Inhibitory Effect of Dry-Heat Treatment and Chemical Sanitizers against Foodborne Pathogens Contaminated on the Surfaces of Materials

배영민,; 허성기,; 이선영,

doi:10.3746/jkfn.2009.38.9.1265

Cited by 14 publications

(6 citation statements)

References 5 publications

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“…Da Silva Meira et al [22] evaluated the biofilm formation of three food industry-associated S. aureus isolates on SS and polypropylene surfaces, incubated in a vegetablebased medium at two temperatures (7 and 28°C/15 d), deducing that the biofilm development was favored at 28°C, without significant differences between the type of surface. Bae et al [35] found that populations of five food-borne pathogens including S. aureus formed biofilms with 8.8-9.3 and 9.4-10.3 log CFU/coupon on SS and polypropylene surfaces, respectively. Consequently, these isolates of S. aureus (SA-4E, SA-9, SA-13, and SA-19) have the ability to form biofilms on food contact surfaces.…”

Section: Discussionmentioning

confidence: 99%

Biofilm Formation by Staphylococcus aureus Isolated from Food Contact Surfaces in the Dairy Industry of Jalisco, Mexico

Ávila-Novoa

Iñiguez‐Moreno

Solís-Velázquez

et al. 2018

Journal of Food Quality

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Staphylococcus aureus is an important food-borne pathogen able to form biofilms. This pathogen is responsible for outbreaks of food-borne illnesses associated with the consumption of milk and dairy products. The aim of this study was to evaluate the biofilm-forming ability of S. aureus isolates, recovered from food contact surfaces in the dairy industry of Jalisco, Mexico. A total of 84 S. aureus strains were evaluated. The isolates were characterized phenotypically by culture on Congo red agar plates. The ability of the strains to form biofilms was investigated in 96-well flat-bottomed microtiter polystyrene plates. Stainless-steel coupons were used as an experimental surface. Biofilm formation was observed, using epifluorescence microscopy and scanning electron microscopy. Detection of the icaADBC genes in S. aureus was performed by the PCR technique. A total of 52.3% (44/84) of the S. aureus strains contained the icaADBC gene that synthesizes polysaccharide intercellular adhesion (PIA) molecules. On Congo red agar, 75% (63/84) of the S. aureus isolates were biofilm producers, 16.6% (14/84) were non-biofilm formers, and 8.3% (7/84) showed a noncharacteristic phenotype. The biofilm production of the S. aureus strains SA-4E, SA-9, SA-13, and SA-19 on stainless-steel coupons was investigated at 25°C for 8 days, and the detected cell population density was approximately 7.15–7.82 log CFU cm−2. In addition to the ability of biofilm production, it is important to highlight that these strains are potential enterotoxin producers as se genes have been previously detected in their genomes. A part of the ability of biofilm production and the determination of the presence of virulence determinants in the genome of S. aureus can contribute to the pathogenicity of strains. Therefore, vigilant food safety practices need to be implemented in the dairy industries regarding FCS to prevent food-borne infections and intoxications due to S. aureus contamination.

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Section: Discussionmentioning

confidence: 99%

Biofilm Formation by Staphylococcus aureus Isolated from Food Contact Surfaces in the Dairy Industry of Jalisco, Mexico

Ávila-Novoa

Iñiguez‐Moreno

Solís-Velázquez

et al. 2018

Journal of Food Quality

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“…This result was similar to a finding that E. coli decreased to below the satisfactory level of 500 CFU/100 cm 2 after spraying utensils made of SUS with 70% ethanol for 10 s (Kim, Jeon, & Han, ). Moreover, foodborne pathogens were inactivated to a greater extent by ethanol‐based sanitizers than a chlorine‐based one on an SUS surface (Bae et al, ; Lee, Cartwright, Grueser, & Pascall, ).…”

Section: Resultsmentioning

confidence: 99%

“…Moreover, foodborne pathogens were inactivated to a greater extent by ethanol-based sanitizers than a chlorine-based one on an SUS surface (Bae et al, 2009;Lee, Cartwright, Grueser, & Pascall, 2007).…”

