Bacterial disinfectant resistance—a challenge for the food industry

Langsrud, Solveig; Sidhu, M. S.; Heir, Even; Holck, Askild Lorentz

doi:10.1016/s0964-8305(03)00039-8

Cited by 180 publications

(134 citation statements)

References 50 publications

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“…Consistent with the data reported here, Moorman et al (2005) found that heat stressed Listeria innocua were more sensitive to a quaternary ammonium sanitizer. Laboratory experiments have shown that bacterial exposure to sublethal concentrations of disinfectants may result in acquisition of resistance (LANGSRUD et al, 2003). Given that Salmonella (MARIN; HERNANDIZ; LAINEZ, 2009) as well as L. monocytogenes (GANDHI; CHIKINDAS, 2007) seemed to be able to develop resistance against disinfectants, our approach would also be useful to reduce the opportunities of resistant bacterial strains selection in the food industry.…”

Section: Effect Of Sanitizers and Heatmentioning

confidence: 99%

Evaluation of the efficacy of commercial sanitizers against adhered and planktonic cells of Listeria monocytogenes and Salmonella spp.

Carballo

Araujo

2012

Food Sci. Technol

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Evaluation of the efficacy of commercial sanitizers against adhered and planktonic cells of Listeria monocytogenes and Salmonella spp. Avaliação da eficiência de desinfetantes comerciais contra células aderidas e planctônicas de Listeria monocytogenes e Salmonella spp.Julia CARBALLO 1 *, Ana-Belén ARAÚJO 1 IntroductionCross contamination of food products due to contact with food processing surfaces might be a major problem in the food industry (KUSUMANINGRUM et al., 2003a). The persistence of bacteria on surfaces has been suggested to relate to their attachment to food contact materials (GRAVESEN; LEKKAS; KNØCHEL, 2005;VALERIANO et al., 2012). Pathogenic bacteria may remain on equipment surfaces increasing the risks of transmission of diseases (SILVA et al., 2008;BELESSI et al., 2011).Salmonella spp. and Listeria monocytogenes are examples of pathogenic bacteria implicated in outbreaks associated with the ingestion of contaminated food (LO FO WONG et al., 2002;GANDHI;CHIKINDAS, 2007). It has been proved that Salmonella Typhimurium can survive up to four weeks on dry surfaces in high-enough populations to be transferred to foods immediately on contact (DAWSON et al., 2007). It has also been found that L. monocytogenes can be transferred from foods to surfaces (RODRIGUEZ; AUTIO; and reciprocally . Indeed, it has been shown that these bacteria are able to attach to food contact surfaces (SINDE; CARBALLO, 2000;MAI et al., 2006;OLIVEIRA et al., 2006).Research in this area has indicated that adherent microorganisms may be much more resistant to sanitizing compounds than planktonic cells (JOSEPH et al., 2001;KUSUMANINGRUM et al., 2003b; ALI et al., 2006).The efficacy of the cleaning and disinfection operations of surfaces in the food industry depends on the design and type of surfaces, as well as on the procedures and products used. The outcome of these operations is limited by the ability of bacteria ResumoNeste estudo, foi avaliada a atividade antimicrobiana de dois desinfetantes comerciais, individualmente e combinados com calor, contra três estirpes de Salmonella e três de Listeria monocytogenes. A eficácia dos desinfetantes foi investigada contra bactérias em suspensão e contra bactérias aderidas a três superfícies de contacto comuns na indústria de alimentos (aço inoxidável, politetrafluoretileno e borracha). Os ensaios foram realizados com base nas concentrações de desinfetantes recomendadas pelos fabricantes e em concentração dupla e quádrupla. As concentrações recomendadas não foram efetivas contra as bactérias, especialmente quando estas estavam aderidas às superfícies. Foi necessário o dobro ou o quádruplo da concentração recomendada de desinfetante para eliminar as bactérias em suspensão. Essas mesmas concentrações não foram suficientes para eliminar as bactérias aderidas. De forma a erradicá-las da superfície, foi necessário um tratamento com a concentração recomendada em combinação com calor. Os resultados indicaram que essas estirpes patogênicas podem sobreviver a tratamentos de desinfecção habitualmente...

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Section: Effect Of Sanitizers and Heatmentioning

confidence: 99%

Evaluation of the efficacy of commercial sanitizers against adhered and planktonic cells of Listeria monocytogenes and Salmonella spp.

