Surface finishes on stainless steel reduce bacterial attachment and early biofilm formation: scanning electron and atomic force microscopy study

Comparison of electrolyzed oxidizing water with various antimicrobial interventions to reduce Salmonella species on poultry.

Publisher Summary The ability of microorganisms to adhere to surfaces has significant implications for food science. Microorganisms attached to plant and animal tissues can affect food safety and spoilage. Microorganisms can adhere firmly and are therefore difficult to remove or inactivate without damaging the underlying tissue. This is not of concern for most processed foods, but it is for foods that are to be sold as raw or minimally processed. Disease outbreaks associated with Salmonella on chicken and fresh produce and Escherichia coli 0157:H7 in apple juice, alfalfa seed sprouts, and lettuce may be related to the inability of sanitizer and washing treatments to remove or inactivate attachedpathogens. Microbial attachment to food contact surfaces is also of significance for food safety and spoilage. Microorganisms attached to processing equipment may escape cleaning and sanitizing procedures and proceed to contaminate processed product. Pathogens originating with raw products can attach to food preparation surfaces, which, if not adequately cleaned before reuse, can serve to recontaminate cooked foods. The ability to attach to and subsequently detach from surfaces is a characteristic of all microorganisms. Attachment is advantageous and perhaps necessary for survival in the natural environment, as it allows microorganisms to exert some control over their nutritional environment, and offers protection from environmental stresses. Attachment is also the initial event in microbial infections, for if a cell fails to adhere it will be carried away from its potential host. Therefore, microbial attachment is a process that has been extensively studied.

Microbial attachment to food and food contact surfaces.

The Impact of Commercial Processing Procedures on the Bacterial Contamination and Cross-Contamination of Broiler Carcasses.

At 5 degrees C four strains of fermentative, gram-negative bacteria (Serratia liquefaciens, Yersinia enterocolitica, Enterobacter cloacae, and Aeromonas hydrophila) grew aerobically and anaerobically on adipose tissue removed from beef muscle of low pH (5.4 to 5.6). All four strains also grew aerobically and anaerobically on muscle tissue of high pH (6.0 to 6.3). However, none of the four grew anaerobically on beef muscle of low pH, and the aeromonad strain also failed to grow aerobically on such muscle. Growth of S. liquefaciens and E.cloacae on vacuum-packaged beef muscle was dependent on the pH of the tissue and the oxygen transmission rate of the packaging film. Although the four strains grew in broth buffered at pH 5.55, L-lactate, at the concentration found in muscle of low pH (ca. 100 mM), prevented anaerobic growth of all four isolates and prevented the aerobic growth of th aeromonad. At pH 6.1 in buffered broth, the concentration of L-lactate occurring in muscle of high pH did not prevent aerobic or anaerobic growth of any of the strains.

https://aem.asm.org/content/aem/42/6/1043.full.pdf

Role of pH, lactate, and anaerobiosis in controlling the growth of some fermentative Gram-negative bacteria on beef.

Comparative Study of Micro-ID, Minitek and Conventional Methods with Enterobacteriaceae Freshly Isolated from Foods.

Salmonella on Broiler Carcasses as Affected by Fresh Water Input Rate and Chlorination of Chiller Water.

Lactose Preenrichment Versus Direct Enrichment for Recovering Salmonella from Deep-Chilled Broilers and Frozen Meat Products

Relation of Enterobacteriaceae Counts to Salmonella Contamination of Market Broilers

Transfer of Firmly Attached 32P- Salmonella typhimurium from Raw Poultry Skin to Other Surfaces.

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