Impact of gas ultrafine bubbles on the potency of chlorine solutions against Listeria monocytogenes biofilms
2022
Sekhon, Amninder Singh | Unger, Phoebe | Singh, Arshdeep | Yang, Yaeseol | Michael, Minto
Ultrafine bubble technology is a novel concept in food safety that can improve the potency of antimicrobials against biofilms. This study was conducted to evaluate the impact of gas (air, CO₂, or N₂) ultrafine bubbles incorporation in 100 and 200 ppm chlorine (Cl₂) solutions to inactivate fresh Listeria monocytogenes biofilms on stainless steel. Listeria monocytogenes biofilms were grown on stainless steel coupons through static incubation at 37°C for 72 hr by immersing in L. monocytogenes inoculated brain heart infusion (BHI) broth. The coupons were treated by dipping in water or Cl₂ solutions with or without ultrafine bubbles for 1 min. Random pre‐determined areas on coupons were swabbed into Dey–Engley neutralizing broth before and after treatments and enumerated using BHI agar. Air and CO₂ nanobubbles in 100 ppm Cl₂ resulted in greater log reductions (5.0 and 4.9 log CFU/cm², respectively) in L. monocytogenes biofilms compared with 100 ppm Cl₂ without gas ultrafine bubbles (3.7 log CFU/cm²). Incorporation of air, CO₂, and N₂ ultrafine bubbles in water and 200 ppm Cl₂ did not have any impact on the efficacy of biofilm inactivation.
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