Resistances to UV-C irradiation of Salmonella Typhimurium and Staphylococcus aureus in wet and dried suspensions on surface with egg residues

Effect of the quantities of food residues on the desiccation resistance of spoilage lactic acid bacteria adhered to a stainless steel surface

“…However, differences between the protective effects of yolk, albumen, and whole egg on S. enterica serovar Typhimurium or S. aureus have not been shown (Kuda et al, 2012). This discrepancy may be due to the antibacterial effect of lysozyme in egg albumen attacking the polysaccharides of the Gram-positive cell wall (Abeyrathne, Lee, & Ahn, 2013), and thereby reducing the survival rates of the LAB used in this study.…”

“…Bacteria can dry onto utensils or food preparation surfaces along with food residues in both industrial and domestic environments (Giauris & Nychas, 2006;Haysom & Sharp, 2005;Jim enez-Pichardo et al, 2016). This can lead to cross contamination, hinder sterilization by chemicals or UV-C irradiation, and contribute to biofilm formation (Kuda et al, 2008(Kuda et al, , 2012. Several studies have demonstrated that once biofilms are formed, bacterial detachment and sterilization are challenging (Chaturongkasumrit, Takahashi, Keeratipibul, Kuda, & Kimura, 2011;Simões et al, 2010).…”

“…We have previously reported that when food poisoning agents such as the Typhimurium serovar of Salmonella enterica, or S. aureus, were dried in the presence of nutrient-rich food residues they showed resistance to desiccation, disinfection by surfactants such as benzalkonium chloride, and irradiation with 254-nm ultraviolet (UV)-C light (Kuda, Yano, & Kuda, 2008;Kuda et al, 2011Kuda et al, , 2012Li et al, 2014). This indicates that protein-rich, lipid-rich, and/ or carbohydrate-rich food residues can protect pathogens from stressful conditions.…”

In vitro cholesterol-lowering properties of Lactobacillus plantarum AN6 isolated from aji-narezushi

“…Then, the washed cells were semi‐dried on a cover glass, and then the dried residues were observed using an atomic force microscope (AFM: SPM‐1000; Shimadzu, Kyoto, Japan) with a contact mode probe (Kuda et al . ).…”

Validation of hydrodynamic and microbial inactivation models for UV-C treatment of milk in a swirl-tube ‘SurePure Turbulator™’

“…Several studies can be found in the literature where UV-C treatment of turbid and opaque fluids has been used instead of a thermal process. Different types of liquid food products are processed using UV-C light such as juice products (Koutchma and Parisi, 2004;Koutchma et al, 2007;Freitas, et al 2015), cider (Unluturk et al, 2004), milk (Krishnamurthy et al, 2007;Matak et al, 2007), liquid egg (Kuda et al 2012;Mendes de Souza et al 2013) and white and red wine (Rizzotti et al 2015). In the work of Gayan et al (2014) an overview of continuous flow UV liquid food pasteurization is introduced.…”