Efficacy of chlorine-based disinfectants (sodium hypochlorite and chlorine dioxide) on Salmonella Enteritidis planktonic cells, biofilms on food contact surfaces and chicken skin

Byun, Kye-Hwan; Han, Sang Ha; Yoon, Jang-won; Park, Si Hong; Ha, Sang‐Do

doi:10.1016/j.foodcont.2020.107838

Cited by 77 publications

(45 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Salmonellosis caused by chicken consumption has been a critical issue in food safety worldwide, including Korea ( Jeong et al., 2018 ). Poultry and poultry products are among the most common animal sources, and their consumption has risen significantly than that of other animal sources (beef and pork) over the last 50 yr ( Byun et al., 2021 ). Simultaneously, poultry and poultry products, particularly chicken meat, are recognized as a major route of transmission of Salmonella spp.…”

Section: Introductionmentioning

confidence: 99%

“…In case of Vietnam, India, and China, around 71.8, 9.4, and 15.8% of tested chicken meat samples were found Salmonella spp. positive ( Li et al., 2019 ; Byun et al., 2021 ). In the large-scale chicken slaughtering and processing plant, supplied the vast majority of chicken meat consumption to consumers in surrounding areas and diarrhea infection by contaminated chicken meat consumption in human ( Wang et al., 2013 ).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of environmental conditions (temperature, pH, and glucose) on biofilm formation of Salmonella enterica serotype Kentucky and virulence gene expression

Roy

Mizan

et al. 2021

Poultry Science

Self Cite

View full text Add to dashboard Cite

Salmonella is a foodborne pathogen and an emerging zoonotic bacterial threat in the food industry. The aim of this study was to evaluate the biofilm formation by a cocktail culture of 3 wild isolates of Salmonella enterica serotype Kentucky on plastic ( PLA ), silicon rubber ( SR ), and chicken skin surfaces under various temperatures (4, 10, 25, 37, and 42°C) and pH values (4.0, 5.0, 6.0, 7.0, and 8.0). Then, at the optimum temperature and pH, the effects of supplementation with glucose (0, 0.025, 0.05, and 0.4% w/v) on biofilm formation were assessed on each of the surfaces. The results indicated that higher temperatures (25 to 42°C) and pH values (7.0 and 8.0) led to more robust biofilm formation than lower temperatures (4 and 10°C) and lower pH levels (4.0 to 6.0). Moreover, biofilm formation was induced by 0.025% glucose during incubation at the optimum temperature (37°C) and pH (7.0) but inhibited by 0.4% glucose. Consistent with this finding, virulence related gene ( rpoS, rpoH, hilA , and avrA ) expression was increased at 0.025% glucose and significantly reduced at 0.4% glucose. This results also confirmed by field emission scanning electron microscope, confocal laser scanning microscopy, and autoinducer-2 determination. This study concluded that optimum environmental conditions (temperature 37°C, pH 7.0, and 0.25% glucose) exhibited strong biofilm formation on food and food contract surfaces as well as increased the virulence gene expression levels, indicating that these environmental conditions might be threating conditions for food safety.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of environmental conditions (temperature, pH, and glucose) on biofilm formation of Salmonella enterica serotype Kentucky and virulence gene expression

Roy

Mizan

et al. 2021

Poultry Science

Self Cite

View full text Add to dashboard Cite

show abstract

“…In addition, we found that conventional disinfectants have a far greater activity on the inactivation of Salmonella biofilms than natural substances. Byun et al [39] found that on stainless steel surfaces, 1343 µM sodium hypochlorite and 1483 µM chlorine dioxide, respectively, reduced the number of Salmonella cells in the biofilm by about 4 log CFU/cm 2 and dropped below the detection limit within 1 min. Therefore, under the premise of ensuring the good antimicrobial effect of CoQ 0 , new antibacterial technologies such as light-emitting diodes at specific wavelengths, ultrasound, and cold plasma methods could be used in combination with plant-based antimicrobials to further reduce the concentration of CoQ 0 and effectively control food-borne pathogens and biofilms in future studies.…”

