp. eradication from surfaces by the engineered bacteriolytic enzymes

Staphylococcus spp. are Gram-positive bacteria that can be opportunistic pathogens capable of causing life-threatening infections. Staphylococcus aureus, the most harmful species among them produces heat-resistant endotoxins, which cause food intoxications. Staphylococci may form biofilms on food-processing surfaces and become more resistant to routinely used antimicrobials. The bacteriolytic enzymes Auresine and AuresinePlus, both derived from S. aureus LytM autolysin engineered catalytic domain, were tested for their specificity and activity against various staphylococcal species and other bacteria. Both enzymes exhibited lytic activity against all tested staphylococcal species except S. pasteuri. The specificity of staphylococcal strains to these enzymes depended on the composition of their peptidoglycan cross-bridges. The bacteriolytic effect of the enzymes depended on the growth phase, initial cell number of target bacteria and the enzyme concentration applied. Bacterial elimination and bactericidal effects of both Auresine and AuresinePlus against S. aureus biofilms were confirmed by live/dead staining, with AuresinePlus showing a more pronounced effect. Additionally, Auresine and AuresinePlus presented increased effectiveness in eliminating staphylococcal cells adhered to surfaces, when combined with a detergent or the enzymes - amylase and cellulase. Importantly, cells recovered from biofilms after enzyme treatment did not display decreased susceptibility to applied enzymes, indicating the sustained efficacy of Auresine and AuresinePlus. In conclusion, Auresine and AuresinePlus demonstrate promising bactericidal activity against various staphylococcal species, highlighting their potential as antibacterial agents.

Investigating the Effect of Melittin Peptide in Preventing Biofilm Formation, Adhesion and Expression of Virulence Genes in Listeria monocytogenes.

Listeria monocytogenes is a notable food-borne pathogen that has the ability to create biofilms on different food processing surfaces, making it more resilient to disinfectants and posing a greater risk to human health. This study assessed melittin peptide's anti-biofilm and anti-pathogenicity effects on L. monocytogenes ATCC 19115. Melittin showed minimum inhibitory concenteration (MIC) of 100μg/mL against this strain and scanning electron microscopy images confirmed its antimicrobial efficacy. The OD measurement demonstrated that melittin exhibited a strong proficiency in inhibiting biofilms and disrupting pre-formed biofilms at concentrations ranging from 1/8MIC to 2MIC and this amount was 92.59 ± 1.01% to 7.17 ± 0.31% and 100% to 11.50 ± 0.53%, respectively. Peptide also reduced hydrophobicity and self-aggregation of L. monocytogenes by 35.25% and 14.38% at MIC. Melittin also significantly reduced adhesion to HT-29 and Caco-2 cells by 61.33% and 59%, and inhibited invasion of HT-29 and Caco-2 cells by 49.33% and 40.66% for L. monocytogenes at the MIC value. Reverse transcription-quantitative polymerase chain reaction (RT-qPCR) revealed melittin's impact on gene expression, notably decreasing inlB (44%) and agrA (45%) gene expression in L. monocytogenes. flaA and hly genes also exhibited reduced expression. Also, significant changes were observed in sigB and prfA gene expression. These results underscore melittin's potential in combating bacterial infections and biofilm-related challenges in the food industry.

Impact of Nanoparticle-Based TiO2 Surfaces on Norovirus Capsids and Genome Integrity.

Human noroviruses (HuNoVs) are among the main causes of acute gastroenteritis worldwide. HuNoVs can survive for several days up to weeks at room temperature in the environment, on food, and on food handling and processing surfaces. As a result, this could lead to viral spread through the ingestion of food in contact with contaminated surfaces. The development of stable surface materials with antiviral activity might be useful to reduce viral outbreaks. Metal-based compounds, including photoactivated titanium nanoparticles (TiO2 NPs), are known for their antiviral activity. In this study, we tested the impact of 2000 µg/mL TiO2 NPs, with or without UV activation, on HuNoV GII and murine norovirus. Their recovery rates were reduced by 99.6%. We also evaluated a new TiO2 NP-coating process on a polystyrene surface. This process provided a homogenous coated surface with TiO2 NPs ranging between 5 nm and 15 nm. Without photoactivation, this TiO2 NP-coated polystyrene surface reduced the recovery rates of intact HuNoV GII by more than 94%. When a capsid integrity treatment with PtCl4 or a longer reverse transcription polymerase chain detection approach was used to evaluate virus integrity following contact with the TiO2 NP-coated polystyrene, the HuNoV GII recovery yield reduction varied between 97 and 100%. These results support the hypothesis that TiO2 NP-coated surfaces have the potential to prevent viral transmission associated with contaminated food surfaces.

