Quantitative analysis of survival of Staphylococcus aureus or Listeria innocua on two types of surfaces: Polypropylene and stainless steel in contact with three different dairy products

Oulahal, Nadia; Brice, Wilfried; Martial, A.; Degraeve, Pascal

doi:10.1016/j.foodcont.2007.03.006

Cited by 100 publications

(52 citation statements)

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“…Despite, 37 °C being the optimal temperature for S. aureus, higher cell count was observed at sub-optimal temperature of 25 °C with the number of survivals of all the isolates but one showing an abrupt decline on either 3 rd or 4 th day as compared to day 0. In contrast to our findings Oulahal et al [14], reported higher survival of 5 h preformed S. aureus biofilms in pasteurized skim milk at 12 °C but no biofilm at 25 °C on eighth day. This disparity might be attributed to different experimental setup, strain specific behavior and other factors like enhanced biofilm/ exopolymer production and altered cell surface hydro- [14].…”

contrasting

confidence: 99%

“…In contrast to our findings Oulahal et al [14], reported higher survival of 5 h preformed S. aureus biofilms in pasteurized skim milk at 12 °C but no biofilm at 25 °C on eighth day. This disparity might be attributed to different experimental setup, strain specific behavior and other factors like enhanced biofilm/ exopolymer production and altered cell surface hydro- [14]. In the current investigation, it was also observed that on 3 rd day the average count of adhered bacteria was almost 1 log cfu cm -2 lesser at 12.5 °C than 25 °C.…”

contrasting

confidence: 99%

“…Moreover, the bacterial count increased (in reference to day 0) upto an average of 8.74 ± 0.944 log cfu cm -2 on SSC in milk at all subjected temperatures on 3 rd day, whereas, in TSB the count never increased. Our observations regarding enhanced and prolonged survival of S. aureus in preformed biofilms on SSC (which were subsequently immersed in milk at 25 °C) can be partially corroborated by the findings of Oulahal et al [14] who also observed that the no. of adhered bacteria increased after 24 and 48 h. However, in contrast to our observations, they reported that the count was significantly higher after 8 days at 12 °C.…”

supporting

confidence: 87%

“…Even though staphylococci are reported to be among the most common microorganisms isolated from surfaces in the food industry [10,11], viz. meat [12], poultry [13] and dairy processing industries [14], there are only handful reports regarding the various factors affecting biofilm formation by S. aureus. In one such report, the food processing environmental factors such as sub-optimal growth temperatures; combined presence of salt and glucose has been reported to enhance the virulence potential and biofilm formation by food related S. aureus [11].…”

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confidence: 99%

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Surface hydrophobicity, nutritional contents affect Staphylococcus aureus biofilms and temperature influences its survival in preformed biofilms

Pagedar

Singh

Batish

2010

J. Basic Microbiol.

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The present study investigates the effect of surface hydrophobicity and media on in vitro biofilm formation potential of S. aureus isolates from two dairies. There was lack of correlation between biofilm formation potential of S. aureus and sampling points but not with the source of isolation. Biofilm formation was more pronounced on hydrophobic polypropylene (PP) than hydrophilic stainless steel (SSC). A better correlation was established between the biofilms on SSC and PP when analyzed by crystal violet staining than conventional plating method. On comparative evaluation of nutrient rich and diluted growth media, enhanced biofilm formation was observed in latter (1/20 tryptic soya broth). Highest survival in the preformed biofilms was observed at incubation temperature of 25 °C in sterilized skim milk rather than TSB. The present study signify preferable adherence of S. aureus on hydrophobic surfaces and potential survival within preformed biofilm at temperatures prevalent in dairy industries.

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confidence: 99%

contrasting

confidence: 99%

supporting

confidence: 87%

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confidence: 99%

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Surface hydrophobicity, nutritional contents affect Staphylococcus aureus biofilms and temperature influences its survival in preformed biofilms

Pagedar

Singh

Batish

2010

J. Basic Microbiol.

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“…De acordo com Oulahal et al (2008), S. aureus, embora seja um microrganismo mesofílico, ou seja, com temperatura ótima a seu desenvolvimento em torno de 37 °C, é capaz de sobreviver em temperaturas empregadas na refrigeração de alimentos, sem, no entanto, apresentar bom crescimento. A informação destes pesquisadores coincide com o encontrado nesta pesquisa.…”

Section: Desempenho De Staphylococcus Aureus Em Mono-cultivounclassified

Formação de biofilme em aço inoxidável por Aeromonas hydrophila e Staphylococcus aureus usando leite e diferentes condições de cultivo

Boari¹,

Alves²,

Tebaldi³

et al. 2009

Ciênc. Tecnol. Aliment.

