Adhesion of Listeria monocytogenes to cutting board surfaces and removal by different sanitizers

Beltrame, Cezar Augusto; Martelo, Eduarda Boff; Mesquita, Raíza A.; Barbosa, Juliana; Steffens, Clarice; Toniazzo, Geciane; Valduga, Eunice; Cansian, Rogério Luís

doi:10.1007/s00003-014-0923-7

Cited by 13 publications

(6 citation statements)

References 21 publications

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“…This high biocide resistance of L. monocytogenes strains was probably caused by the application of short exposure times and sub-lethal doses of disinfectants in tilapia-processing facilities (Langsrud et al 2003). L. monocytogenes strains were more susceptible to peracetic acid than to sodium hypochlorite, which was in concordance with previous studies on food-related environments (Baert et al 2009;Beltrame et al 2015;Walter et al 2009). Although both disinfectants are non-specific powerful oxidizing agents (Kitis 2004;Russell 2003), sodium hypochlorite have a limited diffusion in the biofilm, which reduces its effectiveness drastically (De-Beer et al 1994).…”

Section: Discussionsupporting

confidence: 89%

Contamination sources, serogroups, biofilm-forming ability and biocide resistance of Listeria monocytogenes persistent in tilapia-processing facilities

2017

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The major contamination sources, serogroups, biofilm-forming ability and biocide resistance of persistent in tilapia-processing facilities were assessed. Twenty-five processing-control points were examined twice in two factories, including whole tilapias, frozen fillets, water and food-contact surfaces. were detected in 4 and 20% of points of Factory A and B respectively, but at low concentrations. Contamination was due to inadequate handling of tilapias in the slaughter room of Factory A and to the application of ineffective sanitizing procedures in Factory B. Seven strains were characterized by RAPD-PCR using primers HLWL85, OPM-01 and DAF4. Genotypic similarity allowed tracing the contamination source of tilapia fillets in Factory B and detecting a prevalent strain in Brazilian tilapia-processing facilities. The serogroup II (including the serotype 1/2c) was the most frequently found, followed by serogroup I (1/2a) and III (1/2b), whereas the serotype 4b was not detected. All strains showed high biofilm-forming ability on stainless steel and polystyrene, but biofilm formation was positively correlated with the type of origin surface. Biofilms were highly resistant to peracetic acid and sodium hypochlorite, being required doses higher than those recommended by manufacturers to be eradicated. Peracetic acid was more effective than sodium hypochlorite, but the use of disinfectants with similar mechanisms of action increases the risk of cross-resistance. Case-by-case approaches are thus recommended to determine the sources and degree of contamination present in each factory, which would allow applying precise responses to control the persistence of bacterial pathogens such as .

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Section: Discussionsupporting

confidence: 89%

Contamination sources, serogroups, biofilm-forming ability and biocide resistance of Listeria monocytogenes persistent in tilapia-processing facilities

2017

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“…It's mode of action against microorganisms is as an oxidizing agent to denature microbial enzymes and membrane proteins. Peracetic acid was the most effective sanitizer in removing Listeria monocytogenes biofilms compared to chlorohexidine, sodium and a mixture of organic acids (lactic acid 30%, citric acid 3%, ascorbic acid 3%, and salts of fatty acids 7% in water [33]. Rossoni and Gaylarde [34] reported that a 0.025% concentration of peracetic acid was 90% effective in reducing adhesion of Escherichia coli and Pseudomonas fluorescens and Staphylococcus aureus by 50% [33].…”

Section: Experiments 2: Reduction Of Bacterial and Fungal Contaminati...mentioning

confidence: 99%

Assessment and Mitigation of Bacterial and Fungal Contamination in Refrigerator Waterlines

Dawson,

Northcutt,

Buyukyavuz

et al. 2024

EJFOOD

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Three experiments were conducted on the recovery of microorganisms associated with refrigerator water lines. In the first experiment, between 2 and 3 logs CFU/ml were recovered from 100 different refrigerators’ residential water and ice lines. In a second experiment, plastic tubing segments cut from commercial refrigerator waterline systems were inoculated with the bacterium Pseudomonas aeruginosa and a fungal strain of Aspergillus flavus. Either 0.02% peracetic acid (PAA) exposure for 2 min or 0.03% PAA exposure for 1 min resulted in no recoverable bacteria cells, however, 0.25% PAA contact for 2 min was needed to eliminate detection of fungal cells. The third experiment tested sanitation of a water system inoculated with a mixed culture of P. aeruginosa and A flavus with a water filter cartridge filled with 3.5% PAA. The 3.5% concentration was determined using a computer simulation for mixing during a cleaning cycle that would yield a minimum concentration of at least 0.25% throughout the water system. After loading a water filter cartridge containing 3.5% PAA, allowing water to flow into the system for 15 s, and then allowing the system to sit for 5 min, no viable P. aeruginosa or A flavus cells were recovered up to 10 days after treatment.

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“…In the instances described above, FCS are always involved, although the specific nature of the food process influences contamination in complex ways. For example, consider the contamination of polyethylene‐based FCS, which has an unsteady process of attachment of L. monocytogenes to the FCS (Beltrame et al., ). In another example, differences in surface finishing may not influence the degree of contamination of stainless steel surfaces, but the proportion of different microbial species on the surface of the FCS does influence the degree of contamination (Guobjornsdottir, Einarsson, & Thorkelsson, ).…”

Section: Fcs In the Food Processing Industrymentioning

confidence: 99%

Antimicrobial Coatings for Food Contact Surfaces: Legal Framework, Mechanical Properties, and Potential Applications

Dominguez

Nguyen

Hunt

et al. 2019

Comp Rev Food Sci Food Safe

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Food contact surfaces (FCS) in food processing facilities may become contaminated with a number of unwanted microorganisms, such as Listeria monocytogenes, Escherichia coli O157:H7, and Staphylococcus aureus. To reduce contamination and the spread of disease, these surfaces may be treated with sanitizers or have active antimicrobial components adhered to them. Although significant efforts have been devoted to the development of coatings that improve the antimicrobial effectiveness of FCS, other important coating considerations, such as hardness, adhesion to a substrate, and migration of the antimicrobial substance into the food matrix, have largely been disregarded to the detriment of their translation into practical application. To address this gap, this review examines the mechanical properties of antimicrobial coatings (AMC) applied to FCS and their interplay with their antimicrobial properties within the framework of relevant regulatory constraints that would apply if these were used in real‐world applications. This review also explores the various assessment techniques for examining these properties, the effects of the deposition methods on coating properties, and the potential applications of such coatings for FCS. Overall, this review attempts to provide a holistic perspective. Evaluation of the current literature urges a compromise between antimicrobial effectiveness and mechanical stability in order to adhere to various regulatory frameworks as the next step toward improving the industrial feasibility of AMC for FCS applications.

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Adhesion of Listeria monocytogenes to cutting board surfaces and removal by different sanitizers

Cited by 13 publications

References 21 publications

Contamination sources, serogroups, biofilm-forming ability and biocide resistance of Listeria monocytogenes persistent in tilapia-processing facilities

Contamination sources, serogroups, biofilm-forming ability and biocide resistance of Listeria monocytogenes persistent in tilapia-processing facilities

Assessment and Mitigation of Bacterial and Fungal Contamination in Refrigerator Waterlines

Antimicrobial Coatings for Food Contact Surfaces: Legal Framework, Mechanical Properties, and Potential Applications

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