Effect of Bacteriophages against Biofilms of Escherichia coli on Food Processing Surfaces.

The bacterial adhesion to food processing surfaces is a threat to human health, as these surfaces can serve as reservoirs of pathogenic bacteria. Escherichia coli is an easily biofilm-forming bacterium involved in surface contamination that can lead to the cross-contamination of food. Despite the application of disinfection protocols, contamination through food processing surfaces continues to occur. Hence, new, effective, and sustainable alternative approaches are needed. Bacteriophages (or simply phages), viruses that only infect bacteria, have proven to be effective in reducing biofilms. Here, phage phT4A was applied to prevent and reduce E. coli biofilm on plastic and stainless steel surfaces at 25 °C. The biofilm formation capacity of phage-resistant and sensitive bacteria, after treatment, was also evaluated. The inactivation effectiveness of phage phT4A was surface-dependent, showing higher inactivation on plastic surfaces. Maximum reductions in E. coli biofilm of 5.5 and 4.0 log colony-forming units (CFU)/cm2 after 6 h of incubation on plastic and stainless steel, respectively, were observed. In the prevention assays, phage prevented biofilm formation in 3.2 log CFU/cm2 after 12 h. Although the emergence of phage-resistant bacteria has been observed during phage treatment, phage-resistant bacteria had a lower biofilm formation capacity compared to phage-sensitive bacteria. Overall, the results suggest that phages may have applicability as surface disinfectants against pathogenic bacteria, but further studies are needed to validate these findings using phT4A under different environmental conditions and on different materials.

Effect of gas ultrafine bubbles on the potency of antimicrobials against Escherichia coliO157:H7 biofilms on various food processing surfaces

AbstractThis study investigated the impact of incorporating gas [air, carbon dioxide (CO2), and nitrogen (N2)] UFB on the potency of chlorine (Cl2; 50, 100, and 200 ppm) and peracetic acid (PAA; 20, 40, and 80 ppm) antimicrobial (AM) solutions against fresh (3 days) and aged (30 days) E. coli O157:H7 biofilms on polypropylene, silicone, and stainless‐steel surfaces. The biofilms were statically grown on polypropylene, silicone, and stainless‐steel coupons (7.62 × 2.54 cm) at 25°C for 3 or 30 days by immersing in a 3‐strain cocktail of E. coli. The incorporation of air, CO2, and N2 UFB in AM solutions resulted in significantly increased log reductions (2.1–3.7 logs) in fresh and aged E. coli biofilms on all surfaces compared to solutions without UFB, except for N2 UFB on aged stainless‐steel biofilms and air UFB on aged polypropylene biofilms, which resulted in similar log reductions as solutions without UFB (1.5–2.1 logs).

Biofilm formation and desiccation survival of Listeria monocytogenes with microbiota on mushroom processing surfaces and the effect of cleaning and disinfection

