Removal of Escherichia coli in boning knives with different sanitizers

Barbosa, Juliana; Cuppini, Monica; Flach, Juliana; Steffens, Clarice; Cansian, Rogério Luís; Toniazzo, Geciane

doi:10.1016/j.lwt.2016.04.002

Cited by 13 publications

(13 citation statements)

References 31 publications

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“…Biofilms were developed for 24 h and at the end of each experiment the system was rinsed with synthetic urine to remove loosely attached cells. The flow cell was opened and the biofilm from each coupon was detached through the swabbing method [60,61] and a biofilm cell suspension diluted in 0.85% NaCl was obtained. To assess biofilm culturability (colony forming units, CFU), the biofilm suspension was properly diluted and spread on plate count agar (PCA, Oxoid, England).…”

Section: Offline Quantification Of Biofilm Cellsmentioning

confidence: 99%

Efficacy of A Poly(MeOEGMA) Brush on the Prevention of Escherichia coli Biofilm Formation and Susceptibility

et al. 2020

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Urinary tract infections are one of the most common hospital-acquired infections, and they are often associated with biofilm formation in indwelling medical devices such as catheters and stents. This study aims to investigate the antibiofilm performance of a polymer brush—poly[oligo(ethylene glycol) methyl ether methacrylate], poly(MeOEGMA)—and evaluate its effect on the antimicrobial susceptibility of Escherichia coli biofilms formed on that surface. Biofilms were formed in a parallel plate flow chamber (PPFC) for 24 h under the hydrodynamic conditions prevailing in urinary catheters and stents and challenged with ampicillin. Results obtained with the brush were compared to those obtained with two control surfaces, polydimethylsiloxane (PDMS) and glass. The polymer brush reduced by 57% the surface area covered by E. coli after 24 h, as well as the number of total adhered cells. The antibiotic treatment potentiated cell death and removal, and the total cell number was reduced by 88%. Biofilms adapted their architecture, and cell morphology changed to a more elongated form during that period. This work suggests that the poly(MeOEGMA) brush has potential to prevent bacterial adhesion in urinary tract devices like ureteral stents and catheters, as well as in eradicating biofilms developed in these biomedical devices.

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Section: Offline Quantification Of Biofilm Cellsmentioning

confidence: 99%

Efficacy of A Poly(MeOEGMA) Brush on the Prevention of Escherichia coli Biofilm Formation and Susceptibility

et al. 2020

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“…In the treatments with peracetic acid combined with ultrasound (Figure 4 g), a reduced number of microorganisms on the strawberry surface, an altered morphology and fragments of E. coli cells were observed. Peracetic acid releases singlet oxygen, which is a low-molecular-weight compound that can cross the bacterial membrane, react with internal cellular components, and cause damage to cellular structures and the release of intracellular components [49].…”

Section: Discussionmentioning

confidence: 99%

“…In Figure 4c, the cells are fragmented (white arrows), indicating damage caused by ultrasound treatment via the irregular collapse of cavitation bubbles, which caused erosion of the cell walls, resulting in the inactivation of the microorganisms [23]. oxygen, which is a low-molecular-weight compound that can cross the bacterial mem brane, react with internal cellular components, and cause damage to cellular structure and the release of intracellular components [49]. According to Firouz et al [50], some corporations expertly work on the commercialization of ultrasound for application in the food industry.…”

Section: Scanning Electron Microscopymentioning

confidence: 99%

Application of Ultrasound Combined with Acetic Acid and Peracetic Acid: Microbiological and Physicochemical Quality of Strawberries

