Surface finishes on stainless steel reduce bacterial attachment and early biofilm formation: Scanning electron and atomic force microscopy study
Surface finishes on stainless steel reduce bacterial attachment and early biofilm formation: Scanning electron and atomic force microscopy study
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DOI：
10.1093/ps/79.12.1839
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发表时间：
2000-12-01
期刊：
影响因子：
4.4
通讯作者：
Bailey, GW
中科院分区：
文献类型：
--
作者：
Arnold, JW;Bailey, GW
对家禽加工过程中设备所使用的三种常见的不锈钢表面处理工艺进行了抗细菌污染测试。开发了测量附着细菌的方法，并确定了使表面处理易受或抵抗细菌附着和生物膜形成的因素。将经过处理的表面样本（喷砂、打磨和电解抛光）暴露于来自鸡胴体冲洗液的天然细菌群落中，以使细菌在表面生长并形成生物膜。通过紫外 - 可见分光光度法追踪表面暴露过程中细菌生长的动力学，并通过扫描电子显微镜（SEM）测量细菌数量和早期生物膜的形成。使用原子力显微镜（AFM）分析样本的表面形态，这些样本来自扫描电子显微镜研究中使用的每一批处理。表面形态的相对差异，包括分形维数、Z轴范围、粗糙度和其他测量值，与扫描电子显微镜所示的细菌数量减少的差异相对应，这种对应是由处理方式决定的。表面类型对细菌的亲和力各不相同，物理和电化学处理都提高了不锈钢对细菌附着的抵抗力。电解抛光不锈钢表面最光滑，与其他处理过的表面相比，其细菌细胞数量和初期生物膜形成显著更少。如果在加工过程中通过增加使用抗细菌污染的材料来减少细菌数量，食品安全将会得到改善。这些发现将有助于设备制造商和加工商选择对细菌和生物膜形成最具抵抗力的材料和表面处理工艺。
Three common finishing treatments of stainless steel that are used for equipment during poultry processing were tested for resistance to bacterial contamination. Methods were developed to measure attached bacteria and to identify factors that make surface finishes susceptible or resistant to bacterial attachment and biofilm formation. Samples of the treated surfaces (sand-blasted, sanded, and electropolished) were exposed to natural bacterial populations from chicken carcass rinses to allow growth of bacteria and development of biofilms on the surfaces. The kinetics of bacterial growth during surface exposure was followed by UV-visible spectrophotometry, and counts of bacteria and early biofilm formation were measured following scanning electron microscopy (SEM). The surface morphology of the samples was analyzed by atomic force microscopy (AFM) with samples from each of the batches of treatments used in the SEM studies. Relative differences in the surface morphology, including fractal dimensions, Z ranges, roughness, and other measurements corresponded by treatment with the differences in reduction of bacterial counts shown by SEM. The surface types varied in affinity for bacteria, and both physical and electrochemical treatments improved resistance of stainless steel to bacterial attachment. Electropolished stainless steel was the least rough surface and showed significantly fewer bacterial cells and beginning biofilm formations than the other treated surfaces. Food safety could be improved if bacterial populations could be reduced during processing by increasing the use of materials that are resistant to bacterial contamination. These findings will aid equipment manufacturers and processors in selecting materials and finishes that are most resistant to bacteria and biofilm formation.