Open AccessEvaluation of biofilm-forming abilities of Listeria monocytogenes (ATCC 19115) and efficacy of different washing methods for removal of biofilm on apple
Author(s) -
Ali Yassoralipour,
H.Y. Mah,
EngTong Phuah,
Sook Ngoh Chen,
Siok Koon Yeo,
Chee Sian Kuan,
Son Radu,
C.Y. New,
Chee Hao Kuan,
Parisa Azizi
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(4).037
Subject(s) - biofilm , listeria monocytogenes , crystal violet , food science , tap water , data scrubbing , chemistry , contamination , hand sanitizer , microbiology and biotechnology , biology , bacteria , waste management , environmental science , environmental engineering , ecology , genetics , engineering
Fresh produce can be contaminated at any stage along the food supply chain. In this study,apple was chosen to determine the time course of biofilm formation by Listeriamonocytogenes (ATCC 19115), as well as to compare the efficacy of different householdwashing methods such as scrubbing with hands under running tap water, soaking with andwithout commercial vegetable wash with different treatment times in removing the biofilmformation by L. monocytogenes on apple surface. The biofilm formation was quantifiedusing crystal violet assay and the result showed that L. monocytogenes took 18 hrs toform matured biofilm on apple surface. Besides, scrubbing apples with hands underrunning tap water for 30 s and 60 s were the most effective method which significantlyremoved (P<0.05) biofilm formed on the apple surface with approximately 5.93 logreduction. Soaking apples with vegetable wash for 5 mins and 10 mins were also found tobe significantly effective (P<0.05) in reducing L. monocytogenes biofilm. Since L.monocytogenes can form matured biofilm on fresh produce, therefore efficient washingstep is important before consuming fresh produce to lower the risk of foodborne illness.