Evaluation of the Efficacy of Organic Peroxyacids for Eradicating Dairy Biofilms Using an Approach Combining Static and Dynamic Methods

The presence of biofilms in the dairy industry is of major concern, as they may lead to the production of unsafe and altered dairy products due to their ...

Université Laval

The adhesion of noroviruses to strawberry, turkey slices, ham, and cheddar cheese was studied using murine norovirus 1 (MNV-1) as a surrogate for human norovirus (NoV). Based on plaque assay, the recovery and adhesion of MNV-1 depended on the food type (turkey versus strawberry), pH of the initial suspension buffer (pH 4 versus pH 7), and food fat composition (C versus C). Recovery of infectious particles from turkey was 68% compared to 9.4% from strawberry. On turkey, adhesion of MNV-1 was lower at pH 7 (pH of fecal matter), and virus particles adhered to this pH were recovered more easily (33,875 PFU) than at pH 4 (pH of vomitus). The presence of fat and the composition of fatty acids seemed to increase MNV-1 recovery and adherent viral particles recovered but did not affect adhesion (68% on fat-free turkey and regular turkey). Adherent MNV-1 particles recovered from stainless steel coated with saturated fatty acid (C, C, C) increased significantly with chain length (0.05), but adhesion did not seem to change. Using liquid droplet contact angle to measure surface energy, it was deduced that hydrophobic interactions contribute considerably to the adhesion of MNV-1 to stainless steel, polyvinyl chloride, and high-density polyethylene.  Ready-to-eat (RTE) foods are major vehicles of transmission of foodborne viral pathogens, including NoV. The high incidence of gastroenteritis caused by viruses is due largely to their persistence in the environment and adhesion to different kinds of surfaces in the food industry, including the foods themselves. Compared with bacteria, adhesion of viruses to surfaces is poorly understood. Better knowledge of the physicochemical parameters involved in the adhesion of NoV to ready-to-eat foods is essential to devising effective strategies for reducing the persistence and, thus, the transmission of this virus.

Physicochemical Parameters Affecting Norovirus Adhesion to Ready-To-Eat Foods.

The aim of this study was to evaluate the ability of microorganisms isolated from the dairy industry to form biofilms and to investigate the efficacy of organic peroxyacids (peracetic, perpropionic, and perlactic acids and BioDestroy) to eradicate those biofilms. Eighteen microorganisms were isolated from Quebec dairy processing plants that have issues associated with biofilm formation and were presumptively identified by matrix-assisted laser desorption ionization-time of flight mass spectrometry. The single-species biofilm-producing ability of the isolates was then evaluated using 96-well microplates. Eight out of 18 of these isolates were identified as moderate or strong biofilm producers, and 10 out of 18 were negative or weak biofilm producers. The efficacy of the above-mentioned disinfectants was tested on the stronger biofilm-producing bacteria using the MBEC (minimum biofilm eradication concentration) assay. After 5 min, all disinfectants tested successfully eradicated both the single and mixed biofilms when applied following the recommended concentration. However, the efficacy of organic peroxyacids was significantly variable at lower concentrations. For example, 25 ppm of BioDestroy was sufficient to eradicate all the biofilms, except for Pseudomonas azotoformans PFl1A. Unfortunately, microscopic observations highlighted those dead cells were still attached to the surfaces. In conclusion, our results suggest that some microorganisms found in dairy plants can produce tenacious biofilms that are still susceptible to disinfectants, including organic peroxyacids. Further studies would be needed to confirm these observations using a dynamic method to mimic  conditions.  Biofilm-forming microorganisms are a major issue in the food industry, including the dairy industry, because of their negative impact on product quality. Biofilms are difficult to remove by clean-in-place (CIP) procedures commonly used in processing plants and may be less sensitive to sanitizers. Therefore, it is important to identify these microorganisms to develop biofilm control strategies. The results gathered in the present study could contribute to this aim, even though it was carried out using only static methods.

