Utilizing superheated steam to inactivate Enterococcus faecium NRRL B-2354 on various material surfaces used in food and produce industries

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2024-10-30 DOI:10.1016/j.foodcont.2024.110987

Shruthy Seshadrinathan , V.M. Balasubramaniam , Abigail B. Snyder , Robert Dupont , Xiaoguang Wang

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引用次数: 0

Abstract

Traditional sanitation in dry food and produce manufacturing plants is challenging as residual moisture can harbor microbial contamination. Superheated steam (SHS) is produced when water is heated to temperatures (125–400 °C) beyond the boiling point. SHS does not lead to condensation on surfaces. There are limited studies available on the sanitation efficacy of SHS on different surfaces. This study was conducted to understand the sanitation efficacy of SHS to inactivate Enterococcus faecium NRRL B-2354 on different surfaces (stainless steel, concrete, plywood, leather, polytetrafluoroethylene (PTFE), silicon rubber, cotton, and cardboard). The surfaces were either spot inoculated or coated with a representative food matrix (baby formula) and treated with SHS at 150 °C for a total process time (come-up time + treatment time) of 3 min. Spot-inoculated surfaces showed a higher microbial inactivation (range: 9.2 ± 0.9 to 10.7 ± 0.7 log reduction/coupon) whereas surfaces with inoculum coated with baby formula had lower microbial inactivation (range: 7.8 ± 0.4 to 9.6 ± 0.4 log reduction/coupon). The effects of surface characteristics like thermal inertia, surface roughness, and hydrophobicity of microbial inactivation were studied. Prolonged usage of SHS (150 °C for 5 min once a week over 8 weeks) did not alter surface characteristics, particularly roughness of stainless steel, silicone rubber and plywood.

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利用过热蒸汽灭活食品和农产品行业所用各种材料表面上的粪肠球菌 NRRL B-2354

干制食品和农产品制造厂的传统卫生条件极具挑战性，因为残留的水分会滋生微生物污染。当水被加热到超过沸点的温度（125-400 °C）时，就会产生过热蒸汽（SHS）。过热蒸汽不会导致表面冷凝。有关 SHS 对不同表面的卫生功效的研究十分有限。本研究旨在了解 SHS 在不同表面（不锈钢、混凝土、胶合板、皮革、聚四氟乙烯 (PTFE)、硅橡胶、棉花和纸板）上灭活粪肠球菌 NRRL B-2354 的卫生功效。这些表面要么被点接种，要么被涂上具有代表性的食品基质（婴儿配方奶粉），然后在 150 °C 下用 SHS 进行处理，总处理时间（接种时间 + 处理时间）为 3 分钟。点接种表面的微生物灭活率较高（范围：9.2 ± 0.9 至 10.7 ± 0.7 log reduction/coupon），而接种物表面涂有婴儿配方奶粉的微生物灭活率较低（范围：7.8 ± 0.4 至 9.6 ± 0.4 log reduction/coupon）。研究了热惯性、表面粗糙度和疏水性等表面特征对微生物灭活的影响。长期使用 SHS（每周一次，每次 150 ℃，每次 5 分钟，持续 8 周）不会改变表面特性，尤其是不锈钢、硅橡胶和胶合板的粗糙度。

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 Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.