Microbial multispecies communities consisting of background microbiota and Listeria monocytogenes could be established on materials used in food processing environments. The presence, abundance and diversity of the strains within these microbial multispecies communities may be affected by mutual interactions and differences in resistance towards regular cleaning and disinfection (C&D) procedures. Therefore, this study aimed to characterize the growth and diversity of a L. monocytogenes strain cocktail (n = 6) during biofilm formation on polyvinyl chloride (PVC) and stainless steel (SS) without and with the presence of a diverse set of background microbiota (n = 18). L. monocytogenes and background microbiota strains were isolated from mushroom processing environments and experiments were conducted in simulated mushroom processing environmental conditions using mushroom extract as growth medium and ambient temperature (20 °C) as culturing temperature. The L. monocytogenes strains applied during monospecies biofilm incubation formed biofilms on both PVC and SS coupons, and four cycles of C&D treatment were applied with a chlorinated alkaline cleaning agent and a disinfection agent based on peracetic acid and hydrogen peroxide. After each C&D treatment, the coupons were re-incubated for two days during an incubation period for 8 days in total, and C&D resulted in effective removal of biofilms from SS (reduction of 4.5 log CFU/cm2 or less, resulting in counts below detection limit of 1.5 log CFU/cm2 after every C&D treatment), while C&D treatments on biofilms formed on PVC resulted in limited reductions (reductions between 1.2 and 2.4 log CFU/cm2, which equals a reduction of 93.7 % and 99.6 %, respectively). Incubation of the L. monocytogenes strains with the microbiota during multispecies biofilm incubation led to the establishment of L. monocytogenes in the biofilm after 48 h incubation with corresponding high L. monocytogenes strain diversity in the multispecies biofilm on SS and PVC. C&D treatments removed L. monocytogenes from multispecies biofilm communities on SS (reduction of 3.5 log CFU/cm2 or less, resulting in counts below detection limit of 1.5 log CFU/cm2 after every C&D treatment), with varying dominance of microbiota species during different C&D cycles. However, C&D treatments of multispecies biofilm on PVC resulted in lower reductions of L. monocytogenes (between 0.2 and 2.4 log CFU/cm2) compared to single species biofilm, and subsequent regrowth of L. monocytogenes and stable dominance of Enterobacteriaceae and Pseudomonas. In addition, planktonic cultures of L. monocytogenes were deposited and desiccated on dry surfaces without and with the presence of planktonic background microbiota cultures. The observed decline of desiccated cell counts over time was faster on SS compared to PVC. However, the application of C&D resulted in counts below the detection limit of 1.7 log CFU/coupon on both surfaces (reduction of 5.9 log CFU/coupon or less). This study shows that L. monocytogenes is able to form single and multispecies biofilms on PVC with high strain diversity following C&D treatments. This highlights the need to apply more stringent C&D regime treatments for especially PVC and similar surfaces to efficiently remove biofilm cells from food processing surfaces.

Effects of Sub-Minimum Inhibitory Concentrations of Bacteriocin BM173 on Listeria Monocytogenes Biofilm Formation.

Listeria monocytogenes is a significant foodborne pathogen that can form biofilms on various food processing surfaces, thereby enhancing resistance to disinfectants and exacerbating harm to human health. Previous studies have indicated that bacteriocin BM173 exhibits antibacterial and antibiofilm activities. In the current study, our aim was to assess the inhibitory mode of action of sub-inhibitory concentrations (SICs, 1/32 × MIC and 1/16 × MIC) of BM173 on the biofilm formation L. monocytogenes. Crystal violet staining assay revealed that SICs of BM173 significantly inhibit L. monocytogenes biofilm formation. Furthermore, the results of swimming motility assay, plate count, ruthenium red staining, and scanning electron microscopy (SEM) revealed that SICs of BM173 could effectively reduce the movement, cell adhesion, and exopolysaccharide (EPS) production of L. monocytogenes, thereby inhibiting biofilm formation. Real-time quantitative PCR analyses further demonstrated that SICs of BM173 down-regulated the expression of biofilm-associated genes, including those encoding adhesion, virulence factors, and quorum sensing. Additionally, SICs of BM173 effectively reduced the biofilm formation of L. monocytogenes on the surfaces of three food-grade materials (glass, stainless steel, and silicone) at 4 and 25 °C. These outcomes suggest that BM173 holds great potential for development as a promising food preservative for application in the food industry.

