Effect of gas ultrafine bubbles on the potency of antimicrobials against Escherichia coli O157:H7 biofilms on various food processing surfaces

IF 1.9 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of Food Safety Pub Date : 2024-02-11 DOI:10.1111/jfs.13107

Phoebe Unger, Amninder Singh Sekhon, Sonali Sharma, Alexander Lampien, Minto Michael

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Abstract

This study investigated the impact of incorporating gas [air, carbon dioxide (CO₂), and nitrogen (N₂)] UFB on the potency of chlorine (Cl₂; 50, 100, and 200 ppm) and peracetic acid (PAA; 20, 40, and 80 ppm) antimicrobial (AM) solutions against fresh (3 days) and aged (30 days) E. coli O157:H7 biofilms on polypropylene, silicone, and stainless-steel surfaces. The biofilms were statically grown on polypropylene, silicone, and stainless-steel coupons (7.62 × 2.54 cm) at 25°C for 3 or 30 days by immersing in a 3-strain cocktail of E. coli. The incorporation of air, CO₂, and N₂ UFB in AM solutions resulted in significantly increased log reductions (2.1–3.7 logs) in fresh and aged E. coli biofilms on all surfaces compared to solutions without UFB, except for N₂ UFB on aged stainless-steel biofilms and air UFB on aged polypropylene biofilms, which resulted in similar log reductions as solutions without UFB (1.5–2.1 logs).

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气体超微气泡对各种食品加工表面大肠杆菌 O157:H7 生物膜抗菌剂效力的影响

本研究调查了加入气体 [空气、二氧化碳 (CO2) 和氮气 (N2)] 的 UFB 对氯 (Cl2; 50、100 和 200 ppm) 和过乙酸 (PAA; 20、40 和 80 ppm) 抗菌 (AM) 溶液对聚丙烯、硅胶和不锈钢表面上新鲜（3 天）和老化（30 天）的大肠杆菌 O157:H7 生物膜的影响。将生物膜浸泡在大肠杆菌的 3 种菌株鸡尾酒中，在 25°C 的聚丙烯、硅胶和不锈钢试样板（7.62 × 2.54 厘米）上静态生长 3 或 30 天。在 AM 溶液中加入空气、二氧化碳和 N2 UFB 后，与不加入 UFB 的溶液相比，所有表面上的新鲜和老化大肠杆菌生物膜的对数减少率（2.1-3.7 对数）都显著增加，但老化不锈钢生物膜上的 N2 UFB 和老化聚丙烯生物膜上的空气 UFB 除外，它们的对数减少率与不加入 UFB 的溶液相似（1.5-2.1 对数）。

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来源期刊

Journal of Food Safety 工程技术-生物工程与应用微生物

CiteScore

5.30

自引率

0.00%

发文量

审稿时长

1 months

期刊介绍： The Journal of Food Safety emphasizes mechanistic studies involving inhibition, injury, and metabolism of food poisoning microorganisms, as well as the regulation of growth and toxin production in both model systems and complex food substrates. It also focuses on pathogens which cause food-borne illness, helping readers understand the factors affecting the initial detection of parasites, their development, transmission, and methods of control and destruction.