Attachment behaviour of Escherichia coli K12 and Salmonella Typhimurium P6 on food contact surfaces for food transportation

2012 ◽  
Vol 31 (2) ◽  
pp. 139-147 ◽  
Author(s):  
Stephen Abban ◽  
Mogens Jakobsen ◽  
Lene Jespersen
Keyword(s):  
Escherichia Coli ◽  
Salmonella Typhimurium ◽  
Escherichia Coli K12 ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces ◽  
Attachment Behaviour

Efficacy of flavourzyme against Salmonella Typhimurium, Escherichia coli, and Pseudomonas aeruginosa biofilms on food-contact surfaces

2021 ◽  
Vol 336 ◽  
pp. 108897
Author(s):  
Shamsun Nahar ◽  
Angela Jie-won Ha ◽  
Kye-Hwan Byun ◽  
Md. Iqbal Hossain ◽  
Md. Furkanur Rahaman Mizan ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Pseudomonas Aeruginosa ◽  
Salmonella Typhimurium ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces

Salmonella enterica Biofilm Formation and Density in the Centers for Disease Control and Prevention's Biofilm Reactor Model Is Related to Serovar and Substratum

2013 ◽  
Vol 76 (4) ◽  
pp. 662-667 ◽  
Author(s):  
M. CORCORAN ◽  
D. MORRIS ◽  
N. DE LAPPE ◽  
J. O'CONNOR ◽  
P. LALOR ◽  
...  
Keyword(s):  
Salmonella Typhimurium ◽  
Foodborne Pathogens ◽  
Salmonella Enterica ◽  
Salmonella Enteritidis ◽  
Biofilm Reactor ◽  
Reactor Model ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces ◽  
Production Areas

Foodborne pathogens can attach to, and survive on, food contact surfaces for long periods by forming a biofilm. Salmonella enterica is the second most common cause of foodborne illness in Ireland. The ability of S. enterica to form a biofilm could contribute to its persistence in food production areas, leading to cross-contamination of products and surfaces. Arising from a large foodborne outbreak of S. enterica serovar Agona associated with a food manufacturing environment, a hypothesis was formulated that the associated Salmonella Agona strain had an enhanced ability to form a biofilm relative to other S. enterica. To investigate this hypothesis, 12 strains of S. enterica, encompassing three S. enterica serovars, were assessed for the ability to form a biofilm on multiple food contact surfaces. All isolates formed a biofilm on the contact surfaces, and there was no consistent trend for the Salmonella Agona outbreak strain to produce a denser biofilm compared with other strains of Salmonella Agona or Salmonella Typhimurium. However, Salmonella Enteritidis biofilm was considerably less dense than Salmonella Typhimurium and Salmonella Agona biofilms. Biofilm density was greater on tile than on concrete, polycarbonate, stainless steel, or glass.

scholarly journals Evaluating the efficacy of sodium acid sulfate to reduce Escherichia coli O157:H7 and its biofilms on food-contact surfaces

LWT ◽  
2020 ◽  
pp. 110501
Author(s):  
Pabasara Weerarathne ◽  
Josh Payne ◽  
Joyjit Saha ◽  
Tony Kountoupis ◽  
Ravi Jadeja ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Escherichia Coli O157 ◽  
Acid Sulfate ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces

Inhibition of Initial Attachment of Injured Salmonella Typhimurium onto Abiotic Surfaces

2017 ◽  
Vol 81 (1) ◽  
pp. 37-42 ◽  
Author(s):  
Woo-Ju Kim ◽  
Ki-Ok Jeong ◽  
Dong-Hyun Kang
Keyword(s):  
Hydrogen Peroxide ◽  
Stainless Steel ◽  
Lactic Acid ◽  
Salmonella Typhimurium ◽  
Food Processing ◽  
Food Contact ◽  
Abiotic Surfaces ◽  
Food Contact Surfaces ◽  
Contact Surfaces ◽  
Biofilm Development

