Pure and mixed biofilms formation of Listeria monocytogenes and Salmonella Typhimurium on polypropylene surfaces

Tadielo, Leonardo Ereno; Bellé, Thiago Henrique; Santos, Emanoelli Aparecida Rodrigues dos; Schmiedt, Jhennifer Arruda; Cerqueira‐Cézar, Camila K.; Nero, Luís Augusto; Yamatogi, Ricardo Seiti; Pereira, Juliano Gonçalves; Bersot, Luciano dos Santos

doi:10.1016/j.lwt.2022.113469

Cited by 13 publications

(3 citation statements)

References 49 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Sanitation training is crucial to ensure that workers do the sanitation process correctly to achieve the desired level of cleanliness. The level of cleanliness can be divided into physical [29], chemical [8], and microbiological [17,30,31]. The result shows that all the respondents know and understand all the cleanliness levels.…”

Section: B Knowledge Of the Sanitation Programmentioning

confidence: 98%

Sanitation Knowledge and Practices of Malaysian Food SMEs: Addressing Current Issues and Readiness in Acceptance of Green Sanitation Technology

Khalid,

Jalil,

Ab. Aziz

et al. 2024

Int. J. Adv. Sci. Eng. Inf. Technol.

View full text Add to dashboard Cite

Sanitation is crucial in the food industry, involving cleaning and disinfection processes to ensure facility cleanliness. This study examined sanitation knowledge and practices among small and medium enterprises (SMEs) in Malaysia's frozen meat sector. It also evaluated the acceptance of eco-friendly sanitation technology, specifically an electrolysis unit producing electrolyzed water. Data was collected through an open-ended online questionnaire using Google Forms. The questionnaire comprises demographic profiles, sanitation knowledge, sanitation program design knowledge, sanitation challenges, and the acceptance of integrating a green cleaner with the current sanitation program. Results show SME manufacturers possess sanitation knowledge but face implementation challenges due to absent sanitation programs, skilled labor shortage, hot water supply issues, difficulty cleaning narrow spaces in equipment, chemical storage, and budget constraints. Due to low-temperature operations, only 73 % of frozen meat industries use hot water for sanitation. Additionally, 45 % lack wastewater treatment, leading to chemical residue discharge into municipal drainage. SMEs show interest in electrolyzed water for its dual role as a cleaning and disinfecting agent. The technology's room-temperature efficacy and environmentally friendly degradation into salt and water appeal to SMEs. Adopting electrolysis sanitation technology is expected to significantly reduce costs by utilizing only salt, water, and electricity for electrolyzed water generation.

show abstract

Section: B Knowledge Of the Sanitation Programmentioning

confidence: 98%

Sanitation Knowledge and Practices of Malaysian Food SMEs: Addressing Current Issues and Readiness in Acceptance of Green Sanitation Technology

Khalid,

Jalil,

Ab. Aziz

et al. 2024

Int. J. Adv. Sci. Eng. Inf. Technol.

View full text Add to dashboard Cite

show abstract

“…The different survival mechanisms of Salmonella, such as the formation of biofilms, are hypothesized as possible factors for the onset of foodborne diseases. There is clear evidence of the formation of biofilms by Salmonella in foods and in different materials present in food processing environments [46][47][48]. Salmonella produces a biofilm matrix that is mainly composed of fimbriae (curli) and cellulose [49].…”

Section: The Biofilm Formation Of Salmonella In Food-processing Envir...mentioning

confidence: 99%

Salmonella and Salmonellosis: An Update on Public Health Implications and Control Strategies

