Removal of Salmonella enterica serovar Typhimurium and Cronobacter sakazakii biofilms from food contact surfaces through enzymatic catalysis

Carolina Ripolles-Avila, Abel G. Ríos-Castillo, Fabio Fontecha-Umaña, José J. Rodríguez-Jerez*

*Corresponding author for this work

Research output: Contribution to journalArticleResearchpeer-review

4 Citations (Scopus)

Abstract

Bacterial biofilms are highly difficult to control, hence significant economic resources have been allocated to develop strategies to eradicate them. This study evaluated the effect of an enzymatic treatment to be used as a cleaning product to control the presence of biofilms. Two different materials used in the food industry, polystyrene and stainless steel, were tested using Salmonella Typhimuirum and Cronobacter sakazakii. Biofilm formation was carried out by inoculating the surfaces with a standardized concentration of 4 log (CFU cm−2) and incubated for 48 hr with renewal of nutrients. The biofilm formation and subsequent enzymatic treatment were quantified using fluorescence microscopy and the conventional culture method. The enzymatic treatment showed significant reductions of 2–3 log (CFU cm−2) in biofilm cells, which was attributed to the degradation of the extracellular matrix and the further detachment of both microorganisms. The maximum biofilm detachment obtained with the preventive formula was 46.67%; however, this percentage could be increased by applying an aggressive treatment or by adding a subsequent disinfection step that would eliminate adhered microbial cells. Further, the enzymatic cleaning treatment could be exploited as a potent technology to control bacterial adherence and biofilm formation in the food industry.

Original languageAmerican English
Article number12755
Number of pages10
JournalJournal of Food Safety
Volume40
Issue number2
DOIs
Publication statusPublished - 1 Apr 2020

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