PMID- 31411506
OWN - NLM
STAT- MEDLINE
DCOM- 20200611
LR  - 20230307
IS  - 1944-9097 (Electronic)
IS  - 0362-028X (Linking)
VI  - 82
IP  - 9
DP  - 2019 Sep
TI  - Inactivation of Staphylococcus aureus Biofilms on Food Contact Surfaces by 
      Superheated Steam Treatment.
PG  - 1496-1500
LID - 10.4315/0362-028X.JFP-18-572 [doi]
AB  - The objective of this study was to compare the inactivation efficacy of saturated 
      steam (SS) and superheated steam (SHS) on Staphylococcus aureus biofilms on food 
      contact surfaces, including type 304 stainless steel coupons with No. 4 finish 
      (STS No. 4), type 304 stainless steel coupons with 2B finish (STS 2B), 
      high-density polyethylene (HDPE), and polypropylene (PP). In addition, the 
      effects of the surface characteristics on the inactivation efficacy were 
      evaluated. Biofilms were formed on each food contact coupon surface using a 
      three-strain cocktail of S. aureus. Five-day-old biofilms on STS No. 4, STS 2B, 
      HDPE, and PP coupons were treated with SS at 100 degrees C and SHS at 125 and 150 degrees C for 
      2, 4, 7, 10, 15, and 20 s. Among all coupon types, SHS was more effective than SS 
      in inactivating the S. aureus biofilms. S. aureus biofilms on steel coupons were 
      more susceptible to most SS and SHS treatments than the biofilms on plastic 
      coupons. S. aureus biofilms on HDPE and PP coupons were reduced by 4.00 and 5.22 
      log CFU per coupon, respectively, after SS treatment (100 degrees C) for 20 s. SS 
      treatment for 20 s reduced the amount of S. aureus biofilm on STS No. 4 and STS 
      2B coupons to below the detection limit. With SHS treatment (150 degrees C), S. aureus 
      biofilms on HDPE and PP needed 15 s to be inactivated to below the detection 
      limit, while steel coupons only needed 10 s. The results of this study suggest 
      that SHS treatment has potential as a biofilm control intervention for the food 
      industry.
FAU - Kim, Soo-Hwan
AU  - Kim SH
AD  - Department of Food and Animal Biotechnology, Department of Agricultural 
      Biotechnology, Center for Food and Bioconvergence and Research Institute for 
      Agriculture and Life Sciences, Seoul National University, Seoul 151-921, Republic 
      of Korea.
FAU - Park, Sang-Hyun
AU  - Park SH
AD  - Department of Food Science and Technology, Kongju National University, Yesan, 
      Chungnam 32439, Republic of Korea.
FAU - Kim, Sang-Soon
AU  - Kim SS
AD  - Department of Food Engineering, Dankook University, Cheonan, Chungnam 31116, 
      Republic of Korea.
FAU - Kang, Dong-Hyun
AU  - Kang DH
AD  - Department of Food and Animal Biotechnology, Department of Agricultural 
      Biotechnology, Center for Food and Bioconvergence and Research Institute for 
      Agriculture and Life Sciences, Seoul National University, Seoul 151-921, Republic 
      of Korea.
LA  - eng
PT  - Journal Article
PL  - United States
TA  - J Food Prot
JT  - Journal of food protection
JID - 7703944
RN  - 0 (Steam)
RN  - 12597-68-1 (Stainless Steel)
SB  - IM
MH  - *Biofilms
MH  - Colony Count, Microbial
MH  - *Food Microbiology/methods
MH  - *Microbial Viability
MH  - Stainless Steel
MH  - *Staphylococcus aureus/physiology
MH  - *Steam
OTO - NOTNLM
OT  - Biofilm
OT  - Saturated steam
OT  - Superheated steam
EDAT- 2019/08/15 06:00
MHDA- 2020/06/12 06:00
CRDT- 2019/08/15 06:00
PHST- 2019/08/15 06:00 [pubmed]
PHST- 2020/06/12 06:00 [medline]
PHST- 2019/08/15 06:00 [entrez]
AID - S0362-028X(22)09892-1 [pii]
AID - 10.4315/0362-028X.JFP-18-572 [doi]
PST - ppublish
SO  - J Food Prot. 2019 Sep;82(9):1496-1500. doi: 10.4315/0362-028X.JFP-18-572.