2020

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This work evaluated the application of organic acids (acetic and peracetic acid) and ultrasound as alternative sanitization methods for improving the microbiological and physicochemical qualities of strawberries. A reduction of up to 2.48 log CFU/g aerobic mesophiles and between 0.89 and 1.45 log CFU/g coliforms at 35 °C was found. For molds and yeasts, significant differences occurred with different treatments and storage time (p < 0.05). Ultrasound treatments in combination with peracetic acid and acetic acid allowed a decimal reduction in molds and yeasts (p < 0.05). All evaluated treatments promoted a significant reduction in the Escherichia coli count (p < 0.05). Scanning electron microscopy revealed fragmented E. coli cells due to treatment with acetic acid and ultrasound. Storage time significantly affected pH, total titratable acidity, total soluble solids and the ratio of the total titratable acidity to the total soluble solids (p < 0.05). Anthocyanin content did not change with treatment or time and generally averaged 13.47 mg anthocyanin/100 g of strawberries on fresh matter. Mass loss was not significantly affected by the applied treatments (p > 0.05). The combination of ultrasound and peracetic acid may be an alternative to chlorine-based compounds to ensure microbiological safety without causing significant changes in the physicochemical characteristics of strawberries.

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“…The regulation (EC) 853/2004 reported that “slaughterhouses must have facilities for disinfecting tools with hot water supplied at not less than 82°C, or an alternative system having an equivalent effect,” however, the regulations did not mention the time of exposure to the hot water (Anonymous, 2004). Although laboratory studies have been conducted to determine the microbial reduction on the blade by this process (Barbosa et al., 2016; Taormina & Dorsa, 2007; Leps, Einschütz, langkabel, & Fries, 2013; Tapp, Gragg, Brooks, Miller, & Brashears, 2013), the studies conducted in real slaughterhouse conditions are needed to assess the true effectiveness of this procedure. On the contrary, generally, none of the workers in slaughterhouses wants to spend much time for hand wash and blade disinfection, especially when the slaughter line speed is fast.…”

Section: Introductionmentioning

confidence: 99%

Effects of workers’ hand washing and knife disinfection practices on microbiological quality of small animal carcasses in slaughterhouse environment

Durmuşoğlu

İnci̇li̇

Demir

et al. 2020

J. Food Process. Preserv.

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Red meats are important sources of animal protein in human diet; and microbial load of the carcass surfaces is of importance in terms of meat safety, meat quality, and consumer health. The microbial contamination of carcass surface is mostly comes from by different sources such as hide/fleece, intestinal contents, slaughterhouse equipment/tools, and workers during slaughtering (Abd-Elaleem, Bakr, Hazzah, & Nasreldin, 2014; Villarreal-Silva et al., 2016). One of the procedures to reduce microbial contamination of carcass surface is to reduce the microbial contamination arising from equipment and workers (Wambui, Lamuka, Kariri, Matofari, & Njage, 2018). It was noted that the microbial load of abattoir personnel hands was between 10 7 and 10 12 cfu/hand, and 124 different species of bacteria were isolated from the personnel hands (Abd-Elaleem et al., 2014). Bell and Hathaway (1996) detected 5.0 log 10 cfu/cm 2 aerobic bacteria on the blade used for skinning in slaughterhouse. The regulation (EC) 853/2004 reported that "slaughterhouses must have facilities for disinfecting tools with hot water supplied at not less than 82°C, or an alternative system having an equivalent effect," however, the regulations did not mention the time of exposure to the hot water (Anonymous, 2004). Although laboratory studies have been conducted to determine the microbial reduction on the blade by this process (Barbosa et al.

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Removal of Escherichia coli in boning knives with different sanitizers

Cited by 13 publications

References 31 publications

Efficacy of A Poly(MeOEGMA) Brush on the Prevention of Escherichia coli Biofilm Formation and Susceptibility

Efficacy of A Poly(MeOEGMA) Brush on the Prevention of Escherichia coli Biofilm Formation and Susceptibility

Application of Ultrasound Combined with Acetic Acid and Peracetic Acid: Microbiological and Physicochemical Quality of Strawberries

Effects of workers’ hand washing and knife disinfection practices on microbiological quality of small animal carcasses in slaughterhouse environment

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