Growth allometry and dental topography in Upper Triassic conodonts support trophic differentiation and molar-like element function

AbstractConodont elements have high rates of morphological evolution, but the drivers of this disparity are debated. Positive allometric relationships between dimensions of food-processing surfaces and entire P1 elements have been used to argue that these elements performed mechanical digestion. If involved in food processing, the surface of the element should grow at a rate proportional to the increase in energy requirements of the animal. This inference of function relies on the assumption that the energy requirements of the animal grew faster (≅ mass0.75) than the tooth area (≅ mass0.67). We reevaluate this assumption based on metabolic rates across animals and calculate the allometry in platform-bearing P1 elements of Late Triassic co-occurring taxa, Metapolygnathus communisti and Epigondolella rigoi, using 3D models of ontogenetic series. Positive allometry is found in platform and element dimensions in both species, supporting a grasping-tooth hypothesis, based on the assumption that metabolic rate in conodonts scaled with body mass similarly to that in fish and ectotherms. We also calculate the curvature of the P1 platform surface using the Dirichlet normal energy (DNE) as a proxy for diet. DNE values increase with body mass, supporting the assumption that conodont metabolic rates increased faster than mass0.67. We finally find that adults in both taxa differ in their food bases, which supports trophic diversification as an important driver of the remarkable disparity of conodont elements.

Characterization and Antibiotic Resistance of Listeria monocytogenes Strains Isolated from Greek Myzithra Soft Whey Cheese and Related Food Processing Surfaces over Two-and-a-Half Years of Safety Monitoring in a Cheese Processing Facility

Listeriosis is a serious infectious disease with one of the highest case fatality rates (ca. 20%) among the diseases manifested from bacterial foodborne pathogens in humans, while dairy products are often implicated as sources of human infection with Listeria monocytogenes. In this study, we characterized phenotypically and genetically by whole-genome sequencing (WGS) 54 L. monocytogenes strains isolated from Myzithra, a traditional Greek soft whey cheese (48 isolates), and swabs collected from surfaces of a cheese processing plant (six isolates) in the Epirus region of Greece. All but one strain of L. monocytogenes belonged to the polymerase chain reaction (PCR) serogroups IIa (16.7%) and IIb (81.5%), corresponding to serotypes 1/2a, 3a and 1/2b, 3b, 7, respectively. The latter was identified as a PCR-serogroup IVb strain (1.8%) of serotypes 4b, 4d, 4e. Bioinformatics analysis revealed the presence of five sequence types (STs) and clonal complexes (CCs); ST1, ST3, ST121, ST 155, ST398 and CC1, CC3, CC121, CC155, CC398 were thus detected in 1.9, 83.3, 11.0, 1.9, and 1.9% of the L. monocytogenes isolates, respectively. Antibiograms of the pathogen against a panel of seven selected antibiotics (erythromycin, tetracycline, benzylpenicillin, trimethoprim-sulfamethoxazole, ampicillin, ciprofloxacin, and meropenem) showed that 50 strains (92.6%), the six surface isolates also included, were intermediately resistant to ciprofloxacin and susceptible to the rest of the six antimicrobial agents tested, whereas strong resistance against the use of a single from three implicated antibiotics was recorded to four strains (7.4%) of the pathogen isolated from Myzithra cheese samples. Thence, the minimum inhibitory concentrations (MICs) were determined for erythromycin (MIC = 0.19 μg/mL), ciprofloxacin (MIC ≥ 0.19 μg/mL), and meropenem (MIC = 0.64 μg/mL), and finally, just one strain was deemed resistant to the latter antibiotic. The phylogenetic positions of the L. monocytogenes strains and their genetic variability were determined through WGS, whilst also stress response and virulence gene analysis for the isolates was conducted. Findings of this work should be useful as they could be utilized for epidemiological investigations of L. monocytogenes in the food processing environment, revealing possible contamination scenarios, and acquired antimicrobial resistance along the food production chain.

Surfactant spreading on liquid films in the Stokes regime

Characterizing the spreading of surfactants on the surface of a liquid film is central to our understanding of natural and technological processes ranging from cell propulsion and drug delivery in pulmonary airways to cleaning food processing surfaces. In this work, we analyze the spreading dynamics of a drop of insoluble surfactants in a perfectly viscous (i.e., Stokes) regime. Using simple scaling arguments, we estimate that the size of a small surfactant drop grows as a power-law with time with an exponent of 1/3. The estimated scaling is then corroborated and better characterized using direct numerical simulations. Furthermore, the simulation results help establish the transition from the initial 1/3 scaling with time to the later 1/4 scaling that is expected when the spreading drop grows larger than the film thickness.

