Handbook of hygiene control in the food industry

Lelieveld, Huub; Mostert, M. A.; Holah, J.

doi:10.1533/9781845690533

Cited by 55 publications

(68 citation statements)

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“…Other food industries such as the beverage or condiment industries have longer cleaning intervals (8-16 h and 60-100 h, respectively) (Lelieveld et al, 2005) and for these cases, the obtained results can be even more important in the development of strategies for biofilm control.…”

Section: Resultsmentioning

confidence: 98%

“…A biofilm formation time of 6 h was chosen since several industries like the salad washing facilities or the dairy industry commonly use a 4-8 h operational time between sanitation cycles (Lelieveld et al, 2005). Other food industries such as the beverage or condiment industries have longer cleaning intervals (8-16 h and 60-100 h, respectively) (Lelieveld et al, 2005) and for these cases, the obtained results can be even more important in the development of strategies for biofilm control.…”

Section: Resultsmentioning

confidence: 99%

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The impact of material properties, nutrient load and shear stress on biofouling in food industries

Moreira

Gomes

Simões

et al. 2015

Food and Bioproducts Processing

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Abstract:In the food industry, biofilm formation in pipes, equipment and cooling systems increases maintenance costs, decreases operational efficiencies and is a source of contamination.Shear stress, nutrient load and surface material are important variables affecting the biofilm onset in industry. In this work, the combined impacts of these variables were assessed using three different materials (glass, copper and stainless steel), two nutrient loads (high and low nutrient medium) and two hydrodynamic conditions (static and dynamic). Initial adhesion and biofilm formation were studied in microplates usingEscherichia coli as a model organism.Surface material was the factor with the strongest impact and adhesion/biofilm formation were correlated with surface hydrophobicity. However, the impact of this variable was dependent on the nutrient load and imposed shear stress. It was also found that, for the majority of the situations tested, initial attachment performance is a good predictor of biofilm formation behaviour and that the effects observed during attachment are amplified during biofilm maturation. Since shear stress is a major determinant in cell adhesion, the results of this study may find application in industrial systems operating at flow rates between 0.001 and 600 m 3 h -1 depending on tube material and diameter.

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Section: Resultsmentioning

confidence: 98%

Section: Resultsmentioning

confidence: 99%

The impact of material properties, nutrient load and shear stress on biofouling in food industries

Moreira

Gomes

Simões

et al. 2015

Food and Bioproducts Processing

View full text Add to dashboard Cite

show abstract

“…The cleaning method will be used depending on what is intended to be cleaned; in the case of smooth surfaces, the use of disinfectant and sponges or brushes to remove residues will be enough; this is done in situ, contrary to those dismantled equipment that require to be cleaned piece by piece. All of the above related to the establishment's cleaning must be submitted in writing to the personnel responsible for this task for the correct and efficient implementation of cleaning methods [98,[104][105][106].…”

Section: Strategies For Disease Preventionmentioning

confidence: 99%

Food Poisoning Caused by Bacteria (Food Toxins)

Hernández-Cortez¹,

Palma-Martínez²,

UrielGonzalez-Avila³

et al. 2017

Poisoning - From Specific Toxic Agents to Novel Rapid and Simplified Techniques for Analysis

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In the environment, there are polluting substances that can cause adverse reactions in human beings when entering the body through different ways (ingestion, inhalation, injection, or absorption). The main pollutants can be poisons, chemical compounds, toxic gases, and bacterial toxins. These can be found in different places and their effects depend on the dose and exposure time. Furthermore, foodborne diseases (FBDs) can cause disability; these diseases can be caused by toxins produced by bacteria or other toxic substances in the food, which can cause severe diarrhea, toxic shock syndrome, debilitating infections such as meningitis and even death. FBDs are transmitted through food contaminated with pathogenic microorganisms that have multiple factors of virulence, which gives them the ability to cause an infection; some bacterial genres can produce toxins directly in the food, but other genres can produce them once they have colonized the intestine. Among the pathogens involved in FBDs that are also considered to be toxigenic are Salmonella spp., Vibrio parahaemolyticus, Vibrio cholerae, Staphylococcus aureus, Clostridium botulinum, Clostridium perfringens, Bacillus cereus, Listeria monocytogenes. Foodborne diseases can be prevented and acute diarrhea syndromes, fever and even death from dehydration can be avoided, especially in children under the age of 5 and in immunocompromised people.

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“…Consumption of food containing more than 10 5 viable B. cereus cells/g has been implicated in outbreaks of emetic and diarrheic toxicity. In the bacterial adherence to Sanitation Standard Operating Procedures (SSOP) is very important in controlling the presence of B. cereus on milk contact surfaces (Lelieveld et al, 2005;Andrade et al, 2008). The alkaline agents are responsible for fatty acids saponification and for making proteins residues soluble in water by changing of electrical charges of amino acid in high pH.…”

Section: Introductionmentioning

confidence: 99%

Controlling Bacillus cereus adherence to stainless steel with different cleaning and sanitizing procedures used in dairy plants

Salustiano¹,

Andrade²,

Ribeiro³

et al. 2010

Arq. Bras. Med. Vet. Zootec.

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RESUMOFoi observada a adesão de Bacillus cereus em superfície de aço inoxidável em contato com o leite, segundo o procedimento de limpeza, a sanitização e as propriedades físico-químicas da superfície. O número de B. cereus viáveis, após os procedimentos de higienização, foi afetado pela temperatura, pela concentração das soluções alcalinas e ácidas e pelo pH da solução clorada. A adesão de B. cereus em aço inoxidável não foi termodinamicamente favorável, e ocorreu pouca adesão desse microrganismo, de acordo com os aspectos termodinâmicos da adesão.Palavras-chave: Bacillus cereus, equipamento, indústria do leite, higienização

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Handbook of hygiene control in the food industry

Cited by 55 publications

References 0 publications

The impact of material properties, nutrient load and shear stress on biofouling in food industries

The impact of material properties, nutrient load and shear stress on biofouling in food industries

Food Poisoning Caused by Bacteria (Food Toxins)

Controlling Bacillus cereus adherence to stainless steel with different cleaning and sanitizing procedures used in dairy plants

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