Adhesion of food-borne bacteria to stainless steel is reduced by food conditioning films
| Autor: | R. L. Jørgensen, Rebecca Munk Vejborg, Lone Gram, Yin Ng, Ayyoob Arpanaei, Rikke Louise Meyer, Per Klemm, Nete Bernbom, Peter Kingshott |
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| Rok vydání: | 2009 |
| Předmět: |
Surface Properties
Sodium Colony Count Microbial chemistry.chemical_element Pseudomonas fluorescens Tropomyosin engineering.material Applied Microbiology and Biotechnology Bacterial Adhesion Microbiology Adsorption Coating Animals Food science Aqueous solution biology Bacteria Plant Extracts digestive oral and skin physiology fungi technology industry and agriculture Fishes Substrate (chemistry) Proteins General Medicine Adhesion biology.organism_classification Stainless Steel Anti-Bacterial Agents X-Ray Absorption Spectroscopy chemistry Biofilms engineering Food Microbiology Electrophoresis Polyacrylamide Gel Biotechnology |
| Zdroj: | Bernbom, N, Ng, Y Y, Jørgensen, R L, Arpanaei, A, Meyer, R L, Kingshott, P, Vejborg, R M, Klemm, P & Gram, L 2009, ' Adhesion of food-borne bacteria to stainless steel is reduced by food conditioning films ', Journal of Applied Microbiology, vol. 106, pp. 1268-1279 . |
| ISSN: | 1365-2672 |
| Popis: | Aims: Preconditioning of stainless steel with aqueous cod muscle extract significantly impedes subsequent bacterial adhesion most likely due to repelling effects of fish tropomyosin. The purpose of this study was to determine if other food conditioning films decrease or enhance bacterial adhesion to stainless steel. Methods and Results: Attachment of Pseudomonas fluorescens AH2 to stainless steel coated with water-soluble coatings of animal origin was significantly reduced as compared with noncoated stainless steel or stainless steel coated with laboratory substrate or extracts of plant origin. Coating with animal extracts also decreases adhesion of other food-relevant bacteria. The manipulation of adhesion was not attributable to growth inhibitory effects. Chemical analysis revealed that the stainless steels were covered by homogenous layers of adsorbed proteins. The presence of tropomyocin was indicated by appearance of proteins with similar molecular weight based in sodium dodecyl sulfate–polyacrylamide gel electrophoresis, in several extracts that reduced adhesion but also extracts not containing this protein reduced bacterial adhesion, indicating that several molecular species may be involved in the phenomenon. Conclusions: It is a common perception that food materials facilitate bacterial adhesion to surfaces; however, this study demonstrates that aqueous coatings of food origin may actually reduce bacterial adhesion. Significance and Impact of the Study: Compounds from food extracts may potentially be used as nontoxic coatings to reduce bacterial attachment to inert surfaces. |
| Databáze: | OpenAIRE |
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