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Synergistic effect of steam and lactic acid against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes biofilms on polyvinyl chloride and stainless steel
- Ban, Ga-Hee, Park, Sang-Hyun, Kim, Sang-Oh, Ryu, Sangryeol, Kang, Dong-Hyun
- International journal of food microbiology 2012 v.157 no.2 pp. 218-223
- Escherichia coli O157, Gram-positive bacteria, Listeria monocytogenes, Salmonella typhimurium, biofilm, detection limit, exposure duration, food pathogens, food processing, food processing plants, lactic acid, poly(vinyl chloride), stainless steel, steam
- This study was designed to investigate the individual and combined effects of steam and lactic acid (LA) on the inactivation of biofilms formed by Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on polyvinyl chloride (PVC) and stainless steel. Six day old biofilms were developed on PVC and stainless steel coupons by using a mixture of three strains each of three foodborne pathogens at 25°C. After biofilm development, PVC and stainless steel coupons were treated with LA alone (immersed in 0.5% or 2% for 5s, 15s, and 30s), steam alone (on both sides for 5, 10, and 20s), and the combination of steam and LA. The numbers of biofilm cells of the three foodborne pathogens were significantly (p<0.05) reduced as the amount of LA and duration of steam exposure increased. There was a synergistic effect of steam and LA on the viability of biofilm cells of the three pathogens. For all biofilm cells of the three foodborne pathogens, reduction levels of individual treatments ranged from 0.11 to 2.12logCFU/coupon. The combination treatment of steam and LA achieved an additional 0.2 to 2.11 log reduction compared to the sum of individual treatments. After a combined treatment of immersion in 2% LA for 15s or 30s followed by exposure to steam for 20s, biofilm cells of the three pathogens were reduced to below the detection limit (1.48 log). From the results of this study, bacterial populations of biofilms on PVC coupons did not receive the same thermal effect as on stainless steel coupons. Effectiveness of steam and LA may be attributed to the difference between Gram-negative and Gram-positive characteristics of the bacteria studied. The results of this study suggest that the combination of steam and LA has potential as a biofilm control intervention for food processing facilities.