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Bacterial Desorption from Food Container and Food Processing Surfaces

Sharron McEldowney and Madilyn Fletcher
Microbial Ecology
Vol. 15, No. 2 (Mar., 1988), pp. 229-237
Published by: Springer
Stable URL: http://www.jstor.org/stable/4250984
Page Count: 9
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Bacterial Desorption from Food Container and Food Processing Surfaces
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Abstract

The desorption of Staphylococcus aureus, Acinetobacter calcoaceticus, and a coryneform from the surfaces of materials used for manufacturing food containers (glass, tin plate, and polypropylene) or postprocess canning factory conveyor belts (stainless steel and nylon) was investigated. The effect of time, pH, temperature, and adsorbed organic layers on desorption was studied. S. aureus did not detach from the substrata at any pH investigated (between pH 5 and 9). A. calcoaceticus and the coryneform in some cases detached, depending upon pH and substratum composition. The degree of bacterial detachment from the substrata was not related to bacterial respiration at experimental pH values. Bacterial desorption was not affected by temperature (4-30°C) nor by an adsorbed layer of peptone and yeast extract on the substrata. The results indicate that bacterial desorption, hence bacterial removal during cleaning or their transfer via liquids flowing over colonized surfaces, is likely to vary with the surface composition and the bacterial species colonizing the surfaces.

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