Efficacy of cleaning methods for the removal of Bacillus cereus biofilm from polyurethane conveyor belts in bakeries

Fink, Rok; Oder, Martina; Stražar, Eva; Filip, Sebastjan

doi:10.1016/j.foodcont.2017.05.009

Cited by 34 publications

(16 citation statements)

References 41 publications

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“…The efficacy of US (37 kHz, 200 W, for 30 min)-assisted chemical cleaning methods (10% alcohols, 2.5% benzalkonium chloride, and 2.5% didecyl dimethyl ammonium chloride) for the removal of B. cereus biofilm from polyurethane conveyor belts in bakeries using US was better compared to each individual method as demonstrated by [134].…”

Section: Ultrasound-assisted Technologiesmentioning

confidence: 98%

Biofilms Formed by Pathogens in Food and Food Processing Environments

Grigore‐Gurgu¹,

Bucur²,

Borda³

et al. 2020

Bacterial Biofilms

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This chapter presents the ability of some pathogenic (Listeria monocytogenes, Escherichia coli, Salmonella enterica, Campylobacter jejuni, Pseudomonas aeruginosa) and toxigenic bacteria (Bacillus cereus, Staphylococcus aureus) to form biofilms and contribute to the persistence of these microorganisms in the food industry. Particularities regarding attachment and composition of biofilms formed in food and food processing environments are presented and genes involved in biofilm production are mentioned. To give a perspective on how to fight against biofilms with new means, nonconventional methods based on bacteriocins, bacteriophages, disruptive enzymes, essential oils, nanoemulsions and nanoparticles, and use of alternative technologies (cold plasma, ultrasounds, light-assisted technologies, pulsed electric field, and high pressure processing) are shortly described.

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Section: Ultrasound-assisted Technologiesmentioning

confidence: 98%

Biofilms Formed by Pathogens in Food and Food Processing Environments

Grigore‐Gurgu¹,

Bucur²,

Borda³

et al. 2020

Bacterial Biofilms

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“…Finally, one of the most recent applications in terms of cleaning has been the use of ultrasound for the disintegration of bacterial biofilms generated on working surfaces of the food industry that can lead to cross-contaminant phenomena. Thus, the use of ultrasound would allow to reduce the formation or even to eliminate these biofilms, for example, in conveyor belts used for the transportation of foods inside the industry [54]. An industrial example of this application has been developed by Lubing systems [55].…”

Section: Microbial Decontamination and Surface Cleaningmentioning

confidence: 99%

Application of High-Power Ultrasound in the Food Industry

Astráin-Redín¹,

Ciudad-Hidalgo²,

Raso³

et al. 2020

Sonochemical Reactions

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The purpose of this chapter is to summarize potential applications of the highpower ultrasound technology (5 W/cm 2 ; 20-100 kHz) in the food industry. Those applications are mainly related to the improvement in mass and energy transfer in different processes when ultrasound is applied in water or through air, e.g., reduction in dehydration; thawing and freezing times and energy costs of plant-, meat-, or fish-based products; increase the extraction yields of intracellular compounds with biological activity; reduction of chemical health risks such as cadmium or acrylamide; etc. The influence of some physical parameters like temperature and pressure in cavitation intensity and the potential of this technology to even inactivate microorganisms in food products and surfaces in contact with food will be discussed. Several examples of these applications will be presented, with reference to some of the industrial or pilot plant systems available in the market to be implemented in the food industry.

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“…For example, the use of UV light has been evaluated to reduce Salmonella populations on different FCS (Lim & Harrison, 2016). In some instances, these alternative methods are paired with conventional cleaning agents when the adherence strength of bacterial biofilms to the FCS is so great that a combination of conventional cleaning agents and an alternative, such as ultrasound, is more effective than using a conventional method only (Fink, Oder, Stražar, & Filip, 2017). For example, Kuda et al (2011) found that removing dried egg plasters from the FCS before washing the FCS via CIP increased the cleaning efficacy (Kuda et al, 2011).…”

Section: Current Fcs Cleaning Practicesmentioning

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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Efficacy of cleaning methods for the removal of Bacillus cereus biofilm from polyurethane conveyor belts in bakeries

Cited by 34 publications

References 41 publications

Biofilms Formed by Pathogens in Food and Food Processing Environments

Biofilms Formed by Pathogens in Food and Food Processing Environments

Application of High-Power Ultrasound in the Food Industry

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

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