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

Abstract

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.

Contamination sources, biofilm-forming ability and biocide resistance of Staphylococcus aureus in tilapia-processing facilities

“…Thus, strains isolated from plastic surfaces showed high biofilm-forming ability on polystyrene, whereas strains from metallic surfaces had high biofilm formation on stainless steel. In addition, the presence of scratches in some cutting boards and carrier ramps investigated in the tilapiaprocessing facilities probably allowed the long-term presence of S. aureus, as they enhance the adherence of biofilms and impede to achieve a proper sanitization of surfaces (Kim et al, 2017). S. aureus strains with the highest biofilm-forming ability were also highly resistant to peracetic acid and sodium hypochlorite, two disinfectants widely used in the food industry.…”

Efficacy of chemical sanitizers against Bacillus cereus on food contact surfaces with scratch and biofilm

“…Even after 10 min of treatment with the sanitizers tested, the reduction of bacterial cells was \ 2 log CFU/10 cm 2 (Tables 1-5). However, we previously reported that chemical sanitizers, such as 70% alcohol and chlorine, could reduce the population of S. aureus below the detection limit of \ 2.48 log CFU/cm 2 (Kim et al, 2017). Moreover, the resistance of B. cereus by Table 3 Survival of Bacillus cereus on polyethylene surface with different conditions (roughness and biofilm) by various chemical sanitizers chemical sanitizer treatment was supported by the fact that time did not increase sanitizer efficacy after 3 min.…”

“…Moreover, the resistance of B. cereus by Table 3 Survival of Bacillus cereus on polyethylene surface with different conditions (roughness and biofilm) by various chemical sanitizers chemical sanitizer treatment was supported by the fact that time did not increase sanitizer efficacy after 3 min. In the case of S. aureus, however, the bactericidal activity of the sanitizers increased in a time-dependent manner (Kim et al, 2017). Therefore, the establishment of sanitization guidelines specific to B. cereus is required, based on the scientific evidence obtained.…”

“…Thus, it is necessary to consider the presence of biofilms and spores in order to choose an adequate sanitizing method. The efficacy of sanitization differs depending on the presence of biofilms and the condition of the food contact surface (Kim et al, 2017).…”

A systematic review of chlorine-based surface disinfection efficacy to inform recommendations for low-resource outbreak settings

“…For chlorinebased disinfection in particular, Baek et al 86 observed lower inactivation in E coli on wood (3.34 log) and rubber (4.69 log) compared to nonporous surfaces such as stainless steel, glass, and polyethylene (5.05-5.18 log) after exposure to NaOCl. While Park et al 80 found no difference in gNaOCl efficacy against S aureus on 5 nonporous surfaces (1.7-1.9 log), Kim et al 87 reported consistently lower log reductions in S aureus on scratched polyethylene, polypropylene, glass, and stainless steel compared to the same surfaces without scratches after disinfection with NaOCl. The influence of surface structure on disinfection is further affirmed with observations in another study that E coli was more challenging to disinfect on heavy duty tarp compared to smoother surfaces like nitrile and stainless steel.…”