Comparative study of microbiological transfer from four materials used in direct contact with apples.
Identifieur interne : 000508 ( Main/Exploration ); précédent : 000507; suivant : 000509Comparative study of microbiological transfer from four materials used in direct contact with apples.
Auteurs : Florence Aviat [France] ; Isabelle Le Bayon [France] ; Michel Federighi [France] ; Mathilde Montibus [France]Source :
- International journal of food microbiology [ 1879-3460 ] ; 2020.
Descripteurs français
- KwdFr :
- MESH :
- analyse : Acier inoxydable, Contamination des aliments, Matières plastiques.
- isolement et purification : Escherichia coli, Penicillium.
- microbiologie : Bois, Malus.
- Microbiologie alimentaire.
English descriptors
- KwdEn :
- MESH :
- chemical , analysis : Plastics, Stainless Steel.
- analysis : Food Contamination.
- isolation & purification : Escherichia coli, Penicillium.
- microbiology : Malus, Wood.
- Food Microbiology.
Abstract
Several materials such as plastic, wood, cardboard or stainless steel are used as working surfaces or packaging in direct contact with foodstuffs. In food industries, the hygienic surface status is one of the criteria to product conform packaging as described in the European regulation ECR 1935/2004. Today in European Union, it exists one harmonized regulation specific for Food Contact material made of plastic called EU N°10/2011 (Anonymous 2011a). This regulation specifies that materials intended for safe foodstuff contact must not modify food characteristics in terms of chemical, microbiological and sensorial properties. This study aims to compare the survival and transfer of Penicillium expansum conidia and Escherichia coli cells from several materials to apples. Poplar, cardboards, newly manufactured plastic and reusable plastic specimens were artificially inoculated with both microorganisms, subsequently put in contact with apples and stored under realistic storage conditions. After incubation for up to 1 week, apples and specimens were analysed to assess the survival of the microorganisms and their transfer from materials to apples. While P. expansum survived and did not grow on any of the materials, E. coli mortality was observed after 1 h on wood and cardboard and after 1 week on both plastics. The proportion of microorganisms transferred was different according to the considered material. This transfer was lower than 1% for wood.
DOI: 10.1016/j.ijfoodmicro.2020.108780
PubMed: 32682208
Affiliations:
Links toward previous steps (curation, corpus...)
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In food industries, the hygienic surface status is one of the criteria to product conform packaging as described in the European regulation ECR 1935/2004. Today in European Union, it exists one harmonized regulation specific for Food Contact material made of plastic called EU N°10/2011 (Anonymous 2011a). This regulation specifies that materials intended for safe foodstuff contact must not modify food characteristics in terms of chemical, microbiological and sensorial properties. This study aims to compare the survival and transfer of Penicillium expansum conidia and Escherichia coli cells from several materials to apples. Poplar, cardboards, newly manufactured plastic and reusable plastic specimens were artificially inoculated with both microorganisms, subsequently put in contact with apples and stored under realistic storage conditions. After incubation for up to 1 week, apples and specimens were analysed to assess the survival of the microorganisms and their transfer from materials to apples. While P. expansum survived and did not grow on any of the materials, E. coli mortality was observed after 1 h on wood and cardboard and after 1 week on both plastics. The proportion of microorganisms transferred was different according to the considered material. This transfer was lower than 1% for wood.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" IndexingMethod="Curated" Owner="NLM"><PMID Version="1">32682208</PMID><DateCompleted><Year>2020</Year><Month>11</Month><Day>02</Day></DateCompleted><DateRevised><Year>2020</Year><Month>11</Month><Day>02</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Electronic">1879-3460</ISSN><JournalIssue CitedMedium="Internet"><Volume>333</Volume><PubDate><Year>2020</Year><Month>Nov</Month><Day>16</Day></PubDate></JournalIssue><Title>International journal of food microbiology</Title><ISOAbbreviation>Int J Food Microbiol</ISOAbbreviation></Journal><ArticleTitle>Comparative study of microbiological transfer from four materials used in direct contact with apples.</ArticleTitle><Pagination><MedlinePgn>108780</MedlinePgn></Pagination><ELocationID EIdType="pii" ValidYN="Y">S0168-1605(20)30274-9</ELocationID><ELocationID EIdType="doi" ValidYN="Y">10.1016/j.ijfoodmicro.2020.108780</ELocationID><Abstract><AbstractText>Several materials such as plastic, wood, cardboard or stainless steel are used as working surfaces or packaging in direct contact with foodstuffs. In food industries, the hygienic surface status is one of the criteria to product conform packaging as described in the European regulation ECR 1935/2004. Today in European Union, it exists one harmonized regulation specific for Food Contact material made of plastic called EU N°10/2011 (Anonymous 2011a). This regulation specifies that materials intended for safe foodstuff contact must not modify food characteristics in terms of chemical, microbiological and sensorial properties. This study aims to compare the survival and transfer of Penicillium expansum conidia and Escherichia coli cells from several materials to apples. Poplar, cardboards, newly manufactured plastic and reusable plastic specimens were artificially inoculated with both microorganisms, subsequently put in contact with apples and stored under realistic storage conditions. After incubation for up to 1 week, apples and specimens were analysed to assess the survival of the microorganisms and their transfer from materials to apples. While P. expansum survived and did not grow on any of the materials, E. coli mortality was observed after 1 h on wood and cardboard and after 1 week on both plastics. The proportion of microorganisms transferred was different according to the considered material. This transfer was lower than 1% for wood.