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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. / Maes, Sharon; Heyndrickx, Marc; Vackier, Thijs; Steenackers, Hans; Verplaetse, Alex; De Reu, Koen.

In: Journal of Food Protection, Vol. 82, Nr. 2, 2019, blz. 262–275.

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@article{756f47cdbe764580b6058ea8ede2f65c,
title = "Identification and spoilage potential of the remaining dominant microbiota on food contact surfaces after cleaning and disinfection in different food industries",
abstract = "After cleaning and disinfection (C&D), surface contamination in the production environment of food companies can still be present. 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 this residual contamination after C&D and the importance in food spoilage in different food sectors is lacking. In this study, we therefore aimed to identify the remaining dominant microbiota on food contact surfaces in seven food companies after C&D and assessed the spoilage potential of the microbiota under lab conditions. The dominant microbiota on surfaces that were still contaminated with 10² CFU/100cm² or more after C&D in seven food companies was identified based on the 16S rRNA sequence. In addition, the potential to hydrolyze proteins, lipids and phospholipids, fermentation of glucose and lactose, production of hydrogen sulphide and the degradation of starch and gelatin 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 these evaluated isolates showed spoilage potential in the laboratory tests. Microbacterium and Stenotrophomonas spp. were identified in five or six of the food companies, respectively and all these tested isolates had spoilage potential. This new information is useful for the concerned food industries in their quest to characterize surface contamination after C&D, to identify causes of microbiological food contamination and spoilage and to determine the possible need for a more thorough C&D.",
author = "Sharon Maes and Marc Heyndrickx and Thijs Vackier and Hans Steenackers and Alex Verplaetse and {De Reu}, Koen",
year = "2019",
language = "English",
volume = "82",
pages = "262–275",
journal = "Journal of Food Protection",
issn = "0362-028X",
publisher = "International Association for Food Protection",
number = "2",

}

RIS

TY - JOUR

T1 - Identification and spoilage potential of the remaining dominant microbiota on food contact surfaces after cleaning and disinfection in different food industries

AU - Maes, Sharon

AU - Heyndrickx, Marc

AU - Vackier, Thijs

AU - Steenackers, Hans

AU - Verplaetse, Alex

AU - De Reu, Koen

PY - 2019

Y1 - 2019

N2 - After cleaning and disinfection (C&D), surface contamination in the production environment of food companies can still be present. 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 this residual contamination after C&D and the importance in food spoilage in different food sectors is lacking. In this study, we therefore aimed to identify the remaining dominant microbiota on food contact surfaces in seven food companies after C&D and assessed the spoilage potential of the microbiota under lab conditions. The dominant microbiota on surfaces that were still contaminated with 10² CFU/100cm² or more after C&D in seven food companies was identified based on the 16S rRNA sequence. In addition, the potential to hydrolyze proteins, lipids and phospholipids, fermentation of glucose and lactose, production of hydrogen sulphide and the degradation of starch and gelatin 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 these evaluated isolates showed spoilage potential in the laboratory tests. Microbacterium and Stenotrophomonas spp. were identified in five or six of the food companies, respectively and all these tested isolates had spoilage potential. This new information is useful for the concerned food industries in their quest to characterize surface contamination after C&D, to identify causes of microbiological food contamination and spoilage and to determine the possible need for a more thorough C&D.

AB - After cleaning and disinfection (C&D), surface contamination in the production environment of food companies can still be present. 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 this residual contamination after C&D and the importance in food spoilage in different food sectors is lacking. In this study, we therefore aimed to identify the remaining dominant microbiota on food contact surfaces in seven food companies after C&D and assessed the spoilage potential of the microbiota under lab conditions. The dominant microbiota on surfaces that were still contaminated with 10² CFU/100cm² or more after C&D in seven food companies was identified based on the 16S rRNA sequence. In addition, the potential to hydrolyze proteins, lipids and phospholipids, fermentation of glucose and lactose, production of hydrogen sulphide and the degradation of starch and gelatin 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 these evaluated isolates showed spoilage potential in the laboratory tests. Microbacterium and Stenotrophomonas spp. were identified in five or six of the food companies, respectively and all these tested isolates had spoilage potential. This new information is useful for the concerned food industries in their quest to characterize surface contamination after C&D, to identify causes of microbiological food contamination and spoilage and to determine the possible need for a more thorough C&D.

M3 - A1: Web of Science-article

VL - 82

SP - 262

EP - 275

JO - Journal of Food Protection

T2 - Journal of Food Protection

JF - Journal of Food Protection

SN - 0362-028X

IS - 2

ER -