Impact of bacterial stress and biofilm-forming ability on transfer of surface-dried Listeria monocytogenes during slicing of delicatessen meats

Desiccation survival of Listeria monocytogenes and other potential foodborne pathogens on stainless steel surfaces is affected by different food soils

“…The correlation coefficient for the relationship between survival and biofilm formation on days 0, 30 and 60 was 0.622, 0.189 and À0.042, respectively, and thus, the relationship became weaker with time. Keskinen, Todd, and Ryser (2008) reported a correlation between biofilm formation on stainless steel and survival under dry conditions, but this correlation was only seen during the early dry period, not during the late period.…”

Small-Molecule Modulators of Listeria monocytogenes Biofilm Development

“…L. monocytogenes biofilms can be found in a variety of sites in foodprocessing facilities. The biofilms are highly resistant to UV light, desiccation, and sanitizing chemicals typically used for sterilization, providing opportunity for spread of L. monocytogenes to food (13,27,53). The addition of nisin, potassium/sodium lactate, and sodium acetate/diacetate to packaging material and/or food products to prevent the growth of L. monocytogenes has not eradicated infection, as demonstrated by the frequent recalls of L. monocytogenes-contaminated food products in North America (1, 14, 37a, 37b, 51, 53) and outbreaks of listeriosis in Europe (3).…”

Comparison of microbial transfer rates from Salmonella spp. biofilm growth on stainless steel to selected processed and raw meat

“…Therefore, a clear understanding of the bacterial transfer of biofilm formed by food-borne Salmonella is essential for developing effective strategies and quantitative microbiological risk assessment frameworks. Current studies have mainly focused on the factors that affect the numbers of food pathogens being transferring from an inert surface (or food surface) to a food following contact (or food surface), such as nutrient limitation, surface types (Midelet, Kobilinsky, & Carpentier, 2006), bacterial stress (Keskinen, Todd, & Ryser, 2008), contact time, pressure , moistness and other factors (Kusumaningrum, Riboldi, Hazeleger, & Beumer, 2002;Luber, Brynestad, Topsch, Scherer, & Bartelt, 2006;Papadopoulou et al, 2012;Vorst, Todd, & Ryser, 2006). Rodriguez, Autio and McLandsborough (2007) assessed the influence of inoculation levels, material hydration and roughness of stainless steel surfaces on the transfer of Listeria monocytogenes from inoculated bologna to stainless steel and polyethylene.…”

“…Some studies have developed models to predict the transfer numbers of food pathogens between food and contact surfaces; for example, the modeling of L. monocytogenes from a slicer blade to ready-to-eat meat surfaces during slicing (Aarnisalo, Sheen, Raaska, & Tamplin, 2007;Sheen, 2008). However, in most studies, the donor surfaces (food and processing surfaces) of transfer were contaminated by planktonic cells, and few studies have involved the positive-biofilm isolates of pathogens (Keskinen et al, 2008). It has clearly been documented that pathogens, such as Salmonella and L. monocytogenes, grow predominantly as biofilm in most of their natural habitats, rather than in planktonic states (Brooks & Flint, 2008;Steenackers, Hermans, Vanderleyden, & De Keersmaecker, 2012), thus the results of cell transfer obtained under such planktonic modes may not be applicable to the transfer of these cells under biofilm states.…”