Recent developments in antimicrobial and antifouling coatings to reduce or prevent contamination and cross‐contamination of food contact surfaces by bacteria

Abstract

Illness as the result of ingesting bacterially contaminated foodstuffs represents a significant annual loss of human quality of life and economic impact globally. Significant research investment has recently been made in developing new materials that can be used to construct food contacting tools and surfaces that might minimize the risk of cross‐contamination of bacteria from one food item to another. This is done to mitigate the spread of bacterial contamination and resultant foodborne illness. Internet‐based literature search tools such as Web of Science, Google Scholar, and Scopus were utilized to investigate publishing trends within the last 10 years related to the development of antimicrobial and antifouling surfaces with potential use in food processing applications. Technologies investigated were categorized into four major groups: antimicrobial agent–releasing coatings, contact‐based antimicrobial coatings, superhydrophobic antifouling coatings, and repulsion‐based antifouling coatings. The advantages for each group and technical challenges remaining before wide‐scale implementation were compared. A diverse array of emerging antimicrobial and antifouling technologies were identified, designed to suit a wide range of food contact applications. Although each poses distinct and promising advantages, significant further research investment will likely be required to reliably produce effective materials economically and safely enough to equip large‐scale operations such as farms, food processing facilities, and kitchens.

Bacterial levels and diversity in kitchen sponges and dishwashing brushes used by consumers

“…However, such an effect was not seen for sponges used for 4 weeks by consumers, indicating that the addition of silver to the sponge had no effect during long‐term practical use. It is known that products with added antibacterial compounds often show limited antibacterial effects during practical use: this may be due to factors such as too low concentration of antibacterial compound, decreasing concentration over time and neutralization of the antibacterial effect by food soil (DeFlorio et al, 2021; Møretrø & Langsrud, 2011).…”

Encapsulated Plant-Derived Antimicrobial Reduces Enteric Bacterial Pathogens on Melon Surfaces during Differing Contamination and Sanitization Treatment Scenarios

“…Guzel et al [25] reported Listeria innocua cells inoculated onto Romaine lettuce were reduced by at least 0.5 log10 CFU/g more than when on cantaloupe rind surfaces by application of pH 7.0 HOCl (200.0 ppm), which suggested a function of differing contact angle characteristic between the two commodities. It is also known that surface chemistry and topography of substrates can strongly influence bacterial adhesion [26,27]. The differences in chemical and morphological characteristics of spinach and melon can lead to different number of adherent bacteria for a given inoculation concentration.…”

“…treatment through facilitating a longer-lasting selective pressure against pathogen cells via slow nanoparticle breakdown during refrigerated storage [18,27]. Melon microbiological safety improvement from the use of chemical sanitizing treatments, particularly those incorporating emulsified PDA, can assist in protecting U.S. produce safety more effectively during post-treatment refrigerated storage by longer selective pressure against chlorine or other sanitizing chemical interventions.…”

Antimicrobial second skin using copper nanomesh

“…S15 . Hydrophobic surface modification is beneficial for preventing microbial skin contamination because microorganisms are frequently cultured in a solution and transported together ( 59 ). Also, the hydrophobic surface of copper nanomesh explains the superior water stability and reusability of copper nanomesh.…”