Pseudomonas sp. biofilm development on fresh-cut food equipment surfaces – a growth curve – fitting approach to building a comprehensive tool for studying surface contamination dynamics

Evaluation of microbiological and physico‐chemical parameters of retail ready‐to‐eat mono‐varietal salads

“…In particular, at the end of the monitoring process, the main species found in both salads was Pseudomonas grimontii, object of recent investigations for its food concerns (Cunault et al, 2018 Leff and Fierer (2013). Gammaproteobacteria and Betaproteobacteria were also found to dominate the bacterial community of leafy vegetable as reported by Jackson et al (2013).…”

“…Both species were not detected at dominant levels after 9 d of refrigerated storage, but the group of pseudomonads was registered at the highest cell counts. In particular, at the end of the monitoring process, the main species found in both salads was Pseudomonas grimontii , object of recent investigations for its food concerns (Cunault et al, ). Among the yeast community, Candida intermedia , Cryptococcus flavescens , Meyerozyma guilliermondii , Pichia fermentans, and Trichosporon moniliiforme were identified, of which only Candida genus includes species responsible for candidal infections (Jencson, Cadnum, Piedrahita, & Donskey, ).…”

Structure and resistance to mechanical stress and enzymatic cleaning of Pseudomonas fluorescens biofilms formed in fresh-cut ready to eat washing tanks.

“…The aim of this study was to investigate the role of flow patterns and equipment design features, on the biofilm structure after one, two or three days and on their further resistance to chemical vs mechanical actions occurring potentially during cleaning procedures. For this purpose, a series of mock-ups of industrial washing tanks for the fresh-cut food industry (Cunault et al, 2018) was used to study the contamination schemes of Pseudomonas fluorescens biofilms. Resistance to mechanical action was analysed using a flow cell under microscope (Faille et al, 2016) and resistance to cleaning was studied using enzymes in line with industrial foam cleaning practices.…”

Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes

“…at 15 d of refrigerated storage, cut red chicory was mainly characterized by the presence of P. fluorescens, P. grimontii and P. psychrophila, while the entire leaves were dominated by P. extremaustralis, P. libanensis and P. trivialis. Regarding the three species associated to the fresh cut chicories, the development of biofilms by P. fluorescens and P. grimontii has been object of recent investigations due to the food concerns of these microbial structures (Cunault et al, 2018). The highest presence of P. fluorescens in fresh cut products rather than entire leaves is not surprising, because the dominance of this species over the total bacterial population of fresh-cut leafy vegetables is well known (Myszka et al, 2017).…”