Section: Efficacy Of Chemical Sanitizers Against S Aureus Attachmementioning

confidence: 99%

“…For the foodservice industry, chemical sanitizers such as ethanol, chlorine, iodine, and quaternary ammonium as well as thermal sanitizing methods are recommended by the US Food and Drug Administration (). Among these, ethanol, chlorine, and dry‐heat treatment are the most widely used for sanitizing equipment that comes in contact with food in Korea (Bae, Heu, & Lee, ). The materials and conditions of food contact surfaces affect the degree of pathogen attachment and biofilm formation (Di Ciccio et al, ; Wirtanen, Husmark, & Mattila‐Sandholm, ).…”

Section: Introductionmentioning

confidence: 99%

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Resistance ofStaphylococcus aureuson food contact surfaces with different surface characteristics to chemical sanitizers

Kim

Ryu

Park

et al. 2017

Journal of Food Safety

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One of the factors contributing to foodborne illnesses is improper cleaning and sanitization of food contact surfaces. This study aimed to investigate the influence of various factors on Staphylococcus aureus attachment and biofilm formation on food contact materials and to determine sanitizing efficacy. The factors examined were contact materials (stainless steel, SUS; glass, GL; polypropylene, PP; and polyethylene, PE), surface conditions (smooth vs. scratched and with vs. without biofilms), and chemical sanitizers (70% ethanol and 200 ppm chlorine). Sanitization more efficiently lowered S. aureus counts on SUS and GL than on PP and PE. Sanitization efficacy of ethanol was better than that of chlorine. Surfaces with scratches and biofilms were the most resistant to sanitization methods. The use of low‐adherent materials in food facilities, the selection of effective sanitizing methods, and the application of proper cleaning and disinfection procedures for food contact surfaces are essential for ensuring food safety. Practical applications Control of S. aureus on food contact surface is important to reduce cross‐contamination in the foodservice industry. Hydrophobic and rough food contact surfaces promote S. aureus adherence and biofilm formation. Ethanol can be an effective chemical sanitizer against S. aureus biofilm, regardless of the material or roughness of the food contact surfaces. The use of hydrophilic materials, frequent replacement of equipment, and selection of proper sanitizing methods are recommended to prevent foodborne illnesses.

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“…Bae et al (19) reported that alcohol sanitizers were more effective than chlorine sanitizers for reducing E. coli O157:H7 within biofilms on the surface of stainless steel coupons. Similarly, log reductions of ≤1.50 were achieved when L. monocytogenes and Staphylococcus aureus on stainless steel were treated with 100 ppm chlorine for 5 min (20). In a study conducted by Lee et al (21), treatment of E. coli O157:H7 on media with aerosolized chlorine resulted in log reduction of 0.18.…”

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confidence: 94%

Effect of the precutting process on sanitizing treatments for reducing pathogens in vegetables

Hwang

Yoon

Bae

et al. 2017

Food Sci Biotechnol

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The effectiveness of sanitizing treatments was investigated on reducing pathogens inoculated in whole or cut fresh vegetables, including Brussels sprouts, carrots, cherry tomatoes, paprika, and lettuce. These products were inoculated with O157:H7, serovar Typhimurium, and and then treated with chlorine and alcohol sanitizers, followed by the subsequent washing procedure in sterile distilled water at 25°C for 5min. Alcohol sanitizer was the most effective in inhibiting O157:H7, S. Typhimurium, and on cut Brussels sprouts, showing bacterial reductions of 4.16, 3.60, and 3.26 log CFU/g, respectively. Interestingly, the effects of sanitizing treatments were significantly lower for fresh cut produce than those for whole products (<0.05), indicating that the effectiveness of sanitizers would be different, depending on fresh produce and the pre-cut process. Therefore, further information should be obtained to develop an effective sanitizing treatment for fresh produce.

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Inhibitory Effect of Dry-Heat Treatment and Chemical Sanitizers against Foodborne Pathogens Contaminated on the Surfaces of Materials

Cited by 14 publications

References 5 publications

Biofilm Formation by Staphylococcus aureus Isolated from Food Contact Surfaces in the Dairy Industry of Jalisco, Mexico

Biofilm Formation by Staphylococcus aureus Isolated from Food Contact Surfaces in the Dairy Industry of Jalisco, Mexico

Resistance ofStaphylococcus aureuson food contact surfaces with different surface characteristics to chemical sanitizers

Effect of the precutting process on sanitizing treatments for reducing pathogens in vegetables

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