Carballo

Araujo

2012

Food Sci. Technol

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“…Once attached cells undergo a series of phenotypic changes emanating from the gene expression level that enable them to adapt to the new environment and to carry out unusual metabolic activities including secretion of exopolysaccharides that render them resistant to disinfectants (O' Toole et al, 2000;reviewed by Prigent-CombaretLejeune, 1999;Langsrud et al, 2003;Whiteley, et al, 2001). Retardation of molecular movement through the biofilm matrix and reduced bacterial growth rates are some of the mechanisms by which resident bacteria mediate resistance to antimicrobial agents (Costerston et al, 1987;Donlan&Costerton 2002).…”

Section: Biofilm Formation In Water Distribution Systemsmentioning

confidence: 99%

Control of Bacterial Contamination during Marine Fish Processing

Shikongo-Nambabi

Shoolongela

Schneider

2011

JBLS

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Fish is a vital source of nutrients to humans due to its proteinaceous nature, high content of unsaturated fatty acids and low contents of carbohydrates. In their natural environments fish are exposed to a myriad of microorganisms some of which compromise the shelf life of the product and/or safety in humans. Most fish factories located along coasts find it economical to use processed sea water during processing. Processed sea water however can be a source of microbial contamination to fish. Fish factories are also vulnerable to biofilm formation on surfaces and within water distribution pipes. Biofilms result from bacterial attachment and growth in aqueous environments that render bacteria resistant to sanitising agents. This article reviews the conditions permissible to bacterial contamination in marine fish factories. The role of water in bacterial contamination and survival has been highlighted. Bacterial pathogens commonly associated with fish factories and their survival strategies have also been discussed. The use of selected sanitizing agents and UV irradiation in marine fish processing have been explored. The fundamental antimicrobial mechanisms of chlorine, ozone and H 2 O 2 is the generation of toxic metabolic intermediates that damage microbial structural and functional components, causing metabolic paralysis and cell death. UV radiation damages DNA hindering gene expression processes. Controlling bacteria biofilm has been well experimented in fresh water systems, but knowledge about disinfection of marine waters is still lacking. The review concludes that in order to optimise the microbiological quality of marine fish, suitable disinfectants effective in sea water need to be authenticated.

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“…For example, a genetic association was detected between the resistance of Staphylococcus spp. isolated from the food industry to quarter ammonium salts and β-lactam antibiotics (Sidhu et al 2001;Langsrud et al 2003). The S. aureus and coagulase-negative staphylococci isolates from non-pasteurised cow's milk and milk from milk cows affected by mastitis contained the plasmid carrying smr gene, which encoded the resistance to this group of disinfection agents (Bjorland et al 2005).…”

Section: Effectiveness Of Biocides Against Biofilms In the Food Industrymentioning

confidence: 99%

Biofilms and hygiene on dairy farms and in the dairy industry: sanitation chemical products and their effectiveness on biofilms - a review

Vlkova¹,

Babák²,

Seydlova³

et al. 2008

Czech J. Food Sci.

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Vlková H., Babák V., Seydlová R., Pavlík I., Schlegelová J. (2008): Biofilms and hygiene on dairy farms and in the dairy industry: sanitation chemical products and their effectiveness on biofilms -a review. Czech J. Food Sci., 26: 309-323.Microbial biofilms which form on all types of surfaces of technological systems in the dairy industry and on dairy farms adversely affect the quality and safety of final products, i.e. both foodstuffs and raw materials used for their production. The fact that a number of microorganisms are alimentary pathogens, e.g. Staphylococcus aureus or Listeria monocytogenes, makes a serious problem directly affecting human health. Biofilms are usually formed by various species of microorganism, which protect each other against the effects of biocidal (antibacterial) agents and are resistant to these agents. The colonisation of surfaces of the open and closed piping systems, floors, waste, walls and ceilings of the production halls becomes a major problem in the selection of effective sanitation agents for their control. Based on the existing model studies, practical methods for testing the effectiveness of sanitation procedures should be evaluated, including the selection of biocides and comparison of the physical parameters of the sanitation procedures. Testing the effectiveness of the sanitation agents should be performed with the use of standardised tests, which consider microbial, structural, and chemical characteristics of the living microbial communities on specific contact surfaces in the food-processing industry.

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Bacterial disinfectant resistance—a challenge for the food industry

Cited by 180 publications

References 50 publications

Evaluation of the efficacy of commercial sanitizers against adhered and planktonic cells of Listeria monocytogenes and Salmonella spp.

Evaluation of the efficacy of commercial sanitizers against adhered and planktonic cells of Listeria monocytogenes and Salmonella spp.

Control of Bacterial Contamination during Marine Fish Processing

Biofilms and hygiene on dairy farms and in the dairy industry: sanitation chemical products and their effectiveness on biofilms - a review

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