Volume 32, Issue 5 pp. 730-742

MICROTOPOGRAPHY AND BACTERIAL ADHERENCE TO FOOD CONTACT SURFACES EVALUATED BY SCANNING ELECTRON MICROSCOPY AND EPIFLUORESCENCE MICROSCOPY

ROBERTA TORRES CARELI

ROBERTA TORRES CARELI

Food Technology Department, University Federal of Vicosa, 36570 000, Vicosa, Minas Gerais, Brazil

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NÉLIO JOSÉ DE ANDRADE

Corresponding Author

NÉLIO JOSÉ DE ANDRADE

Food Technology Department, University Federal of Vicosa, 36570 000, Vicosa, Minas Gerais, Brazil

TEL: +55-031313899226; FAX: +55-0313138992208; EMAIL: [email protected]Search for more papers by this author
NILDA DE FÁTIMA FERREIRA SOARES

NILDA DE FÁTIMA FERREIRA SOARES

Food Technology Department, University Federal of Vicosa, 36570 000, Vicosa, Minas Gerais, Brazil

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JOSÉ IVO RIBEIRO JÚNIOR

JOSÉ IVO RIBEIRO JÚNIOR

Computer Science Department, University Federal of Vicosa, 36570 000, Vicosa, Minas Gerais, Brazil

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MARCÍLIA SANTOS ROSADO

MARCÍLIA SANTOS ROSADO

Food Technology Department, University Federal of Vicosa, 36570 000, Vicosa, Minas Gerais, Brazil

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LÍVIA MARIA PINHEIRO LUIZ

LÍVIA MARIA PINHEIRO LUIZ

Food Technology Department, University Federal of Vicosa, 36570 000, Vicosa, Minas Gerais, Brazil

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PATRÍCIA CAMPOS BERNARDES

PATRÍCIA CAMPOS BERNARDES

Food Technology Department, University Federal of Vicosa, 36570 000, Vicosa, Minas Gerais, Brazil

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First published: 28 September 2009
Citations: 1

Abstract

ABSTRACT

Microtopography of food contact surfaces used in the food industry, such as stainless steel AISI 304 #4, double-faced smooth polyurethane (PU), and PU coated with cloth, double-faced rugous PU, polyvinyl chloride coated with thin cloth, polyvinyl chloride coated with thick cloth, silicon coated with cloth, granite and marble, was evaluated by scanning electron microscopy. Also, the adhesion of Pseudomonas fluorescens to surfaces was evaluated by epifluorescence microscopy. Several types of imperfections were observed in the different surfaces: protuberances and cracks with diameters of 5.1 and 8.8 µm; elevations of about 3.2 µm and micro-holes with a diameter of 6.45 µm; undulations and depressions with diameters of 26.5 and 6.9 µm, respectively, and porous surfaces about 6.12 and 13.44 µm long. The numbers of adhered cells reached 5.5–6.5 log DMC/cm2. Surfaces coated with thick cloth and marble and granite surfaces showed the highest number (P < 0.05) of adhered cells. Choosing smooth surfaces helped to control bacterial adherence.

PRACTICAL APPLICATIONS

This research shows important information for people dealing with food quality control, quality management, risk assessment, risk management hazard analysis by critical point control and good manufacturing practices, which are well-recognized food safety tools. The number of manufactured foods has widely increased to meet the increasing number of consumers and sometimes the hygiene procedures in the food industry are poor or overlooked. It is essential that those responsible for producing food be knowledgeable about the characteristics of the material surfaces used to make the equipment, utensils and conveyors to help in the control of foodborne diseases. The viable alternatives to avoid or minimize food contamination are (1) improving surface quality related to microtopography by improving surface production process; (2) choosing surfaces with better characteristics concerning microtopography to control the adherence process and biofilm formation; and (3) implementing effective controls of cleaning and sanitizing procedures.

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