Effect of the quantities of food residues on the desiccation resistance of spoilage lactic acid bacteria adhered to a stainless steel surface

Kuda, Takashi; Nakano, Ayako; Takahashi, Hiroki; Kimura, Bon

doi:10.1016/j.foodcont.2016.03.026

Cited by 9 publications

(4 citation statements)

References 29 publications

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“…pH values vary according to food environments. Curcumin-mediated PDI was more effective at killing S. aureus at pH 5.0 than at pH 7.2 or 9.0 [111].…”

Section: Food Environmentsmentioning

confidence: 88%

New Trends in Photodynamic Inactivation (PDI) Combating Biofilms in the Food Industry—A Review

Wang

Kyere

Sadiq

2021

Foods

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Biofilms cause problems in the food industry due to their persistence and incompetent hygiene processing technologies. Interest in photodynamic inactivation (PDI) for combating biofilms has increased in recent years. This technique can induce microbial cell death, reduce cell attachment, ruin biofilm biomolecules and eradicate structured biofilms without inducing microbial resistance. This review addresses microbial challenges posed by biofilms in food environments and highlights the advantages of PDI in preventing and eradicating microbial biofilm communities. Current findings of the antibiofilm efficiencies of this technique are summarized. Additionally, emphasis is given to its potential mechanisms and factors capable of influencing biofilm communities, as well as promising hurdle strategies.

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“…pH values vary according to food environments. Curcumin-mediated PDI was more effective at killing S. aureus at pH 5.0 than at pH 7.2 or 9.0 [111].…”

Section: Food Environmentsmentioning

confidence: 88%

New Trends in Photodynamic Inactivation (PDI) Combating Biofilms in the Food Industry—A Review

Wang

Kyere

Sadiq

2021

Foods

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“…Other studies evaluated desiccation in dry foods such as confectionary products and chocolates [ 60 ] as opposed to our studies with stainless steel coupons. Better surface attachment [ 66 ], an abundance of organic residues in desiccated food [ 67 ], and a protective matrix in food such as sugar crystals [ 68 , 69 ] could be possible reasons for improved bacterial survival in dry foods as compared to stainless steel under a desiccated environment.…”

Section: Discussionmentioning

confidence: 99%

Relationship between Desiccation Tolerance and Biofilm Formation in Shiga Toxin-Producing Escherichia coli

Javed,

Kovalchuk,

Yevtushenko

et al. 2024

Microorganisms

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Shiga toxin-producing Escherichia coli (STEC) is a major concern in the food industry and requires effective control measures to prevent foodborne illnesses. Previous studies have demonstrated increased difficulty in the control of biofilm-forming STEC. Desiccation, achieved through osmotic stress and water removal, has emerged as a potential antimicrobial hurdle. This study focused on 254 genetically diverse E. coli strains collected from cattle, carcass hides, hide-off carcasses, and processing equipment. Of these, 141 (55.51%) were STEC and 113 (44.48%) were generic E. coli. The biofilm-forming capabilities of these isolates were assessed, and their desiccation tolerance was investigated to understand the relationships between growth temperature, relative humidity (RH), and bacterial survival. Only 28% of the STEC isolates had the ability to form biofilms, compared to 60% of the generic E. coli. Stainless steel surfaces were exposed to different combinations of temperature (0 °C or 35 °C) and relative humidity (75% or 100%), and the bacterial attachment and survival rates were measured over 72 h and compared to controls. The results revealed that all the strains exposed to 75% relative humidity (RH) at any temperature had reduced growth (p < 0.001). In contrast, 35 °C and 100% RH supported bacterial proliferation, except for isolates forming the strongest biofilms. The ability of E. coli to form a biofilm did not impact growth reduction at 75% RH. Therefore, desiccation treatment at 75% RH at temperatures of 0 °C or 35 °C holds promise as a novel antimicrobial hurdle for the removal of biofilm-forming E. coli from challenging-to-clean surfaces and equipment within food processing facilities.

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“…amylovorus, Pediococcus acidilactici) and found a succesful prevention of biofilm-forming Listeria monocytogenes, a food spoilage bacteria [13]. However, it should be noted that biofilm-forming LAB also caused notable cases like food spoilage and deterioration in food industry [14,15]. Concern for further study is to characterize spoiling properties of isolated LABs for safety issue in the future.…”

Section: Discussionmentioning

confidence: 99%

Palm Juice / Nira (Arenga pinnata (Wurmb) Merr.), A Source of Lactic Acid Bacteria from North Sumatra

Jamilah

Priyani

Silaban

2018

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Palm juice or so called Nira in North Sumatera, is a liquid produced from the base of the male flower bunches from sugar palm or Aren (Arenga pinnata L.). Nira contain sugar and other nutritional components that are suitable for the growth of microorganisms; one of which lactic acid bacteria (LAB). The purpose of this study was to isolate LABs that could inhibit growth of food pathogenic bacteria and to evaluate their potencies as probiotic candidates. Evaluation on probiotic properties were obtained from: - Antagonisms assay against representative food pathogens (Salmonella typhimurium, Staphylococcus aureus and Escherichia coli), - Survivability within simulated gastrointestinal tract (Gastric pH (2.0), - Intestinal pH (7.2), - Bile salts (0.5% oxgall), and - ability to form biofilm on the surface of solid stainless steel. Sixteen LABs were isolated and only six isolates had showed antagonisms against food pathogens. Five LABs namely MF5, MF10, MF11, MF14 and MF15 were able to survive in simulated condition of gastrointestinal tract and to form biofilm on the surface of solid stainless steel. The results showed prospective aspects of LABs as local probiotic candidates.

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Effect of the quantities of food residues on the desiccation resistance of spoilage lactic acid bacteria adhered to a stainless steel surface

Cited by 9 publications

References 29 publications

New Trends in Photodynamic Inactivation (PDI) Combating Biofilms in the Food Industry—A Review

New Trends in Photodynamic Inactivation (PDI) Combating Biofilms in the Food Industry—A Review

Relationship between Desiccation Tolerance and Biofilm Formation in Shiga Toxin-Producing Escherichia coli

Palm Juice / Nira (Arenga pinnata (Wurmb) Merr.), A Source of Lactic Acid Bacteria from North Sumatra

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