Influence of food soiling matrix on cleaning and disinfection efficiency on surface attached Listeria monocytogenes |
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| Affiliation: | 1. Department of Microbiology, School of Life Science, Sambalpur University, Odisha, India;2. Ingene Research Lab, Biostadt India Limited, Waluj, Aurangabad, Maharashtra, India;3. Department of Biotechnology, Gandhi Institute of Engineering and Technology, Gunupur, Rayagada, Odisha, India;1. Department of Animal and Food Sciences, University of Delaware, 044 Townsend Hall, 531 S. College Avenue, Newark, DE 19716, USA;2. United States Department of Agriculture, Agricultural Research Service, Environmental Microbial and Food Safety Laboratory, Beltsville, MD 20705, USA;1. Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague 6, 166 28, Czech Republic;2. LUNAM Université, Oniris, UMR-1014 SECALIM, Nantes F-44307, France;3. INRA, Nantes F-44307, France;1. Department of Microbiology and Immunology, UNESP, Botucatu, SP, Brazil;2. Department of Biostatistics, UNESP, Botucatu, SP, Brazil;1. Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145 Anam-ro, Seongbuk-gu, Seoul, 02841, Republic of Korea;2. Department of Food and Nutrition, Wonkwang University, 460 Iksandae-ro, Iksan, Jeonbuk, 54538, Republic of Korea;3. Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA, 30223-1797, USA |
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| Abstract: | Cleaning and disinfection are essential steps in preventing contamination of foods with pathogenic and spoilage bacteria. The efficacy of cleaning and disinfection products differ depending on target bacteria and type of soiling. We evaluated the effectiveness of cleaning and disinfecting products against Listeria monocytogenes attached on food soiled inert surfaces in a laboratory model. The number of bacteria on surfaces before and after treatment was quantified using indirect conductometric measurements. L. monocytogenes attached to stainless steel surfaces in fish broth systems reached approx. 104 CFU/cm2. However, all cleaning and disinfection products were equally effective in this system since all bacteria were removed or killed. When the steel disks were immersed in a fish or meat emulsions, a level of approx. 105–106 L. monocytogenes per cm2 was reached after 2–3 days at 20 °C. In this case, 2–3 log were removed or killed by alkaline cleaning products (MC103 or FC140). Direct use of a peracetic acid based disinfectant (Oxivit Active Plus) killed all bacteria when attached in salmon emulsions, whereas only 1–2 log were removed or killed in the meat emulsion system. Thus, the efficiency of cleaning and disinfection products against L. monocytogenes is strongly influenced by the food matrix. |
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