Food-Safe Modification of Stainless Steel Food-Processing Surfaces to Reduce Bacterial Biofilms

Awad, Tarek S.; Asker, Dalal; Hatton, Benjamin D.

doi:10.1021/acsami.8b03788

Cited by 77 publications

(40 citation statements)

References 64 publications

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“…In a research conducted on Cronobacter sakazakii , it has been reported that this bacterium is able to adhere to different surfaces such as silicon, latex, polycarbonate, stainless steel, glass, and polyvinyl chloride (PVC). Biofilm formation on stainless steel surfaces of food processing plants, leading to foodborne illness outbreaks, is enabled by the attachment and confinement of pathogens within microscale cavities of surface roughness (grooves, scratches) [ 98 ]. The attachment of microorganisms on the food preparation surface could enable microorganisms to form biofilm and become a source of contamination [ 87 ].…”

Section: Biofilm and Its Impact On Food Contaminationmentioning

confidence: 99%

The Role of Bacterial Biofilm in Antibiotic Resistance and Food Contamination

Abebe

2020

International Journal of Microbiology

237

110

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Biofilm is a microbial association or community attached to different biotic or abiotic surfaces or environments. These surface-attached microbial communities can be found in food, medical, industrial, and natural environments. Biofilm is a critical problem in the medical sector since it is formed on medical implants within human tissue and involved in a multitude of serious chronic infections. Food and food processing surface become an ideal environment for biofilm formation where there are sufficient nutrients for microbial growth and attachment. Therefore, biofilm formation on these surfaces, especially on food processing surface becomes a challenge in food safety and human health. Microorganisms within a biofilm are encased within a matrix of extracellular polymeric substances that can act as a barrier and recalcitrant for different hostile conditions such as sanitizers, antibiotics, and other hygienic conditions. Generally, they persist and exist in food processing environments where they become a source of cross-contamination and foodborne diseases. The other critical issue with biofilm formation is their antibiotic resistance which makes medication difficult, and they use different physical, physiological, and gene-related factors to develop their resistance mechanisms. In order to mitigate their production and develop controlling methods, it is better to understand growth requirements and mechanisms. Therefore, the aim of this review article is to provide an overview of the role of bacterial biofilms in antibiotic resistance and food contamination and emphasizes ways for controlling its production.

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Section: Biofilm and Its Impact On Food Contaminationmentioning

confidence: 99%

The Role of Bacterial Biofilm in Antibiotic Resistance and Food Contamination

Abebe

2020

International Journal of Microbiology

237

110

View full text Add to dashboard Cite

show abstract

“…Food industries use many metals especially, stainless steel because it is resistant to corrosion but poor in hardness, wear‐resistance, and leaching of metals. In food processing plants, biofilm formation on stainless‐steel surfaces leads to foodborne disease outbreaks . It is very difficult to maintain a suitable and controlled environment to prevent stainless steel from corrosion because of biofouling .…”

Section: Biofilms In Different Componentsmentioning

confidence: 99%

Impact of environmental biofilms: Industrial components and its remediation

Vishwakarma

2019

J Basic Microbiol

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The growth of technology and requirements globally for various commodities has brought about new challenges. Biofilms are aggregations of microbial cells, which contaminate and spoil industrial components and environments. These microbial cells with extracellular polymeric substances colonize living and nonliving surfaces and pose a serious problem for all industries, affecting their processes, leading to a reduction of product quality and economic loss. Industries, such as medical, food, water, dairy, wine, marine, power plants are exposed to biofilm formation. Pipe blockages, waterlogging and reduction of the heat‐transfer efficiency, hamper the operating system of plants. Many industries do not set up remedial measures to control biofilm formation as they are not aware of this threat. Various conventional methods to control these biofilms are adopted by industries in their regular workflow, but these are temporary solutions. This calls for further research into remediation of the biofilm and its control for industrial components. This review article addresses the problems of biofilms and proposes solutions for various industrial components. Nanotechnology promises several options, and bring about a new aspect into the industrial economy, by solving the problems of environmental biofilms.

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“…Given that most bacterial contamination scenarios involve planktonic bacteria dispersed in aqueous media, the utilization of superhydrophobic coatings can effectively reduce the contact between bacteria and a surface of interest and, consequently, the probability of bacterial contamination. The synergistic combination of nano/microtextures having nano/microscale, empty concave domains such as valleys, holes, pores, and a layer of nonpolar compounds is the main principle behind the formation of anticontact, superhydrophobic coatings (Awad et al., 2018; Oh, Lu, et al., 2015; Oh, Perez, et al, 2015; Oh, Liu, et al, 2019; Razavi et al, 2019).…”

Section: Superhydrophobic Antifouling (Anticontact) Surfacesmentioning

confidence: 99%

Recent developments in antimicrobial and antifouling coatings to reduce or prevent contamination and cross‐contamination of food contact surfaces by bacteria

DeFlorio

Liu

White

et al. 2021

Comp Rev Food Sci Food Safe

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Illness as the result of ingesting bacterially contaminated foodstuffs represents a significant annual loss of human quality of life and economic impact globally. Significant research investment has recently been made in developing new materials that can be used to construct food contacting tools and surfaces that might minimize the risk of cross‐contamination of bacteria from one food item to another. This is done to mitigate the spread of bacterial contamination and resultant foodborne illness. Internet‐based literature search tools such as Web of Science, Google Scholar, and Scopus were utilized to investigate publishing trends within the last 10 years related to the development of antimicrobial and antifouling surfaces with potential use in food processing applications. Technologies investigated were categorized into four major groups: antimicrobial agent–releasing coatings, contact‐based antimicrobial coatings, superhydrophobic antifouling coatings, and repulsion‐based antifouling coatings. The advantages for each group and technical challenges remaining before wide‐scale implementation were compared. A diverse array of emerging antimicrobial and antifouling technologies were identified, designed to suit a wide range of food contact applications. Although each poses distinct and promising advantages, significant further research investment will likely be required to reliably produce effective materials economically and safely enough to equip large‐scale operations such as farms, food processing facilities, and kitchens.

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Food-Safe Modification of Stainless Steel Food-Processing Surfaces to Reduce Bacterial Biofilms

Cited by 77 publications

References 64 publications

The Role of Bacterial Biofilm in Antibiotic Resistance and Food Contamination

The Role of Bacterial Biofilm in Antibiotic Resistance and Food Contamination

Impact of environmental biofilms: Industrial components and its remediation

Recent developments in antimicrobial and antifouling coatings to reduce or prevent contamination and cross‐contamination of food contact surfaces by bacteria

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