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Tuytschaever T, Faille C, Raes K, Sampers I. Influence of slope, material, and temperature on Listeria monocytogenes and Pseudomonas aeruginosa mono- and dual-species biofilms. BIOFOULING 2024:1-16. [PMID: 39054784 DOI: 10.1080/08927014.2024.2380410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/19/2024] [Revised: 07/08/2024] [Accepted: 07/10/2024] [Indexed: 07/27/2024]
Abstract
Understanding factors influencing Listeria monocytogenes biofilms aid in developing more effective elimination/prevention strategies. This study examined the effect of temperature (4 °C, 21 °C, 30 °C), materials (stainless steel 316 L with 2B and 2 R finishes, glass, and polypropylene), and slope (0°/horizontal or 90°/vertical) on mono- and dual-species biofilms using two L. monocytogenes strains and one Pseudomonas aeruginosa strain. All biofilms were grown in 10% TSB for 24 h and analyzed using culture-based methods. Additionally, the architecture of monospecies biofilms was studied using fluorescence microscopy. Overall, P. aeruginosa showed higher biofilm formation potential (6.2 log CFU/cm2) than L. monocytogenes (4.0 log CFU/cm2). Temperature greatly influenced P. aeruginosa and varied for L. monocytogenes. The slope predominantly influenced L. monocytogenes monospecies biofilms, with cell counts increasing by up to 2 log CFU/cm2. Surface material had little impact on biofilm formation. The study highlights the varying effects of different parameters on multispecies biofilms and the importance of surface geometry.
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Affiliation(s)
- Tessa Tuytschaever
- Research Unit VEG-i-TEC, Department of Food Technology, Safety, and Health, Faculty of Bioscience Engineering, Ghent University, Campus Kortrijk, Kortrijk, Belgium
| | - Christine Faille
- Univ. Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux et Transformations, Lille, France
| | - Katleen Raes
- Research Unit VEG-i-TEC, Department of Food Technology, Safety, and Health, Faculty of Bioscience Engineering, Ghent University, Campus Kortrijk, Kortrijk, Belgium
| | - Imca Sampers
- Research Unit VEG-i-TEC, Department of Food Technology, Safety, and Health, Faculty of Bioscience Engineering, Ghent University, Campus Kortrijk, Kortrijk, Belgium
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Tuytschaever T, Raes K, Sampers I. Listeria monocytogenes in food businesses: From persistence strategies to intervention/prevention strategies-A review. Compr Rev Food Sci Food Saf 2023; 22:3910-3950. [PMID: 37548605 DOI: 10.1111/1541-4337.13219] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 06/22/2023] [Accepted: 07/12/2023] [Indexed: 08/08/2023]
Abstract
In 2023, Listeria monocytogenes persistence remains a problem in the food business. A profound understanding of how this pathogen persists may lead to better aimed intervention/prevention strategies. The lack of a uniform definition of persistence makes the comparison between studies complex. Harborage sites offer protection against adverse environmental conditions and form the ideal habitat for the formation of biofilms, one of the major persistence strategies. A retarded growth rate, disinfectant resistance/tolerance, desiccation resistance/tolerance, and protozoan protection complete the list of persistence strategies for Listeria monocytogenes and can occur on themselves or in combination with biofilms. Based on the discussed persistence strategies, intervention strategies are proposed. By enhancing the focus on four precaution principles (cleaning and disinfection, infrastructure/hygienic design, technical maintenance, and work methodology) as mentioned in Regulation (EC) No. 852/2004, the risk of persistence can be decreased. All of the intervention strategies result in obtaining and maintaining a good general hygiene status throughout the establishment at all levels ranging from separate equipment to the entire building.
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Affiliation(s)
- Tessa Tuytschaever
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Kortrijk, Belgium
| | - Katleen Raes
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Kortrijk, Belgium
| | - Imca Sampers
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Kortrijk, Belgium
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3
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Melo J, Quintas C. Minimally processed fruits as vehicles for foodborne pathogens. AIMS Microbiol 2023; 9:1-19. [PMID: 36891538 PMCID: PMC9988415 DOI: 10.3934/microbiol.2023001] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 12/21/2022] [Accepted: 01/04/2023] [Indexed: 01/18/2023] Open
Abstract
The consumption of minimally processed fruit (MPF) has increased over the last decade due to a novel trend in the food market along with the raising consumers demand for fresh, organic, convenient foods and the search for healthier lifestyles. Although represented by one of the most expanded sectors in recent years, the microbiological safety of MPF and its role as an emergent foodborne vehicle has caused great concern to the food industry and public health authorities. Such food products may expose consumers to a risk of foodborne infection as they are not subjected to prior microbial lethal methods to ensure the removal or destruction of pathogens before consumption. A considerable number of foodborne disease cases linked to MPF have been reported and pathogenic strains of Salmonella enterica, Escherichia coli, Listeria monocytogenes, as well as Norovirus accounted for the majority of cases. Microbial spoilage is also an issue of concern as it may result in huge economic losses among the various stakeholders involved in the manufacturing and commercialization of MPF. Contamination can take place at any step of production/manufacturing and identifying the nature and sources of microbial growth in the farm-to-fork chain is crucial to ensure appropriate handling practices for producers, retailers, and consumers. This review aims to summarize information about the microbiological hazards associated with the consumption of MPF and also highlight the importance of establishing effective control measures and developing coordinated strategies in order to enhance their safety.