ABSTRACT Following sanitation interventions in food processing facilities, sublethally injured bacterial cells can remain on food contact surfaces. We investigated whether injured Salmonella Typhimurium cells can attach onto abiotic surfaces, which is the initial stage for further biofilm development. We utilized heat, UV, hydrogen peroxide, and lactic acid treatments, which are widely utilized by the food industry. Our results showed that heat, UV, and hydrogen peroxide did not effectively change populations of attached Salmonella Typhimurium. Cells treated with hydrogen peroxide had a slightly higher tendency to adhere to abiotic surfaces, although there was no significant difference between the populations of control and hydrogen peroxide–treated cells. However, lactic acid effectively reduced the number of Salmonella Typhimurium cells attached to stainless steel. We also compared physicochemical changes of Salmonella Typhimurium after application of lactic acid and used hydrogen peroxide as a positive control because only lactic acid showed a decreased tendency for attachment and hydrogen peroxide induced slightly higher numbers of attached bacteria cells. Extracellular polymeric substance produced by Salmonella Typhimurium was not detected in any treatment. Significant differences in hydrophobicity were not observed. Surface charges of cell membranes did not show relevant correlation with numbers of attached cells, whereas autoaggregation showed a positive correlation with attachment to stainless steel. Our results highlight that when lactic acid is applied in a food processing facility, it can effectively interfere with adhesion of injured Salmonella Typhimurium cells onto food contact surfaces.

scholarly journals Viability of Salmonella Typhimurium biofilms on major food-contact surfaces and eggshell treated during 35 days with and without water storage at room temperature

2020 ◽  
Vol 99 (9) ◽  
pp. 4558-4565
Author(s):  
Ki-Hoon Lee ◽  
Ji-Young Lee ◽  
Pantu Kumar Roy ◽  
Md. Furkanur Rahaman Mizan ◽  
Md. Iqbal Hossain ◽  
...  
Keyword(s):  
Salmonella Typhimurium ◽  
Room Temperature ◽  
Water Storage ◽  
Food Contact ◽  
Major Food ◽  
Food Contact Surfaces ◽  
Contact Surfaces

Pseudomonas grimontii biofilm protects food contact surfaces from Escherichia coli colonization

LWT ◽  
2017 ◽  
Vol 85 ◽  
pp. 309-315 ◽  
Author(s):  
L.C. Gomes ◽  
J.-C. Piard ◽  
R. Briandet ◽  
F.J. Mergulhão
Keyword(s):  
Escherichia Coli ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces

Impact of growth temperature on the adhesion of colistin-resistant Escherichia coli strains isolated from pigs to food-contact-surfaces

2019 ◽  
Vol 201 (5) ◽  
pp. 679-690 ◽  
Author(s):  
Marwan Abdallah ◽  
Rabih Mourad ◽  
Simon Oussama khelissa ◽  
Charafeddine Jama ◽  
Medhat Abozid ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Growth Temperature ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces

Contamination Profiles of Escherichia coli and Enterococci in Steamed Chicken Meat Products

2009 ◽  
Vol 72 (9) ◽  
pp. 1821-1829 ◽  
Author(s):  
SUWIMON KEERATIPIBUL ◽  
THANYAPORN OUPAICHIT ◽  
PUNNIDA TECHARUWICHIT
Keyword(s):  
Escherichia Coli ◽  
Treatment Process ◽  
Meat Products ◽  
E Coli ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Pressure Water ◽  
Contact Surfaces ◽  
Production Period ◽  
Sources Of Contamination

This study determined the sources of contamination by Escherichia coli and enterococci in frozen ready-to-eat chicken products. The efficiency of the heat treatment process was sufficient to eliminate E. coli or enterococci. However, the prevalence of E. coli and enterococci in cooked chicken after chilling was 2.7%, and after slicing and dicing it was 1.3 and 9.3%, respectively. These results indicated that contamination occurred after cooking. In the finished product, E. coli was absent, while enterococcus prevalence was reduced to 1.3%. The environment at each production step, such as the machine surfaces, workers' gloves, and the condensate, was sampled to determine the correlation with the contamination in products. E. coli and enterococci were found on the machine surfaces in all production steps, but E. coli contamination was mostly from the infeed transfer belt at the chilling step, while the enterococcus contamination arose mostly from the slicing or dicing steps, especially from the dicing machine belt, which directly contacts the products. Indeed, E. coli and enterococci were detected on food contact surfaces throughout the production period, including prior to its commencement. These results indicated that the cleaning before and during the production process was ineffective. In addition, cleaning and sanitizing food contact surfaces followed by nonfood contact surfaces (floor and drains) by use of a high-pressure water hose created aerosol with microbes from the floors and drains and spread such microbes onto already cleaned food contact surfaces.

Sign in / Sign up

Export Citation Format

Share Document