Section: Discussionmentioning

confidence: 99%

Antimicrobial Activity and Antibiofilm Potential of Coenzyme Q0 against Salmonella Typhimurium

Yang

et al. 2021

Foods

View full text Add to dashboard Cite

Coenzyme Q0 (CoQ0) has anti-inflammatory and anti-tumor effects; however, the antimicrobial and antibiofilm activities of CoQ0 against Salmonella enterica serovar Typhimurium are unknown. Thus, we investigated the bacteriostatic and antibiofilm activities, along with the underlying mechanism, of CoQ0 against S. Typhimurium. The minimum inhibitory concentration (MIC) of CoQ0 against S. enterica serovars Typhimurium was 0.1–0.2 mg/mL (549–1098 µM), and CoQ0 at MIC and 2MIC decreased viable S. Typhimurium counts below detectable limits within 6 and 4 h, respectively. CoQ0 at 20MIC (4 mg/mL) reduced S. Typhimurium on raw chicken by 1.5 log CFU/cm3 within 6 h. CoQ0 effectively disrupted cell membrane integrity and induced morphological changes in the cell, resulting in hyperpolarization, decreased intracellular ATP concentrations, and cellular constituents leakage. Biofilm-associated S. Typhimurium cells were killed by CoQ0 treatment. These findings suggest that CoQ0 could be applied as a natural antibacterial substance for use against S. Typhimurium by the food industry.

show abstract

“…Around 1988, however, it was discovered that compounds containing chlorine also have oxidative properties [51]. There are several different chlorine-containing compounds that are used to kill bacteria and are often a popular choice due to a combination of affordability, easy implementation, and a high efficacy [52,53].…”

Section: Chlorinementioning

confidence: 99%

“…Byun et al [53] carried out a study that investigated the use of chlorine-containing compounds against S. enteritidis biofilms in the presence of organic matter. The use of chlorine dioxide (100 µg/mL) reduced counts by up to 1.33 log CFU/cm 2 .…”

Section: Chlorinementioning

confidence: 99%

Salmonella in Chicken Meat: Consumption, Outbreaks, Characteristics, Current Control Methods and the Potential of Bacteriophage Use

Wessels

Rip

Gouws

2021

Foods

View full text Add to dashboard Cite

The control of Salmonella in chicken processing plants is an ongoing challenge for many factories around the globe, especially with the increasing demand for poultry escalating processing throughputs. Foodborne outbreaks due to Salmonella still pose a prominent risk to public health. As chicken meat is a good reservoir for Salmonella, it is important for chicken processing plants to continuously optimize methods to reduce the incidence of Salmonella on their products. Current methods include the use of chemical antimicrobials such as chlorine-containing compounds and organic acids. However, these current methods are decreasing in popularity due to the rising rate of Salmonella resistance, coupled with the challenge of preserving the sensory properties of the meat, along with the increasing stringency of antimicrobial use. Bacteriophages are becoming more appealing to integrate into the large scale hurdle concept. A few factors s need to be considered for successful implementation, such as legislation, and application volumes and concentrations. Overall, bacteriophages show great potential because of their host specificity, guaranteeing an alternative outcome to the selective pressure for resistant traits placed by chemicals on whole microbial communities.

show abstract

Efficacy of chlorine-based disinfectants (sodium hypochlorite and chlorine dioxide) on Salmonella Enteritidis planktonic cells, biofilms on food contact surfaces and chicken skin

Cited by 77 publications

References 29 publications

Effects of environmental conditions (temperature, pH, and glucose) on biofilm formation of Salmonella enterica serotype Kentucky and virulence gene expression

Effects of environmental conditions (temperature, pH, and glucose) on biofilm formation of Salmonella enterica serotype Kentucky and virulence gene expression

Antimicrobial Activity and Antibiofilm Potential of Coenzyme Q0 against Salmonella Typhimurium

Salmonella in Chicken Meat: Consumption, Outbreaks, Characteristics, Current Control Methods and the Potential of Bacteriophage Use

Contact Info

Product

Resources

About