Galán-Relaño,

Valero Díaz,

Huerta Lorenzo

et al. 2023

Animals

View full text Add to dashboard Cite

Salmonellosis is globally recognized as one of the leading causes of acute human bacterial gastroenteritis resulting from the consumption of animal-derived products, particularly those derived from the poultry and pig industry. Salmonella spp. is generally associated with self-limiting gastrointestinal symptoms, lasting between 2 and 7 days, which can vary from mild to severe. The bacteria can also spread in the bloodstream, causing sepsis and requiring effective antimicrobial therapy; however, sepsis rarely occurs. Salmonellosis control strategies are based on two fundamental aspects: (a) the reduction of prevalence levels in animals by means of health, biosecurity, or food strategies and (b) protection against infection in humans. At the food chain level, the prevention of salmonellosis requires a comprehensive approach at farm, manufacturing, distribution, and consumer levels. Proper handling of food, avoiding cross-contamination, and thorough cooking can reduce the risk and ensure the safety of food. Efforts to reduce transmission of Salmonella by food and other routes must be implemented using a One Health approach. Therefore, in this review we provide an update on Salmonella, one of the main zoonotic pathogens, emphasizing its relationship with animal and public health. We carry out a review on different topics about Salmonella and salmonellosis, with a special emphasis on epidemiology and public health, microbial behavior along the food chain, predictive microbiology principles, antimicrobial resistance, and control strategies.

show abstract

“…Other bacteria may interfere, such as mesophilic bacteria and psychrophilic microorganism species, which are mainly the members of the genus, Pseudomonas, and include other germs infecting milk during its collection and/or storage (Ben Hassine et al, 2015). However, other contaminating bacteria are pathogenic agents such as Bacillus cereus (Keshtkar et al, 2016), Staphylococcus aureus (Debbabi et al, 2018;Karzis et al, 2018), Escherichia coli, Salmonella enterica (Lama et al, 2018), S. enteritidis (Yu et al, 2021), S. typhimurium (Tadielo et al, 2022), and Listeria monocytogenes (Deshapriya et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Microbiological quality assessment of milk and its fermented derivatives produced in the Sfax region, Tunisia

Jarboui,

Ghamgui,

Smaoui

et al. 2024

SA J. An. Sci.

View full text Add to dashboard Cite

The aim of this study was to evaluate the microbial quality and safety of milk and its derivatives in the Sfax area, Tunisia. Two hundred and forty samples of ultra-high temperature sterilized milk (UHT) and pasteurized milk, and its derivatives (yoghurt, fermented milk, cheese, and butter), collected from in-dustrial sale sites and traditional small-scale dairy processing units, were microbiologically analysed and the results compared to the European commission (EC, 2004) maximum limits. All the UHT steri-lized milks analysed were free of microbial contamination and packaging-stable. However, pasteurized milk by thermal treatment at 63 °C for 30 min showed that 41 and 13% of samples were contaminated with total microbial count (TMC) and Escherichia coli. In the analysed samples, total and faecal coliform bacteria (TC and FC) counts exceeded the EU limits in 17 and 9% of industrial yoghurts; 85 and 54% of traditional yoghurts, and 57 and 29% of traditional butters, respectively. Furthermore, all studied fermented milks (Lben and Raieb) exceeded the EU coliform limits. Considering the traditional soft cheese made with pasteurized milk, 61% of the analysed samples respected EU limits in TC except one sample contaminated with both of E. coli and Staphylococcus aureus. Salmonella spp. and Listeria monocytogenes detection showed that only one pasteurized milk sample was contaminated by L. mon-ocytogenes, without any Salmonella detection. Traditional producers must implement good manufac-turing practices and hazard analysis critical control points (HACCP) to ensure integral safety and quality of dairy products.

show abstract

Pure and mixed biofilms formation of Listeria monocytogenes and Salmonella Typhimurium on polypropylene surfaces

Cited by 13 publications

References 49 publications

Sanitation Knowledge and Practices of Malaysian Food SMEs: Addressing Current Issues and Readiness in Acceptance of Green Sanitation Technology

Sanitation Knowledge and Practices of Malaysian Food SMEs: Addressing Current Issues and Readiness in Acceptance of Green Sanitation Technology

Salmonella and Salmonellosis: An Update on Public Health Implications and Control Strategies

Microbiological quality assessment of milk and its fermented derivatives produced in the Sfax region, Tunisia

Contact Info

Product

Resources

About