Innovative Control of Biofilms on Stainless Steel Surfaces Using Electrolyzed Water in the Dairy Industry

Abstract

Biofilms on food-contact surfaces can lead to recurrent contamination. This work aimed to study the biofilm formation process on stainless steel plates used in the dairy industry: 304 surface finish 2B and electropolished; and the effect of a cleaning and disinfection process using alkaline (AEW) and neutral (NEW) electrolyzed water. Milk fouling during heat processing can lead to type A or B deposits, which were analyzed for composition, surface energy, thickness, and roughness, while the role of raw milk microbiota on biofilm development was investigated. Bacteria, yeasts, and lactic acid bacteria were detected using EUB-338, PF2, and Str-493 probes, respectively, whereas Lis-637 probe detected Listeria sp. The genetic complexity and diversity of biofilms varied according to biofilm maturation day, as evaluated by 16S rRNA gene sequence, denaturing gradient gel electrophoresis, and fluorescence in situ hybridization microscopy. From analysis of the experimental designs, a cleaning stage of 50 mg/L NaOH of AEW at 30 °C for 10 min, followed by disinfection using 50 mg/L total available chlorine of NEW at 20 °C for 5 min is a sustainable alternative process to prevent biofilm formation. Fluorescence microscopy was used to visualize the effectiveness of this process.

Effect of Gaseous Ozone on Listeria monocytogenes Planktonic Cells and Biofilm: An In Vitro Study

“…In addition, the most commonly used biocide products may have an environmental and human health impact [ 18 ]. Among the innovative anti-biofilm strategies [ 2 , 19 , 20 , 21 , 22 ], ozone is considered a promising eco-friendly technology as it spontaneously breaks down into oxygen and does not leave harmful residues on food contact surfaces or in the finished products [ 23 , 24 , 25 ]. With regard to this, ozone has a reduced environmental impact compared to other chemicals employed in food processing environments and its effectiveness against a wide range of microorganisms is well documented [ 18 , 26 ].…”

Efficacy of peroxyacetic acid against Salmonella biofilms and as a decontaminant agent in poultry meat

“…By forming biofilms, microorganisms protect themselves against various environmental inhibitors, including disinfectants (Bialucha et al, 2021;Shatila et al, 2021). It is, thus, difficult to destroy biofilms via standard hygienic procedures (Carrascosa et al, 2021;Dula et al, 2021;Jimenez-Pichardo et al, 2021;Shatila et al, 2021). Biofilms reduce production efficiency in the food processing industry and cause equipment malfunction and unpleasant odors.…”