Surface treatments for food processing surfaces to reduce organic residue and microbial accumulation

食品加工表面的表面处理，以减少有机残留和微生物积累

• 批准号: 488391-2015
• 负责人: Hatton, Benjamin
• 金额: $ 1.82万
• 依托单位: University of Toronto
• 依托单位国家: 加拿大
• 项目类别: Engage Grants Program
• 财政年份: 2015
• 资助国家: 加拿大
• 起止时间: 2015-01-01 至 2016-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=586232
• 关键词: Surface; treatments; food; processing; surfaces

Foods such as chia, hemp and flax seeds and their sprouts are rich sources of many essential nutrients including protein, omega-3 and -6 fatty acids, phytochemicals and fiber. However, raw seed contamination by bacteria can lead to serious foodborne outbreaks and product recalls, which can result in lawsuits, negative consumer perception, hospitalizations, severe health effects and economic loss. Food-borne pathogens cause serious problems in the food industry and public health sectors, and Canada has about 4 million cases of food-borne illness reported every year. These outbreaks are often clearly linked to the inability to reliably clean and sterilize the pathogens from the seed processing equipment itself (e.g., washing, mixing and packaging). Such bacteria can dwell on these surfaces by forming biofilms, which densely-packed bacterial colonies. In this proposal we aim to modify the surfaces of stainless steel food industrial equipment to make them non-wetting, slippery, and ultra-low adhesion, by immobilizing a layer of food-grade (FDA approved) oil onto the modified metal surface. First, the stainless steel surface will be modified by chemically attaching alkyl chains using a metal oxide-bound surfactant to make the surface hydrophobic. Second, a thin layer of an FDA-approved oil will be added to adsorb onto the hydrophobic surface by dipping or spraying. We intend to evaluate the surface wettability, durability and repellency to liquid and solid organic materials for these new surfaces, after modification. Then, we will test the antimicrobial impact of the modified surfaces when they are combined with commercial antimicrobial product, such as those by Agri-Neo (our industrial partner). Standard microbiological techniques will be used to measure bacterial viability before and after treatment. We envision that a microscale oil layer may act as a physical barrier to fill in the inherent metal surface roughness, and reduce available sites for bacterial attachment. We believe the self-cleaning properties of these modified surfaces will decrease necessary cleaning cycles, increase final product yields, and improve the efficacy of Agri-Neo disinfectant products. Other Language Version of Summary

茄子、大麻和亚麻籽及其芽菜等食物富含多种必需营养素，包括 蛋白质、omega-3和-6脂肪酸、植物化学物质和纤维。然而，生种被细菌污染 可能会导致严重的食源性疫情和产品召回，这可能会导致诉讼，对消费者不利 感知、住院、严重的健康影响和经济损失。食源性致病菌导致严重 食品业和公共卫生部门的问题，加拿大约有400万例食源性 每年都有疾病报告。这些疫情的爆发往往明显与无法可靠地清理和 对种子加工设备本身的病原体进行消毒(例如，清洗、混合和包装)。是这样的 细菌可以通过形成生物膜来栖息在这些表面上，这些生物膜密集地堆积着细菌菌落。在这 我们的目标是对不锈钢食品工业设备的表面进行改性，使其不润湿， 通过将食品级(FDA批准)的一层油固定在改性的 金属表面。首先，不锈钢表面将通过化学连接烷基链的方式进行修饰 金属氧化物结合的表面活性剂，使表面疏水。第二，一层FDA批准的薄薄的油 将通过浸渍或喷涂的方式添加到疏水表面上进行吸附。我们打算对这个表面进行评估 这些新表面的润湿性、耐用性和对液体和固体有机材料的排斥性 修改。然后，我们将测试改性表面在组合时的抗菌效果 使用商业抗菌产品，例如我们的工业合作伙伴AGRI-Neo的产品。标准 微生物学技术将被用来测量治疗前后的细菌活性。我们设想 微尺度油层可以作为物理屏障来填充固有的金属表面粗糙度，以及 减少细菌附着的可用场所。我们相信这些改进型产品的自洁性能 表面将减少必要的清洁周期，增加最终产品产量，并改善 农业新消毒剂产品。 摘要的其他语言版本