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Identification and spoilage potential of the remaining dominant microbiota on food contact surfaces after cleaning and disinfection in different food industries

(2019) JOURNAL OF FOOD PROTECTION. 82(2). p.262-275
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Abstract
After cleaning and disinfection (C&D), surface contamination can still be present in the production environment of food companies. Microbiological contamination on cleaned surfaces can be transferred to the manufactured food and consequently lead to foodborne illness and early food spoilage. However, knowledge about the microbiological composition of residual contamination after C&D and the effect of this contamination on food spoilage is lacking in various food sectors. In this study, we identified the remaining dominant microbiota on food contact surfaces after C&D in seven food companies and assessed the spoilage potential of the microbiota under laboratory conditions. The dominant microbiota on surfaces contaminated at >= 10(2) CFU/100 cm(2) after C&D was identified based on 16S rRNA sequences. The ability of these microorganisms to hydrolyze proteins, lipids, and phospholipids, ferment glucose and lactose, produce hydrogen sulfide, and degrade starch and gelatin also was evaluated. Genera that were most abundant among the dominant microbiota on food contact surfaces after C&D were Pseudomonas, Microbacterium, Stenotrophomonas, Staphylococcus, and Streptococcus. Pseudomonas spp. were identified in five of the participating food companies, and 86.8% of the isolates evaluated had spoilage potential in the laboratory tests. Microbacterium and Stenotrophomonas spp. were identified in five and six of the food companies, respectively, and all tested isolates had spoilage potential. This information will be useful for food companies in their quest to characterize surface contamination after C&D, to identify causes of microbiological food contamination and spoilage, and to determine the need for more thorough C&D.
Keywords
Identification, Pseudomonas spp, Spoilage, Surface contamination, LACTIC-ACID BACTERIA, BIOFILM FORMATION, CROSS-CONTAMINATION, ESCHERICHIA-COLI, MEAT, SAFETY, STORAGE, DAIRY, EGGS

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MLA
Maes, Sharon et al. “Identification and Spoilage Potential of the Remaining Dominant Microbiota on Food Contact Surfaces After Cleaning and Disinfection in Different Food Industries.” JOURNAL OF FOOD PROTECTION 82.2 (2019): 262–275. Print.
APA
Maes, Sharon, Heyndrickx, M., Vackier, T., Steenackers, H., Verplaetse, A., & De Reu, K. (2019). Identification and spoilage potential of the remaining dominant microbiota on food contact surfaces after cleaning and disinfection in different food industries. JOURNAL OF FOOD PROTECTION, 82(2), 262–275.
Chicago author-date
Maes, Sharon, Marc Heyndrickx, Thijs Vackier, Hans Steenackers, Alex Verplaetse, and Koen De Reu. 2019. “Identification and Spoilage Potential of the Remaining Dominant Microbiota on Food Contact Surfaces After Cleaning and Disinfection in Different Food Industries.” Journal of Food Protection 82 (2): 262–275.
Chicago author-date (all authors)
Maes, Sharon, Marc Heyndrickx, Thijs Vackier, Hans Steenackers, Alex Verplaetse, and Koen De Reu. 2019. “Identification and Spoilage Potential of the Remaining Dominant Microbiota on Food Contact Surfaces After Cleaning and Disinfection in Different Food Industries.” Journal of Food Protection 82 (2): 262–275.
Vancouver
1.
Maes S, Heyndrickx M, Vackier T, Steenackers H, Verplaetse A, De Reu K. Identification and spoilage potential of the remaining dominant microbiota on food contact surfaces after cleaning and disinfection in different food industries. JOURNAL OF FOOD PROTECTION. 2019;82(2):262–75.
IEEE
[1]
S. Maes, M. Heyndrickx, T. Vackier, H. Steenackers, A. Verplaetse, and K. De Reu, “Identification and spoilage potential of the remaining dominant microbiota on food contact surfaces after cleaning and disinfection in different food industries,” JOURNAL OF FOOD PROTECTION, vol. 82, no. 2, pp. 262–275, 2019.
@article{8610521,
  abstract     = {After cleaning and disinfection (C&D), surface contamination can still be present in the production environment of food companies. Microbiological contamination on cleaned surfaces can be transferred to the manufactured food and consequently lead to foodborne illness and early food spoilage. However, knowledge about the microbiological composition of residual contamination after C&D and the effect of this contamination on food spoilage is lacking in various food sectors. In this study, we identified the remaining dominant microbiota on food contact surfaces after C&D in seven food companies and assessed the spoilage potential of the microbiota under laboratory conditions. The dominant microbiota on surfaces contaminated at >= 10(2) CFU/100 cm(2) after C&D was identified based on 16S rRNA sequences. The ability of these microorganisms to hydrolyze proteins, lipids, and phospholipids, ferment glucose and lactose, produce hydrogen sulfide, and degrade starch and gelatin also was evaluated. Genera that were most abundant among the dominant microbiota on food contact surfaces after C&D were Pseudomonas, Microbacterium, Stenotrophomonas, Staphylococcus, and Streptococcus. Pseudomonas spp. were identified in five of the participating food companies, and 86.8% of the isolates evaluated had spoilage potential in the laboratory tests. Microbacterium and Stenotrophomonas spp. were identified in five and six of the food companies, respectively, and all tested isolates had spoilage potential. This information will be useful for food companies in their quest to characterize surface contamination after C&D, to identify causes of microbiological food contamination and spoilage, and to determine the need for more thorough C&D.},
  author       = {Maes, Sharon and Heyndrickx, Marc and Vackier, Thijs and Steenackers, Hans and Verplaetse, Alex and De Reu, Koen},
  issn         = {0362-028X},
  journal      = {JOURNAL OF FOOD PROTECTION},
  keywords     = {Identification,Pseudomonas spp,Spoilage,Surface contamination,LACTIC-ACID BACTERIA,BIOFILM FORMATION,CROSS-CONTAMINATION,ESCHERICHIA-COLI,MEAT,SAFETY,STORAGE,DAIRY,EGGS},
  language     = {eng},
  number       = {2},
  pages        = {262--275},
  title        = {Identification and spoilage potential of the remaining dominant microbiota on food contact surfaces after cleaning and disinfection in different food industries},
  url          = {http://dx.doi.org/10.4315/0362-028X.JFP-18-226},
  volume       = {82},
  year         = {2019},
}

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