Evaluation of factors influencing dairy biofilm formation in filling hoses of food-processing equipment

Fysun, Olga; Kern, Heike; Wilke, Bernd; Langowski, Horst‐Christian

doi:10.1016/j.fbp.2018.10.009

Cited by 32 publications

(16 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Raw milk may also contaminate processing area surfaces and, as such, become a secondary emission source for the bioaerosols [38]. Moreover, the attachment of microorganisms to surfaces and processing equipment may lead to biofilm formation which can affect the safety and quality of food products [49]. In the studied dairies, the most bacterially contaminated surfaces were worktops in cheese production and milk reception areas, as well as the surface of tanks in milk storage.…”

Section: Discussionmentioning

confidence: 99%

Microbial contamination level and microbial diversity of occupational environment in commercial and traditional dairy plants

Stobnicka-Kupiec¹,

Gołofit-Szymczak²,

Górny³

2019

Ann Agric Environ Med.

View full text Add to dashboard Cite

Objective. The aim of this study was to assess microbial contamination of the air and surfaces at workplaces in commercial (CD) and traditional (TD) dairies. Materials and method. Bioaerosol (impactor) and surface (swab) samples were collected in CD and in TD. Bacterial and fungal concentrations in the air and on surfaces were calculated and all isolated microorganisms taxonomically identified, based on their morphological, biochemical and molecular features. Results. Average concentrations of bacterial aerosol ranged between 70-860 CFU/m 3 and 265-14639 CFU/m 3 , while for fungal aerosol were between 50-290 CFU/m 3 and 55-480 CFU/m 3 in CD and TD, respectively. Average bacterial concentrations on surfaces ranged between 1.0-49.7 CFU/cm 2 and 0.2-60.4 CFU/cm 2 , whereas average fungal surface contamination ranged between 0-2.7 CFU/cm 2 and 0-4.6 CFU/cm 2 in CD and TD, respectively. Qualitative analysis revealed mainly the presence of saprophytic microorganisms; however, several pathogenic strains (Staphylococcus aureus, Streptococcus intermedius, Clostridium perfringens, Actinomyces spp., Streptomyces spp., Candida albicans) were also isolated from both the air and surface samples in the studied dairies. Conclusions. The air and surfaces in TD were more polluted than those in CD; however, in both types of dairies, the levels of microbial contaminants did not exceed respective threshold limit values. Nevertheless, the presence of pathogenic microorganisms may increase health risk for dairy workers and influence the quality of products. Hence, proper hygienic measures should be introduced and performed to guarantee high microbial quality of both production processes and milk products.

show abstract

Section: Discussionmentioning

confidence: 99%

Microbial contamination level and microbial diversity of occupational environment in commercial and traditional dairy plants

Stobnicka-Kupiec¹,

Gołofit-Szymczak²,

Górny³

2019

Ann Agric Environ Med.

View full text Add to dashboard Cite

show abstract

“…Dairy processing environments harbour microorganisms that have the potential to contaminate food before and during processing [1][2][3][4][5] . Some of these microorganisms have the potential to cause spoilage or be pathogenic [6][7][8][9] .…”

Section: Introductionmentioning

confidence: 99%

Microbiome-based environmental monitoring of a dairy processing facility highlights the challenges associated with low microbial-load samples

et al. 2021

View full text Add to dashboard Cite

Efficient and accurate identification of microorganisms throughout the food chain can potentially allow the identification of sources of contamination and the timely implementation of control measures. High throughput DNA sequencing represents a potential means through which microbial monitoring can be enhanced. While Illumina sequencing platforms are most typically used, newer portable platforms, such as the Oxford Nanopore Technologies (ONT) MinION, offer the potential for rapid analysis of food chain microbiomes. Initial assessment of the ability of rapid MinION-based sequencing to identify microbes within a simple mock metagenomic mixture is performed. Subsequently, we compare the performance of both ONT and Illumina sequencing for environmental monitoring of an active food processing facility. Overall, ONT MinION sequencing provides accurate classification to species level, comparable to Illumina-derived outputs. However, while the MinION-based approach provides a means of easy library preparations and portability, the high concentrations of DNA needed is a limiting factor.

show abstract

“…This statement is in accordance with other studies that highlighted that some strains of lactic acid bacteria are naturally prone to form biofilm [ 45 , 49 ]. As for the effect of the variable “origin” on the biofilm, some authors evidenced that the biofilm formation is usually affected by various factors such as environmental features, nutrient availability, and the presence of specific matter [ 50 , 51 , 52 ]. In our study, we found that cluster 2 ( Figure 1 ) enclosed only strains isolated from sourdough and bee bread and no strains isolated from traditional red wines.…”

Section: Resultsmentioning

confidence: 99%

Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine

Pannella

Lombardi

Coppola

et al. 2020

Foods

View full text Add to dashboard Cite

Biofilm life-style of Lactobacillus plantarum (L. plantarum) strains was evaluated in vitro as a new and suitable biotechnological strategy to assure L-malic acid conversion in wine stress conditions. Sixty-eight L. plantarum strains isolated from diverse sources were assessed for their ability to form biofilm in acid (pH 3.5 or 3.2) or in ethanol (12% or 14%) stress conditions. The effect of incubation times (24 and 72 h) on the biofilm formation was evaluated. The study highlighted that, regardless of isolation source and stress conditions, the ability to form biofilm was strain-dependent. Specifically, two clusters, formed by high and low biofilm producer strains, were identified. Among high producer strains, L. plantarum Lpls22 was chosen as the highest producer strain and cultivated in planktonic form or in biofilm using oak supports. Model wines at 12% of ethanol and pH 3.5 or 3.2 were used to assess planktonic and biofilm cells survival and to evaluate the effect of biofilm on L-malic acid conversion. For cells in planktonic form, a strong survival decay was detected. In contrast, cells in biofilm life-style showed high resistance, assuring a prompt and complete L-malic acid conversion.

show abstract

Evaluation of factors influencing dairy biofilm formation in filling hoses of food-processing equipment

Cited by 32 publications

References 37 publications

Microbial contamination level and microbial diversity of occupational environment in commercial and traditional dairy plants

Microbial contamination level and microbial diversity of occupational environment in commercial and traditional dairy plants

Microbiome-based environmental monitoring of a dairy processing facility highlights the challenges associated with low microbial-load samples

Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine

Contact Info

Product

Resources

About