Physico-chemical and hygienic property modifications of stainless steel surfaces induced by conditioning with food and detergent
| Autor: | P. E. Dubois, Laurence Boulangé-Petermann, Michel Traisnel, C. Le Gentil, Céline Jullien, Thierry Benezech, Christine Faille, J. P. Tissier |
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| Přispěvatelé: | Laboratoire de Génie des Procédés et Technologie Alimentaires (LGPTA), Institut National de la Recherche Agronomique (INRA), ArcelorMittal, Ecole Normale Supérieure d'Electrochimie et Electrométallurgie de Grenoble, Partenaires INRAE, Ecole Nationale Supérieure de Chimie et de Physique de Bordeaux (ENSCPB) |
| Jazyk: | angličtina |
| Rok vydání: | 2008 |
| Předmět: |
Food Handling
Surface Properties soiling and cleaning runs [SDV]Life Sciences [q-bio] Detergents Bacillus cereus chemistry.chemical_element bacillus spores Aquatic Science Applied Microbiology and Biotechnology Surface cleaning hygiene conditioning [SDV.IDA]Life Sciences [q-bio]/Food engineering Animals Surface chemical [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering Bacillus spores stainless steel Water Science and Technology Spores Bacterial biology food Metallurgy fungi Contamination biology.organism_classification Surface energy Meat Products Milk chemistry Food Microbiology Equipment Contamination Conditioning Carbon |
| Zdroj: | Biofouling Biofouling, Taylor & Francis, 2008, 24 (3), pp.163-172. ⟨10.1080/08927010801958960⟩ |
| ISSN: | 0892-7014 |
| Popis: | The effect of repeated conditioning procedures (25 runs), consisting of soiling (milk and meat products) and cleaning steps, on the hygienic status, physico-chemical properties and surface chemical composition of stainless steel (SS) surfaces, was investigated. Five SSs differing in grade and finish were used. Both soiling and surface cleaning/ conditioning procedures resulted in a similar increase in the surface contamination with carbon, while the changes in the basic component of the surface free energy depended on the conditioning procedure. The passive film was also affected, the Fe/Cr ratio in particular. The hygienic status was also changed, especially with milk as shown by monitoring the number of residual adhering Bacillus cereus spores after contaminating the surface with spores followed by cleaning. The results show that in food environments, the presence and the nature of conditioning molecules play a major role in the hygienic status of SS surfaces. |
| Databáze: | OpenAIRE |
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