Evaluation of the Antibacterial Effect of a Triclosan-Containing Floor Used in the Food Industry

Abstract

Antibacterial surfaces are increasingly used in the food industry. In the present study, the antibacterial effect of a triclosan-containing industrial floor was assessed. A poultry processing plant, which had a floor that contained triclosan, was visited, and the floor was sampled for bacteria. A high bacterial diversity was found on the floor. Testing showed that bacteria isolated from the floor showed a sensitivity to triclosan that covered a range of MICs from 0.07 to >40 ppm. Staphylococci were the most sensitive, and Pseudomonas fluorescens and Serratia marcescens were the most tolerant. The MICs of triclosan for the strains isolated from the floor were similar to the control strains from the corresponding genera or species of other origin. Thus, the floor seemed not to select for strains that were tolerant to triclosan or that led to the development of resistance to triclosan. Laboratory studies showed that the ability of bacteria to survive under dry conditions on coupons of the floor was similar to that for stainless steel and that the survival of the bacteria on the floor was not linked to their tolerance of triclosan, as determined by the MICs of triclosan. Adherence studies showed that bacteria were able to adhere to coupons of the floor; however, no thick biofilm developed after 3 days of incubation. In an agar plate assay, the floor produced inhibition zones against staphylococci, which are known to be very sensitive to triclosan, whereas no inhibition zones were observed for other bacteria tested. In conclusion, the antibacterial effect of the floor seemed to be very low. Because the concentration of triclosan in the floor was low compared to what has been reported for other triclosan-incorporated surfaces, sufficient amounts of triclosan may not have been available on the surface of the floor to kill the bacteria.

Bacteria on Meat Abattoir Process Surfaces after Sanitation: Characterisation of Survival Properties of <i>Listeria monocytogenes</i> and the Commensal Bacterial Flora

“…The bacterial genera dominating in the abattoir after cleaning and disinfection were Aerococcus, Acinetobacter, Pseudomonas, Staphylococcus and Serratia. Several studies have reported the latter four genera to be common in the production environment of many types of food [9][10][11][12][13][14][15]. Aerococcus has been found in fish [12] and pastry production environments [10].…”

“…In another study Pseudomonas and Staphylococcus dominated on the floor in a ground meat processing facility [10]. A comparison of qualitative determination of bacteria from different types of food production environments revealed that Pseudomonas, Staphylococcus, Acinetobacter, Bacillus, lactic acid bacteria and coryneforms commonly dominated [9][10][11][12][13][14][15]. The role of the commensal bacterial flora on food safety is not completely understood, but it may be involved in food spoilage, and affect pathogenic bacteria present in the food producing environment [16][17][18][19].…”

Involvement of efflux mechanisms in biocide resistance of Campylobacter jejuni and Campylobacter coli

“…Various antimicrobial chemical agents that efficiently inactivate bacteria, known as biocides, are regularly used today to prevent bacterial contamination, especially in the food industry and in the home (Langsrud et al, 2004;Møretrø et al, 2006). In comparison with antibiotic resistance, bacterial resistance to biocides has only been described more recently, and has been less studied overall.…”

Enhanced Surface Colonization by Escherichia coli O157:H7 in Biofilms Formed by an Acinetobacter calcoaceticus Isolate from Meat-Processing Environments

“…Processing, handling, and preparation of food may lead to cross-contamination of food and uncontaminated surface areas of the food chain with pathogens from contaminated surfaces (8). Though most processing plants ensure and maintain good manufacturing practices with elaborated sanitary operations, persisting microorganisms may survive well after cleaning and disinfection procedures (1,9,(12)(13)(14), possibly in the form of biofilms (11). A review of the underlying problems caused by biofilms in the food industry was presented by Carpentier and Cerf (4).…”