Thermal and non-thermal treatment effects on Staphylococcus aureus biofilms formed at different temperatures and maturation periods

Kim, Wooju; Kim, Soo-Hwan; Kang, Dong‐Hyun

doi:10.1016/j.foodres.2020.109432

Cited by 18 publications

(4 citation statements)

References 69 publications

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“…Steam is a promising heat treatment technology for biofilm inactivation [ 46 , 47 ]. Compared with other conventional heat treatments, steam heat treatment technology has the following advantages [ 48 ]. First, steam heat treatment technology can operate in an oxygen-free environment, and steam has a high heat transfer capacity during condensation.…”

Section: Biofilm Removal and Control In The Food Industrymentioning

confidence: 99%

Biofilm Formation and Control of Foodborne Pathogenic Bacteria

et al. 2023

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Biofilms are microbial aggregation membranes that are formed when microorganisms attach to the surfaces of living or nonliving things. Importantly, biofilm properties provide microorganisms with protection against environmental pressures and enhance their resistance to antimicrobial agents, contributing to microbial persistence and toxicity. Thus, bacterial biofilm formation is part of the bacterial survival mechanism. However, if foodborne pathogens form biofilms, the risk of foodborne disease infections can be greatly exacerbated, which can cause major public health risks and lead to adverse economic consequences. Therefore, research on biofilms and their removal strategies are very important in the food industry. Food waste due to spoilage within the food industry remains a global challenge to environmental sustainability and the security of food supplies. This review describes bacterial biofilm formation, elaborates on the problem associated with biofilms in the food industry, enumerates several kinds of common foodborne pathogens in biofilms, summarizes the current strategies used to eliminate or control harmful bacterial biofilm formation, introduces the current and emerging control strategies, and emphasizes future development prospects with respect to bacterial biofilms.

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Section: Biofilm Removal and Control In The Food Industrymentioning

confidence: 99%

Biofilm Formation and Control of Foodborne Pathogenic Bacteria

et al. 2023

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“…Depending on the nutrient source, the biofilm will develop into an organized structure and for this, structural maturity requires ten days. However, maturation starts even from 5 days depending upon the temperature (Kim et al., 2020). Inside the biofilm, various channels will be interlinked for the transportation of nutrients, quorum sensing signaling molecules retained by EPS, enzymes, and metabolic products (Galdino et al., 2020).…”

Section: Biofilmmentioning

confidence: 99%

Biofilm combating in the food industry: Overview, non‐thermal approaches, and mechanisms

Dhivya

Rajakrishnapriya

Sruthi

et al. 2022

Food Processing Preservation

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In the food processing industry, hygiene is the key measure to eliminate the pathogens which cause food spoilage. These spoilage microorganisms are persistent sourcing a problem to the processing industry. It stresses the whole environment of food processing. Processing facilities suffer from microbes that suites the microbiota of raw material. These microorganisms grow in the form of biofilm, which is slimy and are hard to eradicate. The conventional methods of eradication of these biofilms can How to cite this article:

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“…Meat products, such as mutton, chicken, pork, and beef, are easily contaminated by S. aureus [5] , [6] , [7] . Additionally, S. aureus has strong ability to form biofilm on surfaces of food, food processing equipment, and water [8] , [9] , [10] . Biofilm is a three-dimensional dense network structure that comprises, proteins, nucleic acids, and polysaccharides [3] , [7] , [11] .…”

Section: Introductionmentioning

confidence: 99%

“…Biofilm is a three-dimensional dense network structure that comprises, proteins, nucleic acids, and polysaccharides [3] , [7] , [11] . Bacterial cells in biofilm would be protected by the extracellular matrix from the interference of external environment challenges [9] , [12] , [13] . Therefore, developing an effective and efficient bactericidal technology to inactivate S. aureus planktonic and biofilm cells is of great significance in the food industry.…”

Section: Introductionmentioning

confidence: 99%

The combination of ultrasound and chlorogenic acid to inactivate Staphylococcus aureus under planktonic, biofilm, and food systems

Sun

Wang

Sun

et al. 2021

Ultrasonics Sonochemistry

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Highlights The synergistic bactericidal effect had produced by ultrasound (US) and chlorogenic acid (CA). US plus CA changed the morphology of S. aureus cells.. US plus CA led the leakage of internal constituents. US plus CA reduced the concentration of polysaccharide in biofilms. US plus CA reduced S. aureus in mutton by 1.14 log CFU/g.

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Thermal and non-thermal treatment effects on Staphylococcus aureus biofilms formed at different temperatures and maturation periods

Cited by 18 publications

References 69 publications

Biofilm Formation and Control of Foodborne Pathogenic Bacteria

Biofilm Formation and Control of Foodborne Pathogenic Bacteria

Biofilm combating in the food industry: Overview, non‐thermal approaches, and mechanisms

The combination of ultrasound and chlorogenic acid to inactivate Staphylococcus aureus under planktonic, biofilm, and food systems

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