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Affiliation(s)
- Jessie Melo
- Universidade do Algarve, Instituto Superior de Engenharia, Campus da Penha 8005-139, Faro Portugal and MED, Mediterranean Institute for Agriculture, Environment and Development, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
| | - Célia Quintas
- Universidade do Algarve, Instituto Superior de Engenharia, Campus da Penha 8005-139, Faro Portugal and MED, Mediterranean Institute for Agriculture, Environment and Development, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
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Didouh N, Bendimered N, Postellec F, Deperieux E, Leguerinel I, Boudjemâa BM. Effect of Hydrophobic or Hydrophilic Characteristics of B. cereus Spores on Their Resistance to Detergents. J Food Prot 2022; 85:706-711. [PMID: 35113985 DOI: 10.4315/jfp-21-286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Accepted: 01/28/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT Bacillus cereus spores have the ability to adhere to solid surfaces, including stainless steel, a material widely used in food industries. Adhesion of spores allows recontamination during food processing, and cleaning and disinfection are largely used by industries to control them. Hence, this study aims to assess the detachment capacity (or removing activity) of detergents based on sodium hydroxide, nitric acid, phosphoric acid, and chlorine against two adhered B. cereus spores (one hydrophobic and other hydrophilic) to stainless steel surfaces. Microorganism adhesion on the surfaces reached 5.5 log CFU/cm2 for the two strains studied. Two protocols composed of combinations of chemical compounds, concentration, temperature, and contact time were tested. The inactivation kinetics shapes were convex and modeled by the Weibull model. The effects of temperature and biocide concentration were quantified using a Bigelow-like model. The temperature applied during the cleaning-in-place treatment is an important factor acting on the speed of inactivation or detachment of B. cereus spores. However, this efficiency depends on the hydrophobic characteristics of B. cereus spores. The concentration of detergent and acid also affects the inactivation rate, whereas the characteristic of hydrophobicity does not intervene for the chlorine alkaline treatments. HIGHLIGHTS
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Affiliation(s)
- N Didouh
- Université Djilali-Bounaama, 44000 Khemis-Miliana, Algeria.,Laboratoire de Microbiologie Appliqué à l'Agroalimentaire au Biomédical et à l'Environnement, 13000 Tlemcen, Algeria
| | - N Bendimered
- Laboratoire de Microbiologie Appliqué à l'Agroalimentaire au Biomédical et à l'Environnement, 13000 Tlemcen, Algeria
| | - F Postellec
- Adria Developpement, UMT14.01 SPORE-RISK, Zone Artisanale de Creach Gwen, 29196 Quimper, France
| | - E Deperieux
- Institute of Life, Earth and Environment, Université de Namur, 61 rue de Bruxelles, 5000 Namur, Belgium
| | - I Leguerinel
- Université de Brest, EA3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, UMT14.01 SPORE-RISK, IBSAM, 6 rue de l'Université, 29000 Quimper, France
| | - B Moussa Boudjemâa
- Laboratoire de Microbiologie Appliqué à l'Agroalimentaire au Biomédical et à l'Environnement, 13000 Tlemcen, Algeria
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Jha PK, Dallagi H, Richard E, Deleplace M, Benezech T, Faille C. Does the vertical vs horizontal positioning of surfaces affect either biofilm formation on different materials or their resistance to detachment? Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108646] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Dhivya R, Rajakrishnapriya VC, Sruthi K, Chidanand DV, Sunil CK, Rawson A. Biofilm combating in the food industry: Overview, non‐thermal approaches, and mechanisms. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16282] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- R. Dhivya
- Industry Academia Cell National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur Thanjavur India
| | - V. C. Rajakrishnapriya
- Industry Academia Cell National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur Thanjavur India
| | - K. Sruthi
- Industry Academia Cell National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur Thanjavur India
| | - D. V. Chidanand
- Industry Academia Cell National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur Thanjavur India
| | - C. K. Sunil
- Department of Food Engineering National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur Thanjavur India
| | - Ashish Rawson
- Department of Food Safety and Quality Testing National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur Thanjavur India
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Bouvier L, Cunault C, Faille C, Dallagi H, Wauquier L, Bénézech T. Influence of the design of fresh-cut food washing tanks on the growth kinetics of Pseudomonas fluorescens biofilms. iScience 2021; 24:102506. [PMID: 34095785 PMCID: PMC8164039 DOI: 10.1016/j.isci.2021.102506] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 02/25/2021] [Accepted: 04/29/2021] [Indexed: 11/10/2022] Open
