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

Cunault, Charles; Faille, Christine; Calabozo-Delgado, Almudena; Bénézech, Thierry

doi:10.1016/j.jfoodeng.2019.06.006

Cited by 17 publications

(8 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Some surfaces were highly contaminated during the first part of the study with conventional cleaning. These results are in accordance with other studies which evaluated the microbial concentration on food contact surfaces (Abdallah et al, 2014;Cunault et al, 2019). Because some equipment are difficult to clean, some organic residues could still be present even after cleaning and disinfection (da Costa Luciano et al, 2016;Gabric et al, 2016).…”

Section: Enzymatic Cleaningsupporting

confidence: 92%

Evaluation of Enzymatic Cleaning on Food Processing Installations and Food Products Bacterial Microflora

Delhalle

Taminiau

Fastrez³

et al. 2020

Front. Microbiol.

View full text Add to dashboard Cite

Biofilms are a permanent source of contamination in food industries and could harbor various types of microorganisms, such as spoiling bacteria. New strategies, such as enzymatic cleaning, have been proposed to eradicate them. The purpose of this study was to evaluate the impact of enzymatic cleaning on the microbial flora of installations in a processing food industry and of the final food product throughout its shelf life. A total of 189 samples were analyzed by classical microbiology and 16S rDNA metagenetics, including surface samples, cleaning-in-place (CIP) systems, and food products (at D 0 , D end of the shelf life , and D end of the shelf life+7 days). Some surfaces were highly contaminated with spoiling bacteria during conventional cleaning while the concentration of the total flora decreased during enzymatic cleaning. Although the closed circuits were cleaned with conventional cleaning before enzymatic cleaning, there was a significant release of microorganisms from some parts of the installations during enzymatic treatment. A significant difference in the total flora in the food products at the beginning of the shelf life was observed during enzymatic cleaning compared to the conventional cleaning, with a reduction of up to 2 log CFU/g. Metagenetic analysis of the food samples at the end of their shelf life showed significant differences in bacterial flora between conventional and enzymatic cleaning, with a decrease of spoiling bacteria (Leuconostoc sp.). Enzymatic cleaning has improved the hygiene of the food processing instillations and the microbial quality of the food throughout the shelf life. Although enzymatic cleaning is not yet commonly used in the food industry, it should be considered in combination with conventional sanitizing methods to improve plant hygiene.

show abstract

Section: Enzymatic Cleaningsupporting

confidence: 92%

Evaluation of Enzymatic Cleaning on Food Processing Installations and Food Products Bacterial Microflora

Delhalle

Taminiau

Fastrez³

et al. 2020

Front. Microbiol.

View full text Add to dashboard Cite

show abstract

“…In fact, once introduced, some microorganisms are able to persist and form biofilms if the design, composition and topography of surfaces allow. Poor design characteristics, such as horizontal surfaces, right angles, welds/joins, and container/tank corners are critical regarding hygiene, being more difficult to clean and, more susceptible to the development of biofilms, as studied in fresh-cut washing containers [72] . Another example of the importance of well-designed equipment was the one related to the listeriosis outbreak caused by cantaloupe consumption, in 2011, which indicated a postharvest contamination of fresh melons.…”

Section: Sources Of Contaminationmentioning

confidence: 99%

Minimally processed fruits as vehicles for foodborne pathogens

Melo¹,

Quintas

2023

AIMSMICRO

View full text Add to dashboard Cite

<abstract> <p>The consumption of minimally processed fruit (MPF) has increased over the last decade due to a novel trend in the food market along with the raising consumers demand for fresh, organic, convenient foods and the search for healthier lifestyles. Although represented by one of the most expanded sectors in recent years, the microbiological safety of MPF and its role as an emergent foodborne vehicle has caused great concern to the food industry and public health authorities. Such food products may expose consumers to a risk of foodborne infection as they are not subjected to prior microbial lethal methods to ensure the removal or destruction of pathogens before consumption. A considerable number of foodborne disease cases linked to MPF have been reported and pathogenic strains of <italic>Salmonella enterica</italic>, <italic>Escherichia coli</italic>, <italic>Listeria monocytogenes</italic>, as well as Norovirus accounted for the majority of cases. Microbial spoilage is also an issue of concern as it may result in huge economic losses among the various stakeholders involved in the manufacturing and commercialization of MPF. Contamination can take place at any step of production/manufacturing and identifying the nature and sources of microbial growth in the farm-to-fork chain is crucial to ensure appropriate handling practices for producers, retailers, and consumers. This review aims to summarize information about the microbiological hazards associated with the consumption of MPF and also highlight the importance of establishing effective control measures and developing coordinated strategies in order to enhance their safety.</p> </abstract>

show abstract

“…Pseudomonas fluorescens formed biofilm in fresh‐cut vegetable processing facilities as single layer patches or large hard bunches, especially in uncurved straight edges of washing tanks. They are unaffected by even mechanical stress and hence the design of equipment involved in unit operations should be designed appropriately (Cunault et al., 2019).…”

Section: Biofilms In Food Industrymentioning

confidence: 99%

“…They are unaffected by even mechanical stress and hence the design of equipment involved in unit operations should be designed appropriately (Cunault et al, 2019).…”

Section: Biofilms In Fruits and Vegetable Processing Industrymentioning

confidence: 99%

Biofilm combating in the food industry: Overview, non‐thermal approaches, and mechanisms

Dhivya

Rajakrishnapriya

Sruthi

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

In the food processing industry, hygiene is the key measure to eliminate the pathogens which cause food spoilage. These spoilage microorganisms are persistent sourcing a problem to the processing industry. It stresses the whole environment of food processing. Processing facilities suffer from microbes that suites the microbiota of raw material. These microorganisms grow in the form of biofilm, which is slimy and are hard to eradicate. The conventional methods of eradication of these biofilms can How to cite this article:

show abstract

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

Cited by 17 publications

References 36 publications

Evaluation of Enzymatic Cleaning on Food Processing Installations and Food Products Bacterial Microflora

Evaluation of Enzymatic Cleaning on Food Processing Installations and Food Products Bacterial Microflora

Minimally processed fruits as vehicles for foodborne pathogens

Biofilm combating in the food industry: Overview, non‐thermal approaches, and mechanisms

Contact Info

Product

Resources

About