Synergistic effect of steam and lactic acid against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes biofilms on polyvinyl chloride and stainless steel

Ban, Ga-Hee; Park, Sang‐Hyun; Kim, Sang-Oh; Ryu, Sangryeol; Kang, Dong‐Hyun

doi:10.1016/j.ijfoodmicro.2012.05.006

Cited by 38 publications

(24 citation statements)

References 32 publications

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“…In Gram-positive bacteria (such as Listeria ) the peptidoglycan layer is thick compared with Gram-negative bacteria, this differential thickness in peptidoglycan may contribute to differences in PUV-mediated inactivation, as proposed previously [51]. Moreover, a thick peptidoglycan layer consists of more sugars and amino acids and secreted residues, potentially aiding the formation of a firmer biofilm [50, 52]. However, no definite mechanistic explanation has been proposed to date for why PUV-treatment was less effective on biofilms formed by L. monocytogenes than E. coli O157:H7.…”

Section: Resultsmentioning

confidence: 89%

“…However, it is evident in the literature that the relative interaction between antimicrobials with bacterial cells (either in planktonic or sessile form) is complex [35] and depends on several factors, including the antimicrobial used [43–45], surface type [46], and the bacterial strain [47–49]. It has also been reported that the robustness of biofilms formed by Gram-positive and Gram-negative bacteria may be attributed to cell wall structure, secreted compounds, and growth factors [50]. In Gram-positive bacteria (such as Listeria ) the peptidoglycan layer is thick compared with Gram-negative bacteria, this differential thickness in peptidoglycan may contribute to differences in PUV-mediated inactivation, as proposed previously [51].…”

Section: Resultsmentioning

confidence: 99%

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Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes in biofilms by pulsed ultraviolet light

Montgomery

Banerjee

2015

BMC Res Notes

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BackgroundThe inactivation of biofilms formed by pathogenic bacteria on ready-to-eat and minimally processed fruits and vegetables by nonthermal processing methods is critical to ensure food safety. Pulsed ultraviolet (PUV) light has shown promise in the surface decontamination of liquid, powdered, and solid foods. In this study, the antimicrobial efficacy of PUV light treatment on nascent biofilms formed by Escherichia coli O157:H7 and Listeria monocytogenes on the surfaces of food packaging materials, such as low-density polyethylene (LDPE), and fresh produce, such as lettuce (Lactuca sativa) leaves, was investigated.ResultsThe formation of biofilms on Romaine lettuce leaves and LDPE films was confirmed by crystal violet and Alcian blue staining methods. Inactivation of cells in the biofilm was determined by standard plating procedures, and by a luminescence-based bacterial cell viability assay. Upon PUV treatment of 10 s at two different light source to sample distances (4.5 and 8.8 cm), viable cell counts of L. monocytogenes and E. coli O157:H7 in biofilms on the lettuce surface were reduced by 0.6–2.2 log CFU mL−1 and 1.1–3.8 log CFU mL−1, respectively. On the LDPE surface, the efficiency of inactivation of biofilm-encased cells was slightly higher. The maximum values for microbial reduction on LDPE were 2.7 log CFU mL−1 and 3.9 log CFU mL−1 for L. monocytogenes and E. coli O157:H7, respectively. Increasing the duration of PUV light exposure resulted in a significant (P < 0.05) reduction in biofilm formation by both organisms. The results also revealed that PUV treatment was more effective at reducing E. coli biofilms compared with Listeria biofilms. A moderate increase in temperature (~7–15°C) was observed for both test materials.ConclusionsPUV is an effective nonthermal intervention method for surface decontamination of E. coli O157:H7 and L. monocytogenes on fresh produce and packaging materials.

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Section: Resultsmentioning

confidence: 89%

Section: Resultsmentioning

confidence: 99%

Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes in biofilms by pulsed ultraviolet light

Montgomery

Banerjee

2015

BMC Res Notes

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“…The KH1 bacteriophage reduces the population of O157:H7 cells attached to stainless steel, but not those incased within a biofilm matrix (Sharma et al, 2005). The effect of combined techniques such as steam and lactic acid (Ban et al, 2012), aerosolized sanitizers (Park et al, 2012), UV and dry heat (Bae and Lee, 2012) were also studied and have the potential to control STEC O157:H7 biofilms found on surfaces present in the food industry. The best approach for controlling STEC biofilm should kill E. coli O157:H7 within the biofilm and remove the biofilm matrix from the contaminated surface.…”

Section: Can Stec Biofilms Be Removed?mentioning

confidence: 99%

“…The best approach for controlling STEC biofilm should kill E. coli O157:H7 within the biofilm and remove the biofilm matrix from the contaminated surface. For example, a combination of steam and lactic acid were able to kill E. coli O157:H7 and remove the biofilm matrix from stainless steel surfaces (Ban et al, 2012). Further studies should investigate the effect of antibiofilm molecules on the dispersal of biofilms and also focus on mixed biofilms containing both non-pathogenic and STEC bacteria.…”

