Biofilm formation on stainless steel as a function of time and temperature and control through sanitizers |
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| Affiliation: | 1. Laboratory of Microbial Biotechnology and Vegetal Protection, University Ibn Zohr, Faculty of Science, department of biology, Agadir, Postal Code 8106, Morocco.;2. Laboratory of Bioprocess and Biointerfaces, University Sultan Moulay Slimane, Faculty of Sciences and Techniques, department of biology, Beni-Mellal, Postal Code 523, Morroco.;1. Department of Biotechnology, Korea University, Anam-dong, Sungbuk-ku, Seoul 136-701, Republic of Korea;2. Division of Human Environmental Sciences, Wonkwang University, Shinyong-dong, Iksan, Jeonbuk 570-749, Republic of Korea;3. Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223-2797, USA;4. BK 21 Plus Graduate Program, Department of Animal Science and Institute Agricultural Science and Technology, Chonbuk National University, Jeonju 561-756, Republic of Korea |
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| Abstract: | Enterococcus spp. contamination was screened from a Minas Frescal cheese processing line. Biofilm formation of Enterococcus faecium and Enterococcus faecalis isolates was evaluated and the effect of sanitization procedures in the control of these biofilms was investigated. Enterococcus spp. were detected in raw milk, milk machine, door handle, floor, drain, thermometer, and Minas Frescal cheese. Biofilm formation on stainless steel was modelled as a function of time (0, 1.2, 4, 6.8, and 8 days) and temperature (7, 13, 27, 41, and 47 °C) using response surface methodology. The model showed that E. faecium biofilms were formed from 1 to 8 days at 12–47 °C, while E. faecalis biofilms were formed from 1 to 8 days at 10–43 °C. None of the sanitizers (sodium hypochlorite 100 mg L?1, peracetic acid 300 mg L?1, and chlorhexidine digluconate 400 mg L?1) was able to completely eliminate the biofilms. |
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