Physico-chemical and hygienic property modifications of stainless steel surfaces induced by conditioning with food and detergent

Jullien, Céline; Bénézech, Thierry; Gentil, C. Le; Boulangé-Petermann, L.; Dubois, P. E.; Tissier, Jean‐Pierre; Traisnel, Michel; Faille, Christine

doi:10.1080/08927010801958960

Cited by 33 publications

(12 citation statements)

References 49 publications

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“…The type and the composition of food residue on foodprocessing equipment have been suggested to influence both the population levels of attached cells and their resistance to disinfectants (6,20,24,33,44). Moreover, in accordance with previous studies, attachment of L. monocytogenes was found to increase with increasing temperature (6,19,33,38).…”

Section: Discussionsupporting

confidence: 74%

Listeria monocytogenes Attachment to and Detachment from Stainless Steel Surfaces in a Simulated Dairy Processing Environment

Poimenidou¹,

Belessi²,

Giaouris

et al. 2009

Appl Environ Microbiol

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The presence of pathogens in dairy products is often associated with contamination via bacteria attached to food-processing equipment, especially from areas where cleaning/sanitation is difficult. In this study, the attachment of Listeria monocytogenes on stainless steel (SS), followed by detachment and growth in foods, was evaluated under conditions simulating a dairy processing environment. Initially, SS coupons were immersed in milk, vanilla custard, and yogurt inoculated with the pathogen (10 7 CFU/ml or CFU/g) and incubated at two temperatures (5 and 20°C) for 7 days. By the end of incubation, cells were mechanically detached from coupons and used to inoculate freshly pasteurized milk which was subsequently stored at 5°C for 20 days. The suspended cells in all three products in which SS coupons were immersed were also used to inoculate freshly pasteurized milk (5°C for 20 days). When SS coupons were immersed in milk, shorter lag phases were obtained for detached than for planktonically grown cells, regardless of the preincubation temperature (5 or 20°C). The opposite was observed when custard incubated at 20°C was used to prepare the two types of inocula. However, in this case, a significant increase in growth rate was also evident when the inoculum was derived from detached cells. In another parallel study, while L. monocytogenes was not detectable on SS coupons after 7 days of incubation (at 5°C) in inoculated yogurt, marked detachment and growth were observed when these coupons were subsequently transferred and incubated at 5°C in fresh milk or/and custard. Overall, the results obtained extend our knowledge on the risk related to contamination of dairy products with detached L. monocytogenes cells.

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Section: Discussionsupporting

confidence: 74%

Listeria monocytogenes Attachment to and Detachment from Stainless Steel Surfaces in a Simulated Dairy Processing Environment

Poimenidou¹,

Belessi²,

Giaouris

et al. 2009

Appl Environ Microbiol

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“…It has been shown that in food environments, the presence and the nature of conditioning molecules play a major role in the hygienic status of SS surfaces (Jullien et al 2008). In this study, physico-chemical measurements were carried out on soiled surfaces at an air/liquid/solid interface.…”

Section: Discussionmentioning

confidence: 99%

The use of physicochemical methods to detect organic food soils on stainless steel surfaces

2009

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Food processing surfaces fouled with organic material pose problems ranging from aesthetic appearance, equipment malfunction and product contamination. Despite the importance of organic soiling for subsequent product quality, little is known about the interaction between surfaces and organic soil components. A range of complex and defined food soils was applied to 304 stainless steel (SS) surfaces to determine the effect of type and concentration of soil on surface physicochemical parameters, viz surface hydrophobicity (DeltaG(iwi)), surface free energy (gamma(s)), Lifshitz van der Waals (gamma_LW(s)), Lewis acid base (gamma_AB(s)), electron acceptor (gamma_+(s) ) and electron donor (gamma_-(s) ) measurements. When compared to the control surface, changes in gamma_AB(s), gamma_+(s) and gamma_-(s) were indicative of surface soiling. However, soil composition and surface coverage were heterogeneous, resulting in complex data being generated from which trends could not be discerned. These results demonstrate that the retention of food soil produces changes in the physicochemical parameters of the surface that could be used to indicate the hygienic status of a surface.

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“…This is important since work by others has shown that results in relation to adhesion force tend to suggest that at least for hydrophobic bacteria, adhesion is greater on hydrophobic materials (Midelet and Carpentier, 2002;Boulange-Petermann et al, 2006;Jullien et al, 2008). Thus, it might be suggested that a change in surface wettability due to organic material retention may affect trends in initial cell attachment to a surface.…”

Section: The Condition Of the Surfaces Following 10× 20× And 30× Autmentioning

confidence: 94%

Developing application and detection methods for Listeria monocytogenes and fish extract on open surfaces in order to optimize cleaning protocols

Whitehead

Benson

2015

Food and Bioproducts Processing

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a b s t r a c tSurfaces in the food industry are often fouled with bacteria and organic materials. A range of fouling and testing methods using two Listeria monocytogenes strains (Scott A and N53-1) and organic material (0.4 g/ml fish extract) were designed to determine the efficacy of two different cleaning methods (spray and wipe) in 1% sodium hypochlorite. The optimum method for applying the cells and organic material to substrata occurred when the cells and organic material were mixed together, dried onto the surface and stained. As the number of cleaning and re-foulings increased, cells were removed from the surfaces but the organic material remained. The pattern of organic material retention was different on the surfaces with the different cleaning protocols, but neither method was better at removing the retained organic material. More cells were removed from the surfaces by the spray than the spray with wipe clean.There was no difference in cell number retention for either of the L. monocytogenes strains. These findings are valid for a 'dirty material' as classified in BS EN1276. To determine cleaning method efficacy, the application of cells and organic material to a surface is important, as is the detection methods used.

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Physico-chemical and hygienic property modifications of stainless steel surfaces induced by conditioning with food and detergent

Cited by 33 publications

References 49 publications

Listeria monocytogenes Attachment to and Detachment from Stainless Steel Surfaces in a Simulated Dairy Processing Environment

Listeria monocytogenes Attachment to and Detachment from Stainless Steel Surfaces in a Simulated Dairy Processing Environment

The use of physicochemical methods to detect organic food soils on stainless steel surfaces

Developing application and detection methods for Listeria monocytogenes and fish extract on open surfaces in order to optimize cleaning protocols

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