Resistance of Staphylococcus aureus on food contact surfaces with different surface characteristics to chemical sanitizers
2017
One of the factors contributing to foodborne illnesses is improper cleaning and sanitization of food contact surfaces. This study aimed to investigate the influence of various factors on Staphylococcus aureus attachment and biofilm formation on food contact materials and to determine sanitizing efficacy. The factors examined were contact materials (stainless steel, SUS; glass, GL; polypropylene, PP; and polyethylene, PE), surface conditions (smooth vs. scratched and with vs. without biofilms), and chemical sanitizers (70% ethanol and 200 ppm chlorine). Sanitization more efficiently lowered S. aureus counts on SUS and GL than on PP and PE. Sanitization efficacy of ethanol was better than that of chlorine. Surfaces with scratches and biofilms were the most resistant to sanitization methods. The use of low‐adherent materials in food facilities, the selection of effective sanitizing methods, and the application of proper cleaning and disinfection procedures for food contact surfaces are essential for ensuring food safety. PRACTICAL APPLICATIONS: Control of S. aureus on food contact surface is important to reduce cross‐contamination in the foodservice industry. Hydrophobic and rough food contact surfaces promote S. aureus adherence and biofilm formation. Ethanol can be an effective chemical sanitizer against S. aureus biofilm, regardless of the material or roughness of the food contact surfaces. The use of hydrophilic materials, frequent replacement of equipment, and selection of proper sanitizing methods are recommended to prevent foodborne illnesses.
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