Listeria innnocua Biofilm Formation on Food Contact Surfaces and Its inactivation by Chlorine Dioxide Gas
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The Ohio State University / OhioLINK
2017
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| Online Access: | http://rave.ohiolink.edu/etdc/view?acc_num=osu1502966404221271 |
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ndltd-OhioLink-oai-etd.ohiolink.edu-osu15029664042212712021-08-03T07:03:57Z Listeria innnocua Biofilm Formation on Food Contact Surfaces and Its inactivation by Chlorine Dioxide Gas Jin, Yichao Engineering Microbiology Listeria innocua food-contact surfaces crystal violet staining plate count chlorine dioxide gas Biofilm is a major concern in food industries. The biofilm is a matrix of bacteria protected by extracellular polymeric substance (EPS). Once the biofilm is formed on food processing equipment surfaces, it can detach from the surfaces and contaminate the food product. Biofilm can also affect the heat transfer and energy loss in food industry. Protected by EPS, the biofilm is more resistant to various sanitizing method than planktonic cells. Therefore, it is essential to efficiently inactivate the biofilm on food-contact surfaces in a food processing plant.In this study, stainless steel, borosilicate glass, and silicone rubber were used to investigate the potential for L. innocua to form the biofilm. Biofilm formation was analyzed by crystal violet staining method and plate count method. Chlorine dioxide gas was introduced to inactivate the biofilm formed on stainless steel. The biofilm inactivation was performed at different chlorine dioxide concentrations of 2 mg/L, 3 mg/L, 5 mg/L, and 7 mg/L for various treatment times. The formation of L. innocua biofilm on stainless steel, borosilicate glass, and silicone rubber is significant different based on crystal violet staining method. For the plate count method, the differences of biofilm formation were significant between borosilicate glass, silicone rubber and stainless steel, silicone rubber. The crystal violet staining method appears to be more sensitive than plate count method to detect the biofilm. For the biofilm inactivation, the lowest log reduction (0.04) was detected at 3 mg/L and 1 min treatment, while the highest logreduction (2.01) was detected at 7 mg/L and 10 min treatment. Weibull model was found to be describing the L. innocua biofilm inactivation data. Based on the Weibull model, the desired chlorine dioxide gas concentration (10 mg/L) and exposure time (54 min) was calculated to reach 5-log biofilm reduction. 2017 English text The Ohio State University / OhioLINK http://rave.ohiolink.edu/etdc/view?acc_num=osu1502966404221271 http://rave.ohiolink.edu/etdc/view?acc_num=osu1502966404221271 unrestricted This thesis or dissertation is protected by copyright: some rights reserved. It is licensed for use under a Creative Commons license. Specific terms and permissions are available from this document's record in the OhioLINK ETD Center. |
| collection |
NDLTD |
| language |
English |
| sources |
NDLTD |
| topic |
Engineering Microbiology Listeria innocua food-contact surfaces crystal violet staining plate count chlorine dioxide gas |
| spellingShingle |
Engineering Microbiology Listeria innocua food-contact surfaces crystal violet staining plate count chlorine dioxide gas Jin, Yichao Listeria innnocua Biofilm Formation on Food Contact Surfaces and Its inactivation by Chlorine Dioxide Gas |
| author |
Jin, Yichao |
| author_facet |
Jin, Yichao |
| author_sort |
Jin, Yichao |
| title |
Listeria innnocua Biofilm Formation on Food Contact Surfaces and Its inactivation by Chlorine Dioxide Gas |
| title_short |
Listeria innnocua Biofilm Formation on Food Contact Surfaces and Its inactivation by Chlorine Dioxide Gas |
| title_full |
Listeria innnocua Biofilm Formation on Food Contact Surfaces and Its inactivation by Chlorine Dioxide Gas |
| title_fullStr |
Listeria innnocua Biofilm Formation on Food Contact Surfaces and Its inactivation by Chlorine Dioxide Gas |
| title_full_unstemmed |
Listeria innnocua Biofilm Formation on Food Contact Surfaces and Its inactivation by Chlorine Dioxide Gas |
| title_sort |
listeria innnocua biofilm formation on food contact surfaces and its inactivation by chlorine dioxide gas |
| publisher |
The Ohio State University / OhioLINK |
| publishDate |
2017 |
| url |
http://rave.ohiolink.edu/etdc/view?acc_num=osu1502966404221271 |
| work_keys_str_mv |
AT jinyichao listeriainnnocuabiofilmformationonfoodcontactsurfacesanditsinactivationbychlorinedioxidegas |
| _version_ |
1719452841104375808 |