The use of atomic force microscopy to measure the efficacies of various chemical sanitizers in removing organic matter from glass surfaces

Sigua, Gerald; Adhikari, Saikat; Frankel, G. S.; Pascall, Melvin A.

doi:10.1016/j.jfoodeng.2010.03.038

Cited by 10 publications

(2 citation statements)

References 12 publications

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“…After selection of an appropriate growth model to produce biofilms, the need arises to reliably quantify the number of cells in the developed biofilm and to determine the structure and composition of the biofilm. Biofilm structure development has been analyzed using light, fluorescence, differential interference contrast (DIC), transmission electron (TE), scanning electron (SE), atomic force (AF), and confocal laser scanning microscopy (CLSM) (Ceri and others 1999; Storgards and others 1999a; Djordjevic and others 2002; Donlan and Costerton 2002; Hunter and Beveridge 2005; Lagace and others 2006; Sigua and others 2010; Shaheen and others 2010). CLSM has been developed in the 1980s and allows examination of biofilms without the limitations imposed by scanning electron microscopy (SEM) and transmission electron microscopy (TEM).…”

Section: Monitoring Detection and Lab‐scale Biofilm Researchmentioning

confidence: 99%

Biofilm Formation in Milk Production and Processing Environments; Influence on Milk Quality and Safety

Marchand¹,

Block²,

Jonghe³

et al. 2012

Comp Rev Food Sci Food Safe

279

228

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: Bacteria in milk have the ability to adhere and aggregate on stainless steel surfaces, resulting in biofilm formation in milk storage tanks and milk process lines. Growth of biofilms in milk processing environments leads to increased opportunity for microbial contamination of the processed dairy products. These biofilms may contain spoilage and pathogenic microorganisms. Bacteria within biofilms are protected from sanitizers due to multispecies cooperation and the presence of extracellular polymeric substances, by which their survival and subsequent contamination of processed milk products is promoted. This paper reviews the most critical factors in biofilm formation, with special attention to pseudomonads, the predominant spoilage bacteria originating from raw milk. Biofilm interactions between pseudomonads and milk pathogens are also addressed, as emerging risks and future research perspectives, specifically related to the milk processing environment.

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Section: Monitoring Detection and Lab‐scale Biofilm Researchmentioning

confidence: 99%

Biofilm Formation in Milk Production and Processing Environments; Influence on Milk Quality and Safety

Marchand¹,

Block²,

Jonghe³

et al. 2012

Comp Rev Food Sci Food Safe

279

228

View full text Add to dashboard Cite

show abstract

“…Some studies evaluated the liquid food adhesion by means of a tilting surface method, 14 the contact angle and surface tension methods, and the atomic force microscopy technique. 15,16 Other works estimated the contribution of surface tension, 17 hydrophilicity and hydrophobicity, 18 and surface roughness 19 on food adhesion. Regarding the coating systems, the adhesion between a PTFE-coated metallic plates and food products has been assessed by means of a block-plate test 20 and a particular frying test.…”

Section: Introductionmentioning

confidence: 99%

Validation of adhesion characterization methods for antistick coatings applied in cooking systems

2022

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This study aims to validate an effective methodological analysis for the characterization of the adhesion values of antistick coatings employed in cooking systems. The morphology and chemistry of four different industrial products were investigated by roughness measurements, electron microscopy observations and infrared spectroscopy analysis. The adhesion of the coatings was evaluated comparing various techniques, such as the surface contact angle measurements, the pull-off test and the single lap-joint tensile shear method, in synergy with degradation phenomena simulated by P.E.I. abrasion and dishwashing tests. The single lap-joint tensile shear test was able to evaluate evident differences between all the proposed coatings, regardless of their state of deterioration, featuring the best selectivity among the used methods. However, the pull-off test proved to be a viable and more economical alternative for fast evaluation techniques, considering the overall instrument costs. While all the polytetrafluoroethylene-based systems turned out to be totally uninfluenced by the chemical attacks performed during the dishwasher cycles, the sol–gel coating exhibited lower performances of the applied releasing agent, before and after the mechanical degradation tests. Therefore, sol–gel coatings, despite being proposed as valid alternatives to PTFE ones, do not achieve the same quality standards in terms of releasing properties, being in addition much more sensible to degradation and loss in performances.

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Enzymatic removal of burnt-on protein residues from solid surface: A potential food equipment cleanser

Sen¹,

Dasu²,

Mandal³

et al. 2014

Food Control

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The use of atomic force microscopy to measure the efficacies of various chemical sanitizers in removing organic matter from glass surfaces

Cited by 10 publications

References 12 publications

Biofilm Formation in Milk Production and Processing Environments; Influence on Milk Quality and Safety

Biofilm Formation in Milk Production and Processing Environments; Influence on Milk Quality and Safety

Validation of adhesion characterization methods for antistick coatings applied in cooking systems

Enzymatic removal of burnt-on protein residues from solid surface: A potential food equipment cleanser

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