Pernicious Attitude of Microbial Biofilms in Agri-Farm Industries: Acquisitions and Challenges of Existing Antibiofilm Approaches.

Biofilm is a complex matrix made up of extracellular polysaccharides, DNA, and proteins that protect bacteria against physical, chemical, and biological stresses and allow them to survive in harsh environments. Safe and healthy foods are mandatory for saving lives. However, foods can be contaminated by pathogenic microorganisms at any stage from farm to fork. The contaminated foods allow pathogenic microorganisms to form biofilms and convert the foods into stigmatized poison for consumers. Biofilm formation by pathogenic microorganisms in agri-farm industries is still poorly understood and intricate to control. In biofilms, pathogenic bacteria are dwelling in a complex manner and share their genetic and physicochemical properties making them resistant to common antimicrobial agents. Therefore, finding the appropriate antibiofilm approaches is necessary to inhibit and eradicate the mature biofilms from foods and food processing surfaces. Advanced studies have already established several emerging antibiofilm approaches including plant- and microbe-derived biological agents, and they proved their efficacy against a broad-spectrum of foodborne pathogens. This review investigates the pathogenic biofilm-associated problems in agri-farm industries, potential remedies, and finding the solution to overcome the current challenges of antibiofilm approaches.

Continuous in-line decontamination of food-processing surfaces using cold atmospheric pressure air plasma

This study assessed a continuous in-line decontamination system for food contact surfaces and processing equipment that utilized cold atmospheric pressure plasma (CAP) generated from ambient air. The plasma system was evaluated against two common foodborne pathogens (Salmonella Typhimurium, Listeria monocytogenes) on stainless steel surfaces and against S Typhimurium on commercial poly[ether]-thermoplastic poly[urethane] (PE-TPU) conveyor belts, under simulated conditions of a food-processing facility. A significant level of microbial inactivation was achieved, up to 3.03 ± 0.18 and 2.77 ± 0.71 logCFU/mL reductions of L. monocytogenes and S. Typhimurium respectively within 10 s total treatment on stainless steel surfaces, and a 2.56 ± 0.37 logCFU/mL reduction of S. Typhimurium within 4 s total treatment on the PE-TPU material, according to a procedure based on the well-established EN 13697:2015 industrial protocol. CAP exposure was shown to have a minor impact on the morphology and composition of the treated surfaces. The results indicated that CAP can be applied for effective and continuous disinfection against common foodborne pathogens in food-processing facilities. Industrial relevanceLow temperature plasmas have shown great promise for microbial decontamination, yet industrial uptake of the technology has been limited due to scaling limitations. In this study, a prototype conveyor-based CAP decontamination system was developed and tested under realistic conditions expected within a food-processing facility. The results showed a high level of antimicrobial action against two common foodborne pathogens within a few seconds of CAP exposure, a timescale in line with industrial line processing speeds. Our findings demonstrated that CAP shows great promise for the continuous in-situ decontamination of food contact surfaces, with the potential to mitigate against the costly downtimes incurred in current production line practices implementing chemical disinfectants.

Bacteriophage Cocktail Can Effectively Control Salmonella Biofilm in Poultry Housing.

Salmonella enterica serovar Enteritidis (S. Enteritidis) is the major contaminant of poultry products, and its ability to form biofilms on produced food and poultry farm processing surfaces contributes to Salmonella transmission to humans. Bacteriophages have come under increasing interest for anti-Salmonella biofilm control. In this study, we used the three previously sequenced and described phages UPWr_S1, UPWr_S3, and UPWr_S4 and a phage cocktail, UPWr_S134, containing these three phages to degrade biofilms formed by two S. Enteritidis strains, 327 lux and ATCC 13076, in vitro. It was found that treatment with bacteriophages significantly reduced biofilm on a 96-well microplate (32–69%) and a stainless steel surface (52–98%) formed by S. Enteritidis 327 lux. The reduction of biofilm formed by S. Enteritidis ATCC 13076 in the 96-well microplate and on a stainless steel surface for bacteriophage treatment was in the range of 73–87% and 60–97%, respectively. Under laboratory conditions, an experimental model utilizing poultry drinkers artificially contaminated with S. Enteritidis 327 lux and treated with UPWr_S134 phage cocktail was applied. In in vitro trials, the phage cocktail significantly decreased the number of Salmonella on the surface of poultry drinkers. Moreover, the phage cocktail completely eradicated Salmonella from the abundant bacterial load on poultry drinkers in an experimentally infected chickens. Therefore, the UPWr_S134 phage cocktail is a promising candidate for Salmonella biocontrol at the farm level.

