Adherence of psychrotrophic bacteria to dairy equipment surfaces

Suárez, B.; Ferreirós, C.M.; Criado, M.T.

doi:10.1017/s002202990003065x

Cited by 22 publications

(9 citation statements)

References 22 publications

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“…Several groups have reported on the ability of bacteria to attach to surfaces commonly found in the milk processing environment, such as rubber and stainless steel (Czechowski 1990; Krysinski and others 1992; Suarez and others 1992). Scanning electron micrographs revealed that food‐borne pathogens and spoilage microorganisms can accumulate as biofilms on aluminum, Buna‐N and Teflon seals, and nylon materials typically found in food processing environments (Herald and Zottola 1988a; Herald and Zottola 1988b; Mafu and others 1990; Blackman and Frank 1996).…”

Section: Dairy Practice—mechanisms Of Biofilm Formationmentioning

confidence: 99%

Biofilm Formation in Milk Production and Processing Environments; Influence on Milk Quality and Safety

Marchand¹,

Block²,

Jonghe³

et al. 2012

Comp Rev Food Sci Food Safe

286

228

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: Bacteria in milk have the ability to adhere and aggregate on stainless steel surfaces, resulting in biofilm formation in milk storage tanks and milk process lines. Growth of biofilms in milk processing environments leads to increased opportunity for microbial contamination of the processed dairy products. These biofilms may contain spoilage and pathogenic microorganisms. Bacteria within biofilms are protected from sanitizers due to multispecies cooperation and the presence of extracellular polymeric substances, by which their survival and subsequent contamination of processed milk products is promoted. This paper reviews the most critical factors in biofilm formation, with special attention to pseudomonads, the predominant spoilage bacteria originating from raw milk. Biofilm interactions between pseudomonads and milk pathogens are also addressed, as emerging risks and future research perspectives, specifically related to the milk processing environment.

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Section: Dairy Practice—mechanisms Of Biofilm Formationmentioning

confidence: 99%

Biofilm Formation in Milk Production and Processing Environments; Influence on Milk Quality and Safety

Marchand¹,

Block²,

Jonghe³

et al. 2012

Comp Rev Food Sci Food Safe

286

228

View full text Add to dashboard Cite

show abstract

“…Hence, the processing environment may serve as an important reservoir for bidirectional microbial transfer between fermentations, and microbial surveillance of this environment is critical to understanding the complete microbial ecosystem of cheese production. In modern cheese production facilities, biofilms of psychrotrophic bacteria (3,4) and nonstarter lactic acid bacteria (5)(6)(7)(8) can form on equipment surfaces, acting as a source of contamination in successive batches of cheese. Wooden processing surfaces, including aging boards (9,10) and milk vats (11)(12)(13), are also rich sources of microbes that are important for cheese acidification and ripening.…”

mentioning

confidence: 99%

Facility-Specific “House” Microbiome Drives Microbial Landscapes of Artisan Cheesemaking Plants

Bokulich

Mills

2013

Appl Environ Microbiol

246

204

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Cheese fermentations involve the growth of complex microbial consortia, which often originate in the processing environment and drive the development of regional product qualities. However, the microbial milieus of cheesemaking facilities are largely unexplored and the true nature of the fermentation-facility relationship remains nebulous. Thus, a highthroughput sequencing approach was employed to investigate the microbial ecosystems of two artisanal cheesemaking plants, with the goal of elucidating how the processing environment influences microbial community assemblages. Results demonstrate that fermentation-associated microbes dominated most surfaces, primarily Debaryomyces and Lactococcus, indicating that establishment of these organisms on processing surfaces may play an important role in microbial transfer, beneficially directing the course of sequential fermentations. Environmental organisms detected in processing environments dominated the surface microbiota of washed-rind cheeses maturing in both facilities, demonstrating the importance of the processing environment for populating cheese microbial communities, even in inoculated cheeses. Spatial diversification within both facilities reflects the functional adaptations of microbial communities inhabiting different surfaces and the existence of facility-specific "house" microbiota, which may play a role in shaping site-specific product characteristics.

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“…To control these problems, it has been recognized that a greater understanding of the interaction between microorganisms and food-processing surfaces is required (7,8,18,24,25,33,34). Several groups have reported the ability of bacteria to attach to surfaces commonly found in the food processing environment, such as rubber and stainless steel (10,17,21,22,28). The increased resistance of these sessile organisms towards disinfectants and sanitizing agents (13) often exacerbates the problems caused by microbial fouling and can contribute to the inefficacy of cleaning in place systems (4).…”

mentioning

confidence: 99%

Effect of Milk Proteins on Adhesion of Bacteria to Stainless Steel Surfaces

Barnes

Adams

et al. 1999

Appl Environ Microbiol

194

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Stainless steel coupons were treated with skim milk and subsequently challenged with individual bacterial suspensions ofStaphylococcus aureus, Pseudomonas fragi,Escherichia coli, Listeria monocytogenes, andSerratia marcescens. The numbers of attached bacteria were determined by direct epifluorescence microscopy and compared with the attachment levels on clean stainless steel with two different surface finishes. Skim milk was found to reduce adhesion of S. aureus, L. monocytogenes, and S. marcescens. P. fragi and E. coli attached in very small numbers to the clear surfaces, making the effect of any adsorbed protein layer difficult to assess. Individual milk proteins α-casein, β-casein, κ-casein, and α-lactalbumin were also found to reduce the adhesion of S. aureus and L. monocytogenes. The adhesion of bacteria to samples treated with milk dilutions up to 0.001% was investigated. X-ray photoelectron spectroscopy was used to determine the proportion of nitrogen in the adsorbed films. Attached bacterial numbers were inversely related to the relative atomic percentage of nitrogen on the surface. A comparison of two types of stainless steel surface, a 2B and a no. 8 mirror finish, indicated that the difference in these levels of surface roughness did not greatly affect bacterial attachment, and reduction in adhesion to a milk-treated surface was still observed. Cross-linking of adsorbed proteins partially reversed the inhibition of bacterial attachment, indicating that protein chain mobility and steric exclusion may be important in this phenomenon.

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Adherence of psychrotrophic bacteria to dairy equipment surfaces

Cited by 22 publications

References 22 publications

Biofilm Formation in Milk Production and Processing Environments; Influence on Milk Quality and Safety

Biofilm Formation in Milk Production and Processing Environments; Influence on Milk Quality and Safety

Facility-Specific “House” Microbiome Drives Microbial Landscapes of Artisan Cheesemaking Plants

Effect of Milk Proteins on Adhesion of Bacteria to Stainless Steel Surfaces

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