</AbstractText><CopyrightInformation>Copyright © 2020 Elsevier B.V. All rights reserved.</CopyrightInformation></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Aviat</LastName><ForeName>Florence</ForeName><Initials>F</Initials><AffiliationInfo><Affiliation>Your Research Bio Scientific, 307, La Gauterie, 44 430 Le Landreau, France.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Le Bayon</LastName><ForeName>Isabelle</ForeName><Initials>I</Initials><AffiliationInfo><Affiliation>Institut technologique FCBA, allée de Boutaut, BP 227, 33028 Bordeaux cedex, France.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Federighi</LastName><ForeName>Michel</ForeName><Initials>M</Initials><AffiliationInfo><Affiliation>Oniris, UMR 1014 SECALIM, route de Gachet, CS 40706, 44307 Nantes, France; INRA, UMR 1014 SECALIM, 44307 Nantes, France.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Montibus</LastName><ForeName>Mathilde</ForeName><Initials>M</Initials><AffiliationInfo><Affiliation>Institut technologique FCBA, allée de Boutaut, BP 227, 33028 Bordeaux cedex, France. Electronic address: mathilde.montibus@fcba.fr.</Affiliation></AffiliationInfo></Author></AuthorList><Language>eng</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2020</Year><Month>07</Month><Day>09</Day></ArticleDate></Article><MedlineJournalInfo><Country>Netherlands</Country><MedlineTA>Int J Food Microbiol</MedlineTA><NlmUniqueID>8412849</NlmUniqueID><ISSNLinking>0168-1605</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D010969">Plastics</NameOfSubstance></Chemical><Chemical><RegistryNumber>12597-68-1</RegistryNumber><NameOfSubstance UI="D013193">Stainless Steel</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D004926" MajorTopicYN="N">Escherichia coli</DescriptorName><QualifierName UI="Q000302" MajorTopicYN="Y">isolation & purification</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005506" MajorTopicYN="N">Food Contamination</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005516" MajorTopicYN="N">Food Microbiology</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D027845" MajorTopicYN="N">Malus</DescriptorName><QualifierName UI="Q000382" MajorTopicYN="Y">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D010407" MajorTopicYN="N">Penicillium</DescriptorName><QualifierName UI="Q000302" MajorTopicYN="Y">isolation & purification</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D010969" MajorTopicYN="N">Plastics</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D013193" MajorTopicYN="N">Stainless Steel</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D014934" MajorTopicYN="N">Wood</DescriptorName><QualifierName UI="Q000382" MajorTopicYN="Y">microbiology</QualifierName></MeshHeading></MeshHeadingList><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N">Cardboard</Keyword><Keyword MajorTopicYN="N">Contamination</Keyword><Keyword MajorTopicYN="N">Foodstuffs</Keyword><Keyword MajorTopicYN="N">Microorganism</Keyword><Keyword MajorTopicYN="N">Plastic</Keyword><Keyword MajorTopicYN="N">Wood</Keyword></KeywordList><CoiStatement>Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.</CoiStatement></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="received"><Year>2020</Year><Month>02</Month><Day>27</Day></PubMedPubDate><PubMedPubDate PubStatus="revised"><Year>2020</Year><Month>06</Month><Day>15</Day></PubMedPubDate><PubMedPubDate PubStatus="accepted"><Year>2020</Year><Month>07</Month><Day>01</Day></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2020</Year><Month>7</Month><Day>19</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2020</Year><Month>11</Month><Day>3</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2020</Year><Month>7</Month><Day>19</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">32682208</ArticleId><ArticleId IdType="pii">S0168-1605(20)30274-9</ArticleId><ArticleId IdType="doi">10.1016/j.ijfoodmicro.2020.108780</ArticleId></ArticleIdList></PubmedData></pubmed><affiliations><list><country><li>France</li></country><region><li>Aquitaine</li><li>Nouvelle-Aquitaine</li><li>Pays de la Loire</li></region><settlement><li>Bordeaux</li><li>Nantes</li></settlement></list><tree><country name="France"><noRegion><name sortKey="Aviat, Florence" sort="Aviat, Florence" uniqKey="Aviat F" first="Florence" last="Aviat">Florence Aviat</name></noRegion><name sortKey="Federighi, Michel" sort="Federighi, Michel" uniqKey="Federighi M" first="Michel" last="Federighi">Michel Federighi</name><name sortKey="Le Bayon, Isabelle" sort="Le Bayon, Isabelle" uniqKey="Le Bayon I" first="Isabelle" last="Le Bayon">Isabelle Le Bayon</name><name sortKey="Montibus, Mathilde" sort="Montibus, Mathilde" uniqKey="Montibus M" first="Mathilde" last="Montibus">Mathilde Montibus</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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