Section: Can Stec Biofilms Be Removed?mentioning

confidence: 99%

Life on the outside: role of biofilms in environmental persistence of Shiga-toxin producing Escherichia coli

et al. 2014

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Escherichia coli is a heterogeneous species that can be part of the normal flora of humans but also include strains of medical importance. Among pathogenic members, Shiga-toxin producing E. coli (STEC) are some of the more prominent pathogenic E. coli within the public sphere. STEC disease outbreaks are typically associated with contaminated beef, contaminated drinking water, and contaminated fresh produce. These water- and food-borne pathogens usually colonize cattle asymptomatically; cows will shed STEC in their feces and the subsequent fecal contamination of the environment and processing plants is a major concern for food and public safety. This is especially important because STEC can survive for prolonged periods of time outside its host in environments such as water, produce, and farm soil. Biofilms are hypothesized to be important for survival in the environment especially on produce, in rivers, and in processing plants. Several factors involved in biofilm formation such as curli, cellulose, poly-N-acetyl glucosamine, and colanic acid are involved in plant colonization and adherence to different surfaces often found in meat processing plants. In food processing plants, contamination of beef carcasses occurs at different stages of processing and this is often caused by the formation of STEC biofilms on the surface of several pieces of equipment associated with slaughtering and processing. Biofilms protect bacteria against several challenges, including biocides used in industrial processes. STEC biofilms are less sensitive than planktonic cells to several chemical sanitizers such as quaternary ammonium compounds, peroxyacetic acid, and chlorine compounds. Increased resistance to sanitizers by STEC growing in a biofilm is likely to be a source of contamination in the processing plant. This review focuses on the role of biofilm formation by STEC as a means of persistence outside their animal host and factors associated with biofilm formation.

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“…Pathogens that are attached to food and food contact surfaces or form biofilms can serve as the potential source of contamination of foods, a real threat to the food processing industry (Joseph, Otta, & Karunasagar, ; Soares et al, ). Bacteria in a biofilm have a high affinity for surfaces (Ibusquiza, Herrera, Vazquez‐Sanchez, & Cabo, ; Jahid and Ha, ) and are hard to remove (Hansen & Vogel, ; Ban, Park, Kim, Ryu, & Kang, ). Moreover, the biofilm (attached) cells are more resistant to disinfectant treatments than the planktonic (suspended) cells (Eguale et al, ).…”

Section: Introductionmentioning

confidence: 99%

Response surface model for the reduction of Salmonella biofilm on stainless steel with lactic acid, ethanol, and chlorine as controlling factors

Zhang

Juneja

et al. 2017

Journal of Food Safety

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A disinfectant containing chlorine (Cl), ethanol (EtOH), and lactic acid (LA) was investigated to reduce Salmonella biofilm on stainless steel. The present experiment was employed with disinfectants: Cl (50, 100, 150 ppm), LA (1, 2, and 3%), EtOH (10, 20, and 30%) and exposure times (ET; .5, 2, 3.5 min). A response surface model developed to predict the reduction of Salmonella biofilms was found to be significant (p < .0001) with a regression coefficient of .8019 and an insignificant lack of fit (p = .364). Interaction of ethanol with other variables resulted in a significant reduction of Salmonella biofilm. As compared to Cl and EtOH, Salmonella biofilms showed low sensitivity to LA. Extending ETs showed a significant positive effect on Salmonella biofilm reduction. The antimicrobial effect of mixed disinfectants depended on ET. Therefore, Cl, EtOH, and LA can be used in a mixture to achieve a synergistic effect and can potentially remove Salmonella biofilms. Practical application This study was undertaken to assess and quantify the efficacy of combinations of various concentrations of chlorine, lactic acid, and ethanol in eradicating the formed biofilms of Salmonella on a stainless steel surface. Chlorine acidified with lactic acid and then, added to ethanol‐based disinfectants can be effectively used to reduce Salmonella biofilms on stainless steel equipment. The reduction of Salmonella biofilms on stainless steel as treated with the mixed disinfectants can be estimated by the quadratic model developed in the present study.

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Synergistic effect of steam and lactic acid against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes biofilms on polyvinyl chloride and stainless steel

Cited by 38 publications

References 32 publications

Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes in biofilms by pulsed ultraviolet light

Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes in biofilms by pulsed ultraviolet light

Life on the outside: role of biofilms in environmental persistence of Shiga-toxin producing Escherichia coli

Response surface model for the reduction of Salmonella biofilm on stainless steel with lactic acid, ethanol, and chlorine as controlling factors

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