Biofilm formation by Listeria monocytogenes on stainless steel surface and biotransfer potential

Oliveira, Maíra Maciel Mattos de; Brugnera, Danilo Florisvaldo; Alves, Eduardo; Píccoli, Roberta Hilsdorf

doi:10.1590/s1517-83822010000100016

Cited by 62 publications

(38 citation statements)

References 43 publications

(25 reference statements)

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“…37 Thus, there is a high probability that the irreversibly adhered cells will remain even after hygienization. 33 This is one of the main reasons for biofilm formation on surfaces in contact with food.…”

Section: Biofilm Formation At 27°cmentioning

confidence: 99%

Differential biofilm formation and chemical disinfection resistance of Escherichia coli on stainless steel and polystyrene tissue culture plate

et al. 2015

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Section: Biofilm Formation At 27°cmentioning

confidence: 99%

Differential biofilm formation and chemical disinfection resistance of Escherichia coli on stainless steel and polystyrene tissue culture plate

et al. 2015

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“…It can be found in food such as ready-to-eat sandwiches, salads, and sprouts and in food processing environments, on equipment such as delicatessen slicers and in milk storage tanks (20,28). The occurrence of foodborne outbreaks as well as sporadic cases caused by this bacterium can be attributed to its increased ability to survive in food processing environments through biofilm formation (29,30). L. monocytogenes is commonly known to survive in biofilms in these environments, as a result of insufficient cleaning protocols compounded by the ability of the microorganism to resist chemical disinfection (5,7,13,31).…”

Section: Discussionmentioning

confidence: 99%

“…The location of bacterial biofilms and cell attachment can be directly responsible for the ability of the organism to evade detection. Mechanical release through swabbing relies on the ability to make direct contact with the biofilm structure, but this may not possible in pores, grooves, scratches, and other surface features; this creates the potential for the biotransfer of pathogenic bacteria, especially L. monocytogenes and even spoilage microorganisms, to food products that come into contact with the contaminated surface during processing (29). Sonication does not need direct physical contact with the biofilm, as does swabbing, to facilitate the release of bacteria.…”

Section: Discussionmentioning

confidence: 99%

Efficacy of a Sonicating Swab for Removal and Capture of Listeria monocytogenes in Biofilms on Stainless Steel

Branck

Hurley

Prata

et al. 2017

Appl Environ Microbiol

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Listeria monocytogenes is of great concern in food processing facilities because it persists in biofilms, facilitating biotransfer. Stainless steel is commonly used for food contact surfaces and transport containers. L. monocytogenes biofilms on stainless steel served as a model system for surface sampling, to test the performance of a sonicating swab in comparison with a standard cotton swab. Swab performance and consistency were determined using total viable counts. Stainless steel coupons sampled with both types of swabs were examined using scanning electron microscopy, to visualize biofilms and surface structures (i.e., polishing grooves and scratches). Laser scanning confocal microscopy was used to image and to quantitate the biofilms remaining after sampling with each swab type. The total viable counts were significantly higher (P Յ 0.05) with the sonicating swab than with the standard swab in each trial. The sonicating swab was more consistent in cell recovery than was the standard swab, with coefficients of variation ranging from 8.9% to 12.3% and from 7.1% to 37.6%, respectively. Scanning electron microscopic imaging showed that biofilms remained in the polished grooves of the coupons sampled with the standard swab but were noticeably absent with the sonicating swab. Percent area measurements of biofilms remaining on the stainless steel coupons showed significantly (P Յ 0.05) less biofilm remaining when the sonicating swab was used (median, 1.1%), compared with the standard swab (median, 70.4%). The sonicating swab provided greater recovery of cells, with more consistency, than did the standard swab, and it is employs sonication, suction, and scrubbing.IMPORTANCE Inadequate surface sampling can result in foodborne illness outbreaks from biotransfer, since verification of sanitization protocols relies on surface sampling and recovery of microorganisms for detection and enumeration. Swabbing is a standard method for microbiological sampling of surfaces. Although swabbing offers portability and ease of use, there are limitations, such as high user variability and low recovery rates, which can be attributed to many different causes. This study demonstrates some benefits that a sonicating swab has over a standard swab for removal and collection of microbiological samples from a surface, to provide better verification of surface cleanliness and to help decrease the potential for biotransfer of pathogens into foods.KEYWORDS biofilm, capture, removal, sonicating, swab I n 2011 to 2014, the Centers for Disease Control and Prevention reported a total of 87 foodborne disease outbreaks in which cross contamination of ingredients was determined to be a contributing factor (1-4). Many of the reports likely involve cross

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“…The Listeria may persist in food plants for months and up to several years [18]. It has been demonstrated that the rapid adhesion of this bacterium to a surface, combined with biotransfer potential throughout the biofilm formation stages, makes L. monocytogenes a potential risk for the food industry; cells can easily be transferred to food products during processing [4]. Biofilm formation and growth can continue on the surface of foods leading to outbreaks of listeriosis.…”

Section: Introductionmentioning

confidence: 99%

Anti-listerial effect of selected essential oils and thymol

Kerekes

Vidács

Torok

et al. 2016

Acta Biologica Hungarica

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The anti-listerial effect of marjoram, thyme essential oils (EOs) and thymol on Listeria monocytogenes inoculated chicken breast fillets was investigated. Before inoculation the fillets were pretreated by washing or not under running tap water. Inoculated samples were kept at 6 °C for 24 h to allow the growth of L. monocytogenes. After this, the fillets were put in marinating solutions containing salt (5%) and EOs or thymol in MIC/2 concentration established in vitro. Total germ count (TGC) and L. monocytogenes count was monitored on the meat surface and in the marinating solutions following 24 and 48 h storage at 6 °C. Thyme and thymol reduced significantly Listeria cell count (1-3 log CFU) in both samples. They also gave good flavour to the fried meat. The doses of EOs used were optimal for antimicrobial efficiency and had a pleasant flavour effect. Washing was not efficient in reducing total germ count.

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Biofilm formation by Listeria monocytogenes on stainless steel surface and biotransfer potential

Abstract: ABSTRACT

Cited by 62 publications

References 43 publications

Differential biofilm formation and chemical disinfection resistance of Escherichia coli on stainless steel and polystyrene tissue culture plate

Differential biofilm formation and chemical disinfection resistance of Escherichia coli on stainless steel and polystyrene tissue culture plate

Efficacy of a Sonicating Swab for Removal and Capture of Listeria monocytogenes in Biofilms on Stainless Steel

Anti-listerial effect of selected essential oils and thymol

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