Efficacy of Organic Peroxyacids for Eliminating Biofilm Preformed by Microorganisms Isolated from Dairy Processing Plants.

Due to rising consumer preference for natural remedies, the search for natural antiviral agents has accelerated considerably in recent years. Among the natural sources of compounds with potential antiviral proprieties, berries are interesting candidates, due to their association with health-promoting properties, including antioxidant, antimutagenic, anticancer, antimicrobial, anti-inflammatory, and neuroprotective properties. The past two decades have witnessed a flurry of new findings. Studies suggest promising antiviral proprieties against enveloped and non-enveloped viruses, particularly of cranberries, blueberries, blackcurrants, black raspberries, and pomegranates. The aim of this review is to assemble these findings, to list the implied mechanisms of action, and thereby point out promising subjects for research in this field, in the hope that compounds obtainable from natural sources such as berries may be used someday to treat, or even prevent, viral infections.

The New Face of Berries: A Review of Their Antiviral Proprieties.

The formation of biofilms in dairy processing plants can reduce equipment efficiency, contribute to surface deterioration, and contaminate dairy products by releasing the microorganisms they contain, which may cause spoilage or disease. However, a more representative identification of microbial communities and physico-chemical characterization requires to detach and recover adequately the entire biofilm from the surface. The aim of this study is to develop an efficient technique for in-plant biofilm sampling by growing a strain of  PFl1A on stainless-steel surface in a dynamic CDC biofilm reactor system using tryptic soy broth (TSB) and milk as growth media. Different techniques, namely, swabbing, scraping, sonic brushing, synthetic sponge, and sonicating synthetic sponge were used and the results were compared to a standard ASTM International method using ultrasonication. Their efficiencies were evaluated by cells enumeration and scanning electron microscopy. The maximum total viable counts of 8.65 ± 0.06, 8.75 ± 0.08, and 8.71 ± 0.09 log CFU/cm were obtained in TSB medium using scraping, synthetic sponge, and sonicating synthetic sponge, respectively, which showed no statistically significant differences with the standard method, ultrasonication (8.74 ± 0.02 log CFU/cm). However, a significantly ( < 0.05) lower cell recovery of 8.57 ± 0.10 and 8.60 ± 0.00 log CFU/cm compared to ultrasonication were achieved for swabbing and sonic brushing, respectively. Furthermore, scanning electron microscopy showed an effective removal of biofilms by sonic brushing, synthetic sponge, and sonicating synthetic sponge; However, only the latter two methods guaranteed a superior release of bacterial biofilm into suspension. Nevertheless, a combination of sonication and synthetic sponge ensured dislodging of sessile cells from surface crevices. The results suggest that a sonicating synthetic sponge could be a promising method for biofilm recovery in processing plants, which can be practically used in the dairy industries as an alternative to ultrasonication.

Coralie Goetz

Département des Sciences des Aliments,
Institut sur la Nutrition et les Aliments Fonctionnels,
Département des Sciences des Aliments, Institut sur la Nutrition et les Aliments Fonctionnels

Université Laval

Evaluation of the Efficacy of Organic Peroxyacids for Eradicating Dairy Biofilms Using an Approach Combining Static and Dynamic Methods

Coralie Goetz

.css-o250i3{font-size:18px;font-family:Open Sans,sans-serif;line-height:21.6px;}Département des Sciences des Aliments,Institut sur la Nutrition et les Aliments Fonctionnels,Département des Sciences des Aliments, Institut sur la Nutrition et les Aliments Fonctionnels

Université Laval

Evaluation of the Efficacy of Organic Peroxyacids for Eradicating Dairy Biofilms Using an Approach Combining Static and Dynamic Methods

Département des Sciences des Aliments,
Institut sur la Nutrition et les Aliments Fonctionnels,
Département des Sciences des Aliments, Institut sur la Nutrition et les Aliments Fonctionnels