Evaluation of the efficacy of antimicrobials against pathogens on food contact surfaces using a rapid microbial log reduction detection method

Microbial contamination of food contact surfaces in food processing industries is a significant health hazard. Evaluating the efficacy of sanitizing agents used during food processing is essential to ensure public health and safety. This study describes an optical screening method using an oCelloScope to quantify the number of surviving bacterial cells, expressed as microbial log reduction (MLR), after antimicrobial treatment. We tested the efficacy of two sanitizing agents, sodium hypochlorite and benzalkonium chloride, against desiccated cells of three pathogens, S. Enteritidis, E. coli O157: H7, and L. monocytogenes that are of concern on food processing surfaces. Stainless steel slides were used to mimic commercial food processing surfaces. Bacterial cells were desiccated at 75% relative humidity (RH) before antimicrobial treatment on stainless steel surfaces, and survivor levels were analyzed via plate counts to calculate MLR. These were compared to MLR values generated using the oCelloScope. For analysis of MLR using the oCelloScope, cells were desiccated at 75% RH on polystyrene microtiter plates, treated with antimicrobials, and surviving cell numbers were analyzed. Our results show that MLR values of treated desiccated cells calculated using the BCA algorithm of the oCelloScope were comparable to the values generated using the traditional plate count assay for the same concentration and treatment duration of the antimicrobials against all the tested pathogens. MLR could not be calculated for a non-lytic antimicrobial (curcumin and UV-A irradiation) against E. coli O157:H7, however, modified growth curves demonstrated an antimicrobial effect of curcumin and irradiation treatment. The results indicate that this method can be used for rapid screening of MLR of lytic antimicrobial compounds. Quantification of MLR using the oCelloScope is an effective tool to rapidly identify appropriate antimicrobial treatments and can be used to study novel antimicrobial compounds in the future.

Co-Occurrence of L. monocytogenes with Other Bacterial Genera and Bacterial Diversity on Cleaned Conveyor Surfaces in a Swine Slaughterhouse.

Bacterial pathogens, such as Listeria monocytogenes, can show resistance to disinfection and persistence on working surfaces, permitting them to survive and contaminate food products. Persistence—a complex phenomenon involving interactions between many bacteria within a biofilm—is modulated by in situ characteristics. This study aimed to describe, in silico, the microbiota identified in a swine slaughterhouse after sanitation procedures to better understand the presence of L. monocytogenes on these surfaces. Molecular tools for characterization of microbial communities were used to assess the relative contribution of different bacteria resulting from this phenomenon, and the 16S rRNA sequencing method was used on samples from meat conveyor belt surfaces collected on four sampling visits to study the co-occurrence between L. monocytogenes and other bacteria. From the background microbiota, a total of six genera were found to be negatively correlated with Listeria spp., suggesting Listeria growth inhibition, competition, or at least an absence of shared habitats. Based on these results, a complete scenario of interactions of Listeria with components of background microbiota was established. This work contributes to identifying avenues that could prevent the growth and persistence of L. monocytogenes on food-processing surfaces.

