Removal of biocontamination in the food industry using physical methods; an overview

Dallagi, Heni; Jha, Piyush Kumar; Faille, Christine; Le‐Bail, Alain; Rawson, Ashish; Bénézech, Thierry

doi:10.1016/j.foodcont.2023.109645

Cited by 13 publications

(9 citation statements)

References 162 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Our study endeavors to provide plausible explanations, supported by simulations outlined in this article, alongside experimental measurements of biofilm growth in similar (Lequette et al, 2021) or diverse types of drippers documented in the literature (Taherzadeh et al, 2012). Moreover, we aim to establish connections between these hypotheses and pertinent examples from the food industry to bolster our assertions (Dallagi et al, 2023). This study marks the initial effort in exploring the potential correlation between OSI and biofilm control specifically within the domain of drip irrigation systems.…”

Section: Oscillatory Shear Index (Osi)mentioning

confidence: 84%

Simulation of the flow characteristics of a labyrinth milli-channel used in drip irrigation

Dallagi,

Ait-Mouheb,

Soric

et al. 2024

Biosystems Engineering

Self Cite

View full text Add to dashboard Cite

Section: Oscillatory Shear Index (Osi)mentioning

confidence: 84%

Simulation of the flow characteristics of a labyrinth milli-channel used in drip irrigation

Dallagi,

Ait-Mouheb,

Soric

et al. 2024

Biosystems Engineering

Self Cite

View full text Add to dashboard Cite

“…In this context, CIP processes are predominantly used for liquid and powdered products due to their ability to clean complex equipment, such as tanks, piping, and reactors, without disassembly. CIP systems utilize a series of rinses, detergents, and sanitizers circulated through the equipment, ensuring thorough cleaning and disinfection while minimizing downtime (Dallagi et al, 2023; Pant et al, 2023). This method is highly effective in removing residues and preventing contamination, making it a reliable choice in the food and pharmaceutical industries.…”

Section: Introductionmentioning

confidence: 99%

“…CIP systems utilize a series of rinses, detergents, and sanitizers circulated through the equipment, ensuring thorough cleaning and disinfection while minimizing downtime (Dallagi et al, 2023;Pant et al, 2023). This method is highly effective in removing residues and preventing contamination, making it a reliable choice in the food and pharmaceutical industries.…”

mentioning

confidence: 99%

Green approaches for biofilm eradication: Enhancing cleaning efficiency

Mechmechani,

Jha,

Karam

et al. 2024

Journal of Food Safety

Self Cite

View full text Add to dashboard Cite

Cleaning up biocontamination from surfaces is a critical aspect of maintaining a hygienic environment. Traditional cleaning methods often fall short when it comes to eliminating persistent biofilms and resilient bacteria. In recent years, alternative approaches utilizing antibiofilm enzymes, bacteriophages, essential oils (EOs), antibacterial peptides, and biosurfactants have emerged as promising strategies to combat biocontamination. This article explores the efficiency of these agents in targeting and eradicating biofilms, highlighting their mechanisms of action and potential applications. By leveraging the unique properties of these materials, we can enhance cleaning practices and improve public health outcomes by effectively eliminating biocontamination from various surfaces.

show abstract

“…In Japan, force aeration has been used along with water to wash surfaces or produce, destroying 90% more microorganisms [ 22 ]. The efficacy of forced aeration is attributed to the scrubbing action of the bubbles and the energy released during their collapse, facilitating the better removal of microorganisms from produce surfaces [ 23 , 24 ]. A previous study evaluated the impact of Ultrafine Bubble (UFB) technology (using CO 2 and air) on the effectiveness of chlorine and peracetic acid solutions during the washing of Gala apples contaminated with E. coli O157:H7 and L. monocytogenes [ 25 ].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Effectiveness of Aeration and Chlorination during Washing to Reduce E. coli O157:H7, Salmonella enterica, and L. innocua on Cucumbers and Bell Peppers

Benitez,

Aryal,

Lituma

et al. 2023

Foods

View full text Add to dashboard Cite

The attachment strength of bacteria to surfaces can affect the efficacy of sanitizers during washing. This study aimed to determine the effectiveness of chlorination and aeration in the removal of pathogens from the surface of produce. Cucumbers and bell peppers were inoculated with Listeria innocua, Escherichia coli O157:H7, or Salmonella enterica; afterwards, the produce was washed with or without chlorinated water (100 ppm) for 3 min in combination with or without aeration. Cucumbers washed with chlorinated water, with or without aeration, presented significant reductions of L. innocua (3.65 log CFU/cm2 and 1.13 log CFU/cm2, respectively) (p < 0.05). Similarly, bell peppers washed in chlorinated water with aeration (1.91 log CFU/g) and without aeration (2.49 log CFU/g) presented significant reductions of L. innocua. A significant reduction of L. innocua was observed on bell peppers washed with non-chlorinated water with aeration (2.49 log CFU/g) (p < 0.05). Non-chlorinated water was also effective in significantly reducing the level of Salmonella enterica (p < 0.05) on cucumbers and bell peppers. Washing with chlorinated water with aeration reduced Salmonella enterica levels from 4.45 log CFU/cm2 on cucumbers to below the detectable limit (0.16 log CFU/cm2). The highest reduction of Salmonella enterica from bell peppers occurred after washing with chlorinated water with aeration (2.48 log CFU/g). E. coli O157:H7, L. innocua, and Salmonella enterica levels present in non-chlorinated water after washing contaminated produce with or without aeration were significantly greater than those in chlorinated water (p < 0.05). After treatment, the population levels of all pathogens in chlorinated water with or without aeration were below the detectable limit for bell peppers (<1.10 log CFU/mL) and cucumbers (<1.20 log CFU/mL). Using chlorine in combination with forced aeration during washing minimizes cross-contamination of bacterial pathogens.

show abstract

Removal of biocontamination in the food industry using physical methods; an overview

Cited by 13 publications

References 162 publications

Simulation of the flow characteristics of a labyrinth milli-channel used in drip irrigation

Simulation of the flow characteristics of a labyrinth milli-channel used in drip irrigation

Green approaches for biofilm eradication: Enhancing cleaning efficiency

Evaluation of the Effectiveness of Aeration and Chlorination during Washing to Reduce E. coli O157:H7, Salmonella enterica, and L. innocua on Cucumbers and Bell Peppers

Contact Info

Product

Resources

About