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Biofilmes correspondem a comunidades constituídas por células sésseis, mono ou multiespécies, aderidas a um substrato, embebidas em uma matriz de polímeros extracelulares (exopolissacarídeos -EPS), em cuja formação os microrganismos exibem diferenciados fenótipos, metabolismo, fisiologia e transcrição genética. (DONLAN;COSTERTON, 2002). Como etapas importantes para a sua formação, são descritas as adesões iniciais, passando os microrganismos de seu estilo de vida planctônico ao séssil, à formação de microlônias, à maturação e ao destacamento de células, retornando estas a seu estilo de vida planctônico (Figura 1 e Figura 2).Estas estruturas naturalmente ocorrem em variados tipos de ambientes, sejam eles bióticos ou abióticos. Entretanto, afora a sua ocorrência natural, pesquisas sobre a sua formação em superfícies utilizadas na produção de alimentos, como aço inoxidável American Iron and Steel Institute -AISI 304 (2008), vêm recebendo destaque, principalmente no que se refere aos malefícios de sua presença. Uma vez constituídos, os biofilmes agem como pontos de contaminação constante, liberando células de microrganismos patogênicos e/ou deterioradores, como Staphylococcus aureus e Aeromonas hydrophila, podendo comprometer, assim, a qualidade microbiológica de matérias-primas, produtos pré-acabados e acabados (FUSTER-VALLS et al., 2008). As negatividades de sua ocorrência também se relacionam à corrosão de equipamentos, usualmente designada pela expressão Corrosão Microbiologicamente Influenciada (MIC), e pela redução da capacidade da troca de calor entre superfícies (MANSFELD, 2007). Seguindo à hipótese de que na natureza a constituição destas comunidades oferecia proteção aos indivíduos, o mesmo AbstractThe aim of this research was to verify the capability of biofilm formation on stainless steel by Aeromonas hydrophila and Staphylococcus aureus using milk and different conditions of cultivation. The variables consisted in mono and multi-species cultivation of these microorganisms and in the temperatures of 4, 7 and 18 °C. Containers containing 1000 mL of milk, population density of 10 5 CFU.mL -1 of each microorganism, and ten suspended chips of stainless steel AISI 304 (10 × 20 mm) were used to seal up and storage, under 60 rpm of agitation for 10 days. The analyses were conducted every 48 hours. Sessile cells of A. hydrophila and S. aureus and were enumerated by plating in m-Aeromonas selective agar and Baird-Parker agar. Complementary studies included the generation time calculation, enumeration of planktonic cells, and visualization of chips by scanning electron microscopy. S. aureus, in mono-cultivation, formed biofilm at 18 °C and at 7 °C. At 4 °C was observed attachment. The presence of A. hydrophila reduced the performance of S. aureus. In this condition, S. aureus formed biofilm at 18 °C. A. hydrophila formed biofilm under all conditions. Keywords: Aeromonas hydrophila; Staphylococcus aureus; biofilm; milk; stainless steel; temperature. ResumoO objetivo desta pesquisa consistiu em avaliar a formação de...

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Development of antimicrobial stainless steel via surface modification with N‐halamines: Characterization of surface chemistry and N‐halamine chlorination

Bastarrachea

Goddard

2012

J of Applied Polymer Sci

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N-halamine modification of materials enables the development of antimicrobial materials whose activity can be regenerated after exposure to halogenated sanitizers. Surface and bulk modification of polymers by N-halamines has shown great success, however, modification of inorganic substrates (e.g., stainless steel) remains an area of research need. Herein, we report the covalent surface modification of stainless steel to possess rechargeably antimicrobial N-halamine moieties. Multilayers of branched polyethyleneimine and poly(acrylic acid) were immobilized onto the surface of stainless steel and the number of N-halamines available to complex chlorine was quantified. Samples were characterized through contact angle, Fourier transform infrared spectroscopy, ellipsometry, dye assay for amine quantification, and X-ray photoelectron spectroscopy. Increasing the number of multilayers from one to six increased the number of N-halamines available to complex chlorine from 0.30 6 0.5 to 36.81 6 5.0 nmol cm À2 . XPS and FTIR confirmed successful covalent layer-by-layer deposition of the N-halamine multilayers. The reported layer-by-layer deposition technique resulted in a greater than seven-fold increase of available N-halamine compared to prior reports of N-halamine surface modifications. The N-halamine modified steel demonstrated antimicrobial activity (99.7% reduction) against the pathogen Listeria monocytogenes. Such surface modified stainless steel with increased N-halamine functionality, and therefore potential for rechargeable antimicrobial activity, supports efforts to reduce cross-contamination by pathogenic organisms in the food and biomedical industries.

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Quantitative analysis of survival of Staphylococcus aureus or Listeria innocua on two types of surfaces: Polypropylene and stainless steel in contact with three different dairy products

Cited by 100 publications

References 28 publications

Surface hydrophobicity, nutritional contents affect Staphylococcus aureus biofilms and temperature influences its survival in preformed biofilms

Surface hydrophobicity, nutritional contents affect Staphylococcus aureus biofilms and temperature influences its survival in preformed biofilms

Formação de biofilme em aço inoxidável por Aeromonas hydrophila e Staphylococcus aureus usando leite e diferentes condições de cultivo

Development of antimicrobial stainless steel via surface modification with N‐halamines: Characterization of surface chemistry and N‐halamine chlorination

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