Characterization and comparison of the bacterial community on environmental surfaces through a fresh-cut vegetables processing line in China

Zoning is typically adopted by food manufacturers and classified into three different zones including Zone 1 (food contact surface), Zone 2 (proximity to food and food contact surfaces) and Zone 3 (remote surfaces from processing). In this study, environmental surfaces belonging to these three zones were sampled during food processing in a fresh-cut vegetables (FVs) processing facility located in Beijing, China. Bacterial loads in terms of aerobic plate count and coliform count were evaluated by culture-dependent techniques. The profile and diversity of bacterial community in these three zones were investigated by high-throughput sequencing. Zone 1 showed similar microbiota and predominated by Pseudomonas and Acinetobacter, while the predominant genera on Zone 2 or 3 were quite varied among different processing steps. The SourceTracker analysis showed that most of the bacteria (above 80%) on surfaces were from unknown sources, while sorting and disinfection & cleaning steps contributed equally to the bacterial community of cutting areas. Microbial association network analysis revealed strong positive interactions of Comamonas and Janthinobacterium with Myroides and Serratia, respectively, whereas Pseudomonas showed no significant correlation with other genera. The function of microbial communities was predicted based on BugBase 16S rRNA database, and the results indicated that the proportions of potential biofilm-forming bacteria were above 70% in all samples, and species of Pseudomonas, Comamonas, Chryseobacterium and Janthinobacterium were opportunistic pathogens or spoilage bacteria. This study evaluated the bacteria risks including bacterial load, composition, as well as potential bacterial interaction, function and microbial transfer on food processing surfaces, which will facilitate our better understanding on the cross-contaminations and preventions of harmful microorganism in FVs processing industry.

Inhibition of bacterial adherence on stainless steel coupons by surface conditioning with selected polar lipids

AbstractPolar lipids were recently found to have the surfactant property that could interfere with the bacterial adherence process during biofilm formation, a promising effect against the bacterial contamination on food processing surfaces. This study aimed to investigate the effect of surface conditioning of polar lipids such as phosphatidylcholine and sphingomyelin on stainless steel surfaces and subsequently on bacterial adherence. A confocal laser scanning microscope was used to examine formed conditioning layers and bacterial adherence. The thinnest conditioning layer was created by dilute skim milk and by sphingomyelin, while thicker layers were created by phosphatidylcholine, dilute buttermilk, and butter serum. Among surface conditioning treatments of stainless steel coupons, those performed with diluted buttermilk, butter serum, and polar lipids such as phosphatidylcholine, and sphingomyelin were able to scale down the adherence of Lactococcus lactis subsp. lactis NBRC 100676 and Leuconostoc mesenteroides subsp. cremoris NBRC 102479 compared to the surface conditioning with dilute skim milk. For both strains, the higher the phosphatidylcholine concentration (over 0.01%) and the longer the adhesion time (over 12.0 h), the more the adherence‐reducing ability of conditioned surfaces. The higher the sphingomyelin concentration used in surface conditioning, the higher the adherence‐reducing activity on stainless‐steel surfaces was at all adhesion times (0.5, 12.0, and 24.0 h). Our results suggested that, for short bacterial exposure period (0.5, 12.0, and 24.0 h), dilute buttermilk, butter serum, and individual polar lipids may have a bacterial adherence‐reducing effect, and can potentially be used for reducing biofilm formation.

Inactivation of Foodborne Viruses by UV Light: A Review.

Viruses on some foods can be inactivated by exposure to ultraviolet (UV) light. This green technology has little impact on product quality and, thus, could be used to increase food safety. While its bactericidal effect has been studied extensively, little is known about the viricidal effect of UV on foods. The mechanism of viral inactivation by UV results mainly from an alteration of the genetic material (DNA or RNA) within the viral capsid and, to a lesser extent, by modifying major and minor viral proteins of the capsid. In this review, we examine the potential of UV treatment as a means of inactivating viruses on food processing surfaces and different foods. The most common foodborne viruses and their laboratory surrogates; further explanation on the inactivation mechanism and its efficacy in water, liquid foods, meat products, fruits, and vegetables; and the prospects for the commercial application of this technology are discussed. Lastly, we describe UV’s limitations and legislation surrounding its use. Based on our review of the literature, viral inactivation in water seems to be particularly effective. While consistent inactivation through turbid liquid food or the entire surface of irregular food matrices is more challenging, some treatments on different food matrices seem promising.