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MODELING PSEUDOMONAS FLUORESCENS BIOFILM FORMATION ON MARBLE, GRANITE AND STAINLESS STEEL AS A FUNCTION OF TIME AND TEMPERATURE
Author(s) -
ROSADO MARCÍLIA SANTOS,
DE ANDRADE NELIO JOSE,
LUERA PENA WILMER EDGARD,
CARELI ROBERTA TORRES,
PIAZZA JOELMA LOPES,
MINIM LUIS ANTONIO
Publication year - 2011
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2009.00548.x
Subject(s) - pseudomonas fluorescens , biofilm , function (biology) , adhesion , hazard , environmental science , microbiology and biotechnology , geology , materials science , biology , composite material , ecology , bacteria , paleontology , evolutionary biology
The adherence and biofilm formation of Pseudomonas fluorescens on marble, granite and stainless steel as a function of time (0–10 days) and temperature (4.5–36.8C) were evaluated using response surface methodology. The derived models show that the adherence of P. fluorescens to marble and stainless steel is affected (in decreasing order of importance) by time, time 2 and temperature and to granite by time 2 , time and temperature. Analysis of variance of the response variables showed that the models are significant and that they adequately represent the true relationships. The models were verified by experiments conducted under random combinations of temperature and time, and all the experiments verified that the proposed models are valid, suggesting that there is no tendency in the values predicted by the models. The number of cells adhered to stainless steel was lower than those adhered to marble or granite. All surfaces were able to support the adhesion of P. fluorescens and showed a well‐established biofilm.PRACTICAL APPLICATIONS This study applied predictive microbiology to the task of preventing foodborne disease outbreaks in the food industry. Our results should contribute to food quality control, quality management, risk assessment, risk management hazard analysis by critical control point and good manufacturingpractices by suggesting how to control food contamination by processing contact surfaces. By using mathematical models to quantify the number of cells adhering to stainless steel, used to make the equipments, and granite and marble used to make benches and tables in the domestic kitchen, our work shows the importance of the surfaces materials and of the time and temperature of bacterial growth. The results show that the conditions of time and temperature usually found in a dairy plant can permit rapid bacterial adherence, emphasizing the importance of good cleaning and sanitization procedures to prevent bacterial adherence and biofilm formation.