Escherichia coli and Listeria monocytogenes are the most important pathogenic bacteria with regard to food safety and public health. These foodborne pathogenic bacteria may form biofilms that will gain resistance by clinging to food contact surfaces. The mechanism of microbial biofilm formation on food contact surfaces includes hydrophobic interactions with covalent and ionic bonds on the surface following the exopolysaccharide production of the microorganism. Bacterial biofilms are 1000 times more resistant to inactivation treatment than their planktonic forms. Chemical disinfection is a commonly used method in food processing environments for controlling of pathogen biofilms. However, the penetration and diffusion of chemical agents into biofilm matrix is highly difficult and seen as a critical factor in biofilm inactivation. Nowadays, inactivation methods combined with ultrasound were suggested for more effective biofilm detachment. The disinfection of food contact surface with the combined treatment of ultrasound and disinfectant solutions results in a synergistic anti-biofilm effect. The anti-biofilm effect of ultrasound stems from its cavitation mechanism. Cavitation partially destroy the basic structure of biofilm matrix and enhances penetration and diffusion of chemical disinfectants through the deeper layer of biofilms. This review discusses the use of ultrasound and disinfectants for the removal of foodborne pathogen biofilms on stainless steel surfaces.
Anahtar Kelimeler: Ultrasound, disinfectant, biofilm, pathogen, stainless steel surface
|
