Comparative analysis of commercial cleaning and disinfection formulations and protocols for effective eradication of biofilms formed by a Pseudomonas fluorescens strain isolated from a poultry meat plant

Merino, Natalia (Universidad de Zaragoza) ; García-Castillo, Carlota ; Berdejo, Daniel (Universidad de Zaragoza) ; Pagán, Elisa ; García-Gonzalo, Diego (Universidad de Zaragoza) ; Pagán, Rafael (Universidad de Zaragoza)

Resumen: Pseudomonas spp. is the main genus of spoilage bacteria for meat stored under aerobic chilling conditions. Given their ability to adapt to various environmental conditions and to form biofilms, they are common among residential microbiota in the food industry. Biofilms are complex, structured microbial communities encased in a self-produced exopolysaccharide matrix. Resident biofilm bacteria show increased resistance against disinfectants and dynamic or hostile environments, and are therefore a persistent source of food contamination. Hence, there is a need to design and implement control strategies that are effective against biofilms in the food industry. In this study, we tested a series of commercial cleaning and disinfection agents applied by immersion or aerosolization against robust biofilms of a Pseudomonas fluorescens strain isolated from a poultry meat plant by comparing the sessile cell counts before and after the procedure. The single application of a) an alkaline or an enzymatic detergent, b) a disinfectant based on peracetic acid and hydrogen peroxide, or c) a detergent-disinfectant based on tertiary alkylamines or sodium hypochlorite, failed to completely eradicate the biofilm. However, two-step cleaning and disinfection procedures involving the application of a detergent (either alkaline or enzymatic at 50 °C) followed by the application of the disinfectant based on peracetic acid and hydrogen peroxide at the manufacturer's recommended concentrations did result in the complete eradication (p ≤ 0.05) of the robust biofilm. In addition, cleaning and disinfection procedures applied by aerosolization showed a notable efficacy (p ≤ 0.05) against surface-dried cells and sessile cells of P. fluorescens. Therefore, this approach could be regarded as a potentially viable alternative to commonly applied immersion techniques.

Idioma: Inglés

DOI: 10.1016/j.foodcont.2024.110614

Año: 2024

Publicado en: Food Control 164 (2024), 110614 [9 pp.]
ISSN: 0956-7135

Factor impacto JCR: 6.3 (2024)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 24 / 181 = 0.133 (2024) - Q1 - T1

Factor impacto SCIMAGO: 1.265 - Food Science (Q1) - Biotechnology (Q1)

Financiación: info:eu-repo/grantAgreement/ES/DGA/A06-23R
Financiación: info:eu-repo/grantAgreement/ES/MCIU/FPU17-02441
Financiación: info:eu-repo/grantAgreement/ES/MICINN/PID2021-123404NB-I00

Tipo y forma: Article (Published version)

Área (Departamento): Área Nutrición Bromatología (Dpto. Produc.Animal Cienc.Ali.)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)