Abstract
Mitigation of cross-contamination of fresh-cut food products at the washing step was studied by investigating how the vat design would affect the biofilm contamination surfaces. Hygienic design features such as no horizontal surfaces and only open angles exceeding 100° were proposed. The flow organization (velocity streamlines, wall shear stresses, and dynamics of the flow) was identified by means of computational fluid dynamics (CFD) calculation. Pseudomonas fluorescens PF1 biofilm growth kinetics were then mapped. The change in some geometrical features induced a better flow organization reducing “dead zones”. This significantly changed the biofilm growth kinetics, delaying the detection of biofilms from 20 hr to 24 hr. Critical areas such as welds, corners, and interfaces appeared far less prone to strong bacterial development. This would mean milder or less chemicals required at the washing step and faster and easier cleaning. Pseudomonas fluorescens biofilm growth kinetics strongly related to the vat design Improved design lead to 24hr lag time before the biofilm exponential growth phase Corners, welds, and wetting front areas contamination could be largely mitigated
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Affiliation(s)
- Laurent Bouvier
- Univ. Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux et Transformations, F-59000 Lille, France
| | - Charles Cunault
- IATE, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Christine Faille
- Univ. Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux et Transformations, F-59000 Lille, France
| | - Heni Dallagi
- Univ. Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux et Transformations, F-59000 Lille, France
| | - Laurent Wauquier
- Univ. Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux et Transformations, F-59000 Lille, France
| | - Thierry Bénézech
- Univ. Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux et Transformations, F-59000 Lille, France
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Formation and resistance to cleaning of biofilms at air-liquid-wall interface. Influence of bacterial strain and material. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107384] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Delhalle L, Taminiau B, Fastrez S, Fall A, Ballesteros M, Burteau S, Daube G. Evaluation of Enzymatic Cleaning on Food Processing Installations and Food Products Bacterial Microflora. Front Microbiol 2020; 11:1827. [PMID: 32849429 PMCID: PMC7431609 DOI: 10.3389/fmicb.2020.01827] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2020] [Accepted: 07/12/2020] [Indexed: 12/13/2022] Open
Abstract
Biofilms are a permanent source of contamination in food industries and could harbor various types of microorganisms, such as spoiling bacteria. New strategies, such as enzymatic cleaning, have been proposed to eradicate them. The purpose of this study was to evaluate the impact of enzymatic cleaning on the microbial flora of installations in a processing food industry and of the final food product throughout its shelf life. A total of 189 samples were analyzed by classical microbiology and 16S rDNA metagenetics, including surface samples, cleaning-in-place (CIP) systems, and food products (at D0, Dend of the shelf life, and Dend of the shelf life +7 days). Some surfaces were highly contaminated with spoiling bacteria during conventional cleaning while the concentration of the total flora decreased during enzymatic cleaning. Although the closed circuits were cleaned with conventional cleaning before enzymatic cleaning, there was a significant release of microorganisms from some parts of the installations during enzymatic treatment. A significant difference in the total flora in the food products at the beginning of the shelf life was observed during enzymatic cleaning compared to the conventional cleaning, with a reduction of up to 2 log CFU/g. Metagenetic analysis of the food samples at the end of their shelf life showed significant differences in bacterial flora between conventional and enzymatic cleaning, with a decrease of spoiling bacteria (Leuconostoc sp.). Enzymatic cleaning has improved the hygiene of the food processing instillations and the microbial quality of the food throughout the shelf life. Although enzymatic cleaning is not yet commonly used in the food industry, it should be considered in combination with conventional sanitizing methods to improve plant hygiene.
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Affiliation(s)
- Laurent Delhalle
- Fundamental and Applied Research for Animals and Health, Department of Food Science, University of Liège, Liège, Belgium
| | - Bernard Taminiau
- Fundamental and Applied Research for Animals and Health, Department of Food Science, University of Liège, Liège, Belgium
| | | | | | | | | | - Georges Daube
- Fundamental and Applied Research for Animals and Health, Department of Food Science, University of Liège, Liège, Belgium
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