Resistance of bacterial biofilms formed on stainless steel surface to disinfecting agent

• Autorzy: Krolasik J. , Zakowska Z. , Krepska M. , Klimek L.
• Języki publikacji: EN

Abstrakty

EN

The natural ability of microorganisms for adhesion and biofilm formation on various surfaces is one of the factors causing the inefficiency of a disinfection agent, despite its proven activity in vitro. The aim of the study was to determine the effectiveness of disinfecting substances on bacterial biofilms formed on stainless steel surface. A universally applied disinfecting agent was used in the tests. Bacterial strains: Listeria innocua, Pseuciomonas putida. Micrococcus luteus, Staphylococcus hominis strains, were isolated from food contact surfaces, after a cleaning and disinfection process. The disinfecting agent was a commercially available acid specimen based on hydrogen peroxide and peroxyacetic acid, the substance that was designed for food industry usage. Model tests were carried out on biofilm formed on stainless steel (type 304, no 4 finish). Biofilms were recorded by electron scanning microscope. The disinfecting agent in usable concentration, 0.5% and during 10 minutes was ineffective for biofilms. The reduction of cells in biofilms was only 1-2 logarithmic cycles. The use of the agent in higher concentration - 1% for 30 minutes caused reduction of cell number by around 5 logarithmic cycles only in the case of one microorganism, M. luteus. For other types: L. innocua, P. putida, S. hominis, the requirements placed on disinfecting agents were not fulfilled. The results of experiments proved that bacterial biofilms are resistant to the disinfectant applied in its operational parameters. Disinfecting effectiveness was achieved after twofold increase of the agent's concentration.

Słowa kluczowe

EN

resistance; bacterial biofilm; adhesion; stainless steel surface; disinsection; disinfectant

• Wydawca: -
• Czasopismo: Polish Journal of Microbiology
• Rocznik: 2010
• Tom: 59
• Numer: 4
• Opis fizyczny: p.281-287,fig.,ref.

Twórcy

autor

Krolasik J.

• Institute of Agricultural and Food Biotechnology, Warsaw, Poland, Department of Refrigeration and Food Quality in Lodz, Marszalka J.Pilsudskiego 84, 92-202 Lodz, Poland
• Institute of Fermentation Technology and Microbiology, Technical University of Lodz, Lodz, Poland

autor

Zakowska Z.

• Institute of Fermentation Technology and Microbiology, Technical University of Lodz, Lodz, Poland

autor

Krepska M.

• Institute of Agricultural and Food Biotechnology, Warsaw, Poland, Department of Refrigeration and Food Quality in Lodz, Marszalka J.Pilsudskiego 84, 92-202 Lodz, Poland
• Institute of Fermentation Technology and Microbiology, Technical University of Lodz, Lodz, Poland

autor

Klimek L.

• Chair of Restorative Dentistry, Division of Dental Techniques, Medical University of Lodz, Lodz, oland
• Division of Materials Investigation, Institute of Materials Science and Technology, Technical University of Lodz, Lodz, Poland

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