Comparative Evaluation of Different Sanitizers Against Listeria monocytogenes Biofilms on Major Food-Contact Surfaces

Abstract

Contaminated food-contact surfaces are recognized as the primary reason for recent L. monocytogenes outbreaks in caramel apples and cantaloupes, highlighting the significance of cleaning and sanitizing food-contact surfaces to ensure microbial safety of fresh produce. This study evaluated efficacies of four commonly used chemical sanitizers at practical concentrations against L. monocytogenes biofilms on major food-contact surfaces including stainless steel, low-density polyethylene (LDPE), polyvinyl chloride (PVC), polyester (PET), and rubber. In general, efficacies against L. monocytogenes biofilms were enhanced by increasing concentrations of quaternary ammonium compound (QAC), chlorine, and chlorine dioxide, or extending treating time from 1 to 5 min. The 5-min treatments of 400 ppm QAC, 5.0 ppm chlorine dioxide, and 200 ppm chlorine reduced 3.0–3.7, 2.4–2.7, and 2.6–3.8 log10 CFU/coupon L. monocytogenes biofilms depending on surfaces. Peroxyacetic acid (PAA) at 160 and 200 ppm showed similar antimicrobial efficacies against biofilms either at 1- or 5-min contact. The 5-min treatment of 200 ppm PAA caused 4.0–4.5 log10 CFU/coupon reduction of L. monocytogenes biofilms on tested surfaces. Surface material had more impact on the efficacies of QAC and chlorine, less influence on those of PAA and chlorine dioxide, while organic matter soiling impaired sanitizer efficacies against L. monocytogenes biofilms independent of food-contact surfaces. Data from this study provide practical guidance for effective disinfection of food-contact surfaces in food processing/packing facilities.

Whole Genome Sequence Analysis of Phage-Resistant Listeria monocytogenes Serotype 1/2a Strains from Turkey Processing Plants

“…4 InlA length is indicated as either full length (FL; 800 AA) or by the position of the premature stop codon in the deduced polypeptide. 5 R and S indicate phage resistance and susceptibility, respectively, to the four wide-host-range phages A511, P100, 20422-1 and 805405-1. 6 N-acetylglucosamine and rhamnose are indicated by GlcNac and Rham, respectively.…”

“…Contamination of FPEs is critical for contamination of ready-to-eat foods by L. monocytogenes , with the potential to lead to outbreaks of the severe and potentially life-threatening foodborne disease listeriosis [ 1 , 2 , 3 ]. L. monocytogenes has the ability to persist in FPEs via multiple adaptations, including its ability to grow at low temperatures, to form biofilms and tolerate sanitizers [ 4 , 5 , 6 , 7 , 8 ]. Even though such adaptive traits have been extensively investigated, the potential roles of bacteriophage (phage) resistance in the persistence of this pathogen in FPEs remains poorly understood.…”

Use of Micellar Delivery Systems to Enhance Curcumin’s Stability and Microbial Photoinactivation Capacity

“…Alternative sanitation methods for contact surfaces have, therefore, been proposed, such as ozone, organic acids, and essential oils. However, concerns about their limited efficacy (reductions of only 1-3 log 10 cycles), environmental impact, ability to generate harmful and persistent by-products, and/or to promote the emergence of microbial resistance have precluded their widespread utilization [6].…”

Antilisterial Effect of a Natural Formulation Based on Citrus Extract in Ready-To-Eat Foods

“…The antimicrobial efficacy of a formulation based on citrus extract was tested against different strains of interest of Listeria spp. ( Table 1 ) involved in most of the routes of cross-contamination of surfaces in contact with food [ 20 ]. Table 2 shows the results of the diffusion test in agar and antibiosis in a liquid medium expressed as the diameter of the inhibition zone.…”