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Fate of Listeria on various food contact and noncontact surfaces when treated with bacteriophage
Author(s) -
Reinhard Robert G.,
Kalinowski Robin M.,
Bodnaruk Peter W.,
Eifert Joseph D.,
Boyer Renee R.,
Duncan Susan E.,
Bailey R. Hartford
Publication year - 2020
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12775
Subject(s) - listeria , listeria monocytogenes , thermoplastic polyurethane , polyurethane , bacteriophage , materials science , inoculation , food science , thermoplastic , microbiology and biotechnology , composite material , chemistry , bacteria , biology , horticulture , escherichia coli , biochemistry , genetics , elastomer , gene
Study objective was to determine efficacy of a bacteriophage suspension against Listeria spp. when applied to three common types of materials used in food manufacturing facilities. Materials included two food contact materials (stainless steel and polyurethane thermoplastic belting) and one noncontact material (epoxy flooring). Coupons of each material were inoculated with a cocktail containing L. monocytogenes and L. innocua (4 to 5‐log 10 CFU/cm 2 ). Two phage concentrations and a control, 0, 2 × 10 7 and 1 × 10 8 PFU/cm 2 were evaluated. Treated samples were held at 4 or 20°C for 1 and 3 hr to determine the effect of temperature and treatment time. Reductions in Listeria populations ranged from 1.27 to 3.33 log 10 CFU/cm 2 on stainless steel, from 1.17 to 2.76 log 10 CFU/cm 2 on polyurethane thermoplastic belting, and from 1.19 to 1.76 log 10 CFU/cm 2 on epoxy resin flooring. Higher phage concentration (1 × 10 8 PFU/cm 2 ), longer treatment time (3 hr), and processing area temperature of 20°C showed a greater ( p ≤ .05) reduction of Listeria on the stainless‐steel and polyurethane thermoplastic belting coupons. Overall, Listeria reduction by phage treatment occurred on all three materials tested, under all conditions.