The effect of 3D printing speed and temperature on transferability of Staphylococcus aureus and Escherichia coli during 3D food printing

IF 4.5 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology Pub Date : 2024-05-13 DOI:10.1016/j.fm.2024.104561

Sotiriοs Ι. Ekonomou, Sue Kageler, Alexandros Ch Stratakos

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引用次数: 0

Abstract

The current study aimed to determine if the 3D-printing speed and temperature would impact the transferability of foodborne pathogens from the stainless-steel (SS) food cartridge to the 3D-printed food ink. Staphylococcus aureus and Escherichia coli were inoculated onto the interior surface of the SS food cartridges. Subsequently, a model food ink was extruded with a recommended macronutrient contribution of 55.8, 23.7, and 20.5% of carbohydrates, proteins, and fat, respectively. The impact of 3D-printing temperatures and speeds on transfer rates was analysed using a Two-Way ANOVA. S. aureus was transferred more from the cartridge to the food ink with a population of 3.39, 2.98, and 3.09 log CFU/g compared to 2.03, 2.06, and 2.00 log CFU/g for E. coli at 2000, 3000, and 4000 mm/s printing speed, respectively, at 25 °C. A Kruskal-Wallis Test was employed to investigate the effect of different speeds and temperatures on the transferability of S. aureus and E. coli. Speed was the main factor affecting S. aureus transferability, while temperature (25 and 50 °C) had the greatest impact on E. coli transferability. This research seeks to advance the understanding of 3D-printing parameters in pathogen transferability and help the food industry move towards this technology's quick and safe adoption.

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三维打印速度和温度对金黄色葡萄球菌和大肠杆菌在三维食品打印过程中转移性的影响

本研究旨在确定三维打印速度和温度是否会影响食源性病原体从不锈钢（SS）食品墨盒向三维打印食品墨水的转移。将金黄色葡萄球菌和大肠杆菌接种到 SS 食品盒的内表面。随后，挤出了一种模型食品油墨，其中推荐的碳水化合物、蛋白质和脂肪的主要营养成分比例分别为 55.8%、23.7% 和 20.5%。采用双向方差分析法分析了三维打印温度和速度对转移率的影响。在 25 °C、2000、3000 和 4000 mm/s 打印速度下，金黄色葡萄球菌从墨盒转移到食品油墨的数量分别为 3.39、2.98 和 3.09 log CFU/g，而大肠杆菌分别为 2.03、2.06 和 2.00 log CFU/g。采用 Kruskal-Wallis 检验法研究了不同速度和温度对金黄色葡萄球菌和大肠杆菌转移性的影响。速度是影响金黄色葡萄球菌转移性的主要因素，而温度（25 和 50 °C）对大肠杆菌转移性的影响最大。这项研究旨在加深人们对三维打印参数在病原体转移性方面的理解，帮助食品行业快速、安全地采用这项技术。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food microbiology 工程技术-生物工程与应用微生物

CiteScore

11.30

自引率

3.80%

发文量

179

审稿时长

44 days

期刊介绍： Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.